Appetizers. Hot.

• Coconut basil chicken phyllo drizzled with chili oil.
• Mini cumin meatballs with yogurt mint dip.
• Crab cakes topped with tomato-avocado salsa and lime sour cream.
• Sesame crusted chicken strips marinated with ginger and fresh coriander in a chipotle sweet mango sauce.
• Ricotta, spinach and artichokes in herb pastry flowers.
• Phyllo triangles filled with pecans and brie.
• Mini bacon wrapped pork medallions accompanied by a sweet balsamic coulis.

• Skewered Asian beef with yellow, red and green coconut curry sauces.
• Mini-savory quiches: 3 cheeses, Seafood, and Portabella & gouda.
• Flaky pastry filled with chicken and asparagus in a creamy béchamel topped with emmenthal.
• Caramelized sweet onions and camembert tarts.

  Appetizers. Cold.

• Procuitto wrapped tandoori shrimps with chives.
• Mediterranean ragout of mushrooms on crisp crustini in herbs and olive oil.
• Savory crab mousse on cheddar chive shortbread.
• Cheddar chive shortbread on savory crab mousse topped with red pepper jelly.
• Spring rolls filled with crisp Asian vegetables accompanied by sweet chili and spicy peanut coconut sauces.
• Roma tomatoes and avocado bruschetta infused with fresh lime on herbed French bread topped with fresh basil chiffanade and oka cheese.

* Minimum of four dozen; 10 persons per order.