Appetizers and Hors D’oeuvres
Diver Scallops Wrapped with Bacon
Crunchy Cucumber, Celery, and Red Bell Pepper Salad with Cumin and Fresh Mint
Caribbean Jerked Shrimp Kabobs with Pineapple Salsa
Mini Shrimp, Andouille and Roasted Corn Cheese Cakes
Shrimp and Crabmeat Roulades
Sesame Encrusted Tuna with Wasabi Drizzle
Mexican Chip and Dip (Assorted Chips with Guacamole, Red Pepper and Corn Salsa and
Tomato Salsa)
Crispy Parmesan Encrusted Red Bliss Potatoes with Sour Cream and Chive Dip
Fried Ribs with Watermelon BBQ Sauce
Caribbean-Style Shrimp Cocktail with Jalapeno-lime dipping Sauce
Potato, Manchego Cheese Frittata with Roasted Red Pepper Coulis
Chorizo and Mozzarella Stuffed Mushroom caps
Mini Twice Baked Greyer Cheese Potatoes
Smoked Salmon on Potato Pancakes with Crème Frache with fresh dill and Caviar
Quail Eggs with Olive Tapenade
Canapés with Blue Cheese Mouse and Asparagus
Zucchini Cups Stuffed with Red Pepper, Fontina Cheese and Shredded Prosuttio
Spiced Glazed Pecans
Baked Brie with Praline Sauce
Mushrooms Stuffed with Shrimp Dressing
Mini Stuffed Bell Peppers
BBQ Meatballs
Hickory Smoked Chicken Drumettes with Three Chili Salsa
Louisiana Blue Crab cakes
Cajun Spring Rolls with Creole Sweet and Sour Sauce
Goat Cheese Tarts with Jalapeño Vinaigrette
Spicy Eggplant Dip with Pita Chips
Mediterranean Ceviche with Assorted Chips
Smoked Salmon Cheesecake
Pan Fried Mozzarella Cubes with Marinara
Herb Roasted Olives
Oven Roasted Shrimp with Basil, Sundried Tomato and Prosciutto
Traditional New Orleans Crawfish Bisque in rich tomato Sauce
