HOT HORS D’OEUVRES

Spinach Wontons with Apricot Dipping Sauce

Petite Tartlets filled with ….Goat Cheese, Olivada & Spinach
Wild Mushrooms, Shallots & Havarti
Caramelized Onion & Gruyere

Asparagus & Prosciutto in Phyllo

Quiche Squares

Eggplant Fritters stuffed with Fresh Mozzarella

Crab Cakes with Remoulade Sauce

Racks of Lamb

Tiny Twice Baked Potatoes, Pancetta, Fresh Herbs & Crème Fraiche

Sundried Tomato, Kalamata Olive & Brie on Crostini

Jumbo Franks in Phyllo with Sauerkraut & Mustard

Escarole, Kalamata Olive & Sundried tomato Purses

Vegetable Pinwheels

Spicy Chipolte Corn Fritters

Quesadillas with Goat Cheese, Roasted Red Pepper & Salsa

Quesadillas with Spicy Jack Cheese & Salsa

Apple Potato Pancakes with Apple Sauce

Pizzettes with Roasted Tomato, Fresh Mozzarella & Basil