Hot Hors d’oeuvres
Lamb chops with herb oil
Mini baked potatoes with black truffle cream
Roquefort tartlettes with walnuts and dried fruit
Mini grilled cheese sandwiches
Selection of soup in demitasse cups
Asparagus in brique pastry with curry mint aioli
Assorted crostini
Quesadillas with various fillings
Crab cakes with remoulade
Mushroom wontons with truffle cheese
Crab and goat cheese empanadas
Seasonal stuffed mushrooms
Smoked trout profiteroles
Ham, brie, apple calzone
Assorted phyllo:
spinach, mixed vegetables, cheese, artichoke, porcini, rosemary gorgonzola
Chevre tartlettes with provencale peppers
Zucchini pancakes with peach chutney
Caviar puffs
Mushroom tortillas
Shrimp in brique pastry with rouille
Baked potato skins with goat cheese and bacon
Spinach triangles
Proscuitto corn soufflés
Ham and gruyere twists
Cajun squares with sausage
Potato puree with white anchovy on teaspoon
Pigs in blanket with grainy mustard
Swedish or bar-b-que meatballs
Croque monsieurs tartlettes
Scallop fritters
Assorted mini quiche