Catering – Hot Hors d’oeuvres

Suggestions for Hot Hors d’oeuvres
Rock Shrimp Toast Points Spicy Raita

Chicken Satay Rolled in Sesame Seeds with Thai Peanut Dipping Sauce

Crab Cakes with Lemon Dill Sauce

 Chinese Shrimp and 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

Quesadillas with Grilled Chicken

Quesadillas with Monterey Cheese

Crostini Topped with Pesto, Fresh Sliced Tomato and Mozzarella

Filo Cups Filled with Roasted Root Vegetable Ratatouille

Sabrett Sausage en Croute/Pigs in Blanket

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