APPETIZERS

Spring/Summer 2008 Appetizer/Hors d'ouvres Suggestions

Hot/Warm Appetizers
* Baked brie in fillo w/ sweet spicy almonds and summer berries
* Rosti crab cakes w/ papaya and mustard relish
* Mediterranean grass-fed VT beef cocktail meatballs w/ dijon maple glaze
* Asian meatballs w/ sesame lime dipping sauce
* Asparagus & water chestnut dumplings w/ hoisin sauce
* Gingered scallop skewers w/ orange sesame mint glaze
* Proscuitto leek wrapped scallops w/ horseradish lime glaze
* Fennel scented spinach and potato samosas
* Almond crusted lamb goujons w/ wildflower honey and mint
* Chicken, apricot and goat cheese pinwheels
* Indian chicken tikka w/ cilantro mint chutney
* Poached oysters in fillo nests w/ artichoke and champagne cream
* Zucchini fritters w/ garlic shrimp and goat cheese
* Shrimp and sesame fillo sticks w/ apricot dipping sauce
* Heirloom tomato, olive, carmelized onion & basil crostini
* Coconut fried shrimp w/ ginger mango sauce
* Crispy duck and almond cigars
* Spicy chicken andouille sausage w/ mustard fruit chutney
* Mini focaccia w/ blue cheese, shitake mushrooms and thyme
* Corn and chive fritters w/ crab and red pepper creme fraiche
* Chargrilled calimari w/ chilli jam
* Parsley flecked shrimp cakes
* Red pepper rouille shrimp toasts
* Sesame asparagus fillo spears w/ lemon dipping sauce
* Feta, spinach and greek olive quesadilla bites
* Fillo wrapped pork tenderloin w/ pine nut and apricot stuffing
* Vermont cheddar dill puffs
* Coconut curried oysters on the half shell
* Grilled artichokes w/ sesame dipping sauce
* Fried goat cheese w/ grape chutney
* Chorizo and walnut stuffed mushrooms
* Smoked paprika shredded pork crisps w/ orange fennel marmalade

Chilled Appetizers
* Sesame wonton crisps w/ smoked salmon & wasabi creme fraiche
* Sweet potato cakes w/ chicken, lemongrass, mango, coconut
* Prawn profiteroles
* Spicy tuna avocado hand roll
* Assorted vegetarian sushi rolls w/ wasabi dipping sauce
* Californian crab and cucumber rolls
* Ginger beef tataki w/ lemon soy dipping sauce
* Gorgonzola, arugula, proscuitto & walnut bundles
* Dill cured pork crostini w/ sweet mustard sauce
* Chicken fillo nests w/ mango tsatziki
* Chilled mussels w/ spicy caper herb vinaigrette
* Sweet pea and ham canapes
* Apple, VT goat cheese and honey tartlets
* Beef carpaccio w/ rock salt & spicy olive dressing over herb salad
* Caesar salad in proscuitto spring rolls
* Proscuitto wrapped brie and strawberries
* Jumbo lump crab, mango & avocado on a tropical fruit coulis