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 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 garlic and herb breadcrumbs.

BEEF TENDERLOIN BRUSCHETTA

Prime beef tenderloin slices with boursin cheese mousse and roasted cherry tomatoes tossed with fresh garlic, basil and local olive oil.

WHITE CHEDDAR AND HAM CROQUETTES

Panko crusted mashed potato, white cheddar, scallions and Virginia 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. Topped with parmesan cheese.

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

COLOSSAL SHRIMP COCKTAIL CUPS

Slow poached jumbo U-10 shrimp served with spicy chipotle cocktail sauce in mini martini glasses.

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 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

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 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 Ahi tuna slices served with a fresh pineapple and mango salsa, sweet soy glaze and crispy wonton crisp.

PROSCIUTTO, MELON AND BURRATA

Melon balled honeydew and cantaloupe with prosciutto ribbons and burrata cheese. Topped 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.

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Hot & Cold Hors D’ oeuvres

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