• Sweet Italian sausage on a thin water cracker with a puttanesca sauce. • Mini Phyllo shells stuffed with seafood salad. • Mushroom Pate on toasted bread squares • Beef Roulade (sliced roasted beef rolled with a sour cream and horseradish sauce) on - wheat berry bread rounds with whole grain mustard and cranberry orange chutney. • Blackened Beef Tenderloin with basil pesto on a crustini. • Brie Cheese with sliced plum tomato on sliced baguette. • Nori Rolls with seasoned sticky rice, seaweed and assorted vegetables, served with soy sauce, wasabi, - and pickled ginger. • Smoked Salmon pinwheels on cucumber rounds with capers. • Shrimp wrapped in snow pea pods, served with cocktail sauce. • Smoked Trout mousse on cucumber rounds. • Marniated Pork tenderloin on a crustini with a dollop of bourbon mayo sauce. • Salami Horns stuffed with boursin cheese. • Cherry Tomatoes stuffed with boursin cheese or a salmon mousse.
May we offer these suggestions:
Average 4-6 pieces per person for receptions with a dinner. Average 8-10 pieces per person for receptions without a dinner.
Use a combination of passed and stationary hors d'oeuvres.