Hot & Cold Hors
D’ oeuvres


Let your guests enjoy perfectly created made to order appetizers during cocktail hour. 

Hot Hors D’oeuvres

Lasagna Cupcakes

Pastry filled cupcakes with classic bolognaise sauce, herbed ricotta and mozzarella cheese.

Lamb Chop Lollipop Skewers

Rosemary and garlic marinated lamb tenderloins, served with a red bell pepper romesco dipping sauce.

Spinach and Artichoke Stuffed Mushrooms

Jumbo crimini mushrooms stuffed with sauteed spinach, garlic, mascarpone and parmesan cheeses. Topped with breadcrumbs and baked till golden brown.

Beef Tenderloin Bruschetta

Prime beef tenderloin slices on grilled foccacia bread, boursin cheese mousse, roasted cherry tomatoes and fresh basil.

White Cheddar and Virginia Ham Croquettes

Panko crusted mashed potato, white cheddar, scallions and artisanal ham. Served with a green goddess dipping sauce.

Meatball and Tortellini Skewers

Italian beef / pork meatball with marinara sauce and three cheese tortellini with creamy pesto sauce.

Chicken Pot Pie Bites

Flakey puff pastry shells filled with cubed chicken breast, onions, carrots, celery and peas in a creamy chicken veloute sauce.

Mushroom and Cheese Pinwheels

Puff pastry wrapped mushroom duxelles with gouda cheese, baked till golden brown.

Chipotle-Lime Shrimp Tostaditas

Sweet and spicy mexican shrimp served on a mini tostada shell with guacamole, pickled onion, queso fresco and cilantro.

Cauliflower and Brie Soup Cups

Roasted cauliflower and triple cream brie soup, garnished with walnut dust and chives.Served in martini glasses.

Tuscan Chicken Skewers

Crispy seared prosciutto wrapped chicken breast, marinated with rosemary, lemon, garlic and olive oil.

Crab Imperial Bites

Jumbo lump crab meat tossed in a classic imperial sauce, minced red bell peppers and chives. Baked in mini puff pastry cups.

Cajun Shrimp and Andouille Sausage Skewers

Spice rubbed mexican shrimp and sausage skewer served with a spicy tomato creole sauce and chives.

Flatbread Blue Cheese Pizza

Individual flatbread pizzas with caramelized onions, rosemary, domestic blue cheese and chopped chives.

Pastry Wrapped Brie Olives

Puff pastry wrapped castellano green olives stuffed with brie cheese, baked till golden brown and topped with poppy seeds.

Rappini and White Bean Crostini

Sauteed broccoli-rabe with garlic, olive oil and chile flake, served with a white bean mousse on toast points.

Cold Hors D’oeuvres

Pickled Shrimp Cocktail

Marinated Mexican shrimp with onions, fennel and pickling spices. Served with a chipotle cocktail sauce.

Beet Brined Deviled Eggs

Hard boiled eggs marinated in a pickled red beet brine filled with classic egg mixture, crispy shallots and smoky sea salt.

Pumpernickel and Smoked Salmon Bites

Nova Scotia salmon served over pumpernickel bread, herbed cream cheese, cucumber slices, red onions and capers.

Egg Salad Stuffed Baby Potatoes

Egg salad with fresh dill, mustard, scallions and garlic aioli served in a roasted red bliss potato cups.

Proscuitto and Melon Balls

A combination of honey dew and cantaloupe melon with prosciutto de parma and balsamic reduction.

Shrimp Gazpacho Shooters

Marinated shrimp with clamato juice, cucumbers, onions, tomatoes, jalapeno and cilantro. Served with a crispy plantain chip in mini martini glasses.

Grilled Peaches and Pancetta

Fresh grilled peaches wrapped in pancetta ham drizzled with a honey mustard mint sauce. (summer availability only)

Fresh Fruit Skewers

Melon balled cantaloupe, honeydew and watermelon served with a mango-mascarpone dipping sauce.

Fresh Mozzerella and Fried Capers

Fresh mozzerella with fried capers, anchovie, garlic, red chile flakes, olive oil and parsley.

Mini Cranberry and Pecan Cheese Balls

Boursin and cream cheese balls rolled in dried cranberries, candied pecan bits and fresh parsley. Drizzled with local clover honey.

White Bean and Rappini Crostini

Cannellini bean puree and sauteed rappini with shaved, parmesan cheese and balsamic drizzle. Served over toast points.

Southwestern Stuffed Cherry Tomatoes

Heirloom cherry tomatoes stuffed with guacamole and queso fresco. Topped with radish slices and cilantro.

Sweet Potato Crisps with Guacamole and Bacon

Curry dusted sweet potato chips topped with guacamole and crispy bacon bits.

Individual Crudités

Carrot, celery, cucumber and red bell pepper sticks served in mini shot glasses with chickpea hummus.

Salmon Rillette Cups

A combination of smoked and poached salmon served in puff pastry cups with creme fraiche and tarragon leaves.

Boursin Cheese Cake Bites

Boursin and cream cheese fondue baked with a panko and parmesan crust. Topped with a tomato jam and micro greens.

Ham & Cheese Palmiers

Puff pastry wrapped with black forest ham, gruyere cheese and dijon mustard. Baked until golden brown.

Pepperonata and Tomato Bruschetta

Roasted bell pepper medley and baby heirloom cherry tomatoes served over toast points with whipped feta cheese.

Prosciutto Wrapped Asparagus Spears

Grilled asparagus spears wrapped with Prosciutto di Parma and boursin cheese mousse.

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