Seafood Hors D'oeuvres Platter

Servings: 6

Ingredients:

Pasta and Crabmeat Terrine
Poached Oyster with Spinach
Wax Bean and Haricot Vert Salad

Instructions:

TO SERVE Unmold pasta and crabmeat terrine; slice. Arrange slices on one side of platter; arrange oysters along other side. Spoon salad with small amount of vinaigrette down center of platter. NOTES Season: Year round Food cost: Moderate to high Special ingredients: Haricots vert is French for green beans.