These are all served cold at room temperature.
Shrimp and Crab Mold
Excellent with crackers.
Pepper Jelly Cheese Spread
Curry Chutney Dip
Served with crackers and vegetables.
Served either spicy or medium with tortilla strips.
Served with chips, this appetizer contains bean dip, mixed crushed avocados, shredded lettuce, black olives, diced tomatoes, taco seasoning and shredded cheese. Serves at least 20.
Platter of Various Cheese and Crackers
Platter of Various Crudités
Served with a nice yogurt dip.
Served with a spicy cocktail sauce.
Chicken Liver Pate
Cooked with shallots, apple brandy and various spices, then chilled in the refrigerator. Served with rice crackers.
Spinach & Water Chestnut Dip
Served in a big bread boule (pumpernickel, rye or french) with chunks of bread on the outside for dipping.
Stuffed Celery Sticks
Stuffing consists of blue cheese or gorgonzola mixed with sour cream and walnuts.
Jerk Chicken Wings
Crab Almond Dip
Topped with burnt almonds and served bubbling with crackers.
Hot Mini Meatballs
Coconut Fried Shrimp with Fire and Spice Orange Dips
Coconut Chicken Tenders with Fire and Spice Orange Dips
Ground Turkey and Basil Fillos
Stuffed Mushrooms with Sausage or Crab Meat
Mini Crab Cakes
Herb-rich butter on mini toast topped with juicy flavored grilled filet, and topped with a bed of watercress.
Teriyaki/Garlic Chicken on a Skewer
Served with a peanut sauce.
Spinach and Cheese Turnovers
Fillo wrapped Asparagus with Asiago Cheese
Mini quiche selection
Caramel Apple and Goat Cheese Purses
Slow Roasted Prime Rib
Roasted in a garlic and rosemary au jus.
Grilled Tenderloin of Beef
With Roasted shallots and a red wine sauce.
Filet of Beef Bourguignon
Classically cooked in red wine with shallots and mushrooms.
Baked Stuffed Lamb
Butterflied leg of lamb, filled with spinach and feta cheese and slivered garlic and rosemary. Served with mint jelly.
Breast of Chicken with Mushrooms
Stuffed with a lobster/crab stuffing, (or just a plain homemade stuffing) and served with a mushroom sauce.
Pan Roasted Salmon
Baked in parchment and topped with fresh orange slices and an orange ginger glaze.
With basil, fresh corn, and cherry tomatoes in a garlic/parmesan sauce.
Fresh Baby Carrots
Gently steamed, served with a maple/ orange butter sauce.
Steamed and stir fried with lemon/butter seasoning.
Steamed and served with almonds and lemon.
Rosemary-Roasted Baby Potatoes
Rubbed with Kosher salt, fresh rosemary and roasted in extra virgin olive oil until golden crisp.
Sweet Potato Casserole
Baked with an orange sauce and topped with clementines.
With teardrop tomatoes and a balsamic vinaigrette.
With tomatoes, olives, feta cheese and a Greek dressing.
Classic Caesar Salad
Topped with imported Parmesan cheese and fresh croutons.
Beautifully arranged fresh fruit in a boat-platter.
A fresh watermelon overflowing with pineapple, cantaloupe, honeydew melon, red and green grapes, and strawberries.
Tropical bread pudding
Baked with a hint of Rum.
Pineapple Upside Down Cake
Peach and Mango Cobbler
With a cream cheese and coconut topping.
Layers of chocolate cake with vanilla pudding and homemade whipped cream, topped with cinnamon sugar.
Layered with pound cake, guava jelly and fruit cocktail, and blended with Jamaican Rum Cream or Jamaican Rum. Topped with whipped cream and sliced bananas.