Hors d’Oeuvres

Summer Corn, Tasso and Black Beans in Phyllo Cups

Lemon Lobster Salad with Fresh Tarragon on Pastry Rounds

Garlic Ginger Salmon on Crostini served with Napa Cabbage and Asian Orange Vinaigrette

Thin-Sliced Grilled Chicken on Sourdough with Dill Havarti, Watercress and Aioli Dressing

Tropical Fruit Skewers
Papaya, Pineapple and Kiwi on a Skewer with dipping Sauce

Mediterranean Display
Israeli salad, hummus with pita chips, marinated mushrooms, artichoke salad, cucumber and tomato salad, olives stuffed with bleu cheese, marinated olives, feta & roasted red peppers and tabbouleh

Miniature Crab Cakes
Lump crab cakes served with Wasabi Remoulade and Bloody Mary Cocktail Sauce

Figs Wrapped with Prosciutto

Sushi Display
Large display of sushi including California rolls, tuna, yellowtail, tekka maki and an assortment of other popular pieces accompanied by wasabi, ginger, soy sauce and chop sticks

Jumbo Shrimp with Bloody Mary Cocktail Sauce
Jumbo shrimp served chilled with Bloody Mary cocktail sauce and lemon wedges

Asparagus Nicoise
Asparagus and fresh bleu cheese wrapped in puff pastry and baked

Mushrooms Bourguignon
Mushrooms marinated in Burgundy wine, garlic and herbs

Spanakopita with Cucumber Sauce

Cherry Tomatoes Stuffed with Artichokes and Hearts of Palm

Miniature Corn Pancakes with Salmon
Thinly sliced smoked Alaskan salmon served on corn pancakes and topped with sour cream, lemon zest and chives

Bleu Cheese and Honey Bruschetta
Bleu cheese crumbles served on homemade croustades and topped with honey

Marinated Tomato Mozzarella Skewers

Miniature Chicken and Pineapple Kabob

Skewered Shrimp with Spicy Barbeque Sauce

Tenderloin of Beef
Beef tenderloin in three-pepper marinade, sliced and served with fresh rolls & sweet & tangy horseradish sauce

Brie in Puff Pastry
Wheels of Brie topped with almonds and raspberry glaze, wrapped in puff pastry and baked Presented with grape clusters and wafers

Mushrooms Caps Stuffed with Savory Crabmeat Filling

Chicken Quesadillas
Traditional Quesadillas filled with marinated chicken breast meat, sautéed peppers & onions and Manchego cheese Served with salsa and sour cream

Flatbread with Spinach and Goat Cheese Garnish
Spinach blended with cheeses, tomatoes, garlic; topped with a swirl of goat cheese

Flatbread with Caramelized Onion and Goat Cheese & Olive Garnish
Caramelized onions, garlic, scallions; topped with a swirl of goat cheese and a slivered olive

Miniature Beef Kabobs
Tenderloin of beef, sweet red peppers, and Vidalia onions on skewers with balsamic vinaigrette marinade

Salmon Roulade with Herbed Cheese

Black and White Petit Fours Display
Royal Chocolate, Carrot Cake, Coffee Liqueur, French Vanilla Coffee, Cookies n’ Cream Brownies, Triple Chocolate Brownies, White Almond Bonbons and Milk Chocolate Bonbons

Crostini with Roasted Red Peppers and Boursin
Baked crostini topped with delicate herbed Boursin and slivers of sweet roasted red peppers

Chicken Florentine
Traditional Italian dish made with bite-sized pieces of chicken, spinach, cheeses, and herbs

Scallops Wrapped with Bacon
Sweet sea scallops wrapped with Smithfield bacon and broiled to perfection

Prosciutto Presentation
Marinated asparagus wrapped with Prosciutto, fresh mozzarella wrapped in Prosciutto and stuffed in cherry peppers, and fresh melon cubed and wrapped with Prosciutto

Lobster & Mango Crisp
Small chunks of Maine lobster, diced mango, edamame beans, coconut, lime, hot chiles and spices, in a curry-seasoned tortilla cup

Hot Parmesan Crab Dip
Lump crabmeat with a blend of cream cheeses and fresh herbs, laced with sherry and served with phyllo shells, wafers and delicate pastry cups

Ham and Leek Canapés
Sautéed leeks with creamed cheeses and chopped Smithfield ham served in phyllo canapé cups

Mushrooms Stuffed with Sautéed Vegetables
Large mushroom caps stuffed with a mixture of sautéed vegetables and bread crumbs May be stuffed with Sausage or Crabmeat instead of vegetables

Cilantro Pesto Quesadilla
spicy cilantro pesto blended with goat cheese

Chile Con Queso Tortilla Trumpet
pan seared sweet and hot chiles and corn, blended with Monterey Jack cheese, rice and black beans

Tuscan White Bean Crisp
white beans mixed with fennel, herbs, tomatoes and Fontina cheese, topped with a dab of pesto, in a sun-dried tomato tortilla shell

Roasted Eggplant & Tomato Crisp
Fresh eggplant & onions roasted in 100% olive oil, oven-roasted tomatoes, pignoli, a slice of fresh tomato & feta cheese on top, in a white flour tortilla cup

Traditional Bruschetta of tomatoes, red onion, garlic, and olive oil
Served with baguette slices and fresh mozzarella wedges

Broccoli Salad in Endive
Traditional broccoli salad dressed-up and presented in endive boats for an unusual presentation of an old favorite

Thai Scallop in Phyllo Cup
scallops and rice in a spicy Thai sauce

Fillo Cup with Ratatouille
the classic ProvençaI vegetable blend of eggplant, tomatoes, onions, peppers, zucchini and herbs, garnished with a slice of artichoke heart

Fresh Fruit on Skewers
Pineapple, melon, cantaloupe, grapes, and berries served skewered for portability Presented with fresh whipped cream as optional

Chocolate Covered Strawberries
Large strawberries dipped in chocolate for a decadent sweet experience

Pork Tenderloin with Bourbon Glaze
Tenderloin of pork marinated in a sweet bourbon sauce and grilled
Presented sliced with Parkerhouse rolls and sauces

Hot Florentine Dip
Spinach, artichokes, and water chestnuts combined with creamed cheeses, herbs, mozzarella, parmesan and garlic and baked Served with baked baguette slices and wafers

Tortellini Skewers with Dipping Sauce
Large tortellini presented on skewers with warm tomato basil Alfredo sauce for dipping

Sweet and Sour Asian Meatballs
Handmade traditional meatballs with a flare Finished with a sweet and sour sauce, pineapple and sweet red peppers

Sundried Tomato and Olive Crostini
Homemade croustades rubbed with a Bruschetta made with sun-dried tomatoes, garlic and black olives

Miniature Twice Baked Potatoes with Lobster
Tiny red chef’s potatoes twice baked and stuffed with succulent lobster, cream, and herbs

Miniature Chicken Eggrolls

Chicken Satay
Thai seasoned marinated chicken breasts skewered and roasted
Served with spicy peanut dipping sauce and scallion crowns

Cocktail Crab Claws

Shrimp Rounds
Baguette slices topped with dilled cheese spread and shrimp

Miniature Beef Wellington

Antipasto Kabobs

Jumbo Shrimp stuffed with Roquefort Cheese

Shrimp and Andouille Sausage Kabob

Sun-dried Tomato and Olive Crostini

Mushroom caps with Chesapeake Bay Crabmeat

Artichoke Bottoms stuffed with sun dried tomatoes & herbed cheese

Chicken and Cucumber canapés

Grape Leaves stuffed with goat cheese and couscous

Grilled Zucchini Wrapped Shrimp

Shrimp wrapped with snow peas

Lemon Parmesan Artichoke Bottoms