Hors d'oeuvre Menu

(click icon)

CATERING HORS D'OUVRE

MENU

Vegetarian & Vegan Hors d’oeuvres:

  • Parmesan Arancini (risotto) with white truffle aioli (h)

  • Mushroom Ceviche & endive leaves

  • Goat cheesecake with red onion jam (c)

  • Goat cheese stuffed piquillo peppers (c)

  • Lightly fried artichoke hearts with lemon caper aioli (h)

  • Bruschetta with balsamic glaze and micro basil (c)

  • Indian samosa with cilantro sauce & mango chutney (h)

  • Korean BBQ glazed tofu skewers with picked cucumber (h)

  • Potato croquettes with saffron aioli (h)

  • Sweet potato croquettes with honey mustard (h)

  • Vegetable Rice Paper Wrap with Chili Sauce (c)

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

  • Artichoke, Spinach, & sundried tomato stuffed mushroom (h)

  • Butternut squash & sage stuffed mushrooms (h)

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

  • Cucumber melon gazpacho shooters (c)

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

  • Pesto Marinated Mozzarella & Grape Tomato Skewer (c)

  • Tofu and vegetable dumplings (h)

 

 

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 Guacamole (h)

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

 

Pork Hors d’oeuvres:

  • Balsamic Glazed Sausage En Croute (h)

  • Korean glazed pork belly with pickled cucumber (h)

  • Bacon wrapped Fig with Port Glaze (c)

  • Cuban pork sliders with mango chutney (c)

  • Prosciutto Wrapped Fig with Chevre & Candied walnut (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 crumble (h)

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

  • Honey ham, apple chutney on a mini corn muffin (c)

  • Serrano wrapped pear with whipped gorgonzola, arugula, and balsamic glaze (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)

  • Beef Wellington Bites red wine demi sauce(h)

  • Barbacoa beef on a crispy corn tortilla (h)

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

  • Mini braised short rib potpie with whipped potato topping (h)

 

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 (c)

 

Egg Hors d’oeuvres:

  • Deviled Eggs (c) 

  • Smoked salmon deviled eggs with roe

  • Lobster & Truffle deviled eggs

  • Beet pickled deviled eggs

 

 

Seafood Hors d’oeuvres:

  • Thai Ginger-Lime Shrimp cocktail with sweet chili sauce(c)

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

  • Citrus cured tuna with shaved radish and passionfruit coulis (c)

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

  • Italian tuna tartar with shallots, capers, lemon, micro basil in a crispy cup (c)

  • Butter poached Cajun shrimp po’ boy with remoulade (c)

  • 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)

  • Classic Coconut Shrimp with Mango Orange Sauce (h)

  • Paella Risotto Croquette (Chorizo & Shrimp) with saffron aioli (h)

  • Grilled swordfish skewers with 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 with crème fraiche & dill 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 

11:00am-3:00pm

Tel:  239-434-2611

Fax: 239-262-4902

mgcatering@comcast.net

FOLLOW

©2019 Matthews & Gardner, Inc. | Web Design by Lemonade Hype