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Cold Hors D'oeuvres


Priced per dozen
(minimum 2 dozen of each)

Priced per dozen 18.00

Curry Chicken, Walnut and Grape Roulades

Chicken, Cranberry and Apricot Roulades

BBQ Chicken with Roasted Corn and Black Bean Roulades

Fresh Fruit “Kabobs” with Honey Lime Yogurt Sauce

Marinated Portobello Mushroom, Basil and Tomato Brochettes

Sweet Tomato, Mozzarella and Red Onion Brochettes

California Rolls with Ponzu Sauce

Spicy Crab Sushi Rolls with Ponzu Sauce

Vegetable Spring Rolls with Peanut Sauce

Bleu Cheese Mousse in Endive with Candied Walnuts

Balsamic Marinated Grilled Vegetable Tart with Kalamata Olive, Sweet Tomato Jam and Crumbled Feta

Sweet Red Grape “Lollipops” crusted in Goat Cheese with Toasted Pistachios on Tomato Confit

Priced per dozen 24.00

Barbecue Beef Brisket in Filo Cups

Marinated Shrimp Ceviche in Tortilla Cups

Dried Black Mission Figs stuffed with Bleu Cheese and Bacon

Pistachio Crusted Goat Cheese with Tomato Confit on Filo

Chicken Spring Rolls with Peanut Sauce

Shrimp Spring Rolls with Peanut Sauce

Goat Cheese and Roasted Bell Pepper Tartlettes

Thinly Sliced Parma Ham Roulade with Sweet Melon and Texas Goat Cheese on a Sourdough Crouton

Thai Marinated Baby Shrimp Brochette with Ginger, Sesame and Lemongrass

Smoked Salmon and Cream Cheese Pinwheels with Chive, Red Onion and Capers on a Whole Wheat Crouton

Sweet Crab, Mango and Lime on Crisp Cucumber with Fresh Cilantro

Parma Ham Wrapped Asparagus Tops with Creamy Orange Dipping Sauce

Priced per dozen 30.00

Chilled Shrimp Cocktail with Classic Cocktail Sauce and
Horseradish Mousse

Basil Marinated Shrimp with Tomato-Garlic Confit

Smoked Salmon and Cream Cheese Mousse Stuffed Chive Cones

Caviar “Ice Cream Cones”

Thinly Sliced Smoked Duck Breast on Corn Cakes with
Cranberry-Spice Chutney

Chicken Caesar and Parmesan “Taco” with Tomato Confit

Priced per dozen 36.00

Foie Gras Torchon on Brioche Toast with Sweet Cinnamon Poached Pear

Deviled Quail Eggs with Pecan Smoked Bacon on Pain au Lait 

Lobster and Tropical Salad in a Curry Tuile

Shaved Beef Tenderloin Mini Sliders with Horseradish, Whole Grain Mustard and Tomato

Chive Cones filled with Sturgeon Caviar and Sour Cream

Smoked Duck on Orange Poppy Bread with Green Apple and Micro Arugula