Hors d'Oeuvres A La Carte

• Smoked Salmon and Shrimp Remoulade Spread with Capers, Mimosa Egg and Herb Foccacia
• Homemade Kentucky Smoked Trout Dip with Roasted Shallots, Chopped Green Onion and Bagel Crisps
• South of the Broder Con Queso with Tricolor Fresh Tortilla Chips, Tomato Salsa and Jalapeno Peppers
• Maryland Crab Dip - (A rich wonderful cheesy dip served with pita points)
• Kentucky Favorite Artichoke and Spinach Dip with Tomato Sourdough Bread
• Louisville's best Benedictine Cheese Spread served with French Croutons
• Authentic Swiss Cheese Fondue with French Bread
• Belgium Chocolate Fondue with Strawberries
• Homemade Duck Rillette served with Frnench Pickles and French Bauguettes
• Hummus and Foccacia
• Mexican Beans and Salsa

A selection of Sandwiches:

• Miniature Reuben Sandwich on Rye
• Homemade Chicken Salad en Choux
• Fresh Roasted Trukey Breast on Mini-Buns with Red Pepper Chipotle Mayonnaise
• Blackforest Ham on Mini-Buns with Country Mustard
• Medallions of Beef Tenderloin Au Poivre on Mini-Buns served with Horseradish and Henry Bains Sauce
• Miniature Vegetarian Wrap
• Homemade Atlantic Salmon Pastrami on Pumpernickel
• Benedictine Spread with Selected Crackers
• Beef Pastrami Grilled, Shaved and served on Pumpernickel Bread
• Miniature Pita Bread filled with Grilled Marinated Vegetables and Roasted Red Pepper Sauce
• Crispy Crab and Pepperjack Cheese Qusadillas with Tomato Salsa
• Chicken Salad with Chopped Pecan and Grapes on Brioche Toast
• Prime Rib Au Jus on Mini-Buns with Horseradish and Henry Bains Sauce
• Gourmet wrap with Lavosh and Tortillas (Chicken Caesar, Cajun Beef or Grilled Marinated Vegetables )
• Smoked Salmon and Chive Cream Cheese on White Toast

• Miniature Quiche Lorraine
• Miniature Provencal Pizza
• Crab Stuffed Crimini Mushrooms
• Sesame Duet Chicken Fingers with Thai Peanut Dipping Sauce
• Sweet & Sour Meatball Kebabs
• Southern BBQ Meatballs
• Vegetable Ratatouille filled Mushrooms topped with Romano Cheese Shavings
• Cocktail Lamb Chops with Mint Jelly
• Miniature Corn Cakes topped with Barbeque Chicken
• Miniature Biscuits filled with Kentucky Country Ham and Bourbon Onion Glazed
• Spinach Spanakopita
• Mushroom Caps Maarco Polo with Italian Sausage, Tomato Sauce and Melted Paarmesan
• Miniature Pizza - Chicago Style
• Baked Oysters Rockefeller with Spinach and Parmesan Sauce
• Miniature Hot Browns topped with Sherry Cream Sauce
• Cocktail Ribblets with Spicy Pecan Glaze
• Baked Polenta Round with Crumbled Gorgonzola Cheese
• Baked Escargot Provencal in the Shell with Carlic Parsley Butter
• Alsatian Onion Tart with Crumbled Bacon and Swiss Cheese
• Pâté Lorrain - (A Veal Pâté baked in a Pastry Crust)
• Sea Scallops and Smoked Bacon en Brochette with Sweet Onion Puree
• Tuscan Sausage en Croute with Classic Aioli
• Gâteau De Crêpes layered with Chicken Mornay Sauce
• Miniatue Seafood Vol-au-vent
• Jamican Jerk Chicken with Mango Mint Salsa
• Rustic Goat Cheese Galette with Niçoise Olives and Caramelized Onion
• Crabcakes with Aioli on Toast Points
• Artichoke stuffed with Brie Cheese and Baked, served with Tomato Concassé
• Oysters on the half shell with Barbeque Sauce or Dungeness Crab Glaze
• Warm Onion Puff Pastry with Fresh Thyme
• Grilled Sausage Skewers with an assortment of Barbeque Sauces
• Smoked Chicken Quesadillas with Tomato Salsa
• Cajun Chicken Skewers with Hot Sauce

A Selection of Chilled Hors D'Oeuvers
à la carte:

• Bloody Mary Shrimp Cocktail Shot served in shot glass with spicy White and Red Horseradish Coctail Sauce and Lemon Celery Garnish
• Burschetta with Grilled Onion Marmalade
• White Cheddar & Chives Goujere
• Beef Pesto Carpachio
• Stilton Blue and Ssparagus Tartines
• Belgium Endive with Dilled Smoked Salmon Mousse
• Seasonal Strawberries filled with White and Yellow Cheddar
• Melon and PProscuitto ham en Brochette
• Salmon Rillettes Spread on Pumpernickel Bread
• Homemade Chicken Liver Pâté with Assorted Bread
• Verrine of Squash Tartare and Red Pepper Coulis
• Tomato Grappe and Fresh Mozzarella Skewer
• Baked Parmesan Basket filled with Portabella Mushroom Tartare
• Summer Gazpacho served in Shot Glasses Rimmed with Salt
• Thai Beef Tartlets with Red Chili OIl and Tomato Cilantro Soy Glaze
• Hummus and Foccacia
• Home-cured Salmon Pastrami with Pumpernickel Bread
• Goat Cheese and Roasted Red Pepper Terrine with Balsamic Honey Dressing
• Miniature Salmon Parisienne with Remoulade Sauce
• Scallop Seviche drizzled with Lemon Basil Marinade
• Miniature Latkes with Smoke Salmon and Chives Créme Fraîche
• Shrimp Cocktail served with Spicy Horseradish Sauce and Lemon Garnish
• Assorted Sushi Rolls
• American Molossal Caviar on Blinis and Créme Fraîche
• Dungeness Crabmeat, Guacamole and Grapefruit Segments en Verrine
• New Potatoes filled with Créme Fraîche and Caviar
• Lemon Chicken Crepe Roulade with a Lime and Chipotle Sauce, garnish with Cilantro
• Tartlette of Curried Vegetables and Yogurt Cuvumber Sauce
• Cajun Beef on French Baguette with Creole Aioli
• Habanera Spiced Pork Tenderloin served on Sweet Potato Chips
• Flank Steak and Arugula Canapés served on Sourdough Baguettes with Red Curry and Lime Fraîche