Canapes

Collard Spring Rolls

Spring Collards cooked in Fire Roasted Tomatoes with Bacon rolled and lightly fried in Vegetable Oil served with Harissa dippinng Sauce

The Surf & Turf Sliders

Angus topped with Gulf Shrimp and Remoulade served on Butter Lettuce

Shrimp Boil

New Orlean's style Boil with Gulf Shrimp, Andouille Sausage, Baby Potatoes & Corn

Miniature Tacos

Buffalo Chicken topped with Granny Smith Slaw and Blue Cheese Crumbles on Tortilla

Warm Crab Dip

Premium Claw Meat, Cream Cheese, Spring Onions and Herbs de Provence topped with Parmesan Cheese served with Gluten Free Toast

Pissaladiere

Caramelized Onions Anchovies and Capers on Flatbread

Smoked Salmon Potato Salad

Smoked Salmon, Red Bliss Potatoes, Buttermilk Mayonnaise and Dill topped with Salmon Roe on a spoon


Other Infomation

Hi Heather: I've made the adjustment per your note. A variety of treats touching global influences in food. The boil will be in bite sized portions. I am open to adjustments to the menu. Please see my reviews and Happy Mother's day. Cheers, Chef Michelle

Meal for 15 on 12 May 2019