Hot Hors d’oeuvres

Apricot and Pecan Glazed Petite Lamb Chops

Pan Seared Seafood Cakes
Lemon honey vinaigrette

Asparagus Skewered Tandoori Salmon Bites

Soy Citrus Glazed Beef Skewers

Coconut Shrimp
Thai dipping sauce

Mini Beef and Foie Gras Wellington Bites
Port shallot glaze

Crab Stuffed Artichoke Hearts
Tomato aioli

Mini Pork Carnita Tostadas
Cumin roasted teardrop tomatoes

Artichoke and Pine Nut Fritters

Grilled Scallops
Shoyu miso glaze

Green Chili Pulled Chicken
Crisp plantain chips

Mediterranean Lamb Roulades
Rosemary Demi

Bacon Wrapped Scallops
Maple glaze

Potato Gaufrettes
Boursin and asparagus

Flash Fried Oxtail Ravioli
Horseradish crème

Sea Scallops Wrapped in Puff Pastry
Lemon truffle dipping sauce

Foie Gras Canape
Carmelized onion and apricot Jam

Crab Stuffed Shrimp in Phyllo
Horseradish parsley butter

Macadamia Crusted Curried Duck Satays
Peach chutney

Seafood stuffed Button Mushrooms

Lobster, Brie, and Mango Quesadillas

Asian Chicken and Cashew Spring Rolls
Sweet onion dipping sauce


Adam Mosher - Personal Chef
© 2005 Adam Mosher

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