Hot & Cold Hors
D’ oeuvres
Menu
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, mozzarella and parmesan cheeses.
LAMB CHOP LOLLIPOP SKEWERS
Rosemary and garlic marinated lamb tenderloin served with a red bell pepper romesco dipping sauce.
SPINACH AND ARTICHOKE STUFFED MUSHROOMS
Jumbo crimini mushrooms stuffed with sautéed spinach, garlic, mascarpone and parmesan cheeses. Topped with breadcrumbs and baked till golden brown.
BEEF TENDERLOIN BRUSCHETTA
Prime beef tenderloin slices with boursin cheese mousse and roasted cherry tomatoes tossed with garlic, basil and infused olive oil.
WHITE CHEDDAR AND VIRGINIA HAM CROQUETTES
Panko crusted mashed potato, white cheddar, scallions and artisanal ham. Served with a tabasco aioli 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.
CHIPOTLE-LIME SHRIMP TOSTADITAS
Sweet and spicy Mexican shrimp served on a mini tostada shell with guacamole, pickled onion, queso fresco and cilantro.
CARROT-COCONUT AND CUMIN SOUP
Carrot based soup with coconut milk, fennel, ginger, garlic and turmeric powder. Served in mini shot glasses with carrot 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.
CHICKEN MARSALA CUPS
Ground chicken breast with shallots, forest mushrooms and marsala wine.
Served in puff pastry cups topped with grated parmesan cheese curls.
COQUILLE ST. JACQUES
Individually baked jumbo 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 brie cheese and baked till golden brown. Garnished with poppy seeds.
CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS
Pan seared 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
PICKLED SHRIMP COCKTAIL
Marinated U-15 Mexican shrimp with onions, fennel and pickling spices.
Served with a creamy stone ground mustard cocktail sauce.
TRUFFLED DEVILED EGGS
Classic deviled egg recipe with a hint of truffle oil.
Topped with a carrot top sprig and paprika.
PUMPERNICKEL AND SMOKED SALMON BITES
Nova Scotia salmon served over pumpernickel bread, herbed cream cheese, cucumber slices, red onions and capers.
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 martini glasses.
FRESH FRUIT SKEWERS
Melon balled cantaloupe, honeydew and watermelon served with a mango-mascarpone dipping sauce.
FRESH MOZZARELLA AND FRIED CAPERS
Fresh mozzarella with fried capers, anchovies, garlic, red chile flakes, olive oil and parsley. Served with toast points.
MINI CANDIED PECAN CHEESE BALLS
Boursin and cream 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 over crisp toast point with sautéed rapini, shaved parmesan cheese and balsamic drizzle.
PHYLLO CAPRESE CUPS
Crisp phyllo cups filled with cherry tomatoes, fresh mozzarella and basil pesto. Garnished with local microgreens.
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 artichoke hummus.
BOURSIN CHEESECAKE BITES
Boursin and cream cheese fondue baked with a panko and parmesan crust. Topped with a candy cane grape relish.
HAM & CHEESE PALMIERS
Puff pastry wrapped with black forest ham, gruyere cheese and dijon mustard. Baked until golden brown.
PEPERONATA AND TOMATO BRUSCHETTA
Roasted bell pepper medley and baby heirloom cherry tomatoes served over toast points with whipped feta cheese.
AHI TUNA CROSTINI
Spice crusted tuna slices served over toast points with white bean puree and kalamata olive tapenade sauce.
PROSCIUTTO, MELON AND BURRATA
Melon balled honeydew and cantaloupe with prosciutto ribbons and burrata cheese. Garnished with pine nuts, micro greens and lemon-honey vinaigrette.
ANTIPASTO SKEWERS
Layers of sliced salami, fresh mozzarella bocconcini, kalamata olives, pepperoncinis and cherry tomatoes, drizzled with pesto vinaigrette.
Cold Hors D’oeuvres
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