Hors D’Oeurves
Appetizers
These items may be passed or stationed
• Lump Crabmeat Tostada with Curried Jicama Slaw
• Tequila Lime Cured Salmon on Homemade Potato Crisp, Cilantro Cream
Cheese
• Petite Louisiana Style Muffaletta Wedges
• Smoked duck quesadillas with black bean and corn salsa
• Thai Chicken on Crisp Won Ton
• Smoked Chicken Breast with Guacamole Served on Petite Blue Corn
Tostada
• Pork Satay
• Thinly Sliced Beef Tenderloin, Jalapeno Béarnaise on Baguette Round
• Sausage Strudel with Stone Ground Mustard Dip
• Chicken and Apple Smoked Bacon Knots, Jalapeno
• Sun-dried Tomato and Basil Bruschetta
• Warm Spinach and Artichoke Dip, Garlic Crustini
• Mini Smoked Chicken Chili Rellenos
• Mini Chopped BBQ Sandwiches
• Mini Chili Rellenos – Poblanos, Smoked Chicken and Jack Cheese fried in
a crispy batter
Shooters and Cordials
• Avocado and Cucumber Soup Shooter
• Watermelon Gazpacho
• Shrimp Ceviche spiked with Tito’s Vodka
• Lobster Scallion Shooters
• Spicy Shrimp Caldo
• Tabasco Oyster Shooters
• Roasted Pepper Gazpacho, Cheese Herb Crouton
Upscale Tastes
• Skewered BBQ 18/20 prawns
• Stewed Crawfish Tails on Cayenne Pepper Toast
• Quail and Smoked Apple Bacon Knots with Jalapeno Sliver
• Mini Lamb Chop Lollipops, Peppercorn Demi-Glaze
• Fried Lamb Chops with Mint Jelly
• Smoky Salmon Crab Cakes, Red Pepper Crème Sauce
Calamares Andaluza, Garlic Mayonnaise
• Mini Gourmet Tamales
• Coconut Prawns, Orange Marmalade Sauce
• Corn Crusted Catfish Rounds with Red Pepper Tartar Sauce
• Seared Tuna Canapes with Mango Chutney
• Spicy Tuna Roll with pickled Ginger, Wasabi
• Smoked Salmon and Goat Cheese Terrines, Roasted Pecan and Red
Pepper
• Miniature Shepard’s Pie Tarts
• Wild Mushroom Nachos
• Chipotle BBQ Glazed Meatballs
• Miniature Chicken Cordon Bleu
• Portabella Mushroom Caps with Crab Stuffing
• Texas Torpedoes – Crispy Fried Stuffed Jalapenos
• Black Bean Hummus served with Toasted Bread and Vegetables
• Mini Won Ton Cups filled with Thai Chicken
Cold Appetizers
• Smoked Chicken Breast with Guacamole Served on Petite Blue Corn
Tostada
• Roasted Pecan Spinach Vegetable Dip Served with Toasted Baguettes
• Crabmeat Tostadas with Jicama Slaw
• Miniature Chicken Salad Croissants
• Roasted Corn and Red Pepper Relish served in Bite Sized Tortilla Cups
• Assorted Wraps – Taco Salad Wraps, Caesar Salad Wraps, Chipotle Chicken
Wraps served in wedges on decorative trays
• California Rolls with Wasabi Mustard and Soy Sauce
• Stuffed Cherry Tomatoes with Parsley, Pine Nuts, Garlic, Olives and Feta
• Spiced Ham and Goat Cheese Crostini
• Picosa cups:
• Crispy Tortilla Cups with Avocado Relish
• Chilled Jumbo Shrimp with Cocktail Sauce and Cilantro Pesto
• Seared Tuna Canapes with Mango Chutney
• Raw or Grilled Vegetable Crudite’
• Crab Mousse on Marinated Cucumber Wheel
