Hors D'oeuvres

Grilled French Miniature Lamb Chops
marinated in fresh thyme & garlic
The frenched bone makes a perfect handle

Lacy Potato Pancakes
with
Tri-Colore Caviar and Sour Cream
Flecks of Fresh Chives

Shrimp & Veal Shiu Mai
Oriental Mustard

Har Gow
Black Bean Sauce

Potstickers
Oriental Mustard

Tandoori Shrimp Brochettes
Jumbo Shrimp marinated in aromatic Indian Spices
then Barbecued

Pheasant and Shiitake Mushrooms
in Philo Dough Triangles

Turkey Tenderloin and Shitake Mushroom
Brochettes

Grilled Lime Shrimp on Cucumber Sections
with Three Color Peppers and
California Golden Caviar

Wild Mushrooms and Pheasant Purses
Chopped Fresh Pheasant, Fresh Sage, and Mushrooms
Bundled into Crepe Purses and tied with Fresh Chives

Fresh Salmon and vegetable Brochettes
Marinated then Grilled

Crab & Horseradish Salad
in Endive Cups

Mushroom Caps
Stuffed with Andouille Sausage Minced Vegetables
& Melted Mozzarella

Dungeness Crab & Fresh Horseradish Salad
in
Belgian Endive Cups
garnished with multi-colored Nasturiums & Pansies

Pizziatas
Small Pizzas topped with Pancetta, Goat Cheese, Fresh Herbs

Kung Pao Chicken
in
Rice Cups
Chinese Pickle Cucumber Garnish

Blini Bar
Our Chef will cook to order Blinis with the following fillings

Smoked Salmon, Trout, and White Fish
Sour Cream, Chopped Onions, Chives
Assorted Caviars

Creamed Pheasant with Petits Pois and Confetti Vegetables

Saute of Wild Mushroom with Ginger
served in a Rice Cup

Mini Grilled Shrimp Tostadas

Toasts with Kalamata Olive Paste
Roma Tomatoes, Basil, and
Melted Buffalo Mozzarella

Seafood Ravioli Frito
Spicy Chipotle Sauce

 
Copyright © 2006 Bobby Weisman Caterers, Inc.