Hors d’Oeuvre

(25 pieces on each tray, Chef Boston suggests 3 or 4 per person if doing a sit down dinner)

 

Passed
Belgian endive with herb and pepper relish ~ 55
Smoked Salmon Canapé ~ 70
Curried Chicken in a puff pastry ~ 70
Sesame Chicken with raspberry horseradish sauce ~ 70
Cornbread topped with pineapple-rhubarb chutney
and Smithfield ham ~ 70
Asparagus and Parmesan puffs ~ 70
Greek Spanakopita triangles ~ 70
Goat Cheese and Tomato Tarts ~ 70
Fontina Fondue ~ 70
Thai Spring Rolls with sweet and sour dipping sauce ~ 85
Miniature Chicken Cordon Bleu ~ 85
Seared Tuna Tonnato ~ 95
Grilled Filet of Beef on a crispy crouton ~ 95
Prosciutto, tomato and olive bruschetta ~ 95
Curried Shrimp on wontons ~ 95
Barbecued Gulf Shrimp wrapped in bacon ~ 95
Fried Bluepoint Oysters with rémoulade sauce ~ 95
Belgian endive spears with curry marinara fruits de mer ~ 95
Miniature Crab cakes served with cocktail sauce ~ 110
Lobster Medallion atop brioche with tarragon crème frâiche
and caviar ~ 110
Baby Lamb Chops ~ 115

 

Stationary

Clams Casino ~ 80
Baked Brie wheel with raspberry sauce ~ 80
Creamy Maryland jumbo lump crab dip ~ 110
Assorted Artisan cheeses ~ 140
Poached Salmon display (serves 25 guests) ~ 150

covered in cucumbers, accompanied by creamy dill sauce, lemons, red onions and capers, served with baguettes

Smoked Salmon station ~ 6 per person

served with creamed horseradish, capers, red onion, lemon and toast points