Hors d’Oeuvre Options

  • Cowgirl caviar: black bean, corn and avocado salsa finished with fresh cilantro served with corn tortilla chips.
  • Cowboy caviar: a zesty, vinegar base with black bean, shoe peg corn, red onion, diced tomato, and green pepper, finished with fresh cilantro, and served with corn tortilla chips.
  • Bruschetta on parmesan crostini, with a drizzle of balsamic reduction.
  • Custom cheese display: assorted domestic and imported cheeses, fresh and dried fruit, nuts, Bavarian salami, stuffed grape leaves, cherry peppers stuffed with provolone and prosciutto, cured olives, and cornichons. Served with assorted crackers and sliced baguettes.
  • Custom cheese display: assorted domestic and imported cheeses, fresh and dried fruit, and nuts. Served with assorted crackers and sliced baguettes.
  • Custom Gouda cheese display: aged Gouda, classic Gouda, and smoked Gouda with nuts, fresh and dried fruit. Served with assorted crackers and flat bread.
  • Baked Brie with local maple syrup and toasted almonds. Served with butter crackers.
  • Charcuterie platter: a selection of cured meats, liverwurst, aged cheeses, pickles, olives, grapes, and dried apricots. Served with grainy mustard and sliced pretzel rolls.
  • Antipasti platter: Parma, prosciutto, cured salami, aged Gouda, sharp provolone, marinated ciliengini mozzarella, olives and roasted red pepper, accompanied by flat bread.
  • Veggie display with veggie dipping sauce.
  • Classic tahini hummus and veggie dip, served with assorted crudité (broccoli, baby carrots, pea pods, and sweet peppers) and pita chips.
  • Hummus trio: classic tahini, black bean, and peanut hummus displayed with pita chips, assorted crudité and corn chips.
  • Classic tahini hummus on sliced English cucumber, topped with a viola.
  • Classic tahini hummus with carrots, pea pods, and pita chips.
  • Thai style peanut hummus on Belgian endive.
  • Thai style peanut hummus served with pita chips and assorted crudité.
  • Sliced English cucumber with a dollop of Thai style, peanut hummus, topped with a viola.
  • Mini Caesar salads with Asiago crisps.
  • Mini Caprese salad with arugula, cherry tomato, and fresh perline mozzarella (pearl size), finished with a pesto balsamic vinaigrette.
  • Mini chopped wedge salad with shredded iceberg, cherry tomato, chopped bacon, and blue cheese crumbles with a creamy blue cheese dressing.
  • Mini blueberry salad: mixed green salad with local blueberries, red onion, roasted pistachios, and feta, dressed with a honey lemon vinaigrette.
  • Artichoke French: egg battered artichoke hearts in a French lemon sauce.
  • Baked artichoke and asiago tartlet.
  • Grape truffles: seedless grapes surrounded by gorgonzola and rolled in crushed pistachio. Displayed with frosted grapes.
  • Grape truffles: seedless grapes surrounded by goat cheese and rolled in crushed, roasted pecans. Displayed with frosted grapes.
  • Prosciutto wrapped pear slices.
  • Meatball display: cocktail meatballs in a spicy sweet sauce with soft Hawaiian rolls and fresh pineapple wedges.
  • Zesty, savory, sweet mini meatballs.
  • Swedish meatballs.
  • Lamb mini meatballs made with grass raised lamb, Mediterranean herbs, and feta cheese, in a mint demi-glace sauce.
  • Lamb lollipops: marinated and grilled, French cut, petite lamb chops finished with a balsamic reduction.
  • Sesame crusted, seared ahi tuna served on an Asian spoon, finished with citrus soy and wasabi aioli.
  • Asian chicken satays with a Thai peanut dipping sauce.
  • Tortellini skewer: cheese tortellini and grape tomato with pesto, dusted with crushed roasted pine nuts.
  • Grilled asparagus and red onion mini quesadilla with smoked Gouda, topped with a lime infused, cumin sour cream.
  • Grilled beef tenderloin sliders: with lettuce, tomato, red onion, and horseradish mayo, on a soft Hawaiian roll.
  • Petite sandwich display: Sliced herb encrusted beef tenderloin with horseradish cream sauce, and oven roasted turkey with Dijon cranberry mayo. Served on soft Hawaiian rolls.
  • Picnic chicken: basket filled with skillet fried, buttermilk chicken wings, with ranch and hot honey dipping sauces. Accompanied by baby carrots and pea pods.
  • Spicy baked chicken wings with baby carrots and pea pods. Served with ranch and blue cheese dipping sauces.
  • Chicken & sundried tomato puff, with roasted pine nuts and Asiago cheese in puff pastry.
  • Classic shrimp cocktail: lemon poached shrimp with a zesty cocktail sauce.
  • Grilled shrimp cocktail with a zesty mango salsa.
  • Cucumber cup with mango salsa topped with a marinated, grilled shrimp.
  • Marinated grilled shrimp with cranberry, orange salsa.
  • Lemon poached shrimp with zesty cocktail and green goddess sauces.
  • White wine and lemon steamed mussels, finished with fresh herbs. Served with sliced baguette.
  • Salmon and dill spread with arugula, on a petite croissant.
  • Smoked trout mousse with arugula, on pumpernickel bread.
  • Crab cakes: lump crab tossed with fresh herbs and pan fried.
  • Mini seafood cakes with a chili, lime aioli.
  • Sweet potato pancakes with smoked salmon, crème fraiche, and topped with caviar.
  • Gorgonzola crostini with fig jam, crushed macadamia nuts, and local honey.
  • Grilled asparagus and grainy mustard wrapped in prosciutto with a shaved aged Gouda cheese.
  • Ginger snap topped with gorgonzola, caramelized fig, and candied walnut.
  • Gorgonzola crostini with fig jam, crushed macadamia nuts, and local honey.
  • Crab and asiago phyllo cups.
  • Mini sausage rolls: Italian sausage, parmesan cheese, and pistachio nuts, wrapped in puffed pastry.
  • Mini shepherd pies.
  • Seafood bisque shooters with puffed pastry twist.
  • Curried shrimp bisque shooters.
  • Smoked tomato bisque shooters with sharp cheddar grilled cheese croutons.
  • Mini French onion soup shooters with a Gruyere cheese crouton.
  • Savory pumpkin bisque shooters with dried cranberries and roasted pumpkin seeds.
  • Watermelon gazpacho shooters with peppers, scallions, tomato, and cilantro, finished with tequila and fresh squeezed lime juice.
  • Classic cheese puffs.
  • Mini “BLT” on white toast crostini.
  • Marinated feta & cucumber skewers: sliced English cucumber with fennel and orange marinated feta, topped with green olive and mint.
  • Raspberry brie tartlets: triple cream brie and fresh raspberries baked in a mini phyllo cup.
  • Mini broccoli quiches baked in a phyllo dough crust.

And anything else you can imagine…