• Stuffed Mushrooms with Crab
• Mushrooms Veronique w/ Alouette Cheese & Shredded Parmesan
• Stuffed Mushrooms with Seasoned Bread Crumbs
• Hazelnut Mushroom Triangles Spanikopita
• Crab & Cheese Toast
• Bleu Cheese & Pine Nut Toast
• Bacon & Cheese Roll-Ups
• Pineapple in Bacon
• Rumakis
• Sherried Scallops wrapped in Bacon
• Scallops in Bacon with Maple Cream Sauce
• Maryland Crab Cakes with Remoulade Sauce
• Grilled Marinated Shrimp (with Swordfish)
• Chilled Jumbo Shrimp with Tangy Cocktail Sauce
• Smoked Bluefish Pâté on Dark Pumpernickel
• Asparagus in Phyllo Crust with Dill Dipping Sauce
• Sun Dried Tomatoes & Basil in Phyllo Crust
• Sausage in Puff Pastry
• Caramelized Onions & Ricotta Cheese in Phyllo Crust
• Marinated Mini Lamp Chop Grilled & Served on the Bone
• Sweet & Sour Meatballs
• Monte Christos
• Zucchini Squares
• Quesadilla Trumpets with Sour Cream & Fresh Salsa
• Baked Brie, Pear & Almonds Wrapped in Phyllo
• Hors D’oeuvre Blintzes
• Mini Empinadas with Sour Cream & Salsa
• New Potatoes with Caviar & Sour Cream
• Stuffed Snow Peas Dusted with Chopped Walnuts
• Fresh Mozzarella wrapped in Prosciutto Drizzled in Garlic Oil & Black Pepper
• Ginger Chicken in Snow Peas with Tahini Sauce
• Chicken Satay with Peanut Dipping Sauce
• Chicken Teriyaki on Skewers
• Lemon Chicken on Skewers
• Moroccan Chicken on Skewers with Honey & Lemon
• Beef Teriyaki on Skewers
• Tortilla Spirals
• Roasted Red Pepper & Artichoke Spread on Crostini
• Bruschetta with Marinated Plum Tomatoes & Spanish Onions

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(Standing Hors d’Oeuvres)