Hors d’Oeuvres 2018-04-13T14:43:24+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 a Plantain Chip

Blackened Chicken Salad on a Baguette

Smoked Salmon Tartlet topped with Fried Capers

Shrimp Remoulade on a Crostini

Pimento Cheese Tartlet

Asparagus and Crab Bruschetta

Hot Selections

Mini Crab Cake with Creole Aioli

Wonton Wrapped Shrimp with a Sweet Soy Glaze

Seafood Beignets with Roasted Tomato and Tarragon Tartar

Fried Oysters with Remoulade Sauce

Homemade Vegetable Egg Rolls

Wild Mushroom and Blue Cheese Risotto Cakes with a Chive Aioli

Prosciutto, Basil and Tomato Roulade in Puff Pastry

Grilled Asian Beef Wontons

Baked Oyster Patties

Boudin Balls