Document Actions Hors d'ouvres & Canapes We offer the following canapes served cool and hors d'ouvres served warm. We suggest allowing about 2 1/2 pieces per person, since sometimes one piece is appropriate and sometimes three. The minimum number of pieces for an order is shown in parenthesis. CANAPES SERVED COOL  Apple Boat with Blue Cheese Mousse (5)     Hand carved apples, adorned with Bleu Cheese mousse  1.50 Blooming Fruit Display (50)      Melons, strawberries, kiwi and grapes hand carved and displayed as flowers  2.50 Fruit Kabob with Vanilla Cream Cheese Dip (10)     Melon, strawberries and grapes on skewers served with vanilla cream cheese for dipping  2.75 Vertical Vegetable Display (10)     A new twist on an old favorite  2.85 Salsa Tropical Fruit (15)     Serves with tortilla chips  1.00 Salsa roasted Tomato (15)     Served with tortilla chips   .85 Cucumber with Walnut Cream Cheese on Cracker (10)   .85 Domestic & Imported Cheese Display (10)     Several types of cheeses served with crackers  7.95 Ham & Asparagus Roll Ups (20)  1.75 Shrimp Bowl, 5 lb. 16 - 20 per lb. (70)     With tail on -- served with traditional cocktail sauce or our Strawberry Mustard Cocktail  Sauce  2.50 Shrimp, Peel & Eat. 5 lb. (80)      Served with traditional cocktail sauce or our Strawberry Mustard Cocktail Sauce  1.75 Cucumber with Salmon Pate (10)  1.25 Rainbow Tart (16)  2.50 Spicy Cashews Bowl, 1 lb. (1 lb.) 21.00 Smoked Salmon Cream Cheese on Pumpernickel (10)  1.25 Caviar Classic Presentation (5)  5.65 Tobikko Caviar Presentation Artichoke Dip (12)     Artichoke hearts and spinach mixed into a creamy dip, topped with Parmesan Cheese and baked until golden ---     served with pita chips, tortilla chips, or bread  1.00 Brie en Croute Quarter Wheel (25)     Brie cheese topped with berries, wrapped in puff pastry and baked until golden brown and bubbly -- served     with sliced baguette   .75 Crostini Tepanade (10)     Baguette toasted and topped with black olive tapenade  1.50 Crostini Mediterranean (10)     Baguette toasted and topped with roasted red pepper, basil and Mozzarella cheese  1.50 Crostini Roasted Beef (10)     Baguette toasted with thin sliced roast beef and Fontina cheese  1.40 Crostini Mimosa with Asparagus (10)  1.50 Crostini Olive  1.40 Crostini Chicken Pate  1.40 HORS D'OUVRES SERVED WARM    Beef Tips in Elizabeth's Sauce(10)                                                                                                                                            Beef tenderloin tips braised in a savory, spicy sauce                                                                                                  2.25  Cauliflower Fritto (12)      Tender cauliflower bites breaded & deep fried  1.35  Chicken Poupon Hors d'ouvres (10)     Hand cut chicken strips poached in a white wine mustard sauce  1.25  Lamb Chop Pomegranate (10)     Lollipop lamb chops grilled with garlic, rosemary and pomegranate juice  4.50  Swedish Meatballs (10)     Meatballs in a sour cream sauce  1.65 Salmon Mini Cakes (10)     One of Jim's favorite old time recipes  1.75 Crab Brie & Artichoke Dip (20)     Creamy and delectable  2.75 Mushroom Stuffed with Sausage (10)     Mushroom caps stuffed with sausage and Cheddar cheese  1.75 Mushroom Stuffed with Cream Cheese (10)     Mushroom caps stuffed with herbed cream cheese  1.75 Mushroom in Phyllo Cups (12)     Mushrooms sauteed with garlic and red wine, then baked in a flaky crust  1.75 Bleu Cheese & Pine Nut Tartlet (10)     Bite-sized tarts with toasted pine nuts and Bleu cheese  1.10  Puff Pastry with Bleu Cheese & Jam (10)     A delicious combination of sweet and savory, sure to make your taste buds dance  1.50  Crab & Cream Cheese in Phyllo Triangles  3.00