Hors D’ oeuvres
Below is a list of our hors d’ oeuvres.
Seafood
- Petite Lump Crabmeat Eclair with Lemon Dill Mascarpone
- Petite Shrimp Eclair with Cocktail Cream Cheese
- House Smoked Trout on a Toast Point with Raifort Sauce
- Nova Salmon Canape with Cream Cheese, Capers and Dill
- Grilled Jumbo Sea Scallop with Black Bean Sauce and Pickled Ginger
- Petite Pastry Shell filled with Curry-Crab Salad
- Seared Ahi on a Wonton Crisp with Wasabi & Toasted Sesame Seeds
- Blackened Salmon Skewer with Remoulade
- Parmesan Crusted Sea Scallop with Roasted Red Pepper Beurre Blanc
- Southwestern Lobster and Corn Fritters with Chipotle Aioli
- Chilled Lobster Canape with Sauce Louis and Chives
- Crab Stuffed Artichoke Bottom with a Bearnaise Sauce
- Crispy Panko Crab cake with a Tarragon Caper Tartar Sauce
- Clams Casino or Oysters Rockefeller
Southwestern
- Spicy Chicken and Black bean Empanada with Creme Fraiche
- Steak and Onion Empanada with Pico de Gallo
- Petite Corn Shells with Buffalo Chili and Queso Fresca
- Duck & Onion Taquito with Avocado Cream
- Mango, Red Onion and Brie Quesadilla
- Roasted Red Potato with Chorizo, Salsa and Cheese
Stuffed Mushrooms
- Spinach and Feta
- Blue Crabmeat with Bearnaise
- Wild Mushroom and Brie
- Gorgonzola, Asiago and Asadero Cheese
- Escargot with Garlic, Red Wine, Shallots and Butter
- Spicy Italian Sausage with Aged Cheddar
Savory Pastries
- Fillo Purses with Smoked Turkey and Caramelized Onion
- Traditional Spanakopita
- Fillo Triangles with Ricotta, Feta and Kasseri Cheeses
- Wild Mushroom Savories
- Pastry Puffs with Artichoke Hearts and Bleu Cheese
- Mini Vol-a-Vent with Curry Chicken Salad or Smoked Salmon Mousse
- Petite Moroccan Bisteeyas with Chicken, Egg and Exotic Spices
Kabobs and Skewers
- Chicken or Beef Satay Skewer with Spicy Thai Peanut Sauce
- Indian Tandoori Chicken Skewer with Raito Sauce
- Marinated Lamb Kabob with Cilanto Chutney
- Blackened Filet of Beef with Gorgonzola Cream Sauce or Bearnaise
- Garlic & Basil Marinated Chicken with Tomato Coulis
- Teriyaki Chicken Skewer with Ginger-Soy Glaze
- Hibachi Steak Kabob with Orange Tamari Sauce
- Bacon Wrapped Scallop Kabob
- Skewered Lamb Chop with Mint Sauce
- Poached Pear with Gorgonzola Cream
Dim Sum
- Shrimp or Crab Shu Mei with Spicy Chili-Soy Sauce
- Kalua Pork, Chicken or Beef Gyoza with Tamari Sauce
- Miniature Buns filled with BBQ Chicken or Pork
- Traditional Egg rolls with Chicken, Shrimp or Pork; Spicy Mustard
- California Rolls with Wasabi & Pickled Ginger
- Crab & Cream Cheese Fried Wontons with Duck Sauce
- Crispy Spring Rolls with Thai Ginger Sauce
- Crispy Cocoanut Shrimp with Mango Ginger Glaze
Traditional Favorites
- Classic Rumaki
- Water chestnuts wrapped in Bacon
- Sugar Dates wrapped in Bacon
- Veal Meatballs in Peppercorn Cream Sauce
- Swedish Meatballs
- Gorgonzola Stuffed Meatballs
- Roasted Red Potatoes stuffed with Boursin or Sour Cream & Caviar
- Stuffed Cherry Tomatoes with Smoked Oyster or Herb Chevre
- Cucumber-Brie Canape
- Pimento Stuffed Olives wrapped in Cheddar Pastry
- Petite Quiche: Snow Crab, Spinach & Red Pepper or Classic Loraine
- Sweet Melon wrapped in Prosciutto
- Stuffed Belgian Endive with Curry Crab Salad or Cranberry Chicken Salad
- Smoked Duck Breast Canape with Vidalia Onion Confit and Cumberland Sauce
- Grilled Plum Tomato and Feta Bruschetta
- Roma Tomato, Mozzarella and Basil Bruschetta
- Sauteed Foie Gras with Caramelized Onion and Merlot Sauce
- Truffle Mousse on a Toast Round with Chives
- Crispy Polenta Triangles topped with Tomato-Rosemary Coulis
- Wild Mushroom Risotto Cakes topped with Double Devon Cream
