Don’s 80th


 Hors d Oeuvres:


  • chicken sate with Thai peanut dipping sauce
  • shiitake mushrooms basted with balsamic/olive oil


  • poached and iced large gulf shrimp with traditional sauces
  • mini brie in puff pastry
  • spanikopita
  • filo triangles with wild mushroom filling
  • service of Scottish style smoked salmon with accoutrements
  • hot smoked trout and peppered mackerel with dill mustard
  • melon balls with mint confetti
  • crabmeat puffs