Hors d'oeuvre Menu

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CATERING HORS D'OUVRE

MENU

Vegetarian & Vegan Hors d’oeuvres:

  • Corn Muffin with Mascarpone & Red Pepper Jelly (c)

  • Risotto & Asiago Croquette (h)

  • Three Cheese Gougere (h)

  • Pesto Marinated Mozzarella & Grape Tomato Skewer (c)

  • Sweet Potato & lentil fritter with Mango Chutney & Cashew crema (h)

  • Mushroom Ceviche & endive leaves

  • Vegetable Rice Paper Wrap with Chili Sauce (c)

  • Pesto Marinated Mozzarella, Roasted Butternut Squash, & Grape Tomato Skewer (c)

  • Artichoke, Boursin, Spinach, & Gruyere Stuffed Mushroom (h)

  • Crispy Asiago Asparagus with Sundried Tomato Aioli (h)

  • Tempura squash blossoms stuffed with lemon herb ricotta (h)

  • Wild mushroom pate on a parmesan polenta cake with truffle oil (h)

  • Cucumber melon gazpacho shooters (c)

  • Cauliflower Arancini-cauliflower rice balls light tomato basil sauce(h)

  • Mini noodle boxes-soba noodles, red cabbage, mango, cilantro, Thai peanut sauce (c)

  • Korean BBQ glazed tempeh skewers with picked cucumber ribbon (h)

  • Potato croquettes with saffron aioli (h)

  • Dehydrated sweet potato round with guacamole (c)

  • Vegan grilled cheese with tomato basil soup shooter(h)

  • Goat Cheesecake with red onion jam (c)

 

Chicken Hors d’oeuvres:

  • Asian Chicken Dumpling (h)

  • Korean BBQ grilled chicken skewers (h)

  • Pecan Encrusted Chicken with Mandarin Orange & Honey Mustard (h)

  • Asiago, Sundried Tomato, & Pesto Chicken Bite (h)

  • Tandoori Chicken in a Crispy Cup with Cucumber Yogurt Sauce (c)

  • Chicken Satay with Peanut Sauce (c)

  • Chicken Quesadilla with Chipotle Sauce & Salsa (h)

  • Caribbean Spiced Chicken Skewer with Mango-Lime Aioli (c)

 

Pork Hors d’oeuvres:

  • Balsamic Glazed Sausage en Croute (h)

  • Glazed pork belly with pickled cucumber ribbon (h)

  • Prosciutto Wrapped Asparagus with Sundried Tomato & Gorgonzola Spread (c)

  • Bacon Wrapped Fig with Port Glaze (c)

  • Cuban Pork on Brioche Bite (c)

  • Prosciutto Wrapped Fig with Chevre & Candied Pecan (c)

  • Pork & Scallion Meatball with Soy-Ginger Sauce (h)

  • Pesto Marinated Mozzarella Wrapped with Prosciutto & cube of melon (c)

  • Prosciutto Wrapped Shrimp with Lemon Aioli (h)

  • Caramelized Bacon with Citrus Pecan (h)

  • Antipasti Skewer with Salami, Olive, Marinated Mozzarella, Grilled Zucchini, & Artichoke (c)

 

Beef Hors d’oeuvres:

  • Italian Meatball with Tomato-Basil Sauce (h)

  • Moroccan Meatballs with Pomegranate glaze (h)

  • Ginger-Sesame Soy Beef Tenderloin Cube with spicy miso aioli (c)

  • Mini Yorkshire Pudding with Rare Beef Tenderloin & Horseradish (h)

  • Steak Bites with blue cheese butter (h)

  • Beef Wellington Bites (h)

  • Barbacoa beef on a crispy corn tortilla (h)

  • Rare Flank Steak Wrapped Asparagus with Hoisin Glaze (c)

 

Lamb Hors d’oeuvres:

  • Balsamic & Rosemary Baby Lamb Rib Chop (h)

  • Grilled Leg of Lamb on Naan Bread with Hummus & Raita (c)

 

Duck Hors d’oeuvres:

  • Crostini with Goat Cheese, Red Onion Jam, & Rare Sliced Duck Breast (c)

  • Balsamic marinated blackberry wrapped in seared duck breast

 

Egg Hors d’oeuvres:

  • Deviled Eggs (c)

  • Smoked salmon deviled eggs with roe

  • Lobster & Truffle deviled eggs

  • Beet pickled deviled eggs

  • Deviled quail eggs

 

Turkey Hors d’oeuvres:

  • Turkey & Sundried Tomato Meatball with Basil Sauce (h)

 

Seafood Hors d’oeuvres:

  • Thai Ginger-Lime Shrimp (c)

  • Tuna Poke with wakame on a crispy rice cake (c)

  • Sesame Seared tuna on a crisp cucumber with spicy miso aioli (c)

  • Tuna tartar wit shallots, Dijon, capers, lemon, micro basil in a crispy cone (c)

  • Butter poached Cajun shrimp po’ boy (h)

  • Seared Diver scallop, Sweet Corn puree, lemon basil oil (h)

  • Grilled Caribbean Shrimp with Chipotle Horseradish Sauce (h)

  • Shrimp & Vegetable Rice Paper Wrap with Chili Sauce (c)

  • Prosciutto Wrapped Shrimp with Lemon Aioli (c)

  • Spicy Coconut Shrimp with Pineapple Tartar Sauce (h)

  • Paella Risotto Croquette (Chorizo & Shrimp) with Roasted Red Pepper Sauce (h)

  • Jambalaya Skewer with Shrimp, Chicken, Onion, Bell Pepper, & Cajun Remoulade (c)

  • Bacon Wrapped Scallop with Maple Balsamic Glaze (h)

  • Miniature Crab Cake with Chipotle Sauce (h)

  • Mini Maine Lobster Roll (c)

  • Smoked Salmon Tartare & Guacamole in a Crispy Cup (c)

  • Miso Glazed Salmon Cubes (c)

  • Cube of Salmon with Green Goddess Sauce (c)

ADDRESS

1250 Tamiami Trail N

Suite #111

Naples, FL 34102

HOURS

CONTACT

Monday-Friday 

9:00am-4:00pm

Tel:  239-434-2611

Fax: 239-262-4902

mgcatering@comcast.net

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