Flood Catering

 











COLD HORS D’OEUVRE LIST

THAI SHRIMP WRAPPED WITH SNOW PEA

NEW POTATO WITH CAVIAR AND CRÈME FRAICHE

CRAB AND CORN SALAD ON HOMEMADE CORN CHIPS

BLACKENED CHICKEN ON A SKEWER

DEVILED EGGS WITH CAVIAR

CREPE, MASCARPONE CHEESE, ASPARAGUS AND SMOKED TROUT

ASPARAGUS WRAPPED WITH PROSCIUTO

VEGETABLE SUSHI WITH SOY DIPPING SAUCE

BUTTERMILK BISCUIT WITH BLACK FOREST HAM AND HONEY MUSTARD

SMOKED SALMON MOUSSE ON FRENCH CUCUMBER

FRENCH BREAD WITH PESTO, SUN-DRIED TOMATO AND MOZZARELLA

MELON WRAPPED WITH PROSCIUTO

CHICKEN SATAY WITH SPICY PEANUT SAUCE

CHERRY TOMATO STUFFED WITH HERBED GOAT CHEESE

SNOW PEA STUFFED WITH MONTRACHET

TORTELLINI WITH PESTO

SMOKED DUCK WITH HOISIN SAUCE ON ENDIVE

VIETNAMESE SPRING ROLL

ASSORTMENT OF TEA SANDWICHES

SMOKED TROUT CANAPÉS

BRUSCHETTA WITH CHOPPED TOMATO, BASIL, RED ONION AND FRESH MOZZARELLA

COCKTAIL SIZE TORTILLA WRAPS

CHICKEN PINWHEELS WITH SPINACH AND WILD MUSHROOMS

CHICKEN PINWHEELS WITH PROSCUITTO, SUN-DRIED TOMATO AND BASIL PESTO