Project Description

Hors d’Oeuvres

Cold Selections

Grilled Asian Beef Salad Summer Roll

Crabmeat Salad Profiteroles

Chilled Gulf Shrimp with Cocktail Sauce

Ratatouille and Goat Cheese Crostini

Yellow Fin Tuna in a Sriracha Aioli on an English cucumber slice

Proscuitto wrapped Asparagus with a Balsamic Reduction

Blackened Chicken Salad on a Baguette

Smoked Salmon Tartlets topped with Fried Capers

Shrimp Remoulade Crostini

 

Hot Selections

Mini Crab Cake with Creole Aioli

Wonton Wrapped Shrimp with Sweet Soy Glaze

Seafood Beignets with Roasted Tomato & Tarragon Tartar

Fried Oysters with Remoulade Sauce

Homemade Vegetable Egg Rolls

Wild Mushroom and Bleu Cheese Risotto Cakes with Chive Aioli

Prosciutto, Basil, and Tomato Roulade in a Puff Pastry

Smoked Chipotle Chicken Tartlet

Baked Oyster Muriel