CATERING HORS D’OEUVRES
Vegetarian & Vegan Hors d’oeuvres
Parmesan Arancini (risotto) with white truffle aioli (h)
Mushroom Ceviche & endive leaves
Goat cheesecake with red onion jam (c)
Goat cheese stuffed piquillo peppers (c)
Lightly fried artichoke hearts with lemon caper aioli (h)
Bruschetta with balsamic glaze and micro basil (c)
Indian samosa with cilantro sauce & mango chutney (h)
Korean BBQ glazed tofu skewers with picked cucumber (h)
Potato croquettes with saffron aioli (h)
Sweet potato croquettes with honey mustard (h)
Vegetable Rice Paper Wrap with Chili Sauce (c)
Pesto Marinated Mozzarella, Roasted Butternut Squash, & Grape Tomato Skewer (c)
Artichoke, Spinach, & sundried tomato stuffed mushroom (h)
Butternut squash & sage stuffed mushrooms (h)
Wild mushroom pate on a parmesan polenta cake with truffle oil (h)
Cucumber melon gazpacho shooters (c)
Mini noodle boxes-soba noodles, red cabbage, mango, cilantro, Thai peanut sauce (c)
Pesto Marinated Mozzarella & Grape Tomato Skewer (c)
Tofu and vegetable dumplings (h)
Chicken Hors d’oeuvres
Asian Chicken Dumpling (h)
Korean BBQ grilled chicken skewers (h)
Pecan Encrusted Chicken with Mandarin Orange & Honey Mustard (h)
Asiago, Sundried Tomato, & Pesto Chicken Bite (h)
Tandoori Chicken in a Crispy Cup with Cucumber Yogurt Sauce (c)
Chicken Satay with Peanut Sauce (c)
Chicken Quesadilla with Guacamole (h)
Caribbean Spiced Chicken Skewer with Mango-Lime Aioli (c)
Pork Hors d’oeuvres
Balsamic Glazed Sausage En Croute (h)
Korean glazed pork belly with pickled cucumber (h)
Bacon wrapped Fig with Port Glaze (c)
Cuban pork sliders with mango chutney (c)
Prosciutto Wrapped Fig with Chevre & Candied walnut (c)
Pork & Scallion Meatball with Soy-Ginger Sauce (h)
Pesto Marinated Mozzarella Wrapped with Prosciutto & cube of melon (c)
Prosciutto Wrapped Shrimp with Lemon Aioli (h)
Caramelized Bacon with Citrus Pecan crumble (h)
Antipasti Skewer with Salami, Olive, Marinated Mozzarella, Grilled Zucchini, & Artichoke (c)
Honey ham, apple chutney on a mini corn muffin (c)
Serrano wrapped pear with whipped gorgonzola, arugula, and balsamic glaze (c)
Beef Hors d’oeuvres
Italian Meatball with Tomato-Basil Sauce (h)
Moroccan Meatballs with Pomegranate glaze (h)
Ginger-Sesame Soy Beef Tenderloin Cube with spicy miso aioli (c)
Beef Wellington Bites red wine demi sauce(h)
Barbacoa beef on a crispy corn tortilla (h)
Rare Flank Steak Wrapped Asparagus with Hoisin Glaze (c)
Mini braised short rib potpie with whipped potato topping (h)
Lamb Hors d’oeuvres
Balsamic & Rosemary Baby Lamb Rib Chop (h)
Grilled Leg of Lamb on Naan Bread with Hummus & Raita (c)
Duck Hors d’oeuvres
Crostini with Goat Cheese, Red Onion Jam, & Rare Sliced Duck Breast (c)
Balsamic marinated blackberry wrapped in seared duck breast (c)
Egg Hors d’oeuvres
Deviled Eggs (c)
Smoked salmon deviled eggs with roe
Lobster & Truffle deviled eggs
Beet pickled deviled eggs
Seafood Hors d’oeuvres
Thai Ginger-Lime Shrimp cocktail with sweet chili sauce(c)
Tuna Poke with wakame on a crispy rice cake (c)
Citrus cured tuna with shaved radish and passionfruit coulis (c)
Sesame Seared tuna on a crisp cucumber with spicy miso aioli (c)
Italian tuna tartar with shallots, capers, lemon, micro basil in a crispy cup (c)
Butter poached Cajun shrimp po’ boy with remoulade (c)
Seared Diver scallop, Sweet Corn puree, lemon basil oil (h)
Grilled Caribbean Shrimp with Chipotle Horseradish Sauce (h)
Shrimp & Vegetable Rice Paper Wrap with Chili Sauce (c)
Prosciutto Wrapped Shrimp with Lemon Aioli (c)
Classic Coconut Shrimp with Mango Orange Sauce (h)
Paella Risotto Croquette (Chorizo & Shrimp) with saffron aioli (h)
Grilled swordfish skewers with bell pepper, & cajun remoulade (c)
Bacon Wrapped Scallop with Maple Balsamic Glaze (h)
Miniature Crab Cake with Chipotle Sauce (h)
Mini Maine Lobster Roll (c)
Smoked salmon tartare with crème fraiche & dill in a Crispy Cup (c)
Miso Glazed Salmon Cubes (c)
Cube of Salmon with Green Goddess Sauce (c)