Hors’d’Oeuvres

HOT
  • Grilled Lollipop Lamb Chops with Mint Sauce
  • Miniature Maryland Style Crab Cakes with Rough Mustard Sauce

  • Beef or Chicken Satay on Petite Bamboo Forks with Peanut Sauce

  • Phyllo Stars with Quince – Manchego & Almond

  • Miniature Potato Pancakes with Sour Cream & Chunky Apple Sauce Choice of Sweet or Regular Potato

  • Grilled Scallops wrapped in Applewood Smoked Bacon

  • Grilled Cold Water Oysters on the Half Shell with Saki – Lime Butter

  • Miniature Kosher Franks in Blankets with Guldens Mustard

  • Miniature Coney Island Franks with Yellow Mustard & Sauerkrau

  • Potstickers – Steamed or Pan Seared

  • Chicken with Lemongrass – Chicken Teriyaki or Natural Edamame with Ponzu Sauc

  • Miniature Black Angus Burgers with Horseradish Pickle & Ketchup

  • Bacon or Stilton Cheese May also be added

  • Moroccan Lamb Kabob with Fig & Apricot

  • Fontina Cheese & Prosciutto wrapped in Phyllo

  • Palm Beach Cheese Puff

  • Phyllo Triangle Filled with Wild Mushrooms

  • Miniature Meatloaf topped with Parmesan Mashed Potatoes Brown Gravy for Dipping

  • Miniature Beef Wellington with Mushroom Duxelle & Pate

  • Coconut Shrimp with Meyer’s Rum & Mango Chutney

  • Miniature Spring Rolls

  • Vegetable with Sweet Thai Chili Sauce

  • Shrimp and Coconut with Pineapple Chutney

  • Duck with Plum Sauce

  • Buffalo Chicken with Chunky Blue Cheese Dressing

  • Sui Mei Pork & Shrimp, Chicken or Vegetable with Ponzu Sauce

  • Petite Tarts

  • Gruyere Cheese & Leeks

  • Mascarpone with Blue Cheese & Caramelized Onion

  • Pan Seared Foie Gras on Toasted Brioche with Fig Compote

  • French Brie with Raspberry or Pear & Almond Wrapped in Phyllo

  • Miniature Pizzas: English Stilton with Spinach & Toasted Walnut or Prosciutto with Arugula & Parmesan Cheese

Hors d’Oeuvres

Hot (continued)
  • NEW ONE BITE HORS D’OEUVRES
  • CHIPOTLE BEEF EMPANADA IN BLUE CORN DOUGH
  • BLACK BEAN & CHORIZO EMPANADA WITH ONION – PEPPER – TOMATO & QUESO BLANCO
  • CHICKEN & CHEDDAR CHEESE EMPANADA IN BLUE CORN DOUGH
  • SAMOSA WITH CAULIFLOWER – CARROT & POTATO IN A GARAM MASALA CREAM SAUCE
  • ARANCINI – FRIED RISOTTO BALLS
  • ASPARAGUS – RED PEPPER & FONTINA CHEESE
  • PORCINI MUSHROOM – MOZZARELLA CHEESE & WHITE TRUFFLE OIL
  • CREAMY GORGONZOLA CHEESE & CHIVE
  • SAFFRON RISOTTO CAKE WITH PEAS – PROSCIUTTO & PARMESAN CHEESE
  • PANKO ENCRUSTED PAELLA CAKE WITH CHORIZO & SHRIMP
  • MANCHEGO CHEESE – SERRANO HAM & QUINCE WRAPPED PHYLLO
  • ROASTED PORTOBELLO MUSHROOM WITH PARMESAN & SWEET BALSAMIC WRAPPED IN PUFF PASTRY
  • ITALIAN CHICKEN WITH TOMATO – MOZZARELLA & PARMESAN CHEESE
  • WRAPPED IN PUFF PASTRY
  • BOULE – MINIATURE BRIOCHE BOWLS FILLED WITH, – FRENCH ONION SOUP WITH CARAMELIZED ONIONS & GRUYERE CHEESE, – CREAMY LOBSTER BISQUE WITH FENNEL & LEEKS, – TOMATO BISQUE WITH PESTO – CHEDDAR CHEESE & PIGNOLI
  •  ANDOUILLE SAUSAGE PUFF WITH POMMERY MUSTARD SAUCE
  • SHIITAKE MUSHROOM & LEEK SPRING ROLL WITH CARROT & GINGER HOISON SAUCE
  • BRAISED BEEF SHORT RIB WRAPPED WITH APPLEWOOD SMOKED BACON ON A BAMBOO FORK
  • KALAMATA OLIVE TART TOPPED WITH GOAT CHEESE
  • QUINCE & MANCHEGO TART
  • PHYLLO STAR WITH PORTOBELLO MUSHROOM AND SUN DRIED TOMATO
  • WHITE TRUFFLE POTATO CROQUETTE TOPPED WITH CRÈME FRAICHE AMERICAN CAVIAR & CHIVE
  • PHYLLO STAR WITH FRENCH BRIE – RASPBERRY PRESERVES & ALMOND
  • PHYLLO TRIANGLE WITH FIG – LAVENDER & FONTINA CHEESE
  • PHYLLO TRIANGLE WITH MARINATED ARTICHOKE – SPINACH & CREAM CHEESE
  • MAN & CHEESE TART WITH WHITE & BLACK TRUFFLES & DITALINI PASTA
  • CHICKEN QUESADILLA WITH CHEDDAR CHEESE – CILANTRO & SOUR CREAM
  • STEAK & CHEDDAR CHEESE SPRING ROLL WITH ONION – PEPPER & HENRY BAIN’S SAUCE
  • PULLED PORK & COLE SLAW SPRING ROLL WITH BBQ SAUCE
  • SHRIMP & COCONUT SPRING ROLL WITH SPICY PINK SAUCE
  • CHICKEN POT PIE WITH PEAS – CARROT & PARSNIP IN CREAM SAUCE
  • ROASTED MUSHROOM TART WITH SCALLION – LEEKS & GOUDA CHEESE

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