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Hors d'œuvres

entrada

 

 

 HORS D'OEUVRES

Portobello Mushroom Crostini With A Touch Of Swiss Cheese
Belgian Endives With Roquefort Cream & Pecan Walnuts
Ratatouille Over French Baguette Crostini
Assorted Mini Quiches
Brie Cheese Over Phyllo Tartelette With A Touch Of Ginger Candy
Portobello Mushroom With Brie Cheese Tartelette
Fresh Tomato And Basil Bruschettas On Crostini
Spanish Tortilla
Spanish Chorizo Over French Baguette With Sundried Tomato
Cherry Tomatoes Stuffed With Blue Cheese Or Tuna Salad
Endives With Pickled Beets Vinaigrette
Spinach And Feta Cheese In Phyllo Triangle
Half Shell Mussel With Bechamel Gratinated In The Oven
Assortment Puff Pastry
Asparagus Wrapped With Prosciutto
Mini Filet Mignon With Sundried Tomato And Bernaise On Crostini
Baby Rack Of Lamb Provincial
Grilled Chicken Kebobs With Teriyaki Sauce
Coconut Shrimp Dipped In Mango Sauce
Pork And Red Pepper Skewers With Mandarin Glazed
Chicken Or Beef Empanadas
Escargot Bourguignon On Mini Phyllo Tartlet
Gazpacho Andaluz On Cucumber Cup
With A Touch Of Chives
Tuna Tartare On Crispy Wonton With Scallions & Sesame
Exotic Ceviche Tropical Presented On Mussels Shells
B.B.Q. Meatballs On Basque Sauce
Olive Tapenade With Melted Mozzarella & Red Pepper Strips
Caramelized Onions With Brie On Crostini
Assorted Sushi Rolls With Ginger & Soy Sauce
Olive Tapenade On French Levain Toast
Hummus On Wheat Multigrain With Red Pepper Strips
Caprese Skewers
Salmon And Cream Cheese Filled Endive
Scrambled Eggs With Salmon And Scallions Over Phyllo Tartlet
French Pate With Dijon Mustard Over Crostini
Goat Cheese And Figs On Mini Tartelette
Artichoke Leaves With Parmesan-Basil Aioli
New Potatoes Stuffed With Feta, Black Olives And Pinenuts
Potatoes Blinis With Sour Cream And Caviar
Mushrooms Stuffed With Goat Cheese, Spinach And Proscuitto
Canape Of Salmon With A Touch Of Caviar
Succhini And Eggplant Crostini With A Touch Of Feta
Shrimp And Pineapple Kebobs
Peanut-Curry Chicken Salad On Wonton
Chicken And Pineapple Kebobs

Mini Filet Mignon With “Compote D’oignon”
Duck Maigret With Blueberry Coulis
Baby Rack Of Lamb Provencal
Potatoe Blinis With Keta
Moules Vin Blanc Crème
Coconut Shrimp
Shrimp Curry
Grilled Foie Over Hearts Of Lettuce
Grilled Foie With Apple Compotte
Wild Mushrooms In A Parsley Toast
Mini Salmon Wellington
Fresh Foie & Truffle, Over Baguette Toasts
Assorted Quiches
Spanish Omelette
Snail Wellington
Brie En Croutte With Raspberry Coulis
Crab Cake With Sherry Sabayon
Mini Bisque D’homard
Ratarouille Mini Tartalette.

Scallops In Saffran And Pernod Vinagrette
Marinated Salmon Mini Crepes
Mini Croque With Prosciutto
Stone Crab Mouseline In Lime And Mustard Sauce
Lobster Terrine Homardine Tartalette
Mousse De Foie De Volaille Au Port In Melba
Oeufs A La Russe
Goat Cheese And Figs Mini Tartalette
Caviar Mini Crostes
Caviar Purses
Platain Blinis With Fresh Salmon Keta
Mini Cantaloup And Mango Bisque
Chilled Jumbo Shrimp – 3 Sauces “Bourbonaisse”
Smoked Oyster Mousse
Salmon Tartare
Three Fish Terrine In A Dill Suace ....

 

 

Cuban Hors D’Oeuvres

 

GUAYABA OVER WHITE CHEESE
TROPICAL BLACK BEANS CONFETTI OVER PLANTAIN CHIPS (MARIQUITAS)
HAM CROQUETTAS
SMOKED SALMON OVER TOSTONES WITH A TOUCH OF SOUR CREAM
MEAT HOMEMADE EMPANADAS
COCONUT SHRIMPS DIPPED IN EXOTIC MANGO SAUCE
TROPICAL CEVICHE SERVED OVER EXOTIC WOOD SPOON
BEEF FILET MIGNON OVER CROSTINI WITH A TOUCH OF GUAYABA BERNAISE
ROASTED PORTOBELLO ON CROSTINI WITH A TOUCH OF EMENTAL CHEESE