Cold Appetizers  |  Hot Appetizers

Cold Appetizers: (click here to download menu as a PDF document)

Festive Fruit Display
Seasonal Fresh Fruit Artfully Displayed with Grapes and Berries, served with Pina Coloda Dip Boat or Honey Lime Chantilly

Garden Display
A Colorful Arrangement of Fresh Produce served with
Your Choice of House Made Dips, Sun-dried Tomato, Roasted Red Pepper, Herbed Ranch or Cucumber Yogurt

Country Crudite
Poached Asparagus and Haricot Vert, Sweet Red Peppers, Baby Carrots, Zucchini Wedge, Mushrooms, Baby Corn, Cauliflower Florets, Snow Peas, Scallions and Raddish
With Sun-dried Tomato Aioli or Honey Dijon Ranch Dipper

Walkabout Crudite
Long Stem Martini Glass filled with Seasonal Veggies and your Favorite Dip

Antipasto Platter
A Selection of Roasted and Grilled Peppers, Eggplant, Squash and Zucchini, Fresh Mozzarella, Provolone and Manchego Cheese, Kalamata and Green Olives, Marinated Artichoke Hearts, Hearts of Palm with Genoa Salami, Mortadella and Pepperoni
Served with Parmesan Bread Sticks and Foccacia Wedges
(Minimum of 20 Guests)

Domestic Cheese and Veggie Tray
Served with Your Favorite Dip and Cocktail Crackers

Imported Cheese Display Combined with Mini Cheese Truffles
Served with Rice Wafers and Flatbread’s

“PICTURE PERFECT TORTE’S”

Mediterranean Torte
A colorful trio of pesto, sun dried tomato and olive tapenade layered between whipped cream cheese
Smoked Salmon Torte
A savory cheese cake made with fresh smoked slamon, whipped cream cheese baked in a walnut dill crust.
Shitake Mushroom Torte
A savory cheese cake made from wild shitake mushrooms, fresh garlic and shallots. Baked in a parmesan cheese crust.

Piquant Sweet Cherry Pepper
Stuffed with Herb Cheese

Vegetarian Summer Rolls
With Plum Teriyaki Glaze

Capresse Kebobs
Marinated Mozzarella and Tomato Skewers with Fresh Basil

Gazpacho Cucumber Shooters

Greek Salad Skewers
English Cucumber, Cherry Tomato, Kalamata Olive and Feta Cheese marinated in Extra-Virgin Olive Oil and Fresh Herbs

Belgian Endive Petals
Filled with Sweet Potatoes, Bacon, Sour Cream and Chives
Filled with Zesty Waldorf Salad

Hummus with Tapenade Duo served with Toasted Pita Triangles
Add Roasted Red Pepper, Smokey Chipotle or Sun-dried Tomato

Seven Layered Mexican Dip
Guacamole, Refried Beans, Shredded Cheese, Sour Cream, Salsa, Black Olives, Lettuce and Tomato served with Tortilla Scoops

Asparagus Wrapped in Prosciutto

Asparagus with Parmesan Dipping Sauce
Roast Asparagus until Tips are Lightly Golden and served at Room Temperature with Light Dipping Sauce

Cocktail Sandwiches:
All Meats Prepared in House, Roast Turkey, Beef and Cheddar, Baked Ham & Swiss, Albacore Tuna and Chicken Salad on House Made Rolls

Mini Foccacia Triangles
With Pesto Goat Cheese and Roasted Veggies

Party Pinwheels
Tortilla Roll-ups with Cream Cheese and Grilled Vegetables
Roast Beef Horseradish Cream
Turkey, Cranberry and Walnuts

Monterey Beef Wraps
Thinly Sliced Seasoned Roast Beef, Shredded Carrots, Monterey Jack Cheese, Cream Cheese and Leaf Lettuce in Mini Tortilla Wraps

Around the World Mini Wrap Trio
Thai Beef with Spicy Peanut Sauce
Southwestern Chicken
California Veggie

Country Biscuits with Southern Ham

Sweet Potato Biscuits
With Honey Baked Ham, Smoked Gouda and Orange Marmelade

Chilled Whole Filet of Salmon
Displayed and Served with Shaved Red Onions, Minced Hard-boiled Egg, Capers, Sour Cream and Fresh Dill

Jumbo Crab Claw Display
With Chili Lime Aioli

Jumbo Shrimp Cocktail
Served with Fresh Lemon Slice and Cocktail Sauce

Sweet Treats:
House Made Cookie Tray

Upscale Dessert Bites
A Variety of Mini Cheesecakes, Lemon Bars, Chocolate Expresso Brownies, Scandanavian Almond Bites, Coconut Mongo Bars, Carrot Cakes, Pecan Kisses, Chocolate Mousse Cups and Gourmet Chocolate Covered Strawberries

Cheesecake Stuffed Strawberries Dipped in Dark Belgian Chocolate

“Tuxedo Dressed” Strawberries

Cinderella Pumpkin Dip
Served with Gingersnap’s and Snickerdoodles

Sweet and Spicy Cocktail Nuts

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Night on the Riviera, where we won 1st Place for presentation and 2nd for savory appetizer. Photo by Ellen Baker.

Hot Appetizers: (click here to download menu as a PDF document)

Served Warm or Room Temperature

Grilled Pineapple Skewers with a Rum Glaze

Winter Roasted Butternut Squash Soup Shooters

Lobster Bisque Shooters

“BAKED BRIE FAVORITES”
Served with French Baguette Rounds

Baked Brie in Phyllo with Choice of:
Honey and Pecans, Baked Apples and Raspberries or Cranberry and Walnuts

Baked until Soft, topped with raspberry glaze and freshly toasted pecans
Baked until Soft, topped with apricot glaze and freshly toasted almonds
Baked until Soft, topped with Kahlua, brown Sugar and pecans
Served with Ginger Snaps

Baked Camembert
Topped with Caramelized Onions, Mango Chutney, Blend of Spices with French Bread

Baked Brie, Apple and Raspberry Bundles

Baked Crab Dip
Served with Baguettes

Artichoke and Red Onion Spread
Served with French Bread Medallions and Tortilla Chips

Warm Spinach Dip in a French Bread Bowl
Served with Fresh Vegetables and Cocktail Crackers

Warm Shitake and Artichoke Dip
Served with Garlic Butter French Rounds

Plum and Soy Pork Skewers

Lamb Skewers with Soy, Lemon and Mirin
Served with Sweet Sherry Sauce

Authentic Italian Meatballs

Sweet and Sassy Cranberry Meatballs

Beef Roulades with Boursin Cheese

Beef Tenderloin Crostini
With Marinated Red Onion and Blue Cheese Spread, Garnished with Red Pepper

Seasoned Beef Skewers with Wasabi Aioli

Hoisin Glazed Flank Steak Spiral
Stuffed with Roasted Red Pepper, Scallions and Mozzarella

Shaved Tenderloin of Beef on Toasted Baguettes
Topped with Horseradish Cream and Garnished with Fresh Rosemary

Charred Peppered Prime Tenderloin
Whole Tenderloin of Beef, Rubbed with Spice, Grilled to Medium Rare and Sliced Thin,
Escorted by Petit Rolls, Sweet Onion Marmalade and Sour Cherry Sauce

Carved Smoked House Ham Display
Served with Mini Egg and Butter Rolls with Honey Dijon Aioli

Ginger and Molasses Turkey Breast
Boneless Breast of Smoked Turkey Glazed and served at Room Temperature
Offered with Sweet Potato Rolls, Cranberry Sauce and Bourbon Grain Mustard

Almond Chicken Petals with Spicy Pomegrante Sauce

Curried Coconut Chicken Sticks

Sauteed Chicken Skewers with English Thyme and Rosemary
Served with Black Truffle Aioli

Lime Marinated Chicken Skewers
Served with Avocado Cream Dip

Chicken Sates with Thai Peanut Sauce

Smoked Paprika Buffalo Bites accompanied with Celery and Whipped Blue Cheese Dipper

Duck Spring Rolls with Asian Chili Dipping Sauce

Shredded Duck Confit with Blackberry Coulis

Seared Sesame Crusted Tuna on Handmade Wonton Crisps
With an Orange, Ginger and Lemon Grass Sauce

Blini's with Salmon and Mascarpone
Miniature Buckwheat Pancakes topped with Smoked Salmon, Mascarpone and Chopped Dill, Garnished with Lemon Zest

Smoked Salmon Canape
On Herb Toasted Crostini and topped with Wasabi Avocado Aioli

Hot and Spicy Shrimp
Peeled and Deveined and served with a Blackened Butter

Jumbo Prawn Sate
Marinated with Red Chilie and Jerk Seasonings

Coconut Shrimp Lollipops with a Sweet and Spicy Raspberry Sauce

Crab Imperial in Phyllo Cups

Mini Crab Cakes or Crab Balls
Broiled or Fried served with Spicy Remoulade Sauce

Bourbon Glazed Scallops Wrapped in Bacon

Petite Red Potatoes
Stuffed with Bacon, Cheddar and Caramelized Onion with Artichoke and Parmesan Cheese

Crispy Potato Puffs
Whipped Potato Bites Flash Fried offered with Blue Cheese Cream and Chive Dipping Sauce

Chili and Cumin Sweet Potato Wedges served with Tzatsiki

Potato Latke’s with Chive and Crème Fraiche

Sweet Potato Latke’s with Cinnamon Sour Cream Dallop

Spanakopita
A Blend of Steamed Spinach, Feta Cheese and Fresh Herbs in Phyllo Dough

Marinated and Roasted Vegetables
Asparagus, Red Pepper, Zucchini, Squash, Vidalia Onions and Portabello Mushrooms

Caramelized Onion and Goat Cheese Tartlets

Warm Fig, Toasted Walnut and Blue Cheese Tartlet

Shitake Mushroom Tartlet

Stuffed Mushrooms with Sausage, Cheese and Spinach Filling

Crab Imperial Stuffed Mushrooms

Cheese and Walnut Stuffed Mushrooms in Phyllo

Quiche Triangles
With a Choice of Ham and Swiss, Spinach and Parmesan, Gruyere and Caramelized Onion, Broccoli and Cheddar or Quiche Lorraine

Mini Quiche (Chef’s Specialty)
Leek, Bacon and Cheddar

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