Hors d’Oeuvres 2017-10-18T13:09:01+00:00

Project Description

Hors d’Oeuvres

Cold Selections

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 Tartlet topped with Fried Capers

Shrimp Remoulade on a Crostini

Pimento Cheese Tartlet

 

Hot Selections

Mini Crab Cake with Creole Aioli

Wonton Wrapped Shrimp with a 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

Grilled Asian Beef Wonton

Boudin Balls

Baked Oyster Patties