Stationary Hors d'oeuvres Displays

Imported & Domestic Cheese, Seasonal Fruit & Crudités w/ Dip
An elegant array of Imported and Domestic Cheese displayed
with a cascade of fresh fruit and seasonal vegetable crudités
with assorted dips. Accompanied by a medley of
crackers, crostini & French Bread

Fresh Slice Fruit & Berries

Antipasto  with fresh Italian breads
An assortment of fine Italian specialties - mixed greens, salami,
Capacola, Provolone, Prosciutto, tomatoes, cucumbers,
onions, calamata olives...freshly prepared and
presented in grand Italian style.

Middle Eastern Display
Tabbouleh, assorted hummus, grape leaves, tomato-feta-olive salad,
served with toasted pita wedges

Country Pates
with Melba rounds and crackers

Baked Brie En croute
Kilo of French Brie Cheese filled with raspberry, strawberry, orange,
honey & almond or apricot marmalade and baked in
pastry dough complimented with sliced fruits,
grapes, seasonal berries, assortment
of crackers, baguette toasts

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

Stuffed Grape Leaves
with brown rice and lemon vinaigrette

Side of Smoked Salmon
served with diced red onion, chopped parsley,
egg whites, egg yolks, and capers

Passed Hors d'oeuvres Selection

Duck Confit Phyllo Cups
sautéed breast of duck finished with Grand Mernier

Black Pepper Crusted Tenderloin Canapés
slow roasted seasoned tenderloin sliced and served on a
toasted crostini with boursin cheese

Mini Pork Dumpling
steam and pan seared served with soy ginger dipping sauce

Proscuitto and Melon
imported Italian ham wrapped around cantaloupe and honeydew wedges

Calamata Olive Tapenade and Feta Cheese
olives, olive oil, capers, garlic, and lemon juice served in a phyllo cup

Goat Cheese Tarts
melba toast, goat cheese, and wild mushroom, served warm

Goat Cheese with Toasted Walnuts
served on fresh endive and garnished with red peppers

Pesto Mozzarella & Sun-dried Tomato
served on a toasted baguette round

Vegetable Wontons
stuffed with Asian vegetables and seasonings,
deep-fried and served with hoisin sauce

Chicken Satay
served with orange ginger dipping sauce

Chicken Teriyaki Skewers
served with teriyaki dipping sauce

Onion Phyllo Tart
caramelized red and white onions with garlic
and balsamic vinegar

Mini Potato Pancakes
topped with sour cream and garnishes with chive

Spanikopita
spinach and feta cheese wrapped in phyllo dough

Wild Mushroom Turnover
wrapped in phyllo dough

Duxelle Stuffed Mushrooms
mushroom, onion, garlic, and cracker stuffing

Seafood Stuffed Mushrooms
Lump crab meat, garlic, tarragon, and cracker stuffing

Crab Cakes
Lump crab meat blended with, mustard, seasonings
and bread crumbs, served with remoulade

Crab Rangoon
served with duck sauce for dipping

Lobster Empanada
pastry dough filled with lobster, jalapeños, black beans, c
heddar cheese, red and green peppers

Raw Bar
Oysters, Clams, Crab Claws, Shrimp, Lobster, Caviar

Scallop Ceviche
marinated in citrus juice served with wonton crisps

Scallops Wrapped in Bacon
dipped in oil and seasoned bread crumbs wrapped
with apple smoked bacon

Cajun Shrimp
grilled and served with key lime dipping sauce

Shrimp Cocktail
shrimp cooked in seasoned water, served
with cocktail sauce and lemon

Coconut Shrimp
hand battered with fresh coconut and served with orange ailo

Smoked Salmon Crostini
served with a dill caper spread and garnished with fresh dill

Lobster Martini
Lobster tail, cocktail sauce, parsley and lemon

Passed Hors d'oeuvres are priced per 100 pieces