APPETIZERS
Caprese Baguettes
Thin slices of baguette brushed with olive oil and garlic then toasted and topped with fresh mozzarella, tomato, and basil and lightly seasoned with olive oil, salt and pepper. These are also great diced with Kalamata olives.
Mini Beef Wellington
Bite size pieces of beef tenderloin with a seasoned soft cheese wrapped in puff pastry and baked until golden brown
Bacon Wrapped Scallops w/Spicy Cilantro Mayonnaise
Scallops wrapped in bacon are broiled until bacon is fully cooked. Mayonnaise seasoned with cilantro, chili paste and lime juice to give them some kick. This can also be the “Surf” part of a surf and turf option
Crab Cakes
A generous amount of seasoned Lump Crabmeat mixed with celery, onion, and breadcrumbs to form small delectable cakes are baked and paired with a fresh made Southern Remoulade Sauce
Sizzled Shrimp
Medium Shrimp flash sautéed in garlic, white wine and lemon juice with a touch of red pepper to give it a little extra sizzle. This can also be the “Surf” part of a surf and turf option
Classic Shrimp Cocktail
Large Shrimp boiled with Old Bay and other seasoning then cooled quickly and served chilled on ice with fresh made cocktail sauce
Spicy Italian Stuffed Mushrooms
Mildly spicy Italian sausage combined with garlic a little cayenne pepper, bread crumbs, cream cheese and parmesan cheese is stuffed into mini portabella (crimini) mushrooms and baked until melty and yummy!
Boursin Stuffed Mushrooms
Mini Portabella (Crimini) mushrooms are filled with Boursin Garlic and Herb soft cheese and baked until slightly browned and melty. One of my favorites!
Cranberry Crabmeat Creamcheese Cups
The creamy mixture of crab, cranberry sauce and cream cheese with a little old bay seasoning and minced scallions fills preformed mini phyllo shells
Prosciutto Wrapped Asparagus
Roasted Asparagus lightly seasoned with Ollive oil, salt, and pepper, cooled and wrapped in thins strips of prosciutto
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