Cocktail Cuisine for the Holidays/35 Guests           Small plates or Passed Hors dÕ Oeuvres

 

Sea Island Shrimp Shots ~ chilled, marinated shrimp with lemon ~ caper sauce and             seafood sauce ~such fun served in shot glasses

Asian veggie spring rolls served with spicy plum and toasted sesame sauce

Cigarettes ~ spinach ~leek filling in golden phyllo pastry alumettes

Thai chicken satys with peanut ~ coconut sauce and grilled pineapple bites

ReneeÕs Carolina crab cakes with wasabi remoulade

Platter of Smoked Scottish salmon with capers, lemon slices, fresh dill, thin cocktail             pumpernickel with mustard ~dill sauce

Grilled tenderloin medallions on brioche toasts with horseradish cream ~ add 4.00      CruditŽs cocktails ~ individual veggie cordials with toasted sesame ~soy ~ginger                                                  

            dip in shot glasses 

Baked brie with sautŽed apples and a caramel glaze with grapes, figs and baguettes

Pencil ÒwrapsÓ with grilled veggies and smoky mozzarella; grilled flank steak with

            horse radish sauce and caramelized onions                                          

Munchie mustard chicken escallopes ~on petite ciabatta toasts with field greens

            And mustard aioli ~ so pretty, so delicious ~ great tasting stand ~ up cuisine

Bruschetta with two toppings: chopped tomatoes, chevre and basil, with a drizzle of   French vinaigrette; and shrimp salad with tarragon dressing                       Twice baked baby potatoes filled with Yukon Gold and sweet potato whip

Empanadas ~ filled with ground beef, sautŽed onions, raisins, pine nuts, and spices   Or With mashed potatoes, French feta and caramelized onions

Seared Ahi tuna with wasabi aioli ~ add 4.00

 

                        Six hors dÕoeuvres ~27.00 (per person)     Eight hors dÕ Oeuvres ~ 32.00            

                                                Sweet Selections

Fruit stix ~ pretty fruit skewers    ~ 1.25                                

Indulgence ~3.25 per person~ an assortment of freshly baked finger desserts:  Apricot pastries  Brownie bites with caramel glaze   Petite apple and apricot strudel

              Winter moons   LuchoÕs luscious lime cheesecakes  Dipped cinnamon leaves

Sorbets passed to guests in small wine glasses with berry sauce Or Goldbrick sundaes                     ~ 2.00 person

                                                             

 

 

 

 

 

 

To Make Entertaining Easier:

 

Servers and bartenders available.

Additional Items You May Need:  Rentals   Linens   Flowers   Valet

Festive baskets of plastic ware, plates, utensils, glasses, beverage, buffet and dessert             napkins @ 3.25 per person

 

            Event Planning, tabletop design and table setting ~Floreen~ as applicable

 

                        Thank you for calling on Amaryllis. WeÕre happy to revise menus and

                                            accommodate in any way we can.

 

                                                Floreen Halpern