Appetizers

Smoked Wild Caught Salmon or Steelhead Trout Canapes (chef smoked)

Alsatian Bacon and Onion tarts (bite size) in Phyllo 

Porcini Mushroom Tartlets in Puff Pastry

Hot Virginia Crab Dip with Toasted Pita Chips

Warm Brie with Creamy Basil Pesto and lightly toasted Baguette Slices

Chicken Liver Pate’ with Pistachios & Pickled Blueberries

Smoked Mozzarella Spread with 

Flatbread Crackers

Black Olive Tapenade with Figs

Cornmeal Dusted Fried Oyster on a Buttery Cracker with Remoulade

Salmon Rillettes with Toasted Baguette

Sausage Stuffed Mushrooms

Blue Cheese Stuffed Bacon 

Wrapped Dates with Honey and Walnuts

Sausage Balls with Maple and Mustard Dip

Baked Mushroom and Herb Whipped Goat Cheese in Phyllo

Three Cheese Gougeres

Cilantro Lime Shrimp Salsa with Tortilla Chips.