Three dozen minimum. Recommended for on-premise heating only.
Serves 6 to 8
Lorraine, mushroom or roasted red pepper and basil.
Scallops Wrapped in Bacon
Homemade mini weiners, wraped in pastry and served with grainy mustard.
Chicken skwers with fresh garlic, lime and ginger. Topped with crunchy peanuts and served witha peanut dipping sauce.
Sweet and Sour Meatballs.
Served with dill sour cream and thai sauce.
Homemade potato skins topped with bacon, old cheddar cheese and green onion. Served with sour cream and ranch dip.
A sweet pear on creamy baked cheese. Served with sliced baguette, crisp breads and flatbreads.
Herby mushroom mixture on crisp, crunchy toasts with asiago cheese.
Beef Tenderloin Crostini-served with horseradish mayo on a crispy baguette
Topped with chevre cheese and tomato basil bruchetta on a soft mini bun