HORS D'OEUVRES

Crudité
Smoked salmon dip and herb dip

Sarapico Stuffed Shrimp
Blue cheese, cayenne pepper and black olives are the main
ingredients of our sarapico stuffing for these cold hors d'oeuvres

Smoked Salmon Rosettes
Hand-formed miniature salmon rosettes on pumpernickel
rounds with herbed cream cheese

Margarita Chicken
Medallions of cold chicken breast stuffed with pinenuts, cilantro,
red bell pepper and chopped green chillies

Cherry Tomatoes
Tomatoes filled with a marinade of palm hearts and artichokes

Crab Croquette
Lightly seasoned crab meat served golden brown with
New Orleans sauce

Phyllo Bundles
Spinach and chèvre in a bundle of light flaky pastry

THE BUFFET

Radicchio, Bibb Lettuce and Watercress
with roasted peppers and virgin olive oil

Asparagus Spears
Fresh asparagus and ratatouille salad

Tri-colour Fusilli
Fusilli pasta with julienne of vegetables in a light herb mayonnaise

Poached Salmon
Whole atlantic salmon fully garnished and served with
tequila fennel mayonnaise

Five Pepper Veal
Medallions of veal served with grilled morel and oyster mushrooms
in a fine peppercorn sauce

Basmati and Wild Rice
With okra and shallots

Green and Orange
Long beans and carrot batons sprinkled with sesame seeds

The Bread Basket
Baguette, rye, pumpernickel, corn breads, sweet butter and
red pepper butter

THE SWEET TABLE

The Showpiece
A landscape of fresh fruit and berries
Cascading into pools of crème fraîche accompanied
with imported and domestic cheeses with biscuits and crackers

Fruit Flans and Tortes
Mango crème mille-feuille, blackberry and raspberry flans,
exotic fruit flans and chocolate strawberry tortes

Gevalia Coffee & English Teas