Hors d'oeuvre Menu

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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)