THESE ARE SAMPLE MENU ITEMS ONLY. WE CAN ACCOMMODATE ANY MENU REQUEST.
Passed Hors D'oeuvres (Hot)
- Mini Crab Cakes with Remoulade or Chipotle Sauce
- Scallops wrapped in Bacon with Maple Mustard Cream
- Assorted Wontons (Pork, Chicken, Shrimp or Vegetarian) with Dipping Sauce
- Crab Pillows
- Shrimp Toast with Ginger-Soy Dipping Sauce
- Mushroom Croustades
- Parmesan Puffs
- Tartlets: with Brie and Asparagus or Brie/Chutney/Bacon
- Mini Croquettes (Chicken, Salmon or Shrimp) with Dipping Sauce
- Pissaladiers
- Polenta Crostinis with Roasted Pepper/Basil Topping
- “Tijuana Wontons” – Beef and/or Chicken with Cheese and Mexican Seasonings in a Crisp Corn Cup
- Assorted Dumplings
- Chicken, Beef or Crab Empanadas
- Phyllo Flowers with: Brie and Raspberry Jelly (or Fig Jam), Goat Cheese, Sun-Dried Tomatoes/Pesto
- Savory Palmiers (Puff Pastry “Elephant Ears” with Assorted Fillings – Pepperoni, Pesto, Parmesan)
- "Tuscan Ovens" (Phyllo Cups with Pepperoni, Marinara Sauce, Fresh Mozzarella, Oregano)
- Rumakis (Bacon-Wrapped Water Chestnuts or Pineapple or Chicken Livers)
- Bacon-Wrapped Dates Stuffed with Almonds, or Chive/Cream Cheese
- Gorgonzola Tartlets with Fresh Pear Salsa
- Candied Bacon Squares
- Asparagus Roll Ups
- Mini Quesadillas (Crab, Chicken, Cheese) with Salsa
- Sesame-Crusted Ahi Tuna on Rice Chips with Wasabi Mayo
- Grilled Chicken Sausages with Honey Mustard
Passed Hors D'oeuvres (Cold)
- Tortilla Spirals – Flour Tortillas with Chilis, Scallions, Olives, Cheese and Mexican Spices
- Cherry Tomatoes filled with: Bacon and Lettuce (Mini BLT’s), Herbed Goat Cheese, Tapenade, Guacamole
- Pate on Paris Toasts with Cornichon (or on Sliced Granny Smith Apples)
- Petite Lobster Rolls
- Devilled Eggs
- Asparagus wrapped in Prosciutto di Parma, or Smoked Salmon
- Cocktail Puffs filled with: Curried Chicken, Crab Salad
- Endive Spears with Roquefort Mousse or Crème Fraiche and Caviar
- Celery Stuffed with Pub Cheese or Blue Cheese
- Open Faced Cucumber Sandwiches
- Poached Shrimp with Traditional Cocktail Sauce or “Lamaze” Sauce
- Marinated Olives
- Beef or Chicken Satay with Dipping Sauce
- Filet of Beef on Baguette with Arugula and Horseradish Sauce
- Roasted Pork on Baguette with Dried Cherry Chutney
- Smoked Salmon on Toast Points with Caper/Onion Butter
Tabled Foods
- Crudites with Assorted Dips
- Antipasto Basket
- Shrimp or Crab Mousse with Crackers
- Hot Crab Dip
- Cheese/Sausages/Pates
- Sliced Filet with Rolls and Horseradish
- Smoked Salmon with Toasts and Garnishes
- Cocktail Meatballs
- Goat Cheese “Torta” – Layered with Provolone, Pesto, Sun Dried Tomatoes and Pine Nuts
- Tortellini on Skewers with Roasted Pepper or Pesto Dips
- Kielbasa En Croute with Assorted Mustards