Hors d'oeuvres - Continued

Bacon-Wrapped Oysters

Mussels with Salsa Cruda      

Seared Scallops with Coriander and Pickled Ginger

Everything Seared Tuna with Wasabi on a Wonton

Tuna Tostada with Cilantro Pesto

Prosciutto-Wrapped Shrimp with Orange Marmalade

Pan Seared Scallops with Beurre Blanc Sauce    

                                          * * *

Wild Mushroom and Roasted Garlic Tartlet with Smoked Mozzarella

Cheesy Onion Puffs

Bruschetta with Tomato and Sheep’s Milk Cheese

Fall Vegetable Pizza with Fresh Mozzarella

Grilled Fall Vegetable Quesadillas with Dollop of Sour Cream

Brie and Pineapple Chutney in Phyllo Cup

Mini Latkes with Sour Cream and Apple Sauce

Asparagus Pinwheels with Prosciutto

Eggplant Crisps with Mozzarella and Sun Dried Tomatoes

Tomato Brioche with Basil Drizzle

Figs with Mascarpone and Pistachios

Tomato Bisque Boule

                                          * * *

Shrimp Salsa with Home Made Chips

Cherry Tomato and Bocconcini Lollipops

Rolled Zucchini Ribbons

Green and White Crudités with Dips

Goblets of Crudités with Dips

Goat Cheese and Caramelized Onions with Crostini

Roasted Eggplant and Tomato Tapenade with Pita

Assortment of Sushi

Filet of Beef Fondue with Six Dipping Sauces

Neuchatel Fondue with Six Different Breads