Passed Hors D'oeuvres

Tomato and Mozzarella Bites with Pesto Oil

Barbacued Pulled Pork and Green Apple Quesidilla with Cilantro, Tomato and

 Bermuda Onion Salsa

Duck and Cashew Spring Rolls with Walnut Teriyaki Dip

Miniature Hamburgers presented on Brioche Buns with Ketchup and a Pickle

Mini Parmesan Cup with Chicken Caesar Salad

Sauteed Ginger Shrimp

Steamed Dumplings presented on an Asian Spoon with Ginger Scallion Sauce

Spinach Napoleon with Roasted Peppers, Herb Boursin Cheese and Balsamic

Grilled Portobello Mushrooms

Foccacia Margarita

Morrocan Cigars with Yogurt Sauce

Short Plates

Sauteed Thai Chicken presented on a Bed of Asian Peanut Noodles

presented in Chinese Take Out Box Served with Chop Sticks

Jumbo Lump Maryland Crab Cake with Smoked Corn Salad and Basil

Remoulade Presented on Individual Tasting Plates

Meat Loaf Au Poivre presented on a bed of Creamy Mashed Potatoes

finished with Crispy Fried Onions and Brown Demi

A Trio of Ricotta Stuffed Ravioli with a Tomato Basil Cream Sauce

Desserts

Mini Ice Cream Cones

Butterscotch Creme Brulee Tastes presented on Asian Spoons

Rice Crispy Sushi