We have a wide variety of appetizers in both stationary displays and passed platters.
See the categories below for a list of expertly prepared, delectable items!

Stationary Hors d’Oeuvres Displays

Side of Smoked Salmon

Served with diced with red onion, chopped parsley, egg whites, egg yolks and capers
(serves 30 – 40)


Crisp seasoned Italian bread served with tomato, basil, fresh mozzarella cheese, rialto, olive tapenade, and red pepper salsa

Baked Brie En Croute

Kilo of French Brie Cheese filled with dried cranberries and toasted walnuts
Baked in pastry dough complemented with sliced fruits, grapes, seasonal berries and assorted crackers and baguette toasts
(serves 30 – 40)

Antipasto with Fresh Italian Breads

An assortment of fine Italian specialties – mixed greens, salami, capicola, provolone, prosciutto, tomatoes, cucumbers, onions and calamata olives… freshly prepared for your event

Imported & Domestic Cheeses, Season Fruit & Vegetable Crudités with Dip

An elegant array of imported and domestic cheese displayed with a cascade of fresh fruit and seasonal vegetable crudités
Accompanied by a medley of crackers and French bread

Hors d’Oeuvres

Four dozen minimum per selection. All of our Hors d’Oeuvres are hand made in our kitchen

Crab Cakes

Lump crab meat blended with mustard, seasonings and bread crumbs Served with remoulade sauce

Chicken Quesadilla Trumpets

A spicy blend of smoked white meat chicken, monterey jack cheese, peppers and fresh cilantro rolled in a flour tortilla trumpet

Dates and Blue wrapped in Bacon

Sweet dates stuffed with savory, creamy bleu cheese, then wrapped in bacon

Stuffed New Potato with Bacon

A new potato stuffed with a creamy blend of cheddar cheese, bacon and spices

Gruyere and Summer Leek Tart

Aged gruyere cheese and summer leeks layered into a handmade pastry cup

Mini Quiche

Goat Cheese, Florentine and Lorraine

Crispy Asparagus with Asiago

Fresh cut asparagus wrapped in a phyllo roll and covered in asiago cheese

Black Pepper Crusted Tenderloin Canapés

Slow roasted tenderloin sliced and served on a toasted crostini with Boursin cheese

Parmesan Crisps

Baked Parmigiano Reggiano cheese topped with a dill goat cheese

Calamata Olive Tapenade and Feta Cheese

Capers, olives, olive oil, garlic and lemon juice served in phyllo cup

Fresh Mozzarella and Sun Dried Tomato

Served on a toasted baguette round

Vegetable Wontons

Stuffed with Asian vegetables and deep fried Served with hoisin sauce

Chicken Satay

Served with peanut dipping sauce

Chicken Teriyaki Skewers

Served with teriyaki dipping sauce

Wild Mushroom Turnover

Sautéed wild mushrooms wrapped in phyllo dough

Vegetable Samosa

Potatoes, peas, onions, carrots and corn with garlic, cilantro, red chili powder, turmeric, ginger and corriander, wrapped with organic phyllo dough

Mushroom Vol au Vent

An exotic blend of wild mushrooms in aged sherry, tossed with fresh parsley and rich fontina cheese, then hand folded in a unique, savory butter puff pastry

Duxelle Stuffed Mushrooms

Mushroom, shallot, garlic and parsley stuffing

Smoked Salmon Tart

A flute of salmon a top lemon creme fraiche in a phyllo tart shell

Scallops Wrapped in Bacon

Plump sea scallops wrapped with smoked bacon

Cajun Shrimp

Grilled and served with key lime dipping sauce

Shrimp Cocktail

Served with lemon and cocktail sauce

Coconut Cocktail

Hand battered with fresh coconut

Smoked Salmon Crostini

Served with a dill caper spread

Prosciutto and Melon

Imported Italian ham wrapped around fresh cantaloupe and honeydew wedges