Hors D’oeuvres

Hors d’oeuvre (literally “apart from the main work”), also known as appetizers, starters, or the first course, are food items served before the main courses of a meal.

Andouille and Chicken in Phyllo Cups or as a filling in Baby Potatoes
Asparagus Spears, wrapped with Prosciutto and served with Béarnaise or Aioli Sauce
Baby Red Skinned Potatoes with Caviar and Crème Fraîche
Baby Twice Baked Potatoes with Truffle Oil
Baked Artichoke-Spinach Dip with Toasted Pita Chips
Baked Brie in Puff Pastry
Baked Salmon Bites with Spicy Indonesian Sauce
Basil, Sun-Dried Tomato and Cream Cheese Torte, served with crackers
Basil and Tomato Tartlets
Black Bean Pate with Avocado Picadillo, Pico de Gallo, & Tortilla Chips
Black Bean and Chicken Rolls
Blackened Beef on French Bread served with Horseradish Sauce
Blackened Scallops with Guacamole and Mango Salsa
Blinis with Crème Fraîche and Caviar
Blinis with Smoked Salmon and Crème Fraîche
Boursin Pizzas with Spinach and Caramelized Onions
Bruschetta di Pomodoro with Garlic Toasts
Buffalo Bruschetta
Buffalo Chicken Wings served with Blue Cheese or Ranch Dipping Sauce
Buffalo Chicken Dip with Corn Scoops
California Rolls – presented on a Sushi Boat
Calypso Pork Loin on French Bread with Lime-Ginger Butter and Rum Glaze
Caponata or Hummus served with Pita Chips
Caribbean Grilled Pork Tenderloin on French Bread with Cranberry Ketchup
Cajun Scallops served with a Ranch Dipping Sauce – add $2.00pp*
Caviar Pie
Ceviche in Shot Glass – add $3.00pp*
Cheese Straws – spicy or mild
Cherry Tomatoes with Fresh Mozzarella, Basil and Balsamic Reduction
Chicken Pot Stickers with Dipping Sauces
Chicken Satay with Spicy Peanut Sauce
Chile con Carne Dip with Tortilla Chips
Chinese Noodles in Pasta Cups
Coconut Shrimp with Sweet and Sour Sauce
Conch Fritters served with Tabasco Sauce or Key West Lime Mustard Sauce
Crab Dip, served in a chafing dish, with Homemade Melba Toasts
Crab Louis with Avocado Slice on Bite-sized Tortilla
Crispy Spring Rolls with Dipping Sauce
Cromesquis de Foie Gras – add $5.50pp
Croissant Coins with Brie, Almonds and Caramelized Brown Sugar
Crudité Presentation with Spinach or Caesar Dip
Cuban Spring Rolls with Curry-Mustard Sauce
Devilled Eggs
Escargot Beignets served with Lemon-Herb Butter
Frittata Squares (any type), served warm or at room temperature
Fruit and Cheese Presentation
Gazpacho Shots
Gravlax, made in our kitchen, with Mustard-Dill Sauce – add $5pp*
Grilled Malaysian Shrimp (3 per person) – add $5pp*
Grilled Mediterranean Chicken in Quarter Pitas, beautifully garnished
Grilled Tangerine Shrimp (3 per person) – add $5pp
Grilled Tenderloin Bites served with Chimichurri Sauce – add $5pp
Grilled Vegetable Crostini
Hot Crab Dip with Homemade Melba Toast
Italian Meatballs with Marinara Sauce
Jerked Chicken Breast Morsels with Apricot Mustard Sauce or Spicy Apricot Sauce
Lamb Chops with Cabernet-Mint Sauce – add $8pp
Lamb Loin on ‘Crouton’ with Caramelized Shallots and a Cabernet Wine Glaze – add $4pp
Leek and Spinach Tartlets
Leek and Gruyere Tart
Lobster “Club Sandwich”, on brioche with lemon mayonnaise, smoked bacon and
arugula – add $8pp
London Broil on French Bread with Horseradish Sauce, Honey-Chipotle Sauce, or
Lime-Jalapeño Mayonnaise
Meing Gii Gai – a Thai chicken dish eaten in lettuce leaves
Mini Crab Cakes with Homemade Tartar Sauce or Remoulade Sauce – add $2.00pp
Mini Cuban Sandwiches
Mushroom Terrine
Pâté Presentation with Niçoise Olives and Cornichons
Phyllo Pizza
Pigs in Blankets
Pizza Bites – Assorted
Poached Shrimp(10 lbs.) with Cocktail Sauce – 16/20’s are $230, 21/25’s are $195.00
Polenta Triangles with Sun-Dried Tomato or Olive Tapanade
Pork Tenderloin and Pineapple Mini Kabobs with Spicy Molasses Glaze
Portabello Mushroom Empanadas
Potato Blinis with Salsa of Tomato-Onion-Avocado with Pink Horseradish Sauce
Quail Eggs – stuffed or without Caviar or deviled
Quesadillas –Bacon & Cheddar, Vegetarian or Crab; served with Salsa and Sour Cream
Quesadillas with Grilled Portabello Mushrooms, Spinach and Smoked Gouda
Quiche Squares, such as:  Quiche Lorraine, Mushroom & Spinach, Tomato & Herb, or
Broccoli & Cheddar
Salmon Mousse on Endive Leaves or Molded in the shape of a fish
Seafood Strudel (in Phyllo Cups)
Seared Sesame Tuna on Wonton Square with Radish Sprouts and Pickled Ginger
Seared Tuna with Niçoise Salad on Cassava Chip or Fried Wonton
Sesame Chicken with Cranberry-Plum Dipping Sauce or Cranberry Ketchup
Shanghai Chicken tossed with Ginger Sauce
Smoked Mozzarella or Smoked Gouda Puffs
Smoked Mozzarella & Wild Mushroom Pizzas
Smoked Salmon on Black Bread with Dill Sauce
Smoked Salmon Quesadillas
Snapper Sesame Fingers with Dill Sauce
Soft Lavosh Spiral Sandwiches with Assorted Fillings – with a Dijon Mustard Sauce
Spanokapita
Spicy Brazilian Onion Bites
Spinach Spiral Crepes
Stone Crab on Endive Leaf with Mustard Sauce (in season)
Stuffed Grape Leaves (vegetarian)
Stuffed Mushroom Caps filled with one of the following fillings:  Spinach & Chêvre,
Artichoke & Parmesan, Three Cheese or Scallops and Herb Butter
Swiss Cheese Dip with Bacon, Mushrooms, Spinach and Almonds with Toasts Tarragon Chicken Salad, Chicken Walnut-Dill, or Curry Chicken Salad in Quarter
Pitas, Phyllo Cups, or on Endive Leaves
Tenderloin on French Bread with Cold Béarnaise – add $5pp
Tenderloin Rumaki with Vanilla Bourbon Sauce – add $5pp
Thai Meatballs
Tiny Fish Sandwiches on Silver Dollar Rolls with Homemade Tartar Sauce
Tortellini Skewers with Parmesan Lemon Dip
Tostones with Brie and Salsa
Trinidadian Curry Puffs
Tuna Tartare on Wontons with Broccoli Sprouts, Pickled Ginger, Wasabi Cream and    garnished with Rice Sticks
Turkey Meatballs in a Sweet and Sour Sauce or Marinara Sauce
Vienna Almond Chicken served with Honeycup Mustard
Wing Zingers
Zesty Corn Fritters