Lobster Medallions

Medallions of succulent Lobster broiled while basted with a lemon, tarragon and garlic butter, skewered and served with cocktail and tartar sauces.

Pull a Part Lobster Rolls

A delicious Lobster salad cradled in a slightly sweet yeast pull a part roll. Perfect for the little bite or two or part of a melange of items from the sea. This presentation would work beautifully with chicken salad, tuna salad, shrimp salad or even a little more full bodied fillings like beef and mushrooms or chicken Dijon !

Lobster and Corn Fritters

Luscious Lobster wrapped in corn fritter batter and deep fried quickly to a light golden brown. Served with a delicious lemon and basil aioli sauce.

Deviled Quails Eggs with Lobster

Deviled Quail eggs with tarragon topped with lobster seated on a slice of English cucumber

Bacon Wrapped Scallops

Fresh Sea Scallops wrapped in apple wood bacon, seasoned with sea salt, fresh cracked pepper and dusted with cumin. Grilled to a smoky/sweet perfection! Served with horseradish and plum sauces.

Cucumber Stuffed with Spicy Crab!

The crisp clean flavor of the cucumber and the creamy spiced crab blend together creating a wonderful bite before dinner or with cocktails! We will be more than happy to substitute, lobster or shrimp, salmon mousse with caviar for the filling, just ask!

Shrimp with Grits

A blend of creamy grits flavored perfectly with a zesty blend of chili powder and spices along with juicy plump shrimp seasoned similarly but with the surprising spike of heat from jalapenos! We can spice it up or tone it down. Make is "cheesier" or not. Let us know and we can incorporate your favorite flavor memories of grits growing up!

Bloody Mary Shrimp

Beautifully plump shrimp marinated in a delicious spicy bloody mary mix served with just a little extra vodka infused bloody mary cocktail all on a porcelain spoon!

Shrimp Ravioli with Spinach and Ginger

Fresh plump shrimp nestled in tender ravioli with baby spinach and ginger. Makes for a wonderful butlered hors d' oeuvre, side dish or as part of a pasta station!

Honey Lime Sake Shrimp

These Jumbo sized glazed shrimp have a surprisingly complex flavor. Sake, a Japanese rice wine, lends a savory-sweet note that’s enhanced by the honey, while fresh limes and hot pepper sauce add zing.

Jumbo Shrimp

Fresh Atlantic Jumbo Shrimp steamed with Old Bay seasoning served with drawn butter, cocktail or tartar sauces.

Caribbean Curried Shrimp with Coconut Cream

Plump, tender and right out of the ocean shrimp sauteed in a sauce of coconut cream, ginger, curry, lemon juice, cream, cilantro and toasted macadamia nuts. We can dial this recipe up making it as spicy or as tame as you like!

Roasted Shrimp with Chile Gremolata

Plump and delicious, Port Canaveral 10 count shrimp sauteed every so gently in olive oil and garlic then tossed with a Chile Gremolata ( chopped herb accompaniment) of chopped serrano chile, garlic, lemon zest, cilantro, lat leaf parsley with just a touch of extra light virgin olive oil.

Maui Wowie Grill Shrimp

Delicious, plump Atlantic shrimp, 8-12 per pound, tossed and marinated in a mayonnaise mixture with garlic salt, ground black pepper, lemon juice and just a touch of cayenne pepper (optional), grilled to perfection with a little basting while being grilled and after they come off the grill. Served with a crisp green salad and garlic knots or as an hors d oeuvre!

Roasted Shrimp with Chile Gremolata

Plump and delicious, Port Canaveral 10 count shrimp sauteed every so gently in olive oil and garlic then tossed with a Chile Gremolata ( chopped herb accompaniment) of chopped serrano chile, garlic, lemon zest, cilantro, lat leaf parsley with just a touch of extra light virgin olive oil. An impressive hors d oeuvre served as a set of two with a knotted bamboo skewer for your enjoyment!

Grilled Shrimp

Jumbo succulent Port Canaveral Shrimp lightly marinated and grilled, served with drawn butter, cocktail and tartar sauces.

Marinated Shrimp Skewers.

Plump Port Canaveral Shrimp lightly marinated in lime, ginger and sesame, skewered and grilled to perfection served you choice of dipping sauces

Snapper Crudo with Chiles and Sesame

Sashimi grade snapper thinly sliced placed atop of a cucumber slice and finished off with a seasoned chili sauce and sesames!

Pan-Seared Tuna with Avocado, Soy, Ginger and Lime

Tuna....Not just for Special Occasions Anymore! Tuna is one of those fishes that when it's super fresh and of high quality, you can of course, eat it prepared as sashimi or with a slight sear on it giving it a crispy exterior with that " fresh taste of the ocean" mild flavored interior. This recipe takes advantage of a beautiful tuna steak and pairs it with avocados, limes, jalapeno peppers, soy and ginger creating a beautifully delicious glaze and sauce. I would pair this dish up with something simple like sesame wafers/crackers with both dark and light sesame seeds.....adding a little crunch and of course taking up that delicious sauce on the plate.

Yellowtail Crudo with Lemon Oil

Simply prepared, simply delicious! The freshest yellowtail, right out of the ocean just hours ago, sliced thinly and sprinkled with sea salt, freshly cracked black pepper, lemon zest, drizzled with extra virgin olive oil and topped with finely shredded scallion. Serve chilled with toasted sesame seed crackers.

Tonno Tuna Tartare with Avocado Mousse, Sesame Tuille and Yuzu Aioli

Titillating,Tasty, Tempting, Tantalizing Tuna Tartare! A slightly different take on a seared tuna...We deconstructed it a bit and made it into a eye and palate pleasing hors d' oeuvre! It may be a little bit more involved then just searing a great piece of tuna, but the little extra effort is well worth it and as soon as you and your guests taste it, you will see why!

Artichoke Hearts Stuffed with Seafood

Basted with a lemon butter while being grilled, artichoke hearts filled with your choice of seafood. Choose from shrimp, crab or lobster.

Petite Jumbo Lump Crab Cakes

Jumbo lump crabmeat folded into just enough blend of fresh bread crumbs, finely diced onion, celery and peppers to hold it together, keeping the Crab the star of the dish! Broiled and served with cocktail and tartar sauces.

Petite Soft Shell Crabs

Soft shelled crabs, dressed and lightly coated in mixture of seasoned panko and rice flour, flashed fried till done! Quartered and served with cocktail, tartar and plum sauces.

Mini Crab/Mango and Avocado Stack

Mini stack with fresh from the boat crabmeat, mango, avocado and a few other delicious items and sauce to make this a beachside favorite!

Conch Fritters

Finely chopped conch mixed with a batter of minced onions, red and green bell peppers, deep fried to a golden deliciousness served with complimenting dipping sauces. A taste of the Islands!

Cerviche'

Conch, raw and mixed with diced red and green bell peppers, onions, cilantro, lime juice, sea salt, cracked pepper with just a touch of garlic presented in individual servings with cheese straws, toast rounds or gourmet crackers.

Fried Squid with Lemony Aioli

Tender and succulent calamari deep fried in a seasoned batter of potato starch and and arepa making for a light and crispy finish. Served with a lemony aioli and complimenting sauces both hot and sweet!

Coulibiac of Salmon with Veloute'

This impressive dish is a classic. The salmon is enclosed in a rich puff pastry crust with layers of onion, mushroom, rice, and hard-cooked eggs. Unexpected served sliced and plated or as a smaller totally enclosed hors d' oeuvre!

Oysters in Puff Pastry

Delicious succulent, plump oysters lightly sauteed in a reduced heavy cream with shallots, garlic, sage, cayenne and more, all nestled in a flaky puff pasty shell topped with finely minced scallions

Mini Beef Wellingtons

Petite Filet enveloped with pate and duxelle, wrapped in puff pastry and baked until golden brown. Served with a sour cream horseradish sauce and beef demi glace sauce.

Sliced Beef Tenderloin

Beef Tenderloin rubbed with sea salt, cracked pepper, minced garlic and tarragon. Grilled to perfection then sliced and served on crusty French baguette slices with a horseradish sauce or Bernaise.

Peppery Beef Kababs with Braised Pearl Onions

Melt in your mouth tender filet bites seasoned to perfection, teamed up with braised pearl onions and rosemary.

Creme Brulee Pork Belly Confit

Pop, Sizzling Crackly Goodness! You’ve seen it all over food magazines and on restaurant menus: pork belly is not going out of style. With good reason too. From its fatty, caramelized exterior, to its succulent meat, the possibilities of what you can do with the ingredient are endless. Pork belly can add extravagance to your weeknight dinners, or give you an excuse to dazzle your dinner party guests. It takes hours, even days of preparation, but it is well worth the wait!

Asian Steak Roll Ups

With an amazingly flavorful Asian marinade, these roll ups are stuffed with four different kinds of vegetables – asparagus spears, zucchini, bell pepper, and carrots and all wrapped up in thinly sliced sirloin. So much flavor!

Stuffed Zucchini Blossoms

Peppery, Delicate, Colorful, Delightful, and......Flowery Talk about flower power! Known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, mint and lemon zest, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.

Swedish Meatballs

Veal and pork blended meatball, oven roasted and sautéed in a creamy sour cream sauce.

Sweet and Sour Meatballs

Pork and beef blended meatball, oven roasted , then sautéed in a tangy sweet and sour sauce...sweet, tangy, salty and spicy!

Stuffed Quail Legs

Delicate quail leg meat, removed from the bone, minced and gently sauteed with soft Indian herbs, spices and more like finely chopped onion. ginger, curry leaf, turmeric, Chaat masala, Aamchoor powder, fennel powder and fresh coriander...formed back into the petite leg and a roasted leg bone inserted like a lolly pop stick and roasted to perfection.

Sticky Honey Sriacha Chicken Drimbsticks

These Sticky Honey Sriracha Chicken drumsticks are full of flavor with a hint of sweet, savory and spice all in one. They are crispy on the outside and tender and moist on the inside. Coated in a sweet, spicy, and perfectly addicting sticky glaze, you’ll have a hard time just stopping at one. The sauce is just the right balance of tangy, sweet and spicy with that punch of ginger.

Cajun Chicken Filets

Petite Chicken Filets seasoned with Louisiana’s finest Cajun spices, grilled to perfection and served with orange marmalade and horseradish sauces.

Mini Chicken Wellingtons

Tender morsels of chicken breast wrapped in spinach and puff pastry, baked until golden delicious. Served with a horseradish and orange marmalade sauce.

Chicken Satay

Tender chicken marinated in an Asian sesame marinade, skewered and grilled, served with plum and peanut sauces.

Chicken Yakitori

In Japan, Yakitori (which means “grilled bird” in Japanese) can be made from any part of the chicken, including the liver, heart, and gizzard; this version pairs thighs with a sweet-and-savory soy-ginger marinade, which is also used as a basting sauce that caramelizes on the chicken as it cooks.

Curry and Coconut Milk Grilled Pork Skewers

Deliciously tender pork marinated in coconut milk, curry and other exotic spices, then grilled to perfection! Served as a main course or hors d oeuvres with a mango chutney or simple plum sauce.

Moroccan Chicken Patties with Date Confi

Each of these diminutive spiced chicken patties is served on a lettuce leaf with red onion and cilantro, topped with a spoonful of sweet chili-hot confit. Serve as a light meal with couscous and salad, or as canapes.

Three Pea Chicken Salad

Tender grilled chicken breast, shredded and tossed with tarragon, shallots, garlic, Greek yogurt, English peas, sugar snap peas and snow peas and fresh lemon juice and other delicious yet subtle herbs and spices bedded on Rosemary Garlic sliced baguettes, five grain or other delicious breads.

Ancho Marinated Pork Kabobs with Mango

Marinated pork with a slightly peppery and tangy marinade complimented by the caramelized sweet Mango!!! Served with a choice of dipping sauces and also great as a main dish served with a flavorful rice!

Andouille Sausage wrapped in Phyllo

Spicy and savory, Andouille sausage wrapped in phyllo dough baked till crispy and delicious! Served with mustard and plum sauces. ( We can change up the kind of sausage to suit your tastes, just ask!)

Sausage Stuffed Mushroom Caps

Tender mushroom caps stuffed with a mixture of ground sausages and cheeses, delivering a delicious mix of savory flavors.

Ham, Gruyère & Honey-Mustard Palmiers

A simple but elegant hors d' oeuvres that combines the smokiness of baked ham with the buttery flavor of Gruyere cheese! The perfect little bite that makes a big impact!

Petite Spring Rolls

Delicate and light, phyllo dough filled with your choice fillings. Veal, chicken, pork or vegetables, deep fried to a golden delicious flakiness. Served with plum and sweet & sour sauces.

Stuffed Jalapeno Peppers Wrapped in Bacon

Jalapeno peppers stuffed with a variety of cheese of your choice wrapped with applewood bacon and grilled to perfection!

Bacon Wrapped Dates

Delicious dried dates wrapped in Applewood bacon, baked till crisp and caramelized.

Dates with Blue Cheese Drizzled in Honey

Make Some Magic and Watch them Disappear! Next time you're hosting a few friends, make some magic: Put out a plate of these simple hors d'oeuvres--at once salty and sweet, creamy and crunchy--and watch them disappear.

Bacon Wrapped Crackers

Buttery crackers stuffed with Parmesan cheese, wrapped in Applewood bacon and roasted to perfection. A Savory sensation!

Petite Lamb Chops

Frenched Petite Lamb Chops lightly marinated and grilled to juicy perfection! Served with horseradish and plum sauces.

Grilled Lamb Chops with Tzatziki Sauce

Terrifically Tasty, Tender, Titillating and Toothsome Tzatziki Together with Lamb Chops! Lamb chops marinated with garlic, lemon and dill, grilled to perfection and served along side a tangy tzatziki sauce

Smoked Lamb Ribs with Rosemary and Fig Barbecue Sauce

We commonly see lamb on a menu served as chops, or crown roast of, braised etc, but stop and think about it! Lamb doesn't necessarily have to be served in high fashion for the holidays or a special occasion. Think Flat! Think beef ribs, pork ribs and you will begin to get the idea! Lets treat that slab of lamb ribs just like one of our barbque favorites ! Ours are grilled to perfection with a Rosemary and fig Barbecue sauce! Separated for a delectable hors d' oeuvres or entire racks served as a main course! Smoked Lamb Ribs with Rosemary and Fig Barbecue Sauce

Parmesan Tuiles with Heirloom Tomato Salad

Chopped red, green and orange tomatoes are tossed with olive oil and herbs, then served on Parmesan tuiles. The result: a supremely colorful, incredibly delicious hors d'oeuvre.

Grilled Watermelon with Blue Cheese and Prosciutto

Sometimes the most unlikely food or flavor combinations are the best of all! Grilled Watermelon with prosciutto and crumbled blue cheese

Artichoke Hearts stuffed with Parmesan Reggiano

Artichoke Hearts lightly marinated and grilled, stuffed with a freshly grated Parmesan Reggiano cheese mixture seasoned with Herbs de Provencale'.

Assorted Mini Deep Dish Pizzas

Choose from the many pizza favorites we all have come to know and love…..just “smaller”.

Stuffed Belgian Endive

Tender Belgian leaves filled with Boursin cheese, finely diced grilled beets and caviar.

Belgian Endive

Stuffed with a delicious Chicken Salad.

Asparagus Tips

Lightly marinated asparagus tips wrapped in Prosciutto and topped with shaved Parmesan and Asiago cheeses.

Hand Salad With Buttermilk, Grapefruit, And Mixed Seeds

Bibb, Little Gem or baby Romaine lettuce tossed in a bright, citrusy dressing and topped with a spice-infused creamy dressing!

Italian Chopped Salad Filled Shells

This has to be one the more perfect appetizers or salads for a summer picnic or a late night, warm weather repast. Romaine lettuce chopped into small pieces, diced cherry or grape tomatoes, cucumbers, peeled, seeded and chopped, chopped salami, Kalamata olives, pitted and sliced, garbanzo beans and fresh grated Parmesan cheese

Brussels Sprouts and Tomato Jam

Tender brussels sprouts steamed gently and sauteed with butter and just a touch of pork belly placed on a stick and served with a delicious bacon tomato jam!

Cheese Stuffed Olives

The perfect tidbit served with crusty baguette slices which you can also dip into the seasoned extra light olive oil. Green olives stuffed with a creamy mixture of goat cheese, parmesan and selected herbs bathed in a lightly seasoned olive with with just a touch of heat from red chiles.

Porcini Tartlette

Meaty Porcini mushrooms atop a deliciously savory walnut and onion jam, nestled on a buttery, light puff pastry.

Greek Spanakopitas, Opa!

Flaky phyllo dough wrapped around feta cheese and spinach baked to golden perfection.

Cheese Puffs

Parmesan cheese and scallions incorporated into a flaky light as air mini biscuit, served warm!

California Style Mini Pizzas

Delicious bite sized or two pizzas with white sauce, spinach, mushrooms and hard white cheeses.

Tea Sandwiches

Assorted Tea Sandwiches made from an array of flavorful fillings. Light but full of flavor!

Pears and Blue Cheese

The perfect combination! Sweet Comice pears, blue cheese and a drizzle of honey. A classic that feels contemporary.

King Trumpet Yakitori

Simple, clean, delicious, easy to fix and a real crowd pleaser! One of several hors d oeuvres that will be admired at your next cocktail hour! King Trumpet Mushrooms, grilled and glazed in scallions, mirin, sake and soy sauce

Butternut Squash with Ricotta and Sage Crostini

Butternut squash roasted off with sea salt and freshly cracked pepper lovingly placed on a pillow of fluffy seasoned ricotta topped with a crisped sage leaf on a toasted crostini

Grilled Bread with Ricotta and Tomatoes

Delicious thick country-style bread cut into thick slices, grilled, topped with Ricotta and a hearty tomato, garlic and coarsely chopped mixture of tender herbs (such as basil, parsley, small dill sprigs, and/or chives).

Goat Cheese, Potato and Leek Galette with Pistachio Crust

Golden and flaky pistachio crust filled with thinly sliced Yukon potatoes, leeks and goat cheese drizzled with extra virgin olive oil or honey. Served whole ( 6") for breakfast, sliced for an hors d oeuvres, or as a vegetable side dish to a hearty main meal.

Chicken and Scallion Yakitori

Delicious and tender chicken breast marinated in ginger and soy sauce teamed up with grilled scallions.

Chicken Satay

A combination of tender white chicken breast pieces and juicy dark meat marinated in Asian spices and grilled to perfection! Served with tantalizing dipping sauces that the everyday to the exceptional.

Mini Chicken Wellingtons

Tender pieces of chicken breast spread with mango chutney, pesto, boursain cheese or one of many delicious fillings, wrapped with a flaky puff pastry and baked to golden brown. Served with a dipping sauce of your choice to accentuate the interior filling.

Cajun Chicken Bites

Chinese Barbque Glazed Chicken

Delicious and tender chicken thigh meat, marinated and glazed with a flavorful Chinese Barbque Sauce with just a little bit of heat. This dish is perfect as a main course with complimenting side dishes, or as an hors d' oeuvre when presented as drumettes!

Lobster and Mango Tacos

Mixing fresh lobster with sweet mango, refreshing cucumber, and creamy avocado with a hint of lime, topped with bright cilantro—it's the ultimate summer taco. This tasty taco can be served as a smaller hors d oeuvres version or as show here, full sized, for a delicious fun meal or certainly as part of a Mexican themed party!

Golden Grouper Chunks

Fresh Grouper, seasoned lightly to allow the natural flavors to shine, lightly battered and quickly fried to allow for a crisp outside and a tender moist inside. The surprise is that these golden chunks can be served inside a hallowed out loaf of bread to keep warm and delight your guests!

Seafood Newburg

Delicious lobster, shrimp and scallops bathed in a luscious creamy Newburg sauce with a touch of sherry served in a puff pastry hors d oeuvre sized shell or dinner sized bowl.

Portabello Mushrooms with Creamy Spinach-Artichoke Filling

Portabella caps (large or small) filled witha creamy artichoke filling or crumbled Italian sausage, shredded chicken breast, shrimp, crab or lobster meat topped with shaved Parmesan cheese and grilled to perfections Great as a main dish or hors d oeuvre

Steak Satay

Strip steak marinated in teriyaki glaze, skewered on bamboo sticks and grilled to perfection! Served with an assortment of sauces, like plum sauce, orange marmalade or peanut sauce!

Salmon Coulibiacs

Fresh wild salmon mixed with mushrooms and rice, packaged nicely in individual (4 x 6) puff pastry packages served with a light savory wine sauce. Coulibiacs can be stuffed with a large array of main ingredients and made finger size for an hors d oeuvres!

Lobster Newburg

Delicious tender chunks of freshly steamed lobster gently tossed with sea salt and freshly cracked black pepper, butter, sherry, brandy, nutmeg and just a touch of cayenne swimming in a heavy cream sauce reduction using the lobster shells to richen the flavors, served in a light and airy phyllo dough shell. This dish makes a wonderfully impressive main dish as well a tasty hors d' oeuvre!

Asparagus Wrapped in Bacon

Tender asparagus, trimmed leaving only the most tender and delicious parts, gently marinated in a lemon and garlic extra light virgin olive oil, wrapped in mild bacon and roasted of till both are done to perfection!

Spice Salmon Kabobs

Tender Chunks of Salmon lightly dusted with oregano, sesame seeds, ground cumin, kosher salt and crushed red pepper flakes teamed up with fresh lemon slices and grilled to perfection served with a light and lively cucumber and yogurt sauce with a touch of garlic and dill.

Pork Pot Stickers

Tender wrappers filled with finely ground pork, scallions, finely grated carrots, ginger, garlic and Napa cabbage, pan fried to golden perfection or steamed. Served with accompanying dipping sauces from mild and fruity to spicy and hot!

Pasta and Salad Skewers

The possibilities are only limited by your imagination! Here we show bell pepper, grape tomatoes, tortellini and fresh basil leafs drizzled in Italian dressing!

Pan Fried Goat Cheese with Hazelnut Vinaigrette Dressing

Delicious Goat Cheese lightly breaded and fried to light golden perfection served with an accompaniment of creamy dipping sauces or tossed with fresh baby greens and a hazelnut vinaigrette dressing....either are sure to please your guests

Broccoli and Cheese Cups

Fresh broccoli, chopped and combined with fresh bread crumbs, finely chopped onion, flat leaf parsley, salt and pepper and Parmesan cheese, baked off to golden and bubbly!

Chicken Thighs With Cumin, Cayenne and Citrus

Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat also responds brilliantly to the strong equatorial flavors often associated with grilling. The Mexican-inspired treatment here, a quick liquid rub for the thighs, packs plenty of punch, even if you use just a little cayenne. What makes it evoke Mexico is the combination of two characteristic spices, cumin and oregano, with a mixture of orange and lime juices to simulate the sour orange that is used in the Yucatán but is rarely seen in this country.

Croque-Monsieur

Baked Ham and Cheese with Velvety Béchamel Oozing Out All Over the Place: Mind-altering. Gruyère, herbes de Provence with other delicious ingredients presented on a thickly sliced fresh French country bread, baked to golden perfection!

Prosciutto, Sour Cream and Feta Filled Cucumbers

Light, refreshing and delicious! Feta cheese combined with cream cheese and sour cream filled into cucumber medallions then topped with prosciutto and fresh dill!

Tuna Tartare Wonton Cups

This delicious little morsel can be served as an hors d' oeuvre or as the main attraction for a luncheon or dinner accompanied by a crisp cold leafy salad. Serve a delightful Pinot Grigio and you have a repast fit for the most discriminating! Sushi grade tuna finely chopped and combined with savory Asian spices nestled in a crisp wonton cup or if you prefer, phyllo cups!

Pistachio Crusted Lamb Chop/Rack Filled with Feta Cheese & Spinach

Baby Rack of Lamb, Butterflied, filled with spinach and feta cheese, coated in a delicious pistachio crust and baked to perfection! Served with a Roasted Pepper Sauce.

Chicken, Spinach and Goat Cheese Ravioli

Light as air ravioli filled with a creamy mixture of spinach, feta cheese and tender chicken all dressed in your choice of sauces. Marinara, Browned butter, Vodka sauce and more!

Honey, Sriracha and Orange Grilled Chicken

Plump and juicy chicken breasts ( or another favorite part, your choice), marinated in a glaze that is citrusy, spicy and a little sweet all at the same time creating all kinds of taste sensations in your mouth! Grilled to perfection and served with your favorite side dishes! This may be served as a main dish or in smaller bite sizes for an hors d oeuvre!

Grilled Marinated Mushrooms

Plump and meaty mushrooms marinated in a sweet, savory, sticky Asian marinade, grilled to perfection, sprinkled with toasted sesame seeds and served on individual skewers.

Shaved Zucchini and Cauliflower Skewers with Feta

Fresh zucchini shaved thinly, threaded onto a bamboo skewer with cauliflower(ettes), light salted and peppered, grilled to lightly charred, topped with tangy feta cheese.

Mamosas

A crisp and flaky out layer that surrounds a deliciously spicy potato and pea filling served with a variety of dipping sauces and chutney's

Provencal Vegetable Tart

Bell peppers, onions, Japanese eggplant, zucchini, cherry tomatoes, all roasted to perfection and nestled in a buttery and flaky tart shell with Tomme de Savoie and imported Fontina cheese tucked in for that little extra something special!

Marinated and Grilled Shrimp

Fresh plump U-8-12 count locally caught shrimp marinated in a saucy and spicy mixture of Sriracha sauce and teriyaki sauce with a few other secret ingredients, skewered and grilled to perfection served with accompanying dipping sauce...which most likely you won't want to use after one bite of this deliciousness all on its own!

Chorizo Filled Dates Wrapped in Bacon

Imported dates filled with Chorizo, wrapped in bacon and then lightly sauteed till a light golden brown. Sweet, Savory and Salty. The perfect little timeless tapas.

Grilled Shrimp Lettuce Cups

Deliciously plump, fresh out of the ocean shrimp lightly marinated in marinade of Asian influence, with a little sweetness, a little saltiness and a little heat served in a little gem lettuce cup with sesame seeds, julienned carrots, cucumber and for that extra little heat if you like, Thai chile's.

Squash Blossoms with Pimento Ricotta

A Southern Twist on a Tuscan Favorite! With just a few changes, we transform a delicious Tuscan Hors d' Oeuvre, into something a bit lighter and brighter for your guests to enjoy on a warm summers eve! A fresh Zuchinni blossom piped with a ricotta, cream cheese and pimento filling served on a lightly toasted baguette slice

Shrimp Stuffed with Crabmeat

Fresh locally caught 8-12 count shrimp stuffed with delicious crabmeat with just a touch of Old Bay seasoning and just enough cracker crumbs to hold it all together...baked till perfection and served with a butter sauce!

Seared Scallops with Creamy Basil Pesto Sauce

Fresh from the ocean, sea scallops lightly seasoned with sea salt and freshly cracked black pepper and an ever so gently whisper of cumin, squeeze of lemon juice then sauteed to perfection. Served with a creamy and flavorful basil pesto sauce, zests of lemon and fresh peppery micro greens.

Zucchini and Tomato Tartlets With a Cheddar Crust

Deliciously tender and flaky cheddar cheese tartlets filled with seasonal honey roasted vegetables with sea salt and freshly cracked pepper making for a savory bite!

Shrimp and Grits Fritter

Stone ground Grits, creamy and delicious with Parmesan cheese, rolled up and in Panko, baked and broiled to a light golden brown stacked up with a spicy mayonnaise, pickled tomato, grilled season shrimp and finally an asparagus tip!

Goat's Cheesecake with Red Onion Jam

Magnificent goats' cheese canapé is served with a tangy red onion jam to get the taste buds going. Creamy goat cheese, double cream and cream cheese on top of a flaky puff pasty with sesame seeds topped with a onion and balsamic reduction. When you serve this gem, see how many guests ask you about it!

Beignet of Veal Sweetbreads with Rosemary and Onion Cream

Tender and creamy sweetbreads lightly poached then coated in a fine panko and rosemary crust, flash fried and served with a delicious onion sauce.

Chicken Liver Parfait with Smoked Bacon

Foie Gras sauteed in butter until a light golden brown, then blended with butter and reduction of brandy,port and sherry with garlic, shallots, finely chopped bacon and creme fraiche' Piped into a shot glass and topped with diced crisp bacon and a sprig of thyme.

Mini Mushroom and Gruyère Tartletes

Delicate puff pastry stuffed with wild mushrooms and Gruyere cheese and baked to golden perfection

Smoky Eel Puff Pastries with Pork Belly, Emmental and Apple

Smoked eel (or a smoked mild fish), roasted pork belly, Emmental cheese and green apples all layered and rolled up in a buttery, flaky puff pastry and baked to a golden deliciousness!

Stir-Fried Crab Claws with Spring Onion, Chilli and Garlic

Seasonal Jumbo Blue Crab or Stone Crab claws look particularly impressive as a starter, and once released, the delicate flesh works particularly well with the Asian flavors. Chilli, garlic, ginger, fish sauce and coriander add plenty of punch.

Baby Onion Stuffed with Snail and wild Garlic

A delicious and tender onion baked off to perfection filled with minced snail and wild garlic served warm.

Oysters with Beef Jellied Consomme and Horseradish

This luxurious hors d oeuvre combines oysters, a rich beef consommé jelly, freshly grated horseradish and chives. The earthiness of the beef and the saltiness of the oysters makes for a winning combination!

South Indian Crab Cake and Crab Chutney

Delicious lump crab meat gently mixed with warm and flavorful Indian spices, flash fried and then topped with a crab, tomato and mayonnaise chutney! Served in either full sized portions or mini crab cakes as an hors d oeuvre.

Goose and Chestnut Chipolatas (French sausages)

Delicious Goose sausages. made from scratch. Wrapped up tightly, poached then lightly sauteed creating a beautiful crust. Topped with chestnut puree' and blueberries.

Chicory Tart with Walnut and Pear Salad and Deep Fried Blue Cheese

Crisp puff pastry combined with Chicory topped with a walnut and pear salad marmalade with deep fried bleu cheese bites. Sized as a started for a dinner party, or for the perfect hors d oeuvre!

Bloody Mary Foam with Salsa

A Bloody Mary recipe with a difference by adding a spoonful of fresh salsa and a spicy tomato and vodka foam to each shot glass. Serve up as an impressive canapé to wow family and friends.

Crispy Crab, Sweet Corn and Corriander Fritter with Sweet and Peppery Chilli Sauce

Deliciously fresh crab tossed gently with sweet corn and corriander in a light as air batter, deep fried to a crispy light golden brown, served with a sweet and peppery chilli sauce.

Scallop Lollipops

Delicious and tender, sea scallops wrapped in smoked bacon and grilled to perfection. Served with a variety of sauces for dipping!

Crispy Oysters with Pickled Vegetable Salad and Citrus Mayonnaise

Fresh, plump, select oysters lightly coated in a crisp coating, deep fried to perfection served with lightly pickled vegetables and a citrus mayonnaise on the half shell.

Scallops with Chardonnay White Wine and White Truffle Mustard Risotto

Simply Elegant. Plump tender sea scallops, caramelized exterior, fresh as the sea moist interior, nestled on a creamy risotto with a slight kick. Serve on individual scallop shells for the maximum impact in presentation. This beautiful dish can be served as an appetizer or as the seafood course by simply adjusting the serving portion.

Marinated Lemon Shrimp and Artichokes

Fresh, succulent shrimp lightly marinated with artichoke hearts and sliver thin red onions in an extra light olive oil, sea salt, freshly cracked black pepper and just a touch of hot sauce finally garnished with basil chiffonade.

Bermondsey Bomb

A beautifully crisp, golden exterior holds a center of comforting mashed potato filled with rich pork mince. Serve this as shown as a butlered hors d' oeuvre or on a small hors d' oeuvre plate nestled in the aioli.

Sausage and Marmalade Vol-Au-Vents

Flaky puff pastry shells filled with minced lamb sausage and a onion and apple marmalade creating all kids of taste sensations...all delicious of course!

Feuillete of Poached Quails’ Eggs with Hollandaise Sauce

Puff Pastry, Quail Eggs and Hollandaise Sauce...what could be bad

Citrus Cured Sea Bass on Blinis with Ossetra Caviar and Crème Fraîche

Simple, clean and brilliant are the words to describe this hors d' oeuvre. Cured wild Sea Bass, sliced paper thin on top of a blini or pumpernickel round topped with Creme Fraiche', caviar and a sprig of chervil.

Wagyu Sashimi, Sea Urchin, Caviar

Time to Step it Up! This luxurious temari (small rice balls) sushi recipe showcases the meltingly tender texture of Wagyu beef by serving the meat raw, lightly dressed with pickled wasabi, truffle and caviar, with fresh sea urchin adding an intense salty hit.

Venison Bolognese Fritters with Parmesan

The Perfect Little Bite! A delicious hors d' oeuvre or snack, these bite-sized bolognese fritters use venison mince for a rich, gamey flavor. The bolognese mixture can be made ahead and shaped and fried on the day before being coated in a fluffy Parmesan covering.

Goat Cheese, Watermelon and Pickled Shallot

Feta cheese and watermelon cubes topped with a delicately pickled shallot finished with a tender sprig basil and a drizzle of extra virgin olive oil.

Grilled Prawns in Cilantro, Lime and Garlic

Beautiful large prawns marinated in a mouthwatering marinade of cilantro, lime, garlic and more. Skewered and grilled to perfection! Can be served as an hors d' oeuver or main course.

Seared Langoustine Tails with Caramelized Bacon, Apple, Pork Belly and a Vanilla Purée

Local pork belly and fresh, sweet, juicy langoustines, bacon and apples. All these deliver a complex layering of flavors creating a memorable dining experience.

Seared Yellow Fin Tuna with Citrus Vinaigrette Salad

A Little Bit of Heaven Right on Your Plate! Yellow Fin tuna! Light, flavorful, delicious and perfect for this time of year! Sitting on the water, cocktails, great conversation with friends...what could be better....serving and enjoying this unbelievably simple yet scrumptious dish! Right off the boat fresh tuna, a flavorful spicy marinade and sauce, sesame seeds for texture and a palate tantalizing salad with a citrus vinaigrette.

Spicy Grilled Scallops with Tomato Chutney and Roasted Peppers

Meaty scallops with delicate flavors from fennel and anise, a lightly spiced tomato chutney, and vibrant roasted peppers in this gorgeous recipe. This dish would make a wonderful appetizer or main course accompanied by a crisp chilled salad keeping things delicious, light and cool for the summer!

Sea Urchin with Scrambled Eggs and Ossetra Caviar

This extravagant scrabled egg dish made with urchin also includes seaweed, sea urchin cream and ossetra caviar, a dish comprised of the ultimate in indulgence. A stunning hors d' oeuvre or stellar Sunday Brunch item.

Duck Wellington with Truffle Armagnac Sauce

Flaky puff pastry, mushrooms, duck breast, duck and veal demi glaze with apricots, foie gras and more await to tantalize your taste buds served with an Armagnac sauce!

Summer Corn and Shrimp Soup Shooters

Fun, Fresh and Seasonal! n this recipe, pairing the soup with fresh Cape Canaveral shrimp around 16/20 count in size, was perfect. Lush and brilliant in color, these corn and shrimp soup shooters are a perfect starter for any meal and great for entertaining. Rather have it served in bowls? We can bump up the size of the shrimp and have at as a course to remember!

French Ham & Pear Crostini with Truffle Honey

A Summer Light and Delicious Starter. Don’t let these simple canapes fool you. They’re layered with complex flavors and textures. Crisp pears, creamy ricotta, rich, buttery Jambon de Bayonne and truffle honey. Depending what time of year it is, we can substitue out the pear for seasonal fruits like stone fruits or fresh figs.

Duo of Croquettes

Croquettes, light and flavorful with a crispy panko outer shell, and a creamy white sauce savory interior. One filled with Ham and Sweet Peas an the other filled with Sharp Cheddar cheese and Corn. Served as a main dish or an appetizer, both ways are perfectly delicious!

Wonton Naploeans

Simple and Straight Forward...But None the Less...Delicious! Layers if crispy baked wonton wrappers kissed with just a touch of sea salt and layered with herbed ricotta cheese topped with roasted red pepper and a basil sprig!

Smoked Salmon and Beet Canapes

Colorful and Delicious! This canape is beautiful for entertaining because of its amazing array of colors and flavors. Smoked salmon and cream cheese is a classic combination that creates the perfect vehicle for this appetizer. Already full of color, the addition of beets and red onion take this recipe up a notch and make it a delight to eat. Perfect for that Sunday brunch or anytime you want to dress up those cocktails before dinner!

Escargot with Herbs and Butter

Fresh herbs, garlic, butter and white wine..what could better! But there are several versions of Escargot which also incorporate heavy whipping cream and smoked meats like bacon, pork belly and hog jowls.....and of course white wine. Team that up with fresh snails baked to perfection and you have a delicious dish.

Prosciutto Wrapped Shrimp with Bourbon Barbecue Sauce

Keeping It Simple Doesn't Mean That It Can't be Spectacular! What's not to like? Plump tender Shrimp wrapped in delicate, crispy prosciutto, slathered in a tangy Dijon and bourbon barbecue sauce...grilled to perfection!