• “Seafood Cup Cake” -  With crabmeat, shrimp and lobster delicately seasoned and  sautéed in a lemon butter sauce then served in a phyllo cup 

• Tomato Bruschetta - Vine ripened Roma tomatoes marinated in Balsamic Vinaigrette infused with carmelized garlic and chiffonade of fresh basil  

• Mini Curried Crab and Corn Cakes (market price)  - The Godfathers Mozzarella Sticks with marinara sauce 

• Lobster Risotto -  pan seared lobster, Arborio rice, caramelized onion, toasted corn, roasted red pepper coulis and a chiffonade of fresh basil with smoked Gouda cheese -Served on Spoons  

• Kawasaki Prawns  -   battered tempura shrimp served with a orange marmalade and soy glaze  

• Mini Asian Spring Rolls - served with a Thai Dipping Sauce  

• Domestic Cheese and Seasonal Fruit Board -  Spinach and Artichoke Fondue with herbed chips  

• Savory Chesapeake Bay Crab Dip with crusty bread and assorted crackers  

• Seared Rare Tuna on fried wonton skins with wasabi  

• Little Italy Antipasto Display  fresh mozzarella, agrodoce , calamata olives, anchovies, artichokes, pepperoncinis and Genoa salami  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

• Jerk Chicken Skewers  with a St. Lucia dipping sauce  

• Coconut Shrimp  - hand battered shrimp deep fried and served with a coconut and pineapple dipping sauce  

• Mini Wild Mushroom Tarts - crimini, shitake, button mushrooms sauté with fresh thyme and deglazed  with brandy and a touch of mascarpone cream in pastry cups  

• Seafood and/or Veggie Quesadillas, in a mini flour tortilla shell and seasoned with secret spices used by the Ancient Mayans. served with a Southwestern Salsa  

• Louisiana Susage (Turkey) Bouches with a Creole Mustard Sauce - Nova Lox Display smoked salmon, red onion, capers, diced tomato, and toast rounds with lemon aioli  

• Wheel of Fortune Brie Cheese painted with sundries tomato pesto and wrapped in puff pastry 

• Maryland Crab Balls Chef Myles’ own “guard your plate” recipe (market price)  

• St. Croix Chicken and Pineapple served on  Plantain Chips    

• Sesame Chicken Skewers With tangy‏ plum dipping sauce  

• Homemade Hummus With roasted garlic and a hint of lemon served with crackers and pita chips  

• Crab Imperial Mushroom Caps 

• Mushrooms stuffed with creamy crab imperial 

• Shrimp Shooter Shrimp in an Old Bay rimmed shot glass with spicy gazpacho, celery stalk, olives and pepperoncini  

• Shrimp and Grits with sausage served on tasting spoons  

• Crabmeat Cones Stuffed with lump crabmeat   

• Thai Beef Skewer Marinated in red curry and coconut milk. grilled and served with peanut sauce  

• Taco Cups Vegetarian, beef or chicken topped with cheese, salsa, sour cream, avocado and olives.  

• Roast Beef Crostini With horseradish crème and chives  

• All Beef Meatballs Simmered in‏ a tangy sweet and sour sauce, homemade marinara or Swedish cream sauce  

• Southwest Chicken Egg Rolls With black beans and corn. Served with smoked tomato salsa and chipotle ranch dip  a red chile glaze

• Assorted Sushi Display With pickled ginger, wasabi, soy sauce and chopsticks