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