COLD HORS D’ OEUVRES

Deviled Eggs with Caviar
Grilled Chicken Canapés
Tomato and Mozzarella on Herb Crouton With Basil Pesto
Ham and Asparagus Roulade
Prosciutto and Melon Spears
New Potatoes With Sour Cream & Three Caviars
Smoked Salmon Canapés
Seared tenderloin Crostin, horseradish Creme Fraiche Sauce
California Sushi Rolls, Soy-Wasabi Dipping Sauce
Brie with Caramelize Raspberry onion Marmalade Crostini
Fresh Crab Salad on Endive Leaves
Japanese Vegetable rice Nori Rolls, Ponzu Soy Sauce
Vietnamese Chicken Spring Rolls, Peanut Sauce

HOT HORS D’ OEUVRES

Buffalo Wings with Bleu Cheese Sauce
Texas Style Meatballs
Fried Mozzarella with Creole Sauce
Crisp Savory Cream Cheese Stuff Jalapenos
Assorted Mini Quiche
Cajun Chicken Tenders With Pineapple Relish
Grilled Chicken Brochettes
Coconut Pistachio Chicken, Pineapple Honey Sauce
Chicken Satay skewers, Spicy Peanut Sauce
Grilled Beef Brochettes with Teriyaki
Chinese Egg Rolls with Sweet & Sour Sauce
Stuff Mushroom Caps with Crab Meat
Mini Crab Cakes with Chipotle cream sauce
Coconut Fried Shrimps
Mini Beef Wellington
Spinach & Feta Cheese stuff mushrooms
Steam Asian Barbecue Pork Bun “Chao Su Bao” Hoisin Sauce