VEGETARIAN
Wild Mushrooms, Garlic and Fresh Thyme in Bouche (Puffed Pastry Cup)
Tiny Asparagus, Carrot, Mango Chutney and Goat Cheese Quiche
Tiny Spinach, Wild Mushroom, Cream Cheese, Peach Chutney and Roasted Pepper Quiche
French Brie, Fuji Apple, Mango Chutney and Pecan baked in tiny Phyllo Cup
POULTRY
Chicken Crepe Beggar Purse with Camembert Cheese, Scallion, Fresh Tarragon and Sweet Red Pepper
Chicken, Leeks and Mushroom in Champagne – Garlic cream sauce in bouche (puffed pastry cup)
Goose Liver Pate with Slice Apple and Grape in Croustade
BEEF, LAMB AND PORK
Miniature Steak ah Poivre and Mushrooms with Cognac sauce in Phyllo Cup
Beef and Asparagus with Madeira Cream Sauce in Bouche
Tiny Filet Mignon wrapped with Bacon en croute with Bearnaise, garnished with sautéed leeks and roasted peppers ($1.00 more per person)
Roasted Lamb, Asparagus and Garlic with Cabernet sauce in tiny roasted new potato, garnished with fresh mint and mango spear
Miniature Quiche Lorraine with heavy cream, bacon and egg, garnished with roasted peppers and chives
Paris Ham with Dijon Butter, Peach Relish and Fanned Cornichon in Tiny Crossiant
SEAFOOD AND FISH
Seared Tuna Nicoise with Fresh Grilled Tuna with tomato, steamed green bean, capers, (with or without) anchovy and black olive in tiny croustade ($1.00 more per person)
Miniature Coquille St. Jacques with Fresh Bay Scallops, Garlic, scallions with white wine cheese sauce in bouche ($1.00 more per person)
Poach Salmon, Asparagus and Capers with Orange Hollandaise sauce in Phyllo Cup, garnished with dried cranberries and chives
Salmon Tartare with Capers, Chives and Crème Fraiche on French Bread toast
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