Hors d'Oeuvres
- Borek:
- lamb
- cheese
- spinach and raisins
- spinach and feta
- Brie baked in puff pastry
- Brie stuffed with pesto
- Chou puffs:
- bleu cheese, walnuts, and brandy
- shrimp curry
- Empañadas
- Corn cups with chili
- Talmouses
- French pizzas:
- tomato sauce, black forest ham
- sautéed onions, black olives, goat cheese
- tomato sauce, roasted eggplant
- Miniature Quiches
- Samosas with chutney
- Mung bean dumplings with yogurt sauce
- Hors-d'oeuvre roll:
- pesto
- tarma
- bleu cheese
- smoked salmon
- Mousse:
- salmon
- crabmeat
- bleu cheese
- avocado
- Chicken liver mousse with port aspic
- Country paté
- Salmon rillettes
- Eggplant caviar
- Roasted peppers
- Tepanade
- Bacon-wrapped water chestnuts
- Bacon-wrapped dates
- Stuffed mushrooms
- Stuffed grape leaves
- Hot miniature potatoes stuffed with tepanade
- Miniature potatoes stuffed with caviar and sour cream
- Spinach and crabmeat
- Prawns:
- lemon-garlic
- teriyaki
- Shrimp curry
- Mussels with:
- salsa
- garlic and bread crumbs
- Saucisson en croûte
- Kofta curry
- Skewered lamb
- Skewered chicken with sate sauce
- Chicken wings:
- lemon-garlic
- teriyaki
- Crudities with Parmesan dip
- Artichoke hearts stuffed with
- goat cheese
- caviar
- Endive stuffed with
- bleu cheese, brandy, and walnuts
- goat cheese and almonds
- pesto
- Cherry tomatoes stuffed with
- salmon rillettes
- trout rillettes
- goat cheese and walnuts
- fresh mozzarella
- Asparagus wrapped in prosciutto
- Figs wrapped in prosciutto
- Smoked salmon
- Smoked turkey
- Roast turkey
- Roast beef
- Seasonal fruit platter
- Strawberries with crème fraîche