Bruschetta: Slices of focaccia brushed with
olive oil and toasted until lightly browned, topped with combinations of
mozzarella cheese, goat cheese, sweet red peppers, and olives
Brie en croute: A kilo of Brie cheese
topped
with sun-dried fruit, pecans, and brown sugar, baked in puff pastry
until golden brown, served with crackers and French bread
Stuffed endive with Roquefort cheese, topped
with chopped walnuts
Roasted new potatoes with dill cream and golden
caviar
Grilled Vegetable Salad
Spinach dip with toasted pita triangles
Wild Mushroom Tartlettes
Artichoke Mousse Puffs
Ham Biscuits: Smithfield ham on a cheddar-dill
biscuit with dijon mayonnaise
Melon wrapped in Prosciutto ham
Miniature Reuben sandwiches
Spanikopita: spinach and feta cheese in phyllo
pastry
Sweet and Sour Meatballs
American sushi: Rolls of beef tenderloin,
scallions, and red caviar or grilled chicken, cucumber, and golden
caviar
Smoked salmon canapés topped with capers and
fresh dill
Seafood dip with sliced French bread
Smoked trout or smoked salmon mousse canapés
Almond-rolled shrimp
Miniature crab cakes topped with sauce verte
and served on a Bremmer wafer
Scallops or shrimp wrapped in snow peas
served with mustard sauce
Guacamole dip with nacho chips
Chili con queso with nacho chips
Oriental dumplings with Hoisin sauce
Chicken satays served with spicy peanut sauce
Duck Chinoise: Wild rice pancakes topped with
smoked duck breast and Hoisin sauce
Szechuan sesame beef with chipotle pepper
mayonaise
Sesame chicken bites with honey-mustard dip
Chicken or beef teriyaki skewers
Antipasti display: Buffalo mozzarella, grilled
eggplant, marinated mushrooms, artichokes, vine-ripened tomatoes,
Kalamata olives, and bread sticks
Whole poached
salmon: A display of a whole poached salmon served with
cucumber-dill sauce
Smoked salmon display:
Sliced salmon served with chopped onion, lemon slices, capers,
cucumber-dill sauce, and assorted dark breads
Pasta
Station: A choice of two kinds of pasta (ravioli with roasted red
pepper sauce or bow tie pasta with a Gorgonzola cream sauce) served with freshly grated
Parmesan cheese
Carving Station:
Your choice of Oriental flank steak and Cajun-rubbed turkey breast served
with Cranberry-Mango Chutney and assorted rolls
Fresh
fruit display: Seasonal fruits including cantaloupe, honeydew melon,
strawberries, grapes, and pineapple presented in grapevine baskets
Crudité basket of asparagus, carrots, celery, zucchini,
pear tomatoes and yellow squash with tapenade-rosemary ailoi
