Hors d'Oeuvres

KALAMATA AND ARTICHOKE TART
A sun dried tomato and fresh herb tart shell with a creamy mixture of Kalamata olives, artichokes and goat cheese to create this decadent hors d'oeuvre.

VEGGIE SPRING ROLL
A colorful mixture of Chinese vegetables tossed with soy sauce, sesame oil and a touch of fresh ginger wrapped in a thin spring roll wrapper.

MUSHROOM PROFITEROLE
Chopped fresh mushrooms, chopped walnuts, blended with cream cheese and seasonings, in a handmade mini cream puff.

SPANAKOPITA
A flaky triangle phyllo with spinach, zesty feta cheese and tantalizing spices

SZECHUAN BEEFSATAY
A tender strip of beef marinated in a ginger, garlic and teriyaki sauce on a skewer.

BACON WRAPPED SCALLOP
Domestic scallops and a slice of "Applewood" bacon on a toothpick.

CHILI-LIME SALMON SATAY
Atlantic salmon seasoned with southwest spices and a touch of lime.

COCONUT SHRIMP
A large butterflied shrimp dipped in mild coconut batter and rolled in coconut flakes.

MINI CRAB CAKES
A rich blend of crabmeat, peppers, and shallots lightly breaded.

THAI CHICKEN SATAY
A strip of tender chicken breast marinated in a delicious blend of fresh peanuts and spicy Thai sauce woven on a 6" skewer.

ASSORTED MINI QUICHE
Four delicious varieties:

• Monterey Jack &. Cheddar
• Florentine: Spinach and Swiss cheese
• Classic French: Gruyere cheese, Monterey Jack & Bacon;
• Mushroom: Mushrooms, Gruyere cheese and Monterey Jack cheese

All hors d'oeuvres are sold in packages of 50.