Hot and Cold Hors d’Oeuvres Menu |
Panetini with French-Herbed Cream cheese topped with Tenderloin and Shallot Butter Panetini with Goat Cheese topped with Sage Sautéed Procsciutto Panetini with Fresh Heirloom Tomato Brushetta Phyllo Cups stuffed with Blue Crab and Shrimp Seafood Spread Cheddar, Spinach and Currant-Stuffed Mushroom Caps Italian Sausage, Portabella Mushroom and Bistro Cheese-Stuffed Mushroom Caps Cuban Chicken Skewers Cajun Shrimp Skewers Procsciutto-Wrapped Cantaloupe Skewers Antipasto of Olives, Meats, Vegetables and Fresh Fruits Petite Crab Cakes Panetini with French herbed Cream cheese topped with Black Bean Salsa and Pepper-Encrusted Tuna |