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 and 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 Sauce

  • 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

Cold

  • Miniature Profiteroles with Gorgonzola, Fig & Onion

  • Petite Peppadew Peppers stuffed with Goat Cheese

  • French Kisses – Prunes Filled with Foie Gras scented with Armagnac

  • Petite Tartlet Filled with Lobster Salad, Topped with Micro Herbs & Ginger Caviar

  • Squid Ink Cornets filled with Smoked Salmon Tartare with Capers – Dill & Red Onion Topped with American Caviar & Dill

  • Baby Cucumber with Smoked Salmon Mousse & Mango, Topped with American Caviar & Dill

  • Freshly Rolled Sushi with Pickled Ginger, Wasabi & White Soy Sauce

  • Classic Shrimp Cocktail with Spicy Cocktail Sauce, Tailless & on bamboo picks

  • Peking Duck with Cucumber, Scallion & Hoisin Sauce Rolled in Moo Shu Pancakes

  • Petite Filet Mignon on Toasted Brioche Topped with Port Wine Reduction & a French Fried Onion

  • Mousse Truffle Pate with Cornichons on Petite Toast

  • Miniature Buckwheat Blini with Crème Fraiche & Caviar

  • Oyster Shooters topped with Patron

  • Sesame Encrusted Ahi Tuna on a Crisp Wonton, with Spiced Micro Greens & Wasabi Caviar

  • Meadow of Shrimp with Fresh Ginger, Shallots & Greek Yogurt

  • Belgian Endive Petals with Lemon Herb Goat Cheese & Walnut or with Crab Salad with Red and Yellow Peppers, Cilantro & Fresh Ginger

  • Purple Peruvian Potato with American Caviar and Crème Fraiche

  • Mini Benny with Canadian Bacon topped with a Quail Egg Caviar & Hollandaise Sauce 

  • Ceviche (Served in Porcelain Spoons)

  • Panama Bay Scallops with Fennel & Grapefruit

  • Peruvian Shrimp with Fresh Mango, Avocado, Cilantro, Red Onion & Lime

  • Conch Salad with Red & Yellow Peppers, Jalapeno, Red Onion, Cilantro & Lime 

  • Bruschetta(Served on Garlic Crostini)

  • Lemony Artichoke & Olive with Tomato – Onion – Garlic & Parmesan

  • Tuscan with Roasted Peppers, Zucchini, Squash, Tomato, Onion & Parmesan

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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