G T Hors d’oeuvres University of Maryland Catering

Premium Chicken Waldorf Salad Chicken Pot Pie with apples and grapes in a crispy cup deconstructed and topped with puff pastry Goat Truffle Lollipop Beef Wellington with spiced pecans and craisins beef and mushroom baked in a flaky pastry Blue Cheese Mousse Fragrant Spiced Chicken Star with candied walnuts on raisin bread chicken adobo baked in crispy phyllo Baby Mozzarella, Cherry Tomatoes, and Prosciutto Brochette Miniature Loaded Baked Potatoes Chilled Watermelon Gazpacho Shooter sour cream, house-cured , chives Peking Duck Potsticker Vegetable Spring Rolls with soy lemongrass dipping sauce with lemon grass soy sauce Warm Butternut Squash Shooter Vegetable with cinnamon and star anise with “ten spice” chutney Assorted Vegetable Mini Quiches Edamame Potsticker sautéed spinach and roasted mushrooms with soy dipping sauce Spanakopita Wild Mushroom Beggar’s Purse with cucumber tzatziki Cherry Blossom Tart Fire Roasted Vegetable Empanada cream cheese and cherry jam with tomato sauce Goat Cheese Stuffed Date Moroccan Spiced Chicken Satay with roasted red pepper sauce with “ten spice” tomato chutney 2.40

Priced per piece. Twenty five piece minimum. Food and beverage subject to staff charges, 9.5% service charge, 10% off-premise fee, and applicable sales tax. Prices subject to change. 14 G T Hors d’oeuvres University of Maryland Catering

Chef Select Jumbo Shrimp Smoked Salmon Canapé served with lemon and cocktail sauce on a with whipped cream cheese Salmon Tartare House-made Maryland Crab Cakes in savory cones with piquant rémoulade sauce Roasted Eggplant Caviar Tart Maui Shrimp Chopstick in quinoa cup with tomato confit with coconut milk, cilantro Butternut Squash Puree Asian Lobster Salad in quinoa cup with roasted walnuts in a tortilla cup Avocado and Crab Salad Avocado Deviled Egg in tortilla cup with anchovy and caviar Smoked Chicken Salad Duck and Asparagus Summer Roll on spiced corn cake Barquette of Whipped St. Andre Cheese Fava Bean Arugula Mousse with on sliced toasted baguette in a crispy quinoa cup Jumbo Lemon Prawns Short Rib Hand Pie with saffron lemon aïoli with Roquefort cheese 3.25 Grilled Cheese Minis local cheese, tomato jam, on sunflower honey bread Duck, Apricot, and Brandy Beggar’s Purse Flat Iron Steak, Gorgonzola, and Bacon with aïoli on a skewer Kobe Burger with smoked bacon, Vermont Cheddar Southwest Salmon with Creole mayonnaise

Priced per piece. Twenty five piece minimum. Food and beverage subject to staff charges, 9.5% service charge, 10% off-premise fee, and applicable sales tax. Prices subject to change. 15