Hors d'Oeuvres
Hors d'Oeuvres Cold Selections Crabmeat Salad Profiteroles Chilled Gulf Shrimp with Cocktail Sauce Ratatouille and Goat Cheese Crostini Yellow Fin Tuna in a Sriracha Aioli on a Plantain Chip Blackened Chicken Salad on a Baguette Smoked Salmon Tartlet topped with Fried Capers Shrimp Remoulade on a Crostini Pimento Cheese Tartlet Asparagus and Crab Bruschetta Hot Selections Mini Crab Cake with Creole Aioli Wonton Wrapped Shrimp with