Event Hors D'Oeuvres Menu


Spinach souffle and feta cheese wrapped with phyllo pastry triangles

Shrimp and Crab Stuffed Mushrooms
Filled with shrimp and crab stuffing

Smoked Salmon Canapes
Florets of smoked salmon served on rounds of French baguettes with lemon dill cr�me fraiche and garnished with a sprig of dill

Sesame Chicken Satay
Skewers of chicken tenderloins grilled with Asian seasonings and served with peanut dipping sauce

Teriyaki Beef Satay

Water chestnuts wrapped with bacon served warm in a chaffing dish with tamari dipping sauce

Classic Swedish Meatballs
Served warm in a chafing dish with frill picks

Bacon Wrapped Scallops 

Mini Bruchetta
French baguette rounds topped with roasted tomatoes, fresh basil and goat cheese

Chilled Gulf Shrimp
Served on ice with classic cocktail sauce - we recommend two to three shrimp per person


Vegetable and Relish Crudites
Assorted raw vegetables, olives and dip

Seasonal Fresh Fruit Presentation
Assorted seasonal fruit

Imported and Domestic Cheese Presentation
Baby Swiss Cheese, Dill Havarti, Smoked Gouda and Pepper Jack, Aged Cheddar and Provolone served with Gourmet Crackers

Baked Brie in Puff Pastry
Whole wheel of baked brie with apricot, apple and fig chutney served with Gourmet Crackers
1 kilo wheel - serves 25 - 30 guests
2.2 kilo wheel - serves 55 - 65 guests

Herb-Encrusted Whole Tenderloin of Beef
Sliced and served. We recommend one tenderloin for each 30 - 35 guests

Whole Poached North Atlantic Salmon with English Cucumber Armor
Serves approximately 35-45 guests

Poached Side of Salmon
with onions, capers, dill cream, chopped egg and lemon, served with croustinis