Hors d'Oeuvres:

*Cherry Tomato stuffed with Mozzarella Cheese Avocado Salad and drizzled with Balsamic vinegar* 1.5

*Saffron Risotto Cakes topped with Pesto 1.5

*Grilled Zucchini Cups topped with Ratatouille and Goat Cheese 1.5

*White Bean and Sage Salad on a Croustade 1.5

*Button Mushrooms stuffed with Leeks, Fennel, and Goat Cheese 1.75

Mini Crab cakes Crabmeat tossed with Scallions, Peppers and
Cilantro topped with Spicy Chili Aioli 3

Plough Sausage Roll with Dijon Mustard 3

Chicken Skewers with Honey-Lemon Tarragon Sauce 2.5

Irish Smoked Salmon on a Cucumber Chip with Herb Sour Cream 2

Duck Rillets with Shallots, Garlic, and Roast Tomato on a Croustade 3

Mussels with Garlic- Parsley Butter baked with Savory Bread Crumbs 3

Hors d'Oeuvres Continued:

Butternut Squash wrapped in Proscuitto on a Skewer 2

Shepard Pie Empanada slow-simmered Ground Beef, Herbs with Mashed Potatoes wrapped in Puff Pastry 3

Petit Filet on a Potato Gaufrette topped with Bleu Cheese Butter 3

Chili Seared Shrimp with avocado salad served on Rice Cracker 2

Tuna Nicoise Salad with Peppers, Olives, and Drizzled with Dill Vinaigrette
in an Egg Cup 3

Duck Parfait on a Croustade with Cornichon 2

Pan Seared Tuna in a Cucumber cup with fresh Gazpacho Sauce 3

Lamb Skewers with Onions and Peppers with Yogurt Mint Sauce 3

Alaskan King Crab Salad served on a Teaspoon 3

Ham Crepe with Dijon-Tarragon Cream Cheese 2.5