The following cold hors d'euvres will be set out on a lovely buffet:
Mozzarella Caprese - Baby Mozzarella with Bruchetta, Balsamic Vinaigrette & Fresh Basil served on garlic crostini
Roast Sirloin Garlic Crostini - Our garlic crostini topped with slices of tender roast
sirloin au jus.
Assorted Sushi - California rolls, eel & miami rolls served inside out with sesame or flying fish eggs.
Spinakopita - "A Tastebuds Catering Specialty" Phyllo dough stuffed with spinach & imported feta cheese baked until crispy.
Baked Brie en Croute - Brie topped with Apples, Almonds, Cinnamon and Sugar, wrapped in puff pastry and baked until golden brown.
These hot hors d'euvres will be served butler style:
Mini Crab Cakes - Bite size portions of lump crab cakes served with a lime dijon mustard sauce.
Coconut Chicken - "The best around by far" Coconut battered breast of Chicken flash fried and served with our orange marmalade sauce.
Steak Tid Bits - Juicy, tender sirloin steak tid bits served on a hot grill and served with A1 steak sauce.
Teriyaki Chicken Skewer - Tender bites of boneless chicken marinated in teriyaki sauce and grilled.
Crab Rangoon - "A Tastebuds Catering cocktail party must!" Imitation crab meat and cream cheese seasoned just right and wrapped in a wonton skin and deep fried. Served with sweet & sour sauce.
Mediterranean Shrimp - Large Shrimp marinated in Oregano, Lemon & Olive Oil
Add A Dessert Station:
Viennese Table - includes assorted mini pastries such as Nepoleans, Eclairs, Petit Fours, Key Lime, Chocolate Mousse and Fruit Tartlets, Cream Puffs & Cheesecake
