Every year now, for 13 years I've put on a cocktail and Hors d Oeuvres party for approx. 100 people. I serve 12 hors on a buffet table and also 12 hors served by wait staff passed around the room.
It takes me 1-2 weeks to prepare everything. Some items I prepare then freeze, but most is made within days of the party.
I will share my menu from this year with you:
On The Table
[h1]Cold Poached Lake Salmon with Condiments[/h1][h1]Fresh Oysters Mignonette[/h1][h1]Wood Grilled Lamb Lollipops (Greek Style)[/h1] Grilled Tenderloin of Beef with Small Rolls and Condiments