HORS D’ OEUVRES

TIER I SELECTIONS

MALIBU ASPARAGUS WRAP
garden fresh asparagus wrapped in puff pastry and stuffed with herbed cheese

ROASTED CORN AND BLACK BEEN CUCUMBER CUPS
topped with a warm bacon vinaigrette

CHIPOTLE GOAT CHEESE DEVILED EGGS

CURRY HUMMUS TAPENADE
with feta cheese and served on a crisp flatbread

GORGONZOLA FLAT BREAD
fresh baked crostinis topped with gorgonzola, toasted walnuts and a port reduction

FRESH TOMATO & MOZZARELLA BRUSCHETTA
A fresh mix of diced and sun-dried tomato, artichoke hearts and mozzarella cheese atop toasted slices of French bread topped with a chiffonade of fresh basil.

TROPICAL FRUIT GAZPACHO
chilled fruit soup topped with fruit salsa and fresh mint

GOAT CHEESE STUFFED MUSHROOMS
a savory blend of goat cheese and kale

BAHAMIAN STYLE CONCH FRITTERS
premium conch, crisp vegetables and a special blend of island spices

MINI CRAB CAKES
with a New Orleans style remoulade sauce

BARBECUED CHICKEN PASTELITOS
drizzled with a sweet and spicy sauce

MINI CHEESECAKE
dulce de leche and candied pecans

BRIE & CARAMELIZED APPLES
in miniature phyllo cups

MINI TACOS
filled with Thai chicken salad

SUN DRIED FIGS
stuffed with stilton cheese and wrapped in bacon

OPEN FACED PORK SANDWICH
served atop toasted brioche complemented by pickled onions

YUMMY YUMMY VEGETABLE SPRING ROLL
served with a traditional spring roll sauce

BUFFALO STYLE CHICKEN SPRING ROLL
A spicy combination of tender chicken breast, carrots and celery, rolled in a crispy spring roll wrapper

TIER II SELECTIONS

GRILLED SCALLOPS ON SUGARCANE SKEWERS
with lemon curry marinade

BRAZILIAN GRILLED SHRIMP COCKTAIL
served with a fresh chimichurri sauce

ONE BITE SEAFOOD TACOS
with fresh shrimp and squid

YORKSHIRE PUDDING WITH BEEF TENDERLOIN
and horseradish cream

VANILLA BEAN AND PUMPKIN CREME BRULEE
served on a Asian spoon

CHIPOTLE FAJITA ROLL-UPS
mini steak and bell pepper fajitas topped with a lime sour cream

THAI BEEF SKEWERS
tender and juicy skewers topped with a spicy peanut sauce

SPICED LAMB MEATBALLS
stuffed in a mini pita pocket with a touch of kalamata aioli

BACON WRAPPED SHRIMP
glazed with a sweet and spicy guava sauce

SMOKED SALMON INVOLTINI
filled with herbed cheese and crispy vegetables

FRESH SHRIMP CEVICHE
topped with a zesty avocado pure’ and drizzled with chili oil

TIER III SELECTIONS

SEARED SEA SCALLOPS
over blue cheese garlic mashed potato served in a mini martini glass

GORGONZOLA RISOTTO  CAKE WITH BRAISED BEEF
topped with braised shredded short ribs

MAIN LOBSTER MACARONI & CHEESE
with lemon mascarpone beurre blanc

SHRIMP & GRITS
with a chardonnay beurre blanc

BALSAMIC LAMB LOLLIPOPS
Balsamic and Herb marinated Rack of Lamb complemented by a cool Yogurt Raita