WEDDING HORS D’OEUVRES MENU
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
Antipasto with Fresh Italian Breads
An assortment of fine Italian specialties – mixed greens, salami, capacola, provolone, prosciutto, tomatoes, cucumbers, onions, calamata olives… freshly prepared for your event.
Baked Brie En Croute
Kilo of French Brie Cheese filled with dried cranberries and toasted walnuts. Baked in pastry dough complimented with sliced fruits, grapes, seasonal berries and assorted crackers and baguette toasts.
(serves 30-40)
Bruschetta
Crisp seasoned Italian bread served with tomato, basil, fresh mozzarella cheese, rialto, olive tapenade, and red pepper salsa.
Side of Smoked Salmon
Served with diced red onion, chopped parsley, egg whites, egg yolks, and capers.
(serves 30 – 40)
Imported & Domestic Cheeses, Seasonal 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
All Of Our Hors d’Oeuvres Are Hand Made In Our Kitchen.
Crispy Asparagus with Asiago
Fresh cut asparagus wrapped in a phyllo roll and covered in asiago cheese
Mini Quiche
Goat Cheese, Florentine and Lorraine
Gruyere and Summer Leek Tart
Aged gruyere cheese and summer leeks layered into a handmade pastry cup
Stuffed New Potato with Bacon
A new potato stuffed with a creamy blend of cheddar cheese, bacon and spices
Dates and Blue wrapped in Bacon
Sweet dates stuffed with savory, creamy bleu cheese, then wrapped in bacon
Chicken Quesadilla Trumpets
A spicy blend of smoked white meat chicken, monterey jack cheese, peppers and fresh cilantro rolled in a flour tortilla trumpet
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
Black Pepper Crusted Tenderloin Canapés
Slow roasted tenderloin sliced and served on a toasted crostini with Boursin cheese
Crab Cakes
Lump crab meat blended with mustard, seasonings and bread crumbs. Served with remoulade sauce
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
Onion Phyllo Tarts
Caramelized red and white onions with garlic and balsamic vinegar
Mini Potato Crepes
Topped with sour cream and garnished with chives
Spanakopita
Spinach, feta cheese, shallots and dill wrapped in phyllo dough
Wild Mushroom Turnover
Sautéed wild mushrooms wrapped in phyllo dough
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 Shrimp
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
Tomato & Mozzarella Skewers
Cherry tomatoes, mozzarella cheese and fresh basil skewered and drizzled with olive oil and balsamic vinaigrette
