| HORS D'OEUVRES (HOT) |
| Hot Artichoke Dip |
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| Artichoke, parmesan cheese, garlic, fresh dill and spices baked and served with sliced French baguettes. |
| Maryland Crab Cakes |
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| 85% backfin lump crabmeat blended in the true tradition of Maryland. Served in bite size cakes. |
| Meatballs |
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| Ground beef seasoned with garlic, onion, and spices prepared either Swedish style or traditional bar-b-que. |
| Mushrooms Stuffed with Crab |
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Mushroom caps filled with lump backfin crab and glazed with butter then baked to perfection. |
| Quiche Lorraine or Florentine |
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Traditional French egg pie with ham, spring onions, Swiss cheese, and sour cream. Or Florentine with spinach. |
| Stuffed New Potatoes |
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| Mini boiled new potatoes, filled with sour cream and bacon and topped with cheese. |
| Swordfish Kabob |
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| Bite size pieces of swordfish, bell peppers and mushrooms skewered, basted with gin-lime butter and cooked on a charcoal grill. |
| Teriyaki Steak Medallion |
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| Rolled steak, filled with fresh scallions; marinated with teriyaki and wine. Roasted and cut into bite size pieces. |
| Jamaican Jerk Chicken |
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| Classic 17-ingredient Caribbean and Arawak Indian marinade. Grilled on an open fire. |
| Rumaki |
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| Chicken liver and water chestnuts wrapped in bacon and baked. |
| Steamed Dumplings |
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| Pork-filled dumplings steamed and served with plum sauce |
| Spring Rolls |
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| Oriental fine cut vegetables rolled in a delicate rice pastry wrapper, then fried and served with hot mustard, duck sauce and a mild soy sauce. |
| Steak Satay |
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| Tender beef steak marinated in sesame oil, teriyaki sauce and a blend of Indonesian spices. Served with ginger/teriyaki sauce. |
| Beef Wellington |
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| Bite size pieces of filet mignon, topped with a delicate liver pâté, wrapped with French pastry, then baked. (add $1.00) |
| Chicken Satays |
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| Young chicken breast strips, marinated in sesame oil, ginger, white wine and a blend of spices. Served on bamboo skewers with peanut sauce on the side. |
| Chicken Venencia |
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| Seasoned, breaded breast of chicken, sautéed, cut into quarters, then covered with balsamic vinegar, parsley, pine nuts, spring onions and raisins. |
| Crab Dip Imperial |
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| A slight variation on the traditional imperial style with the addition of cream cheese to enrich, bind and give the dip a smoother consistency. Served with sliced baguettes. |
| Pot Stickers |
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| A mild blend of lump oriental vegetables and turkey wrapped in a won ton pastry, fried until crisp and served with a sweet and sour sauce on the side. |
