Sunday, October 17, 2004

Canapés & Tea Selection Menus

Canapés

Baked Brie encased in pastry & topped with apple & brown sugar

Cheese Board - Assorted soft & firm cheeses

Crudités baskets with assorted dips

Beef tenderloin with marinated mushrooms & horseradish mayonnaise

Aumoniere of duck confit with cranberries & pear

Salmon Wrap with ginger crème fraiche

Classic Bruschetta with fresh basil & plum tomatoes
Bruschetta with grilled eggplant & roasted red bell peppers
Bruschetta with caramelized red onion & blue cheese

Polenta squares with sautéed mushrooms, goat cheese & tarragon
Polenta squares with crispy smoked bacon, caramelized onions & walnuts

Goat cheese with red wine fig compote served on a fried wonton

Spinach mousse with feta cheese & water chestnuts

Pear & Blue Cheese served on fresh herb Galettes

Shrimp & Avocado Springrolls
Duck & Tender Orange Springrolls

Crab & Cucumber Canapés with Lemon & Chives

Mushrooms in Garlic Sauce

Spinach & Artichoke Dip

White Bean Tonnato


Tea Selection Menu

SALADS:

Caesar Salad
Green Salad with trio of dressings & assorted toppings
Pasta Salad with Creamy Caesar Dressing or Ranch Dressing, Marinated Tomatoes & Avocado
Potato Salad
Classic Deviled Eggs

TEA SANDWICHES:

Guacamole with Chicken Breast
Cream Cheese & Cucumber
Smoked Salmon with Ginger Crème Fraiche

Egg Salad
Chicken Salad
Shrimp Salad

Roast Beef with Horseradish Cream
Herbed Goat Cheese
Country Ham on mini buttermilk biscuits

DESSERT ALTERNATIVES:

Fruit Salad
Ambrosia Salad

0 Comments:

Post a Comment

<< Home