Catering – Cold Hors d’oeuvres

Suggestions for Cold Hors d’oeuvres
_DSC0011 (2) (25 piece minimum for each selection)

Truffle Studded Duck Pate on Semolina Points with Lingonberry Preserve

Apple Cider & Ginger Marinated Shrimp

Lump Crab Cones Topped with Shiso-Avacado Hash

Bliss Potatoes with Crème Fraiche and Wasabi Tobiko Caviar

Smoked Salmon-Sickles with Lemon Dill Aioli

Sliced Filet on Garlic Crostini with Fresh Horseradish

California Rolls or Vegetable Nori Rolls (cut 6-8 pieces)

Shrimp Sushi

Profiteroles Stuffed with Truffled Duck Liver Mousse

Seared Ahi Tuna with Wasabi Crème Fraiche on Rice Cracker

Cucumber Rounds Filled with Boursin Herb Cheese

Bruschetta (Grated Asiago, Tomato and Pesto on Toasted Baguette)

Assorted Tea Sandwiches: Whole Grain Mustard & Black Forest Ham, Cucumber and Dill, Curried Chicken and Currents

Cumin Cheese Sticks 5 inch long per baker’s dozen