Menus for Hors D'Oeuvres

1. Some of our Most Popular Hors D'Oeuvres
   
2. Sample Hors D'Oeuvres Menus

~ SOME OF OUR MOST POPULAR HORS D'OEUVRES ~

• Crabcakes with Fresh Tomato Remoulade
   
• Grilled Shrimp with Pistachio Chutney or Tomato Jam
   
• Shrimp Beignets with Spicy Tartar Sauce
   
• Miniature Scallion Crepes filled with Smoked Salmon, Creme Fraiche & Dill
   
• Tiny New Potatoes filled with Smoked Salmon and Horseradish
   
• Bacon-wrapped Giant Sea Scallops with Bourbon-Brown Sugar Glaze
   
• Cocktail Sandwiches served on Brioche Rolls, including grilled chicken breast, grilled pork tenderloin, grilled beef tenderloin, and grilled Portobello mushroom. Accompaniments include peach barbecue sauce, basil-mint mayonnaise, chipotle mayonnaise,and horseradish cream
   
• Tiny Cheddar Scones with Black Forest Ham and Honey-Mustard Butter
   
• Danny Meyer's Union Square Cafe Rosemary Spiced Nuts
   
• Chili-Bacon Breadsticks
   
• Sugar Plum Bacon
   
• Grilled Chicken or Pork Sate with Roasted Red Pepper Pesto or Peanut-Lime Dip
   
• Bulgogi (Skewered Korean-style Sirloin)
   
• Heartland Beef Roulades filled with Blue Cheese
   
• We make many kinds of interesting quesadillas, such as brie and mango; grilled leg of lamb, spinach and feta; smoked gouda and caramelized onion; BLT with bacon, spinach, tomato and goat cheese; and grilled duck and wild mushroom with Monterey jack, to name a few.
   
• A nod to the 50's with Tiny Sauteed Mushroom Sandwiches, Garlic-Parmesan Cheese Puffs, Asian Party Mix, and James Beard's Onion Sandwiches
   
• Spicy Chickpea Dip can be paired with Szechwan Eggplant Dip and served with Pita Toasts and fresh vegetables. Tomatillo-Guacamole is great with with cucumber, jicama and tortilla chips.
   
• We make great vegetarian sushi rolls--no raw fish included. Our favorite is a Charred Asparagus Sushi Roll. We also make Spinach & Pickled Ginger and Cucumber & Avocado.
   
• Try the popular Spanikopita (Spinach, Feta, and Pinenut Phyllo Triangles), or choose a phyllo strudel, such as Goat Cheese and Sun-dried Tomato; Wild Mushroom and Arugula Pesto; Tomato, Tarragon & Mushroom; or Prosciutto and Gruyere Pinwheels made with Puff Pastry.
   
• Sweet Potato Cakes with Fresh Cranberry Relish
   
• Spicy Corn Fritters paired with cool, fresh Peach Chutney
   
• Select Mushroom Caps Stuffed with Herbed Cheese or A Hot Mushroom Dip -- you'll be tempted to eat it with a spoon!
   
• Savory Cheesecakes are always a hit. Try:
  
  Smoked Salmon
  Louisiana Crawfish
  Pesto
  Southwest with Cilantro Pesto
   
• Other cheesy favorites include Goat Cheese Torte with Flash-fried Sage and Toasted Almonds; Onion and Tapenade Tart with Gruyere; Provencal Goat Cheese and Tomato Gratin with Nicoise Olives; and Brie Baked with Pears, Apples, and Pecans; all served with French Bread. Our Stilton Tart in a flaky crust with Dried Cherry-Chipotle Relish is a wonderful contrast in flavors.
   
• If you'd like a little something sweet on the table, try some of our house-made miniature desserts, such as Tiny Chocolate Cupcakes with Buttercream Icing and Raspberries; Iced Lemon Bars; Pecan Diamonds; Chocolate Arabians, made with espresso, Kahlua, and pecans; Hazelnut Shortbreads, Macaroon Sandwich Cookies with Mascarpone Cream Filling; or Orange-Pistachio Biscotti.

~ Back to Top of Page ~

~ HORS D'OEUVRE SAMPLE MENUS

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Menu 1: Light Hors D'oeuvres For Graduation Reception
100 Guests

• Goat Cheese Torte with Flash-Fried Sage & Almonds, served with
  French Brea
• Spicy Chickpea Dip served with Fresh Vegetables and Pita Crisps
• Grilled Chicken Satay with Red Pepper Pesto
• Fresh Mushroom Pate with Assorted Crackers
• Spiced Rosemary Nuts

COST PER PERSON: $14, plus tax

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Menu 2: Valentine Cocktail Party
40 Guests

• Heart-shaped Cheddar Scones with Black Forest Ham & Honey-
  Mustard Butter
• Charred Asparagus Sushi Rolls
• Grilled Shrimp with Tomato Jam
• House-made Gravlax on Heart-shaped French Toast with
  Lime Sour Cream
• Grilled Portobello Sandwich on Brioche Roll with
  Fresh Spinach & Grilled Onions
• Stilton Tart with Dried Cherry-Chipotle Relish
• BLT Quesadilla
• Bulgogi (Korean-style Skewered Sirloin)
• Union Square Rosemary Nuts
• Big Bowl of Strawberries

COST PER PERSON: $30, plus tax

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Menu 3: 80th Birthday Cocktail Buffet
90 Guests

Passed Hors d'oeuvres

• Sugar Plum Bacon
• Scallion Crepes with Smoked Salmon & Dill-Sour Cream
• Corn Fritters with Peach Relish
• Chilled Asparagus with Raspberry Dip

Cocktail Buffet

• Grilled Beef Tenderloin on Brioche with Horseradish Cream
• Grilled Portobello on Brioche with Spinach & Grilled Onion
• Crab Cakes with Spicy Remoulade
• Baked Eggplant "Fries" with Spicy Housemade Ketchup
• Summer Tomato and Fresh Mozzarella Salad with Cucumbers
  and Basil
• Grilled Vegetables
• Fresh Fruit Platter
• Lemon Bars
• Tiny Chocolate Cupcakes
• Pecan Bars

COST PER PERSON: $32, plus tax

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Menu 4: University Holiday Cocktail Party For Donors
100 Guests

Passed Hors d'oeuvres

• Miniature Spicy Cheese Souffles
• Bulgogi (Korean Skewered Sirloin)
• New Potatoes stuffed with Smoked Salmon & Horseradish

Hors d'oeuvres to set out

• Spiced Rosemary Nuts
• Castello Blue Cheese, with French Bread, pears & grapes
• Tiny Chocolate Cupcakes with Butter Cream and Raspberries

COST PER PERSON: $16, plus tax

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Menu 5: Marketing Firm 10 Year Anniversary Party
60 Guests

Hors d'oeuvre Buffet

• Roasted New Potato Canape with Smoked Salmon & Cucumber
• Grilled Chicken on Brioche with Basil Mayonnaise
• Grilled Pork Satay with Peanut-Lime Dip
• Fresh Vegetables with Herb Dip
• Pesto Cheesecake with Assorted Crackers
• Chili-Bacon Breadsticks
• Marinated Shrimp wrapped in Snow Peas
• Brownies, Shortbread, and Chocolate Biscotti

COST PER PERSON: $25, plus tax