Hors d’oeuvre Selections
Cold Selections
Bourbon Eye of round on Bakery Fresh Rolls
Salmon Mousse with Asparagus in Flaky Pastry
New Potato with Creme Fraiche Caviar
Almond Chicken Tarlets
Deviled Eggs
Marinated Tortellini with Marinara & Pesto Dipping Sauce
Asian Seared Tuna with Wasabi Cream
Herb Marinated Shrimp with Truffle – White Bean Mash on a Parmesan Crisp
Peel and Eat Mayport Shrimp with Cocktail Sauce
Vine Ripe Tomato with Mozzarella Brochette
Smoked Salmon on Pumpernickel Crisp with Dill Cream
Hot Selection
Boneless Breast of Chicken Wellington
Hot Charleston Cheese Dip
Blackened Shrimp over Grit Cakes
Cocktail Franks En Croute
Oriental Vegetable Spring Rolls
Crispy Chicken Wings with Trinidad Sauce
Petite Quiche
Swedish Meatballs
Chicken Tenders Lightly Breaded and Fried
Spanakopitas
‘Double Stuffed” Red Bliss Potatoes with Goat Cheese-Chive Mash
Blue Corn Fried Oyster with Tomato-Tequila Salsa and Chili Cream
Crispy Rice Paper Wrapped Shrimp with Coconut Tamarind Sauce
Coconut Marinated Chicken Satay with Peanut Sauce
Warm Brie Tartlets with Walnuts and Brown Sugar
Crab Meat Filled Mushroom Caps
Conch Fritter with Mango key Lime Mayonnaise
Fried Shrimp Wonton with White Cocktail Sauce
Curry Fried Shrimp with Banana Tamarind Salsa
Banana River Crab Cakes
