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An excellent Hors d’Oeuvre has just a few requirements:  It should be small, appealing, and delicious to eat.  The French have another more charming term for finger food beside Hors d’Oeuvre:  amuse-bouche, or “amuse-the-mouth.”  This is just a small presentation of the  Hors d’Oeuvres selection.  Our mélange can be classic, simple bites, elegant bites, canapés, dips and spreads, or wraps and skewers.  If you would like any of our recipes, please contact us and we will send them to you.  We can also add you to our extensive mailing list.

• Chive Spiked Smoked Salmon
Finely Diced Smoked Salmon tossed with Chives, Shallots, Extra Virgin Olive Oil and Lemon Zest
Served on a thick Waffle Cut Potato Chip with Chervil

• English Cucumber Rounds with Curried Lobster Salad
garnished with Red Bell Pepper Mayonnaise and snipped Frisée

• Fresh Crab Salad
presented on Cucumber Disks with Yellow and Red Pepper Confetti

• Honeydew wrapped with Smoked Salmon
and spritzed with Lemon Juice and Snipped Chives

• Tiny Artichoke Bottoms with Crème Fraiche and Caviar

• Grilled Onion Bread topped with Marinated Portabello Mushrooms and Goat Cheese Crumble

• Fennel and Vodka Gravlax
on Rubeschlager Pumpernickel with Mustard Dill Sauce

• Dates filled with Boursin Cheese and Pistachio

• Citrus Marinated Asparagus and Jicama Crudités

• Lobster and Tomato Gazpacho “Shots”
Served in Shot Glasses

• Ruby Port Caramelized Pears and Chevre on Baguette Rounds

• Arugula and Prosciutto Wrapped Shrimp

• Soppressata, Parmesan, Fennel Seed Crisps

• Pea Blini with Three Caviars

• Crisp Phyllo Bites with Asparagus, Prosciutto and Parmesan

• Sushi Tuna Rice Paper Wraps with a Spicy Soy Dip

HORS D’OEUVRE – HOT
There are numerous occasions at which a selection of small Hors d’Oeuvres enhances the function.  They might be a first course for a casual lunch with friends or passed on silver trays at a cocktail party.  When deciding on a menu, consider the mood you wish to set.  We can group these suggestions into more casual Hors d’Oeuvres, for brunches or balmy afternoons, or more elegant ones for evening affairs, or for formal affairs.  professionals will help you plan out all details!  Our experienced staff is dedicated to the kind of detailed execution which will allow your vision to become a reality while enhancing your individual or corporate image.  The courteous and friendly  will offer comprehensive logistical planning and cutting edge ideas in support of your menu/event choices.

• Escargot in Phyllo Purse

• Sweet Potato Pancakes with Caviar and Crème Fr?iche

• Mini Gulf Style Crab Cakes

• Thai Marinated Chicken Satay

• Chicken and Mushroom wrapped in Phyllo

• Seared Ahi Tuna on Wonton Crisp

• Bite-sized Potato Tart with Gruyère, Sour Cream and Dill Garnish

• Lemon and Olive Poached Prawns

• White and Black Sesame Coated Prawns

• Applewood Smoked Bacon Wrapped Roasted Water Chestnuts

• Assorted Flavors of Mini Pizzas

• Classic Thai Style Grilled Beef or Chicken Satay with a Spicy Peanut Dipping Sauce

• Thinly Sliced Seared Filet Mignon on Baguette Medallions with “Emerald” Aioli

• Seared Beef Roll with Gingerroot, Carrot & Bell Peppers

• Scallops with Gingerroot, Scallions & Tamarind

• Lamb and Artichoke Heart Spiedini

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