COLD HORS D'OEUVRES

(Passed or Displayed)

 

 

+ Apricot and Brie Crostini  with Toasted Almonds

 

 

+ Mini Brie and Raspberry Tart

 

 

+ Mango and Brie Quesadillas with key lime     cream dipping sauce

 

 

+ Belgium Endive with Blue Cheese, Walnuts and Dried Apricot

 

 

+ Caprese Canape with Drizzle of Balsamic Vinaigrette

     

                    

+ Caprese Skewers- Grape Tomatoes with Fresh Mozzarella and  Fresh Basil drizzled with Balsamic Glaze    

 

                                                                                           

+ Cucumber and Watercress Canape      

                       

 

+ Mini Fruit Kabobs            

                             

                                

+ Bruschetta with Chilled Chopped Tomato, Garlic, and Fresh Basil             

 

 

+ Artichoke Crostini 

 

 

+ Traditional Deviled eggs

 

 

+ Stuffed Artichoke Hearts filled with grilled portobello mushrooms fire roasted red

peppers  and boursin cheese.                  

           

                                                     

+ Grilled Beef Tenderloin Canape              

       

                                            

+ Tenderloin Crostini with Horseradish Cream

 

 

+ Flank Steak Skewers with Chimichurri Sauce                                             

                      

+ Grilled Chicken Monterey Canape

         

                 

+ Grilled Teriyaki Chicken Satay with Spicy Peanut Sauce for dipping     

 

            

+ Belgium Endive with Wynn’s Chicken Salad

 

 

+ Proscuitto and Melon Canape

 

 

+ Petite Turkey and Ham Wraps     

       

        

+ BLT Canape

 

 

+ Baby Red Potatoes with Blue Cheese Cream  topped with Bacon Crumbles

 

 

+ Grilled Lamb Loin Canape with Cranberry Chutney

 

 

+ Hickory Smoked Salmon Canape

 

 

+ Smoked Salmon Roulade on Toasted Baguette  or Cucumber Slice

 

 

+ Grilled Shrimp Canape with key lime barbeque relish                                        

                      

+ Poached Atlantic  Salmon Canape with Creole mustard sauce

                  

                               

+ Skewered Grilled Shrimp  With Apricot Dijon Mustard Glaze

 

 

+ Skewered Chipotle Grilled Shrimp

 

                                      

+ Pan Seared Sea Scallop Canape with key lime butter

 

                     

+ Belgium Endive with Tuna Carpacchio with Wasabi Aioli 

 

 

+ Cocktail Shooters-served in mini plastic martini glasses :

 

+ Key Lime Shrimp Cerviche with Avocado 

 

+ Watermelon Gazpacho  

 

+ Shrimp Cocktail with Wynn’s Signature Cocktail Sauce

 

HOT HORS D'OEUVRES

(Passed or Displayed)

 

 

+ Roasted Leek and Onion Tartlette

 

 

+ Spinach and Feta Tartlette

 

 

+ Forest Mushroom Tartlette

 

 

+ Spinach Stuffed Silver Dollar Mushrooms

 

 

+ Spanikopita    

 

                                                                          

+ Vegetable Spring Roll with Teriyaki Dip

 

                              

+ Assorted Mini Quiche

 

                    

+ Ground Sirloin  and Blue Cheese Wrapped in Bacon

 

       

+ Date with Almond wrapped in Bacon 

 

         

+ Marsala Meatballs

 

 

+ Asian Glazed Meatballs

 

 

+ Puff Pastry Wrapped Cocktail Franks with Mustard for dipping

 

 

+ Silver Dollar Mushrooms Stuffed with Italian Sausage & Provolone  

 

            

+ Lollypop Lamb Chops served with Rosemary Mint Sauce

         

       

+ Water Chestnut Wrapped in Bacon   

         

        

+ Coconut Chicken Tenders with Mango Chutney 

 

 

+ Southwestern Grilled Chicken Quesadillas                         

 

+ Chicken Picatta Skewered and served with Lemon Caper Sauce for dipping

 

  

+ Teriyaki Chicken with Pineapple wrapped in Bacon

 

                   

+ Coconut Shrimp with Mango  Chutney

 

                       

+ Maryland Crab Cakes with Remoulade Sauce

 

                     

+ Crabmeat and Asparagus Stuffed Mushrooms                  

                

 + Sea Scallops Wrapped in Bacon

 

                  

+ Wild Caught Alaskan Salmon Cakes with Lemon Dill Dipping Sauce

 

 

+ Caribbean Conch Fritters with Cocktail Sauce