Bare Cove Gourmet Catering

hors d'oeuvre chaud

phyllo triangles five ways:
                    spinach & valbresso feta
                    roquefort & pistachios
                    lobster
                    taco chicken
                    wild mushroom
bouchee cups six ways:
                    wild mushroom sherry, goat cheese & shallots
                    leeks with parma ham & goat cheese
                    southwest pork tenderloin
                    escargot with saffron cream
                    duck confit with creamed spinach
                    red wine and honey braised figs and goat cheese
grilled pizzettas four ways:
                    fresh mozzarella, tomato & basil
                    parma ham & caramelized onion
                    roquefort & pears
                    sausage & riccotta