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(Below is just a sample of the delectable delights that our chefs are prepared to serve.)
Party Hors D’oeuvre
Cold dips with appropriate chips or breads
Onion, crab, spinach herb, hummus, baba ghanoush, tapenade
Hot Dips with Complimenting Chips or Breads
Artichoke caper, Brie red onion, chile con queso, queso loco (spicy sausage, roasted corn and green chilies)
Smoked salmon mousse on garlic toast rounds
Artichoke bottom filled with spicy smoked turkey mousse
Tomato boat filled with herb cream cheese
Salami cornucopia filled with blue cheese mousse
Toasted focaccia coins topped with basil, tomato and mozzarella
Fried stuffed jalapeno with ranch dipping sauce
Mini pork egg rolls with hot mustard and sweet and sour sauce
Corn fritters with roasted pepper dipping sauce
Potato sauerkraut croquettes with 1000 island dip
Fried stuffed mushrooms
Chicken quesadillas with spicy chipotle salsa
Scallops wrapped in bacon
Sesame chicken tenders with satay sauce
Spicy shrimp and beef skewers
Cornbread triangles with smoked quail in tamarind BBQ sauce
Coconut fried shrimp with prickly pear sweet and sour sauce
Axis venison kabob with port glaze
Mini beef Wellingtons
Spicy crab bites with cool curry dipping sauce
Vietnamese shrimp spring rolls with peanut sauce
Shrimp sombrero
Shrimp stuffed masa tortilla
Italian seasoned axis venison meatball skewers in yellow tomato sauce
Macaire potato coins topped with crème fraiche and caviar
Wild mushroom strudel with wild berry thyme caulis
Crawfish tartlettes
3 oz. Crab cakes with remoulade
Seafood crab cakes
Party spiral wraps (Six varieties rolled in cracker bread)
Mini pork tamales in husk Served with homemade salsa
Chicken quesadilla sticks Served with homemade salsa and sour cream
Chocolate chipotle decadence with raspberry splash
Praline pecan cheesecake
Key lime tartlettes
Triple chocolate brownies
Assorted holiday cookies
White chocolate cherry bread pudding
My Own Chef |