© 2019 by Andrea Meyer Catering

Hors D'oeuvres

Hot

White pizzetta of ricotta, mozzarella, oregano, béchamel sauce, and sauteed escarole


Maryland crab cakes, almond cilantro pesto

Eggplant, sundried tomato, caper, and mozzarella dumplings

Wild mushroom puff pastry tarts

Filo triangles stuffed with lamb seasoned with cinnamon, fresh mint, pine nuts, and currants /yogurt dip

Corn pancakes, pecan bourbon sauce or pulled chicken

Gruyere & honey mini grilled cheese sandwiches

Blinis, smoked trout and dill cream
& smoked salmon and chive cream

Potato pancakes

Asparagus and ovendried tomato tarts

 

Crispy vegetable, curry, coconut dumplings

Shrimp sautéed in coconut curry

Scallop mousse quenelles, wrapped in spinach leaves with a beurre blanc

Sliders: bison, barbecued pulled chicken , or pork

Lemon asparagus soup in espresso cups

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Smoked salmon with lemon mascarpone on our own red onion focaccia

Sliced plums, peaches, or figs topped with gorgonzola dolce, and maple citrus reduction

Shrimp with red and green dips: classic cocktail sauce & tomatillo avocado salsa

Chilled oysters, mignonette sauce served on porcelain spoons

Coriander crusted tuna topped with wasabi whipped cream, cucumber relish, asian style crisps

Tofu avocado salsa, blue and yellow corn chips

Our own vegetable sushi with assorted fillings

Beef carpaccio terrine, caper butter, sourdough bread

Tea sandwiches:
Turkey with rhubarb relish, and watercress on golden raisin fennel bread
or
Duck with ginger pear chutney, and arugula on walnut raisin bread

Ceviche of salmon & salmon caviar, chipotle, chickpea wafers

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