COLD HORS D’OEUVRES Miniature muffelattas
Artichoke bottoms filled with salmon mousse
Brie and strawberry canapes
Cherry tomatoes stuffed with chicken salad
Marinated crab fingers
Ham or salami cornets filled with cream cheese and asparagus
Finger sandwiches
Cocktail shrimp
HOT HORS D’OEUVRES
Miniature crawfish pies
Mushrooms stuffed with crabmeat and laced with either hollandaise
sauce or marchand de vin sauce
Fresh water catfish pieces
Blackened chicken ribbons
Louisiana crab cakes
Beef brochettes with onion, tomato and green pepper
Andouille encroute with mustard cream
Oyster brochette – oyster wrapped in bacon and fried in marchand
de vin
