| Prosciutto-Wrapped Asparagus crisped prosciutto, tender asparagus spears Bacon-Wrapped Scallops served with a spicy cilantro and lime mayonnaise Crabcake Amuse-Bouche mini succulent crab cakes with a Cajun remoulade Smoked Salmon Spirals rolled with avocado and horseradish cream cheese on English cucumber rounds Smoked Salmon Mousse on cucumber rounds with capers Cauliflower Blinis with Smoked Salmon creme fraiche and chervil Ginger and Garlic Chicken Wings Cocktail Babyback Ribs mini-ribs marinated in a hoisin and garlic-ginger sauce Parisian Pups chicken apple sausage and gruyere rolled in puff pastry with a Dijonaise dipping sauce Thai Shrimp Salad in Endive chile and coconut milk sauteed shrimp salad in endive spoons Goat Cheese-Stuffed Mushrooms a savory blend of creamy goat cheese, sauteed fennel and leek Fig and Goat Cheese Crostini savory/sweet fig compote melds with creamy chevre Wild Mushroom Crostini a rich mushroom ragu topped with ricotta salata Eggplant Caponata Crostini Sicilian melange of eggplant, pine nuts, currents and tomatoes and shaved Parmigiano-Reggiano Roast Pork Tostaditas slow-cooked with oranges and limes, served atop home-made mini-tostadas with guacamole and pico de gallo Bacon-Cheddar Sirloin Sliders grilled mini-bacon-beef burgers with melted cheddar and sun-dried tomato coulis Mini Meatloaf Sandwiches bite-size and toasted with mayo and lettuce |
Photographs by Duke Photography