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Hors d’ oeuvres…
- Salt and Pepper Prawns.
- Saffron Jumbo Prawns.
- Panko Crusted Diver Scallop Cakes with Lime Butter Sauce.
- Spicy Tuna Wontons.
- Alaskan King Crab Cake Balls with a Panko Crust and Yoghurt and Cucumber Dipper.
- Crisp Eggplant Wrapped in Fillet of Beef with Caramelized Red Onion with Tomato Compote.
- Four Cheese and Herb Risotto Bites.
- Caramelized Onion and Goat Cheese Tarts.
- Italian Quesadillas of Fontina Cheese, Roasted Peppers, and Parsley.
- Southern Sweet Potato Wedges with Sour Cream and Paprika Dipping Sauce.
- Mushroom Cups Stuffed with Italian Sausage, Fontina Cheese and Fresh Herbs.
- Preserved Lemon Chicken Skewers with Green Onion and Dijon Aioli.
- Spicy Cajun Chicken Bites with Tarragon Aioli.
- Artichoke Hearts Wrapped With Thinly Sliced Chicken Breast and Dressed With Garlic Tarragon Aioli.
- Crispy Chicken Spring Rolls with Chile Jam.
- Roasted Asparagus with Lemon and Cumin Aioli.
- Grilled Vegetable, Pesto and Provolone Panini’s.
Tiny Cups of Food to Pass…
- Chicken Chili Verde with Garlic Crostini Dipper.
- Green Chicken Curry Served Over a Scoop of Brown Rice.
- Chili Fries with Cheese
- Gazpacho Cups.
- Smooth Artichoke Soup with a Sun Dried Tomato Crostini Topped with Micro Greens Tossed in Lemon Juice.
- Shitake Crusted Alaskan Halibut with Fresh Ginger and Honey Reduction.
- Tenderloin of Pork, Butterflied and Stuffed with Fig Compote and Dressed in a Madeira Reduction Paired with Roasted Fingerling Potatoes, Baby Farmers Market Vegetables and Corn Spoon Bread.
- Chocolate Caramel Slice.
- Orange Blossom Cheese Cake with Fresh Berries.
- Sticky Fig Pudding with Butterscotch Sauce.
- Apple Tart Tartan with Red Wine Caramel.
- Chocolate Mud Cake with Cinnamon Honey Cream.
- Chocolate Soufflé with Bourbon Cream.