Tommy McCart Photography

Butler Passed Hors d'oeuvres

Fonds d'Artichauts Aux Champignons

(artichoke hearts filled with mushrooms)

Tartlettes de Saumon

(salmon filled tartlettes)

Champignons Facis

(mushrooms filled with swiss cheese and madeira)

On The Buffet

Eiffel Tower Ice Sculpture Surrounded by

Crevettes Grandes

(large shrimp) with Cocktail Sauce and Lemon-Caper Aïoli

Huitres à la Florentine

(Oysters Rockefeller)

(oysters on the half shell topped with chopped spinach, butter, bread crumbs & seasonings & broiled)

Boeuf au Poivre

(peppercorn encrusted whole tenderloin, sliced and served with rolls and horseradish crème sauce)

Agneau á la Dijonnaise

(grilled mini lamb chops with a dijon mustartd sauce)

Crêpes de Volaille

(crêpes filled with poached chicken breast and gruyère)