HOT Hors D'oeuvres
- Warm Artichoke Cheese Dip
- Spinach Walnut Mushroom Caps
- Seafood Stuffed Mushroom Caps
- Sausage Stuffed Mushroom Caps
- Pesto Stuffed Mushroom Caps
- Coconut Chicken Satay
- Teriyaki Beef Satay
- Marinated Scallops Wrapped in Bacon
- Warm Spinach Strudel
- Beef Tenderloin Sandwiches on Party Rolls
- with Mild Horseradish Sauce
- London Broil Sandwiches
- Grilled Chicken Kebobs
- Fresh Ginger Tuna on Rice Crackers
- with Wasabi Aioli
- Pecan Chicken Strips
- Apricot Glazed Sesame Chicken Strips
- Cheese Quesadillas with Salsa
- Buffalo Chicken Wings
- Oriental Chicken Wings
- Cocktail Meatballs - BBQ, Sweet & Sour,
- Stroganoff
- Baked Brie & Apricot in Puff Pastry
- Toasted Ravioli with Marinara
- Louisiana BBQ Shrimp Kebobs
- Mini Beef Wellington with Mushroom Duxelle
- Mini Chicken Wellington with Mushroom Duxelle
- Mini Brie in Filo
- Petite Quiche Assortment
- Shrimp Puffs
- Feta & Sun-dried Tomato Filo Roll
- Mushroom Pillows
- Crab Rangoon with Hot Mustard or Plum Sauce
- Macaroni and Cheese Bites
- Chicken Empanadas
- Vegetable Spring Rolls with Plum Sauce
- Water Chestnuts wrapped in Bacon
- with Brown Sugar Glaze
- Dates wrapped in Bacon
- Pot Stickers with Ginger Soy Sauce
- Mozzarella Sticks with Marinara Sauce
- Potato Skins with Bacon, Cheddar & Sour Cream
- Mini Ruebens
- BBQ Pulled Pork on Mini Kaisers
- Mini Beef & Bean Burritos
- Mini Vegetarian Burritos
- Mini Deep Dish Pizzas
- Large Brie en Croute (serves 25-30)
PIZZA TRIANGLES
- Tuscany - Spinach, Goat Cheese, Sund-dried Tomatoes, Pine nuts
- Rustica - Sauteed Onions, Peppers & Black Olives
- Vegetarian - Tomatoes, Zucchini & Mushrooms
- Four Cheeses - White Sauce & Seasonal Vegetables
- North of the Border - Chicken & BBQ Sauce Pepperoni or sausage
COLD Hors D'oeuvres
- Domestic Cheese Board with Grape Garnish
- Imported Cheese Board with Grape Garnish
- Garden Vegetable Crudite with Ranch or Cheddar Dip
- Fresh Fruit Tray
- Mini Fruit Kabobs with Yogurt Sauce
- Marinated Antipasto Kabobs with Tortellini
- Caprese Kabob with fresh mozzarella, tomato, basil
- Spinach Dip in Braided Bread Basket
- Smoked Salmon Mousse in Pastry Cups
- Chicken Pate in Pastry Cups
- Chicken Liver Pate & Cocktail Rye Bread
- Blini with Corn & Tomato Salsa
- Shrimp & Cocktail Sauce (5# shell on ~ 16-20/lb.)
- Shrimp & Cocktail Sauce (5# peeled ~ 26lb.)
- Jumbo Shrimp & Cocktail Sauce (5# peeled ~ 16-20/lb.)
- Whole Poached Alaskan Salmon
- with Cucumber Scales & Dill Sour Cream
- Crostini with Goat Cheese, Marinara & Basil
- Marinated Shrimp wrapped in Snow Peas
- Brie Tartlets with Cranberry Chutney
- Artichoke cheese filo cups with tomato
- Marinated Bocconcini
- with Red Peppers, Olives, Basil & Garlic
- Foccacia with shitake mushroom, arugula, yellow squash
- Bruchetta
- Grilled vegetable platter
- Asparagus Wrapped in Prosciutto
- Ham & Cheese or turkey & cheese Pinwheels
- Medallion Sandwiches - Turkey, Ham, Roast Beef
- Petite Croissants - Chicken, Tuna or Egg Salad
- Petite Croissants - Turkey, Ham, Roast Beef
- Open Faced Roast Beef with Sherried Horseradish
HOW MANY?
Plan on serving 4-5 hors d’oeuvres per person
if dinner follows or 10 hors d’oeuvres
for a cocktail party.
For “heavy” appetizers served in place of dinner,
plan on 10-15 per person.
