Hors d’Oeuvre Menus

Bar Essentials and Sweet Nibbles

Castlevetrano Olives

Marinated in Grilled Lemon, Garlic and Thyme

Nut Trio

Candied Walnuts, Wasabi Almonds, Spiced Pecans

Chocolate Dipped Apricots
Chocolate Covered Dates

Stuffed with Almond and Candied Orange Peel

Crispy Roasted Spiced Chickpea “Nuts”
Roasted Cauliflower

Served with Sesame Curry Dip

Spicy Asian Brittle
Crunchy Farfalle
Spicy and Sweet Popcorn
Black Truffle Butter Popcorn with Sea Salt
Parmesan Sweet Potato Fries

Served with Roasted Garlic Aioli

Savory Popcorn

Served in Decorated Paper Cones

Mexican Roasted Chickpeas
Roasted Marcona Almonds

with Maldon Sea Salt and Rosemary

Bacon Wrapped Dates
The Cheese Board
Charcuterie

Rosette de Lyon Salami, Saucison Sec (Dry Salami), Muscovy Duck Proscuitto

Stationary Appetizers

The Trio of Spreads

Roasted Garlic Hummus, Warm Spinach and Artichoke Dip, Black and Green Olive Tapenade Served with Baked Pita Crisps

Homemade Tri-Colored Tortilla Chips

Served with Fresh Salsa and Guacamole

White Bean Dip with Sun-Dried Tomatoes

Accompanied by Carrot and Celery Sticks and French Radishes

Edamame Hummus

Served with Won Ton Crisps

Grilled and Chilled Vegetables

Zucchini, Yellow Squash, Red Bell Peppers, Carrots, Asparagus and Red Onions Drizzled in a Citrus Balsamic Reduction

Fresh Sliced Seasonal Fruit and Berry Platter
Green Pea Blinis

Topped with Pimento Spread

Proscuitto Wrapped Grissini

Accompanied with with Truffle Butter

Quinoa Fritters
Bacon Wrapped Water Chestnuts
BBQ Chicken

Served on seared Cheddar Polenta Rounds, topped with Avocado and Lime Zest

Stuffed Yuba Rolls

Stuffed with Seasoned Butternut Squash Puree, Apricot-Curry Sauce

Salmon Tarts

Smoked Salmon, Grated Lemon Zest and Tea Smoked Sel Gris Set inside a Baked Salmon Skin Topped with a Fried Caper

Branded BBQ Chicken Lollipops

Set in a Bed of Wheatgrass, Branded with a Letter in the Center of each Lollipop

Grilled Vegetables in Plantain Cone

Diced and Marinated with a Citrus Balsamic Reduction

Maker’s Mark Butterscotch Carrot Skewers

Served on a Bed of Carrot Pulp

‘Stuffed’ Caprese Salad

Mozzarella Stuffed in a Hollowed Grape Tomato, White Truffle Oil, Balsamic Vinegar, Maldon Sea Salt and Basil Chiffonade

Yellowtail Tartare Cuillère

On a Spoon with a Hollowed Out Shaved French Breakfast Radish Ring, Popcorn Shoot and Wasabi Tobiko

Chicken Nori Cigarettes and Grape Leaf Cigars

Platter Garnished with Edible Ashes

Beef Chorizo Empanadas or Mini Curry Chicken Empanadas
Orange-Cilantro Shrimp Skewers

Topped with Avocado, Orange and Red Onion Relish

Grilled Filet and Mushroom Risotto Cakes

Marinated Grilled Filet of Beef Sliced Thin with Caramelized Onions atop Wild Mushroom Risotto Cakes, Roasted Garlic Aioli

Chaumes Pomodoro Mini Pizzas on Puff Pastry
Grilled Vegetable Tacos

Served with Cilantro Pesto

Polenta Bouchees

Served with Fig Balsamic Jam, Neufchâtel and Micro Beet Bulls Blood

Port Braised Tri-Tip

Stuffed with Stilton Blue Cheese

Chilled Buckwheat Soba Noodles

Accompanied with Sesame in Cucumber Cup

Strawberry-Spinach Bruschetta

Topped with Greek Yogurt, Toasted Sesame Seeds and Almond Slivers

Purée of White Bean, Roasted Garlic and Lemon

Confit Warm Italian Flatbread for Dipping

Herbed Crostini Coin

Topped with Burrata, Crushed Peppercorn, Caviar, Micro Red Amaranth

Individual Crudité Shots

Celery, Carrot, Purple Belgian Endive Leaf and Baby Asparagus set in Tall, 2.5oz Shot Glasses, Buttermilk Ranch at the bottom

Smoked Paprika Baked Potato Wedges
Feuillete of Poached Quails’ Eggs

Served with Hollandaise Sauce

Passed Hors d’Oeuvres

Thick Sliced Slow Grilled Brie and Nutella Grilled Cheese Sandwich Fingers

on French Bread

Arancini

Skewered Risotto Balls Stuffed with Tillamook Extra Sharp Cheddar, Garnished with Fire Roasted Red Pepper Aioli and Parsley Dust

Polenta Bites

Topped with Carmelized Mushrooms

Artichoke Lollipops

Garnished with Hollandaise, Lemongrass Powder and Fresh Dill Frond

Duo of Panini Triangles on Fresh Baked Herbed Italian Flatbread

Grilled Gruyere Cheese with Ham Smoked Turkey, Watercress and Cranberry Relish

Tilapia Ceviche

Minced Tilapia Cooked in Fresh Lemon Juice, Tomatoes, Onions, Cilantro and Jalapeños, in a Belgian Endive, Topped with Chipotle Aioli, Chopped Watermelon and Mandarin Segments

Bamboo Skewered Four-Peppercorn Encrusted Tri-Tip

Topped with Wrapped Peppers, Yuzu Rice Vinegar and Shiso Pea Purée

Smoky Chicken Tostada

Shredded Chicken Breast, Chipotle-Tomato Sauce, Charred Tomatilla, Romaine, Cilantro, Queso Fresco, on a Mini Tostada Shell, Watermelon Radish Wedge

Seared Ahi Tuna and Cucumber Blocks

Served on Pipettes Filled with Seaweed Sauce

Black Truffle and Sea Salt French Fries

Served in a Wooden Cone

Char Grilled Sirloin Sliders

Topped with Melted Tillamook Sharp Cheddar Cheese and Caramelized Onions on Steamed Hawaiian Rolls

Spicy Jerk Turkey Sliders

Topped with Papaya Salsa on Hawaiian Rolls

Vegetarian Pesto Sliders

Served on Hawaiian Rolls

Phyllo “Purses”

Filled with Sautéed Wild Mushrooms, Shallots, Cream and Herbs

Maryland Blue Crab Cakes

Served with Lime Aioli

Oven Roasted Shrimp

Topped with Toasted Garlic, Red Chile Oil, Popcorn Shoot

BBQ Tempeh Skewers
Southwest Chicken Eggroll Twists

with Fire Roasted Red Pepper Aioli

Mini Corn-dogs

Cocktail Sized (Kosher) Hot Dogs Fried in Corn Dog Batter with Honey-Mustard Dipping Sauce

Diced Spicy Ahi Tuna Tartare

Served in Petite Wonton Cups, Lime-Cilantro Aioli

Blackened Salmon Skewers

Served with Creole Remoulade

Chinese Chicken Salad

Served in Won Ton Cup

Beluga Lentil Caviar

Served on Buckwheat Blini

Mini Crumpets

Topped with Quinoa and Eggplant “Caviar” with Crème Fraîche

Chilled Corn Soup Shooters

Served in an Ice Shot Glass with Poached Shrimp, Orange and Curry Oil, Atop a Lemon Wheel on a Bed of Whole 4-Peppercorn Mélange

Seared Carne Asada Mini Tacos

Topped with Fresh Guacamole and Micro Cilantro

Mini Fish Tacos

With a Gazpacho Shooter Taco Served atop a Lime

Mini Hot Dogs

Grilled Cocktail Sized (Kosher) Hot Dogs in Petite Buns Mustard, Relish and Ketchup

Pigs ‘n’ a Blanket

Served with Classic Mustard Dip

Pizza Crust Focaccia with White Pizza Dip

Served in a Shooter

Caprese Bruschetta
Truffle Mac ‘n’ Cheese Bites

Served on Ceramic Spoons

Lobster-Potato Petit Fours

Topped with an Avocado Purée

Hearts of Palm and Radish Coins

Served with Roasted Shrimp

Marinated Beet Bites

Topped with with Smoked Burrata and Marcona Almonds

Chicken Apple Sausage and Roasted Sweet Potato Squares

Topped with Lemon-Garlic Aioli, Micro Cilantro

Moroccan Spiced Turkey Meatballs, Tomato Jam, Beetroot Sprouts
Kabocha Squash and Sweet Potato Soup Shots with Adzuki Beans
Quinoa Pizza Balls

Southern Hors d’Oeuvres

Black Eyed Pea Hummus

Served with with Baked Pita Crisps

Fried Grit Cakes

Topped with a Collard Green Pesto

Pulled Pork Sliders

Mini Sweet Potato Biscuits with 12-Hour Pulled Pork in our Southern Barbecue Sauce

Mini Chicken & Waffles

Cholesterol and Gluten Free Waffle Bites Topped with Buttermilk Fried Chicken

Cotton Candy Wrapped Bacon

Asian Inspired Hors d’Oeuvres

Thai Beef Skewers

Served with Chili Lemongrass Dipping Sauce

Pan Seared Chicken Potstickers

Served with Sweet Soy Sauce

Thai Vegetable Spring Rolls
Chicken Satay

Your Choice of Spicy Peanut or Ginger-Honey Dipping Sauce

Filipino Shrimp Fritters

Vietnamese Rice Paper Rolls

Peking Duck

Accompanied with Mandarin Pancakes, Cucumber and Hoison Sauce

Tea Smoked Chicken

Served in a Lettuce Cup

Edamame Hummus on Won Ton Rounds, Black Toasted Sesame, Shiso

French Hors d’Oeuvres

Mini Croque-Monsieur à la Brandade
Petit Baked Brie en Croute

Stuffed with Toasted Walnuts and Raspberry Preserves

Braised Beef Short Ribs Provençal

With a Blood Orange Cognac Marmalade

Cotton Candy Wrapped Faux Foie Gras Pops
Green Pea Blinis

Topped with Smoked Salmon Mousse, Chive Puree, Crème Fraîche, Caviar

Pissaladiere (Caramelized Onion Tartelette)

Platter Garnished with Micro FireStix

Crudite Pipettes

Seasonal Vegetables Skewered on Pipettes Filled with Deglazed Pomegranate Champagne Vinegar

“Stuffed Mushrooms”

Shitake, Napa Cabbage, Fennel, Chervil, Celery Root and Port Braised Morel Atop a Baked Shitake Chip

Deviled Quail Eggs

Topped with Dill Frond

Black Truffle Risotto Lollipops
Petit Beef Bourguignon Cups
Smoked Salmon Gâteau, Dill, Dijon, Brandy Braised Shallots

Paleo Inspired Appetizers

Paleo Blueberry Almond Dollar Pancakes

Vegan Organic Agave Maple Syrup

Cholesterol and Gluten Free Waffle Bites

Topped with Jackfruit-Coconut Pulled Pork, Pineapple-Balsamic

Buckwheat Green Pea Blinis

Topped with Ong Choy, Cashew Sour Cream, Crispy Salami Chip

Paleo Meat Cupcakes
Baked “Corn” Dogs

Cocktail Sized Hot Dog in our Batter of Mashed Sweet Potato, Ground Flax Seed, Coconut Flour and Chili Powder Topped with our Home Made Yellow and Black Seed Mustard