What We Do
Grape Leaves · Stuffed Turkish grape leaves with exotically flavored basmati rice. Served with a yogurt dill sauce.
Taboulleh · Cracked bulgur wheat mixed with exotic greens, flavored with olive oil, lemon and mint. Served on thin-sliced hearty Russian bread.
Chicken Roulade · Thinly sliced tender breast of chicken rolled with mild Black Forest ham and subtle Gruyere cheese.
Shrimp with Dill Sauce · Jumbo shrimp topped with a tantalizing Portuguese green dill sauce.
Scallop Canape · Tender sea scallops served atop Melba rounds and graced with a rich pesto or sun dried tomato sauce.
Stuffed Cucumber Cups · A Scandinavian favorite. Hollowed-out English cucumber sections stuffed with Boursin cheese and graced with strips of smoked Norwegian salmon.
Mozzarella Skewers · Italian mozzarella, basil and sun dried tomatoes on individual skewers.
Stuffed Endive · Inspired from a French recipe, a tangy ratatouille served in garden-fresh endive leaves.
Flaky Pastry Cups
Pecan Chicken in Creamy Sauce · A delightful mixture of creamy chicken pieces with tarragon and pecans.
Crab Shells · Fresh crabmeat blended with celery, red peppers in a pungent three-mustard dill sauce.
Spanish Tapenade · a colorful Iberian recipe of a variety of peppers, tomatoes and imported olives.
Patês & Mousses
Mushroom Patê · A creamy blend of portobello, shiitaki and button mushrooms, heavy cream and herbs. Served on crispy crackers with plump raspberries.
Salmon Mousse · A light blend of fresh Norwegian salmon, thick cream, nutmeg and dill served with thin wafers.
Goose Liver Patê · A creamy blend of fresh goose livers, cognac, heavy cream and herbs.
Truffle Mousse · A silky smooth chicken liver mousse studded with black truffles and Port wine.
Appetizers for the Sweet Tooth
Fruit Kebabs · Individual skewers of seasonal melon balls, berries and dried fruit.
Persian Dates · Plump imported Syrian dates stuffed with walnuts and sauteed in a tart pomegranate syrup.
Russian Potato Circles · Thin rounds of new potatoes, topped with a dollop of sour cream and Russian caviar.
Crab Cakes · A spicy blend of lump crab meat. Finger-sized cakes served with a tangy tomato-cilantro dipping sauce.
Scallop Puffs · Sea scallops topped with a duxelle mixture, served on individual Melba rounds.
Seafood Kebabs · A selection of fresh seafood marinated in a flavorful lemon dill sauce. Served on individual skewers.
Chicken Kebabs · Broiled cubes of boneless chicken breasts and water chestnuts marinated in teriyaki sauce. Served on individual skewers
Orange-Sesame Chicken · Boneless chunks of chicken, marinated in an orange-ginger sauce and rolled in toasted sesame seeds, served with a tangy honey-mustard dipping sauce.
Fesinjan · Tender free range chicken breasts sauteed with a delightful Persian blend of walnuts, onions and rich pomegranate syrup. Filled into flaky pastry shells.
Beef Teriyaki Rolls · Thin slices of beef tenderloin marinated in teriyaki sauce, rolled around a succulent mixture of julienne garden vegetables.
Beef Kebabs · Broiled tenderloin cubes marinated in a spicy ginger sauce, served on individual skewers.
A Selection of Flaky Phyllo Pastries
Spanakopita · The traditional Greek pastry of spinach, feta cheese and fresh herbs.
Thai Scallop Phyllo · Bay scallops rice and coconut milk.
Mushroom Pastries · A rich blend of mushrooms, white wine and shallots.
Roasted Eggplant · Grilled eggplant and caramelized onions.
Stuffed Mushroom Hors D'oeuvres
Sausage Mushroom Cups · Spicy mixture of sausage stuffing.
Crab Mushroom Cups · Delicious crabmeat stuffing.
Spinach Mushroom Cups · A mixture of spinach, Brie cheese and spices.
Artichoke Mushroom Cups · An artichoke and prosciutto stuffing.
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