Hors D' oeuvres

choose 2 or 3 Hors D'oeuvres

Louisiana crawfish pies served in French pastry shells

Grilled prime rib flauta with fire-roasted onions and peppers, with Chipotle barbecue sauce

Boiled shrimp with cocktail and remoulade sauces

Crawfish florentine dip with homemade toast points

Miniature duck and pork pizzas with pepper and capers

Duck breast and alligator medallion skewers with raspberry sauce

Grilled shrimp flautas with fire-roasted onions and peppers

Cajun Pancakes with andouille and tasso with a Jack Daniels sauce

Norwegian smoked salmon on baked toast points garnished with a fresh dill cream, capers, and diced red onion

Japanese bread crumb crusted seafood stuffed mushrooms with a sauce Creolaise

Baked French brie with fresh fruit, toast points, and fig compote

Prosciutto crudo wrapped asparagus spears with a saffron tomato infused oil

Barbecued shrimp canapas with red chili remoulade

Herb reasted chicken Ceasar pinwheels

Grilled duck breast served on a raspberry toasted round with a peanut drizzle garnish

Shrimp and Ancho dip with toasted rounds

Chicken Quesadilla pan sautéed and served with a homemade guacamole, salsa, and sour cream