Hors d’Oeuvre Menu
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