Hors d’oeuvres: Hot

Hot Hors d’oeuvres
Passed or displayed

• Mini Chicken Skewers island spices, mango chutney
• *Lobster Grilled Cheese tomato and goat cheese fondue
• • Sesame Seared Yellow Fin Tuna rice cracker, pickled ginger, wasabi
• *Pot Stickers steamed or fried, ponzu sauce
• *Shrimp, Vegetable or Pork Springrolls ginger lime soy dipping sauce
• *Parmesan Breaded Artichoke Hearts spicy red pepper jelly
• Bacon Wrapped Shrimp or Scallops apricot shallot glaze
• Chorizo & Red Bean Baguettes white cheddar & avocado pico de gallo
• Lamb Meatballs cucumber lime yogurt
• Mini Corned Beef or Turkey Reubens swiss cheese and rye bread
• Shrimp, Beef or Chicken Satay thai peanut sauce & marinated cucumbers
• Grilled Prosciutto Wrapped Scallops roasted red pepper jelly
• Cremini Mushroom Caps blue crab, boursin cheese or sausage
• Mini Carolina Crab Cakes spiced peach chutney
• Coconut Fried Shrimp apricot shallot glaze
• BBQ Shrimp crispy cheese grits cake
• Caramelized Onion Cheese Tartlets sweet onion & havarti cheese
• Andouille Sausage en Croûte caramelized onions & sweet peppers
• Vegetable and Black Eye Pea Cakes cilantro lime crème fraîche
• Mini Duck and Wild Rice Strudel grand marnier & ginger glaze
• Baby Lamb Lollipops brandy mushroom & dijon dipping sauce
• Petite Quiches florentine or lorraine
• Honey Pecan Chicken Salad in profiteroles
• Chicken Saltimbocca Wheels
• Pigs in a Blanket
• Crab Rangoon
• **Spinach and Artichoke Dip pita points
• **Blue Crab Dip water crackers
• **Warm Baked Brie assorted toppings and crackers

*May Require Chef Attendance

**Displayed Only