These are 2-3 bite portions of chicken breast marinated and then oven roasted in a Jamaican jerk sauce. The sauce is made from 16 fresh ingredients. It is eaten right off the skewer thus allowing the guest to keep their fingers clean. We keep it “not to spicy”, but authentic to the style of preparation. A spicy/hot version is available on request.
Parmesan/Romano Cheese Straws with a Basil and Pine Nut Pesto
We take sheets of “puff pastry” and dress them with a basil and pine nut pesto and then sprinkle with Parmesan and Romano cheeses. This is covered with another layer of puff pasty - cut into strips - then given a few twists before baking.
Baked, Double Cream Brie with an Apricot Glaze
The double cream brie is placed in a baking dish surrounded with puff pastry. An opening is left on the top of the brie to allow the addition of an apricot glaze. It is served slightly above room temperature.
Puff Pastry Squares with Fillings
To puff pastry squares we ‘pipe’ fillings which may include a variety of bases… for example, cream cheese or goat cheese. Added to the top you may include such items as salmon.
Baby Muffuletta Sandwiches
We begin with a dinner roll, cut in half and dressed with an Italian Olive Salad. The olive salad comes from “Central Grocery” in New Orleans LA, 923 Decatur Street. The sandwich consists of provolone cheese, ham, and Genoa salami.
Smoked Salmon
We begin with cocktail breads and layer with cream cheese (or flavored mayo), salmon curls and capers. The layers are topped with a sprig of fresh dill.
Tenderloin, Dinner Roll Sandwiches (Beef and Pork)
Beef Tenderloin sandwiches are served with a traditional horse radish spread or a dijon/mayo spread. The pork tenderloin sandwich is served with a mild mango/fruit salsa or a dijon/mayo spread. Both are served on a premium, yeast dinner roll.
Dinner Roll Sandwiches (Deli meats)
We offer a variety of deli-dinner roll sandwiches. These include turkey with smoked cheese, ham with pepper jack, and a ham-salami-provolone-cheese with sweet cabbage relish.
Cheddar and Jack cheese brick with Raspberry Chipotle
The cheeses are blended with spices and formed on a piece of granite. The top of the brick (usually a little than 1-inch thick) is spread with a layer of Raspberry Chipotle sauce. The sauce is not hot. This can be served with a hearty cracker or sliced baguette. It looks very elegant on the granite.
Southwest Cheese Log
We begin with fresh poblano peppers (these are mild) and roast them over an open flame. The meat of the pepper is finely minced and added to cream cheese along with other ingredients. The cheese log is rolled in cilantro and surrounded with a sweet corn relish that uniquely compliments the cream cheese and peppers. This is served with rounds of fresh baguettes or hearty crackers.
Fresh veggies and/or fresh fruit (seasonal) served with dipping sauce
Fresh seasonal veggies are presented with a Ranch style dressing that is made from fresh ingredients… not bottled. (A dill flavored dressing would work also.) The fruit would be seasonal and served with tooth pick frills to add a touch of elegance to the presentation. The sauce is lightly sweet to compliment the fruit.
Meat Balls (beef base) with Marinara and Alfredo Sauces (hot dish)
We make our own marinara and Alfredo sauces. The meat balls can be “speared” with a tooth pic frill, then dipped or the sauce can be spooned over the meat balls.
Mixed Canapés
We have a wide variety of offerings ranging from deli meats, to salmon, to a smoked turkey breast speard served with fresh sage. All of our canapés are made in our kitchen. For example, the smoked turkey breast is ground, prepared with herbs and spices (and one secret ingredient), piped on to breads, then topped with a piece of fresh sage.
Bruschettas
There are as many types of Bruschettas as there are ways to spell it. They can be as simple as rubbing fresh garlic on toast, drizzle olive oil, and adding salt and spices. Two of the favorites we have served are (1) a combination of roasted red bell peppers and eggplant pulled together with olive oil and spices, (2) a ‘tapenade’ of roma tomatoes, sweet onions, olives, olive oil and spices.
