Below are just a few of our well-received specialties. We will customize menus based on client preferences.

*Available passed or gourmet table presentation

Seafood

Crisp Cold Smoked Catfish with blonde remoulade and tobiko caviar
*Smoked Salmon Roulade smoked salmon dill cream cheese garnished with a sprig of dill
Alaskan Salmon Tartare served on pumpernickel rounds
*Smoked Salmon Canapé served on pumpernickel triangles with crème fraiche and caviar
*Atlantic Salmon Roulade with English pea and scallop mousse and watercress aioli on a black pepper wafer
Hoisin Yellow-Fin Tuna on a won-ton cracker with aioli & Tobiko Caviar
Tuna Nicoise Crostini fresh grilled tuna, capers, black olives, roasted peppers & fresh basil
Tuna Lotus Cup Cajun blackened tuna in a wonton cup, seaweed salad, ginger aioli, tobiko caviar
Blackened Sea Scallops over southern sucatash topped with apple bacon crumbles
*Asian Style New Zealand Mussels
*Lobster Remoulade on a cucumber round & garnished with fresh chevril
Lobster Ravigot over baby arugula topped with ghost chili caviar
Smoked Trout topped with fresh horseradish remoulade served on water cracker
*Snapper Ceviche with Anaheim peppers, lime juice and cilantro served in a demi-tasse spoon
Crawfish Brioche Grilled Cheese cut into triangles
*Creole Crawfish Cakes with roasted tomato dill ragout
Crawfish & Andouille Quiche
Crawfish Creole Empanadas
*Classic Crawfish Remoulade in a petite bouchee
*Crawfish & Shiitake Mushroom Spring Rolls with a sweet soy dipping sauce
*Crab Stuffed Mushrooms Crimini mushrooms with crabmeat stuffing, sprinkled with parmesan cheese
*Petite Crab Cakes accompanied by a spicy remoulade sauce
Hot Crab Au Gratin served in phyllo cup
*Lump Crabmeat Ravigot in a crispy tart shell
*Wasabi-Lime Crab Salad served in a cucumber cup with pickled ginger
*Caribbean Jerk Shrimp on bamboo skewer with grilled pineapple salsa
*Prosciutto Wrapped Shrimp topped with an orange glaze
Gulf Shrimp Remoulade boiled shrimp tossed in a white remoulade atop shaved iceberg lettuce, served in a pastry shell
*New Orleans Own BBQ Shrimp Cheesecake Bites with scallion aioli
Southwest Grilled Shrimp on a corn fritter with salsa fresca
*Grilled Thai Style Shrimp marinated in lemon grass, ginger root, citrus and coconut milk with a mango-chili dipping sauce

Meat & Poultry

Seared Herbed Lamb Loin over a Louisiana mushroom ragout in a petit tart shell, topped with shaved chevre
DLT Canape French baguette slice topped with duck confit, chiffonade of lettuce and chopped Roma tomatoes, with garlic aioli
*Marinated Duck Breast wrapped in Applewood smoked bacon, fire roasted & finished with a honey Crystal reduction, served on a bamboo skewer
Turducken Roulade 
thinly sliced duck, chicken and turkey served on pumpernickel croustade with sage aioli
Thai Chicken Spring Rolls marinated chicken, ginger lemon grass & cilantrowith a sweet Soy dipping sauce
Petite Cajun Chicken Pies chicken smothered with tomatoes, garlic and herbs, in a petite tart shell, topped with green onions
*Asian Chicken Salad in a wonton cup, topped with roasted cashews and sesame seeds
Lamb Samosas with a red curry dipping sauce
Alligator Hushpuppies with Crystal honey glaze 
Cajun Spiced Tenderloin Steak Bites on a croustade with horseradish sauce

Vegetarian

Asparagus Vol au Vent asparagus spear and crisp shiitake mushroom slices with a goat cheese spiked filling, served in a petite bouchee 
Mediterranean Quinoa Salad in a crisp phyllo cup 
Brie with Fig Preserves served warm in a crisp phyllo cup 
Tempura Fried Green Beans accompanied by honey dipping sauce 
*Vegetarian Samosas roasted vegetables and Indian spices, wrapped in a flaky pastry, served with a red curry dipping sauce
*Wild Mushroom Chevre Cake, pan seared mushrooms, chevre and panko cakes, with sage aioli
Panko Fried Artichoke Hearts with a roasted garlic dipping sauce
*Caprese Skewers mozzarella pearl,  grape tomato, fresh basil leaf, drizzled with a honey balsamic reduction
Petite Falafel Cakes deep fried ground chickpea cakes, with cucumber and dill yogurt