Cocktail/Après Ski

Cocktail and Après Ski

What better to unwind after a long day on the slopes than with mouth watering appetizers and your favorite cocktail?

Let Amuse Bouche Catering create a menu that will delight guests and round off that already perfect day...

This menu is a sampling of what we offer for hors d’oeuvres.

Please call with any inquiries and for pricing. Delicious Vegetarian and

Gluten-Free choices available!! We can accommodate any of your wishes…

PASSED:

*Cantaloupe, Honeydew and Prosciutto Skewers served with a Brown Sugar Sour Cream for dipping

*Mini Grilled Cheese served with a Raspberry Coulis

*White Truffle Deviled Eggs topped with Smoked Salmon and Scallions

*Duck Wontons served with a Honey, Sriracha Dipping Sauce

*Miniature Colorado Wild Mushroom Risotto Cakes topped with

Scallion Crème Fraîche

*Ratatouille Served on Toasted baguette topped with Grated Gruyère

STATIONARY:

*Brown Sugar Baked Virginia Ham served with a Roasted Onion Marmalade and Mustard Aïoli on Toast Rounds

*Carmelized Apple, Pancetta and Roquefort Stuffed Mushrooms

*Chicken or Beef Satay served with a Thai Peanut and Cilantro Dipping Sauce

*7-Grain Crostini Topped with Goat Cheese and Picholine Olive Tapenade

*New Potato “Cups” served with White Truffle Crème Fraîche, Applewood Smoked Bacon and Chives

PLATTERS:

*Tomato, Basil, Parmesan Bruschetta and Crostini (Serves 12 or more)

*Palisade Peach Preserves painted Baked Brie en Croûte: Served with Red Grapes, Crostini and Assorted Crackers

*Roasted Filet: Served with a Shallot, Horseradish Cream; Dijon Mustard and Mini Rolls

*Smoked or Roasted Salmon with all of the Garnishes: Grated Egg, Red Onion, Capers, Crème Fraîche, Pumpernickel Toast Points

and Crackers

*Antipasti: Salami, Olives, Cornichons, Mixed Cheeses served with Assorted Crackers

*Mixed Cheese: Imported and Domestic Cheeses, Red Grapes and Berries served with Assorted Crackers

*New Orleans Boiled Shrimp: Served in an Ice Bowl with Three Dipping Sauces: Basil Aïoli, Spicy Horseradish Cocktail and a Curry Crème Fraîche

Hors d'Oeuvres prices range from $2.00-$5.00 each

Two dozen minimum per hors d'oeuvres

Please contact Angelee with any inquiries at: aaurillo@yahoo.com

Amuse Bouche Catering by Chef Angelee Aurillo