| HORS D'OEUVRES (HOT) |
| Beef Wellington |
$3.50
each |
| Bite size pieces of filet mignon, topped with a delicate liver pate; wrapped with French pastry, then baked. |
| Chicken Satays |
$2.25 |
| 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 |
$2.85
per person |
| Seasoned, breaded breast of chicken, sautéed, cut into quarters, then covered with balsamic vinegar, parsley, pine nuts, spring onions and raisins. |
| Crab Dip Imperial |
$4.25 |
| 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. |
| Fried Won Tons |
$2.00
each |
| A mild blend of lump crab or shrimp wrapped in a won ton pastry, fried until crisp and served with a sweet and sour sauce on the side. |
| Hot Artichoke Dip |
$3.50 |
| Artichoke, parmesan cheese, garlic, fresh dill and spices baked and served with sliced French baguettes. |
| Jamaican Jerk Chicken |
$2.25 |
| Classic 17-ingredient Caribbean and Arawak Indian marinade. Grilled on an open fire. |
| Maryland Crab Cakes |
$2.50 each |
| 85% backfin lump crabmeat blended in the true tradition of Maryland. Served in bite size cakes. |
| Meatballs |
$0.75 each |
| Ground beef seasoned with garlic, onion, and spices prepared either Swedish style or traditional bar-b-que. |
| Mushrooms Stuffed with Crab |
$2.50 each |
|
Mushroom caps filled with lump backfin crab and glazed with butter then baked to perfection. |
| Quiche Lorraine or Florentine |
$1.00 each |
|
Traditional French egg pie with ham, spring onions, Swiss cheese, and sour cream. Or Florentine with spinach. |
| Rumaki |
$1.50 each |
| Chicken liver and water chestnuts wrapped in bacon and baked. |
| Spring Rolls |
$1.25 each |
| 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 |
$1.75 each |
| Tender beef steak marinated in sesame oil, teriyaki sauce and a blend of Indonesian spices; served with a ginger/teriyaki sauce. |
| Steamed Dumplings |
$1.50 each |
| Pork-filled dumplings steamed and served with plum sauce |
| Stilton Cheese Puff Pastry |
$1.75 each |
| Call for description. |
| Stuffed New Potatoes |
$1.50 each |
| Mini boiled new potatoes, filled with sour cream and bacon and topped with cheese. |
| Swordfish Kabob |
$4.25 each |
| Bite size pieces of swordfish, bell peppers and mushrooms skewered, basted with gin-lime butter and cooked on a charcoal grill. |
| Teriyaki Steak Medallion |
$1.50 each |
| Rolled steak, filled with fresh scallions; marinated with teriyaki and Wine. Roasted and cut into bit size pieces. |
| Vol-au-vent |
$1.50 each |
| A flaky French puff pastry shell filled with mozzarella cheese and diced red bell peppers. |
