Wednesday, March 10, 2010
   
Text Size

Party Menu


Hors D'oeuvres Selections
Thin Sliced Cheese and
Chicken Quesadilla
With Tomato Salsa 		Smoked Scottish Salmon on
Pumpernickel Rounds
With Dill and Crème Fraiche
Tuna Tartar
With Sesame Soy Sauce and Fresh Ginger on a
South American Cracker
 Caprese Salad, Buffalo Mozzarella, Cherry Tomato and Fresh Basil Leaves
Drizzled with Extra Virgin Olive Oil
Wild "Truffled" Mushsroom Tartlet
In  a Light Cream Sauce		 Vegetable Spring Rolls
with a Hoisin Dipping Sauce
Classic "Angles on Horseback", Bacon
Wrapped Sea Scallops
With a Creamy Horseradish Sauce		 Mini Maryland Crab Cakes
With a Chipotle Aioli
Classic Jumbo "Shrimp Cocktail"
With Cocktail Sauce (Add $2.00 per person)		 Cucumber Cup Filled with Shrimp Salad
And Topped with a Cilantro Leaf

Grilled Lamb Lollipops
With Asian Mint Jelly (Add $2.00 per person) 		Smoked Salmon on a Cucumber Round
with Mint Mayonnaise
Pan Sautéed Filet Mignon
With a Brandy Gorgonzola Sauce		 Salt and Pepper Shrimp
With a Mango Dipping Sauce
Miniature Spanikopita
Spinach & Feta Cheese Pastries in Phyllo		 Grilled Chicken Sate
With Peanut and Pineapple Dipping Sauce
Pan Seared Tuna on Toast Points
With Dill Wasabi Sauce		 Pan Seared Filet Mignon on Crustini
With Horseradish
Brucetta with Tomato, Onion, Cilantro
and Red Onion
In Extra Virgin Olive Oil 		Classic "Pigs in Blankets" Pastry Wrapped Mini Hotdogs
With Traditional Mustard
Bogarts Original Mini Sliders
With and Without Your Choice of Cheese
Prices Upon Request


Stationary Displays
International Fruit and Cheese Plate
Mdeiterean Hummus with Seasoned Pita

All Vegetable Crudite with Original Blue Cheese Dip