Hors d’oeuvre Stations

The Tapas Bar

Albondigas classic turkey meatballs in a tomato-almond sauce
Tortilla Espangnole with eggs and potatoes and chorizo and roasted peppers
Assorted Spanish Olives
Sherried Mushroom Empanadas

Gourmet Cheese Display

Imported and Domestic Cheeses including Huntsman, Boursin and Triple Creme Cheeses, Fresh Fruit, Crackers, Flatbreads and Sliced Baguette

Dim Sum

Sesame Chicken Skewers with sweet and hot jalapeno jelly
Shrimp Shomai presented in steamer baskets, with oyster sauce
Vietnamese Vegetarian Spring Rolls julienned vegetables, soba noodles, fresh mint and scallions wrapped in rice paper, with classic dipping sauce

Antipasto

Prosciutto, Imported Salami, Pepperoni Caprese Skewers
Marinated Mushrooms and Artichoke Hearts
Imported Olives, Stuffed Cherry Peppers and Sweet Roasted Peppers

Baked Brie

A Full Wheel Filled with Caramelized Apples and Cherries Wrapped in Puff Pastry
garnished with red and green grapes and served warm with French bread

From The Sea

Pan Seared Crabcakes finished with your choice of mango salsa or lemon herb aioli
Smoked Scottish Salmon Napoleons with caviar and crème fraiche
Tuna Ceviche with Lime and Coconut in a savory cone
Jumbo Shrimp Cocktail with cocktail sauce and lemon wedge, in square shot glasses

Soup and Sandwich

Roasted Heirloom Tomato Soup Shot with a tiny grilled Fontina sandwich
Silky Exotic Mushroom Soup Shot with a tiny Croque Monsieur sandwich

Mezza

Red Pepper Hummus, Roasted Eggplant Walnut Spread and Cucumber Labne
Moroccan Carrots
Stuffed Grape Leaves
Marinated Halloumi Cheese
Soft and Toasted Pita Triangles

Caviar

American Paddlefish and Hackleback Caviar on ice
Handmade Buckwheat and Chive Blinis
Accoutrements: Crème Fraiche, Chopped Egg Yolks, Egg Whites, Red Onion, Capers

Raw Bar

East Coast Oyster Shooters with FYE’s own spicy tomato juice
Blue Point Oysters and Middleneck Clams on the half shell
Accoutrements: Classic Cocktail Sauce, Lemon Wedges, Oyster Crackers, Horseradish