Hors D'oeuvres menu

Seafood

Seared tuna, seaweed bites
Tuna tartare, wasabi crisps
Crabcakes, Dijon remoulade
Eileen’s “crabbies”
Lump crabmeat cups
Smoked salmon truffles
Cucumber salmon bites
Cherry tomato stuffed with crabmeat
Purple potato, crème fraiche and caviar
Lime-cilantro shrimp
Classic new England boil shrimp
Coconut shrimp, mango chutney
Oysters mignonette
Bacon-wrapped scallop
Curried mint rubbed shrimp
Falafel shrimp
Mango shrimp — orchid garnish
Bluepoint oyster martinis
Petite cod cakes
Smoked trout canapés
Smoked whiskey shrimp

Game

Foie gras canapés
Rabbit sausage bites
Seared foie gras on peppered pineapple

Meat and poultry

Mini quesadillas — slow cooked beef, cinnamon smoked chicken
Lamb kabobs
Roast beef canapés
Chicken satay
Curried chicken salad bites
Dates wrapped in bacon
Prosciutto and fig purses
Butter-drenched filet mignon
Smoked pork tenderloin, chutney stuffing
Prosciutto wrapped asparagus tips
Rare beef canapé, Roaring 40s blue cheese mousse
Loin lamb chops — macerated mint
Seared dumplings, pork stuffed

Vegetarian

Miniature sweet potato pies, spiced pecan
Spring rolls, enoki mushroom
Pear and parsnip soup shots
Dates stuffed with Boursin cheese
Brie bites
Wild mushroom cups
Endive spears, blue cheese mousse
Pizzettes, white truffle essence
Mushroom quesadillas
Mushrooms stuffed with pine nut, feta and spinach
Chevre with white fig compote
Lentil and feta canapés
Vichyssoise shots in cucumber cups
Cucumber with dill butter
Grapes rolled in blue cheese and pistachio
Deviled quail egg canapés
Gougeres
Tortellini skewers, lemon garlic sauce
Feta and spinach puffs
Bruschetta
Tapinade

Stationary Platters and Displays

Classic raw bar
Oyster bar (in season)
Shrimp three ways
Clam bar — stuffed, steamed, butter-drawn, raw
Cedar planked salmon side, maple ginger glaze
Smoked seafood platter — smoked trout, smoked salmon, smoked shrimp, smoked oysters
Cold poached salmon, dill and cucumber garnish
Traditional caviar presentation
Antipasta platter
Roasted and raw crudite, three dips
Artisan cheese platter, assorted crisps and dried fruits
Assorted pates and terrines — truffle mousse, foie gras, vegetable, seafood
Savory Roquefort cheese cake
Charcuterie board

Interactive pasta and carving stations

Rosemary and yoghurt crusted leg of lamb
Filet mignon, garlic butter sauce
Cinnamon smoked pork tenderloin, apricot and dried plum chutney
Farafalle with porcini, pancetta and cream
Fettucini with roasted tomato and Reggiano Parmigiana
Linguini with mussels, white wine and garlic

Fun, fabulous comfort foods

Miniature fish and chips in newspaper
Tuna melts with Tillamook cheddar cheese
House-made sweet pickle chips
Fried clams
Pigs in a blanket
Miniature chicken pot pies
Crab cakes, classic mustard remoulade
Stuffed clams
Clams casino
Mushrooms stuffed with crabmeat
Mussels in garlic and wine sauce
Deviled eggs
Slow-cooked barbecue ribs
Mini po’boys
Reuben sandwich bites
Cornish Pasties
Mini meat pies
Mini sausage rolls

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