Catering – Hot Hors d’oeuvres

Catering_Hot_HorsDoeuvres_300Suggestions for Hot Hors d’oeuvres
(25 piece minimum for each selection)

Rock Shrimp Toast Points Spicy Cucumber Raita

Chicken Satay Rolled in Sesame Seeds with Thai Peanut Dipping Sauce

Crab Cakes with Lemon Dill Sauce

Crispy Chinese Pork Dumplings with Tamari & Sesame Dipping Sauce

Chicken Vol au Vent (Chicken and Mushrooms in White Wine served in a Mini Puff Pastry Cup)

Spanakopita (Spinach and Feta Cheese hand wrapped in Filo triangles)

Trinidad Cod Fish Cakes with Tamarind

Tofu and Water Chestnut Skewers Marinated in Sesame Ginger Tamari Sauce

Fresh Sautéed Spinach and Gorgonzola Stuffed Mushrooms

Crab Meat Stuffed Mushrooms

Sweet Potato Tartlets

Quesadillas with Grilled Shrimp ~ 12” tortilla

Quesadillas with Grilled Chicken ~ 12” tortilla

Quesadillas with Monterey Cheese ~12” tortilla all finished with Mango Pico de Gallo

Crostini Topped with Pesto, Fresh Sliced Tomato and Mozzarella

Filo Cups Filled with Roasted Root Vegetable Ratatouille

Skewed Beef and Scallion Rolls Brushed with Vietnamese Ginger Sauce (cut into 4 pieces)

Sabrett Sausage en Croute/Pigs in Blanket (cut into 5-6 pieces)

Shitake and Goat Cheese Empanadas

Scallops Wrapped in Apple Wood Smoked Bacon

Seared Lamb Chops Smeared with Roasted Garlic and Mint

Boneless Sesame Chicken Fingers with choice of Barbecue, Honey Mustard, or Duck Sauce