Hot & Cold Hors
D’ oeuvres

HOT HORS D’OEUVRES

LASAGNA CUPCAKES

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

LAMB CHOP LOLLIPOP SKEWERS

Rosemary and garlic marinated Colorado lamb tenderloin served off the bone with a red bell pepper romesco dipping sauce.

SPINACH AND POTATO STUFFED MUSHROOM

Indian style curried potato stew with fresh, garlic, ginger, mild red chiles, baby spinach, smashed gold potatoes and Indian spices.

BEEF TENDERLOIN BRUSCHETTA

Prime beef tenderloin slices topped with sundried tomato pesto, boursin mousse and fresh arugula. Served on grilled ciabatta bread.

WHITE CHEDDAR AND HAM CROQUETTES

Panko crusted mashed potato, white cheddar, scallions and Virginia ham. Served with a tabasco aioli dipping sauce.

SWISS CHESSE GOURGERE

Classic French pastry baked with gruyere cheese and toasted caraway seeds. Finished with smoked sea salt blend.

CHICKEN POT PIE BITES

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

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 soup with French brie, onions, chicken stock and cream. Served in mini shot glasses with walnut dust.

TUSCAN CHICKEN SKEWERS

Crispy seared prosciutto wrapped chicken breast, marinated with rosemary, lemon, garlic and olive oil. Finished with a fresh squeeze of lemon.

RITZ CRUSTED SHRIMP

Jumbo baked cracker and herb crusted Mexican shrimp. Served with a creamy-grainy mustard dipping sauce.

JUMBO BAKED SCALLOPS

Individually baked dry packed sea scallops in a creamy mushroom duxelle sauce. Topped with gruyere cheese and smoked paprika.

FLATBREAD BLUE CHEESE PIZZA

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

PASTRY WRAPPED STUFFED OLIVES

Puff pastry wrapped green Castelvetrano olives filled with whipped feta cheese, then baked till golden brown. Garnished with poppy seeds.

CAJUN SHRIMP AND SAUSAGE SKEWERS

Spice rubbed Mexican gulf shrimp and andouille sausage. Served with a classic tomato creole sauce and green onions.

CRAB IMPERIAL BITES

Lump crab meat baked in puff pastry cups with shallots, red bell peppers, lemon, mascarpone cream cheese and fresh herbs.

COLD HORS D’OEUVRES

COLOSSAL SHRIMP COCKTAIL CUPS

Jumbo poached Mexican shrimp served with a choice of: creamy mustard OR chipotle cocktail sauce. Served in individual mini martini glasses.

BEET DYED DEVILED EGGS

Beet juice dyed eggs piped with classic egg mousse and crispy prosciutto ham bits. Topped with a fresh sprig of dill.

AVOCADO - SMOKED SALMON BITES

Premium smoked Scottish salmon with sliced avocado, cucumber and lemon/garlic tahini mousse. Sprinkled with black and white sesame seeds.

EGG SALAD STUFFED POTATOES

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

SHRIMP GAZPACHO SHOOTERS

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

PEAR AND YELLOW BEET CUPS

Roasted yellow beets and pears with a cranberry and lime vinaigrette. Served on a baby gem leaf with roasted pecans and balsamic glaze.

PICKLED PEACH AND PROSCUITTO SKEWER

Sweet pickled ” Schnepf Farm ” peaches with mozzarella, prosciutto and fresh basil. Drizzled with a white balsamic vinaigrette.

MINI CANDIED PECAN CHEESE BALLS

Three cheese blend cheese balls rolled in dried cranberries, candied pecan bits and fresh herbs. Drizzled with local clover honey.

WHITE BEAN AND RAPINI CROSTINI

Cannellini bean puree with sautéed rapini, shaved parmesan cheese and balsamic drizzle. Served over a crisp toast point.

PHYLLO CAPRESE CUPS

Crisp phyllo cups filled with cherry tomatoes, fresh mozzarella and basil pesto. Garnished with local microgreens.

SWEET POTATO CRISPS WITH GUACAMOLE

Crispy curry dusted sweet potato chips topped with classic style guacamole and crispy bacon bits.

INDIVIDUAL CRUDITÉS

Carrot, celery, cucumber and red bell pepper sticks served in mini shot glasses with artichoke hummus or buttermilk pesto.

BOURSIN CHEESECAKE BITES

Boursin and cream cheese fondue baked with a panko and parmesan crust. Topped with a green grape relish.

HAM & CHEESE PALMIERS

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

THE FARMERS BRUSCHETTA

Roasted cherry tomatoes, burrata cheese, garlic confit, Spanish chorizo, fresh basil, and local olive oil. Served on grilled “Noble” bread.

TUNA AND WHITE BEAN BRUSCHETTA

Spice crusted yellowfin tuna served with a white bean puree, niçoise olive tapenade. Served on grilled “Noble” bread.

RED PEPPER AND EGGPLANT BRUSCHETTA

Mediterranean style eggplant dip, whipped feta and green onion slaw. served on grilled “Noble” bread.

ANTIPASTO SKEWERS

Layers of sliced salami, fresh mozzarella bocconcini, kalamata olives, pepperoncini and cherry tomatoes. Drizzled with a pesto vinaigrette.

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Hot & Cold Hors D’ oeuvres

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