COCKTAIL PARTY #1:
- "Butler-style" passed hors d'oeuvres:
- Grilled shrimp skewer with Pommery mustard dip
- Spiced and grilled filet on garlic crouton with horseradish cream
- Bruschetta with goat cheese with olive tapenade and fresh mozzarella with tomato salsa
- Smoked salmon on potato cake with sour cream and caper
- Duck breast on wonton with hoisin and scallion
- Sea scallops wrapped in bacon
DISPLAY:
- An appetizing arrangement of fresh fruits (cantaloupe, honeydew, golden pineapple, and seedless grapes)
- Domestic and imported cheeses (Colby cheddar, Lorraine Swiss)
- Fresh vegetable crudité: (cucumbers, sweet peppers, broccoli, zucchini, carrots, celery, with two homemade dips)
- Served with baguettes and crackers
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