Hot Hors d’Ouevres                                                              

• Brie en croute filled with sauté mushrooms served with cocktail bread
• Cheese Fondue with assorted vegetables and bread
• Phyllo Triangles, choice of filling: spinach and feta or curried chicken
• Chicken Wings, hot and spicy or ginger sesame
• Mini Crab Cakes
• Spicy Black Bean Cake with guacamole
• Wild Game Sausage with honey mustard
• Marinated Elk Satay
• Sweet and Sour Meatballs
• Kielbasi en croute with dijon mustard
• Molasses-Glazed Cocktail Ribs
• Cajun BBQ Shrimp
• Pistachio Shrimp with dipping sauce
• Scallops baked in phyllo lemon butter
• Crab Relish on risotto cakes
• Southwestern Chili Dip served with chips
• Artichoke, Crab and Jalapeno Dip served with pita chips
• Baguettes with pesto, goat cheese and sundried tomatoes
• Roasted tomato and mozzarella crostini
• Chicken Satay with peanut sauce
• Wild Mushroom Tarts
• Grilled Polenta with black bean pesto or tomato sauce and gorgonzola
• Asian Pot Stickers with dipping sauce
• Honey Pear Brochette with brie
• Spinach Balls
• Fontina Risotto Balls
• Bleu Cheese Popovers
• Stuffed Mushrooms - choice of garlic and goat cheese, crab meat, sausage or spinach walnut
• Three-Cheese or Roasted Chicken Quesadillas
• Zucchini Rounds with gorgonzola
• Pasta Bar
• Carved Prime Rib or Elk Tenderloin served with condiments and bread