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  Hors D'Oeuvres Menu
Cold Passed Hors D’Oeuvres

Roma Tomato with Whipped Boursin Cheese served on a Crostini
Poached Pears with Blue Cheese and Candied Walnuts served in a Phyllo Cup
Caprese Skewer of Tomato, Fresh Mozzarella and Basil with a Balsamic Reduction
Bruschetta on Crostini
Watermelon, Feta and Mint Skewer

Smoked Salmon Mousse with Capers on Crostini with Cucumber Garnish
Lobster Salad in Wonton Cup

Ham and Cheese Pinwheel
Prosciutto Wrapped Melon 

Hot Passed Hors D’Oeuvres

Baked Brie with a Raspberry Compote served on a Toast Point
Assorted Mini Pizzas

Red Bliss Potato Skins with Crème Fraiche
Assorted Miniature Quiche
Vegetable Egg Rolls with Sweet and Sour Sauce
Macaroni and Cheese Bite with Sriracha 
Arancini with Marinara

Lump Crab Cakes with Confetti Peppers and Lemon Aioli
Scallops Wrapped in Brown Sugar Bacon
Coconut Shrimp 

Mushrooms stuffed with Italian Sausage and Mozzarella
Water Chest Nuts Wrapped in Bacon with BBQ Glaze
Bacon Wrapped Date with Blue Cheese
Beef Wellingtons
Sausage En Croute
Pork Wonton with Soy Dipping Sauce
Home Made Skewered Meatball (Sweet and Sour, BBQ, Marinara)
Chicken Satay with Thai Peanut Sauce
Asian Beef Tenderloin Satay with Toasted Sesame Seeds

Displayed Hors D’Oeuvres

Seasonal Fresh Fruit Display
(Add a Dip!)

Pretzel Bites 
Honey Mustard, Cheese and Sour Cream and Onion Dips

Antipasta Platter of Cured Meats, Marinated Olives, Artichoke Hearts,
Roasted Red Peppers and Fresh Mozzarella served with Rustic Baguettes

Chilled Shrimp Cocktail served over Crushed ice

 Olive Tapenade,
Spinach Artichoke Dip and Hummus
Warm Pita

Local Cheese Display with Grapes
Honey and Candied Walnuts

Vegetable Crudité including Carrots, Celery, Red Bell Peppers and
Cauliflower Florets served with a Ranch Dipping Sauce

A 20% Service charge and 6% sales tax will be applied