Hors d’oeuvres & desserts can be done as a standing buffet or butler passed on elegant trays.

Beef Hors d'Oeuvres

Hors d’ Oeuvres

Beef, Chicken & Pork
Chicken & Wild Mushroom Bruschetta
Chicken & Vegetable Samosas with Cilantro Chutney
Chinese Orange Chicken Nibbles
Hand-rolled Tamales with Salsa Verde
Prosciutto-wrapped Pears with Parmigiano Reggiano
Peanut Chicken Phyllo Cups
Rumaki: Bacon-wrapped Dates with Goat’s Cheese
Cheese & Prosciutto Canapés
Lamb Chop Lollipops with Mint Reduction
Smoked Turkey & Brown Sugar Crusted Honey Ham “Station”
Beef Wellington Bites
Bacon, Sundried Tomato & Cheese Canapés
Rolled Italian Pancetta, Salami & Pepperoni “Display”
Beef & Chicken Satays with Zesty Asian Mustard
Taquitos, Guacamole & Sour Cream
Tenderloin Cocktail Sandwiches with Horseradish Crème Fraîche
Petit Sweet Peppers with Cranberry Cajun Chicken
Taco Meatballs with Avocado Butter & Crushed Tortillas
Bacon-wrapped Haricot Vert
Seafood Hors d'Oeuvres

Hors d’ Oeuvres

Seafood & Shells
Coconut Battered Shrimp with Mango Chutney
Seafood au Gratin Stuffed Mushrooms
Crawfish Etouffee
Warm Brandied Mornay of Crab with Rustic Crisps
New Orleans Seafood Gumbo
Endive Spears with Ceviche or Salmon Mousse
Seafood Cheese au Gratin
Sesame Grilled Ahi Tuna Skewers with Wasabi Ponzu
Kippered Salmon with Dill Cream Cheese, Capers & Lemon
Brown Sugar & Honey Seared Sea Scallops
1950 Caviar Pie
Crispy Fried Fresh Oysters
Grilled Hawaiian Shrimp Skewers
Salmon & Dill Mousse with Toast Points
Hot Clam au Gratin
Seafood Stuffed Avocados
Grilled Shrimp & Crab Quesadillas
“Signature” Cold & Peeled Jumbo Shrimp Boil
Sweet-&-Spicy King Crab & Chive Casserole with Crisps
Baby Quiches Topped with Sautéed Escargot
Escargots a la Bourguigonne
Vegetarian Hors d'Oeuvres

Hors d’ Oeuvres

Parmesan Crusted Ravioli Puffs
Tofu Spring Rolls & Spicy Peanut Sauce
Cocktail-cut & Whole Wedge Cheeses & Fruit
Blanched Snap Peas, Carrots & Asparagus with Yogurt Dill
Pepper Quesadillas
Black Bean & Corn Empanadas
Vegan Sweet Potato & Marshmallow Fluff Soufflé
Rosemary Fig Bites with Goat’s Cheese & Balsamic Reduction
Greek Spanakopita
Garlic-&-Cheese Whipped Potato “Smash”
Exotic Fruit Skewers
Gourmet Artisan Finger Sandwiches
Brie en Croute with Fig Confit
Stuffed Artichoke Hearts
Cucumbers with Navy Bean Herb Mousse
Watermelon & Goat’s Cheese Skewers
Tabouli & Hummus with Fresh-grilled Pita Bread
Assorted Mini Muffins & Scones with Clotted Cream
Crispy Vegetarian Egg Rolls with Asian Chili Dipping Glaze
Parmesan Stuffed Mushrooms Caps
Petit Ritz Cracker Crusted Artichoke Cheesecakes
Queso, Chips & Salsa
Sundried Tomato Tort
Grape Tomato, Mozzarella & Basil Caprese Salad
Bow Tie & Fusilli Salad with Black Olives & Roasted Peppers
Party Desserts

Decadent Desserts

Chocolate Dipped Red Velvet Cake Truffles
Apricot & Blackberry Cobblers
Bacon-crusted Pecan Pie
Chocolate Chunk Brownies Drizzled in Fudge
Queen Victoria’s Cherries Jubilee
Chocolate Toffee Lacey Cookies
Cheesecake Stuffed Strawberries
Pecan Sticky Buns with Honey Butter Cinnamon Glaze
Chocolate-dipped Macaroons
Rum Bananas Foster Bread Pudding
Chocolate Mousse Parfaits
Crème Brulée Cups
White & Dark Chocolate Dipped Strawberries
Fruit Wonton Tartlets
Spiced & Candied Pecans
Cream Puffs Rolled in Confectioner’s Sugar
Fresh-baked Cookie Assortment
Peppermint Bark Cheesecakes
Mexican Anniversary Cookies
Caramelized Pears in Brandy
Dark Chocolate Dipped Exotic Fruits & Candied Ginger
Chocolate Fruit Desserts
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