Passed Hors d’oeuvres

Hot:
Crispy Phyllo Shells with Gingered Crab, Award-winning Chili, or Spanakopita Filling

Boursin Croustades - Mushroom Duxelles with Smoked Ham and Boursin

Mushroom Croustades - Duxelles with Lemon and Cayenne in Toast Cups

Basil Crostini with Mozzarella - Tomatoes, Garlic, Capers, and Basil

Sauteed Chicken Breast with Peanut Sauce or Bearnaise Dipping Sauce

Sauteed Jumbo Shrimp with Dipping Sauce

Roasted Poblano Pepper and Artichoke Mousse with Lemon & Rosemary in Phyllo Shell

Cold:
Spicy Aromatic Stir-fried Asian Eggplant Spread on Sesame Rounds

Roasted Filet of Beef with Herb Butter and Horseradish Cream on Toast Triangles

Herb-marinated Shrimp with Guacamole on Tortilla Chips

Table Display

Smoked Atlantic Salmon with Fresh Pumpernickel and Condiments

Smoked Brook Trout Fillets with Green Peppercorn and Tarragon Mayonnaise

Herb-marinated Pork Loin with Assorted Breads, Mustards, and Herb mayonnaise

Truffle Mousse Paté

Duck, Pistachio, and Orange Country Paté

Classic Chopped Liver with Condiments

French Chevre Marinated in Olive Oil , Herbs and Peppercorns

Mediterranean Platter of Marinated Olives, Roasted Peppers, Artichokes, Etc.

Homemade Hummus with Pita Triangles

Southwestern Platters of Guacamole, Black Beans, Salsa, etc.

French Brie Pinwheel decorated with Fresh Herbs, Dried Fruit and Nuts

Lavosh Pinwheel Slices with Various Cream Cheese-based Fillings

Spinach Mushroom and Gruyere Cheesecake

Cheese Board

Vegetable Display

Seasonal Fruit Display

Spiced Nuts

Desserts (Tartlettes, Cookies, Brownies, etc.)

P.O. Box 577
Pellston, Michigan 49769-0577

(231) 539-7100