|
To contact me... |
|
Phone: (240) 394-0407
E-mail: chef.april@verizon.net |
|
To contact me... |
|
Phone: (240) 394-0407
E-mail: chef.april@verizon.net |
|
A pdf version of this menu is available to print for your convenience. |
|
Hors d’Oeuvres
Chilled or Room Temperature:
Melon Wrapped with Prosciutto Deviled Eggs Topped with Caviar Deviled Eggs Topped with Bacon & Chives Spiced Shrimp with Lemon Baby Mozzarella, Cherry Tomatoes & Basil Skewers (with Balsamic Vinaigrette) Bacon Parmesan Wrapped Breadsticks Endive with Mascarpone and Pepper Jelly Salmon or Tuna Tartare on Toast Curried Chicken Cups Lemon Dill Gravlax and Cucumber Canape
Hot:
Asparagus Wrapped in Phyllo Wild Mushroom Cups Crab Balls Spinach and Cheese Squares (Vegetarian) Cheesy Meaty Rye Bites Miniature Chinese Potstickers Smokey Chicken Wrapped in Bacon Crab Rangoon Miniature Corncake Blinis with Honey Blue Cheese Meatballs Herbed Spinach Balls (Vegetarian)
Brunch Buffet Entrees:
Praline French Toast Casserole Ham, Bacon or Sausage Breakfast Egg Casseroles Breakfast Burritos Broccoli and Mushroom Quiche Classic Quiche Lorraine (Bacon, Swiss Cheese, Onions) Low Country Style Cheese Grits with Shrimp Huevos Rancheros Casserole Chinese Scallion Pancakes Spiral Sliced Honey Baked Ham Cornbread with Corn, Green Onions and Jalapenos (opt.) Cornmeal Blinis Assorted Deviled Egg Platter Broccoli, Grape and Pistachio Salad with Honey-Yogurt Dressing Fruit Salad with Honey-Yogurt Dressing
Brunch Pastries:
Very Berry Muffins Banana Nut Bread Zucchini Bread Chocolate Zucchini Bread Pumpkin Nut Bread Chocolate Cherry Almond Bread Fresh Apple Cake |
|
< Return to Menus |
Party Menu |
