Hors d'oeuvre Menu
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CATERING HORS D'OUVRE
MENU
Vegetarian & Vegan Hors d’oeuvres:
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Parmesan Arancini (risotto) with white truffle aioli (h)
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Mushroom Ceviche & endive leaves
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Goat cheesecake with red onion jam (c)
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Goat cheese stuffed piquillo peppers (c)
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Lightly fried artichoke hearts with lemon caper aioli (h)
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Bruschetta with balsamic glaze and micro basil (c)
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Indian samosa with cilantro sauce & mango chutney (h)
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Korean BBQ glazed tofu skewers with picked cucumber (h)
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Potato croquettes with saffron aioli (h)
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Sweet potato croquettes with honey mustard (h)
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Vegetable Rice Paper Wrap with Chili Sauce (c)
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Pesto Marinated Mozzarella, Roasted Butternut Squash, & Grape Tomato Skewer (c)
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Artichoke, Spinach, & sundried tomato stuffed mushroom (h)
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Butternut squash & sage stuffed mushrooms (h)
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Wild mushroom pate on a parmesan polenta cake with truffle oil (h)
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Cucumber melon gazpacho shooters (c)
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Mini noodle boxes-soba noodles, red cabbage, mango, cilantro, Thai peanut sauce (c)
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Pesto Marinated Mozzarella & Grape Tomato Skewer (c)
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Tofu and vegetable dumplings (h)
Chicken Hors d’oeuvres:
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Asian Chicken Dumpling (h)
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Korean BBQ grilled chicken skewers (h)
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Pecan Encrusted Chicken with Mandarin Orange & Honey Mustard (h)
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Asiago, Sundried Tomato, & Pesto Chicken Bite (h)
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Tandoori Chicken in a Crispy Cup with Cucumber Yogurt Sauce (c)
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Chicken Satay with Peanut Sauce (c)
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Chicken Quesadilla with Guacamole (h)
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Caribbean Spiced Chicken Skewer with Mango-Lime Aioli (c)
Pork Hors d’oeuvres:
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Balsamic Glazed Sausage En Croute (h)
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Korean glazed pork belly with pickled cucumber (h)
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Bacon wrapped Fig with Port Glaze (c)
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Cuban pork sliders with mango chutney (c)
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Prosciutto Wrapped Fig with Chevre & Candied walnut (c)
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Pork & Scallion Meatball with Soy-Ginger Sauce (h)
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Pesto Marinated Mozzarella Wrapped with Prosciutto & cube of melon (c)
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Prosciutto Wrapped Shrimp with Lemon Aioli (h)
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Caramelized Bacon with Citrus Pecan crumble (h)
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Antipasti Skewer with Salami, Olive, Marinated Mozzarella, Grilled Zucchini, & Artichoke (c)
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Honey ham, apple chutney on a mini corn muffin (c)
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Serrano wrapped pear with whipped gorgonzola, arugula, and balsamic glaze (c)
Beef Hors d’oeuvres:
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Italian Meatball with Tomato-Basil Sauce (h)
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Moroccan Meatballs with Pomegranate glaze (h)
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Ginger-Sesame Soy Beef Tenderloin Cube with spicy miso aioli (c)
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Beef Wellington Bites red wine demi sauce(h)
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Barbacoa beef on a crispy corn tortilla (h)
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Rare Flank Steak Wrapped Asparagus with Hoisin Glaze (c)
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Mini braised short rib potpie with whipped potato topping (h)
Lamb Hors d’oeuvres:
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Balsamic & Rosemary Baby Lamb Rib Chop (h)
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Grilled Leg of Lamb on Naan Bread with Hummus & Raita (c)
Duck Hors d’oeuvres:
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Crostini with Goat Cheese, Red Onion Jam, & Rare Sliced Duck Breast (c)
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Balsamic marinated blackberry wrapped in seared duck breast (c)
Egg Hors d’oeuvres:
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Deviled Eggs (c)
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Smoked salmon deviled eggs with roe
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Lobster & Truffle deviled eggs
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Beet pickled deviled eggs
Seafood Hors d’oeuvres:
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Thai Ginger-Lime Shrimp cocktail with sweet chili sauce(c)
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Tuna Poke with wakame on a crispy rice cake (c)
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Citrus cured tuna with shaved radish and passionfruit coulis (c)
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Sesame Seared tuna on a crisp cucumber with spicy miso aioli (c)
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Italian tuna tartar with shallots, capers, lemon, micro basil in a crispy cup (c)
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Butter poached Cajun shrimp po’ boy with remoulade (c)
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Seared Diver scallop, Sweet Corn puree, lemon basil oil (h)
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Grilled Caribbean Shrimp with Chipotle Horseradish Sauce (h)
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Shrimp & Vegetable Rice Paper Wrap with Chili Sauce (c)
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Prosciutto Wrapped Shrimp with Lemon Aioli (c)
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Classic Coconut Shrimp with Mango Orange Sauce (h)
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Paella Risotto Croquette (Chorizo & Shrimp) with saffron aioli (h)
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Grilled swordfish skewers with bell pepper, & cajun remoulade (c)
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Bacon Wrapped Scallop with Maple Balsamic Glaze (h)
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Miniature Crab Cake with Chipotle Sauce (h)
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Mini Maine Lobster Roll (c)
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Smoked salmon tartare with crème fraiche & dill in a Crispy Cup (c)
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Miso Glazed Salmon Cubes (c)
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Cube of Salmon with Green Goddess Sauce (c)