Butlered
- Grilled Scallop with Prosciutto and Melted Provolone on a Pesto Crostini
- Sesame Chicken Medallions Rolled in a Plum Dipping Sauce
- Lollipop Lamb Chops Rubbed with Dijon and Rosemary and Grilled to Medium Rare
- Rye Triangles Topped with Bacon, Swiss, and Chives
- Tuna Satay – Marinated Flash Fried Tuna Cubes Skewered with Roasted Pineapple and Served with a Garlic Aioli Dipping Sauce
- Crab Bouchees – Crab Imperial Piped into a Crispy Phyllo Cup
- Curried Chicken Canapés - Curried Chicken Mousse Piped onto a Carr’s Cracker, Garnished with Red Grape
- Asparagus and Swiss Phyllo Cups
- Cherry Tomatoes and Snow Peas Piped with Herbed Boursin Cheese
- Brie and Brown Sugar Tartlettes
- Marinated Chicken Skewers with Red and Yellow Peppers, Served with Crushed Peanuts and a Thai Peanut Dipping Sauce
- Creamy Artichoke Puffs
- Fresh Fruit Kebabs with Raspberry Whipped Raspberry Yogurt Dip
- Vegetable Springrolls with a Sweet Hot Chili Sauce
- Tex Mex Phyllo Cups with Green Chilis and Refried Beans
- Flatbread with Herbed Goat Cheese, Caramelized Onion, and Fig
- Grape Tomatoes Skewered with Bocconcini Mozzarella, Served with a Pesto Dipping Sauce
- Cucumber Slice Topped with Tuna Nicoise or Smoked Salmon Mousse
- Mini Red Bliss Potatoes Filled with an Asiago Cheese Blend
- Miniature Crabcake Bites with a Classic Tartar Remoulade
- Smoked Salmon Canapés, Piped Herbed Cream Cheese with Fresh Dill Garnish
- Tenderloin of Beef on Flatbread with a Horseradish and Blue Cheese Crème
- Sea Scallops Wrapped in Crispy Bacon with a Ginger Hibachi Dipping Sauce
- Shrimp Sushi Roll – Julienne Carrot, Cucumber, and Seasoned Shrimp Served with a Soy and Wasabi Drizzle
- Tomato Bruschetta with Fresh Basil
- Marinated Antipasto Skewer – Genoa Salami Skewered with Bocconcini Mozzarella, Grape Tomato, and Kalamata Olive
Displayed
- Chicken Medallions in a Sweet and Sour Sauce with Pineapple and Green Pepper
- Creamy Crab Dip, Served Hot with Assorted Crackers
- Peeled and Deveined Shrimp Served with Classic Cocktail Sauce and Lemon Wedges
- Petite Meatballs in a Cranberry Barbecue
- Olive Tapenade and Hummus Served with Toasted Pita Chips
- Chicken Medallions in a Marsala Wine Sauce with Wild Mushrooms
- Baked Artichoke Dip, Served Hot with Toasted Baguettes
- Clams Casino Dip with Crackers, Traditional Casino – Everything but the Shell
- Antipasto Display – Salami, Pepperoni, and Provolone with Marinated Vegetables
- Baked Brie with Raspberry Glaze, Toasted Almonds and Fresh Raspberries
- Displayed Smoked Salmon Served with Traditional Accompaniments
- Steamed Mussels in a White Wine Garlic Broth
- Domestic and/or International Cheese Board, Garnished with Red Grapes
- Basket of Fresh Vegetables with our House Creamy Peppercorn Dip
- Seasonal Fresh Fruit Display with a Whipped Raspberry Yogurt Dip
Download a printable hors d'oeuvres menu.
