Hand Made Hors d'Oeuvres:

Vegetarian:

  • Tuscan Polenta Cakes Topped With Sun Dried Tomato Pesto
  • Creamy Leek and Chevre Stuffed Mushrooms
  • Spinach and Parmesan Stuffed Mushrooms
  • Phyllo Wrapped Asparagus Spears with Lemon Dill Aioli
  • Classic Tomato Basil Bruschetta
  • Parmesan Frico Chips Topped with Olive Tapenade
  • Four Cheese or Spinach and Cheese Mini Quiche
  • Roasted Eggplant, Caramelized Onion and Chevre Eggplant Pinwheels
  • Mini Brie and Fig Jam Grilled Cheese Sandwiches
  • Spinach, Artichoke & Parmesan Stuffed Phyllo Triangles
  • Sweet Potato & Black Bean Cakes with Cilantro Lime Crème
  • Mini Sharp Cheddar and Chive Twice Baked Potatoes
  • Roasted Garlic Focaccia Crostini Topped with Sundried Tomato Pesto
  • Blue Cheese and Walnut Crusted Grapes
  • Asian Spring Rolls with Tamari Dipping Sauce

Seafood:

  • Asian Shrimp Cakes with Chili Lime Crème
  • Lump Crab Cakes with Lemon Dill Aioli
  • Crab Stuffed Mushrooms
  • Prosciutto Wrapped Shrimp Skewers
  • Smoked Salmon, Fresh Dill and Mascarpone Canapés
  • Tuna Tar Tar with Ginger Sesame Reduction and Won Ton Chips

Poultry:

  • Cucumber Cups Stuffed Curried Chicken Salad
  • Chicken Satay Skewers with Thai Peanut Dipping Sauce
  • Turkey Jasmine Meatballs with Orange Hoisin Glaze
  • Dijon Horseradish Deviled Eggs

Meat:

  • Beef Tenderloin Crostini with Shaved Parmesan and Dijon Horseradish Aioli
  • Mini Beef Sausages Wrapped in Puff Pastry with Spicy Mustard
  • Mini BBQ Beef and Cheddar Empanadas
  • Korean Marinated Flank Steak Skewers
  • Bacon Wrapped Almond Stuffed Dates
  • Mini Beef Wellingtons
  • Curried Lamb Meatballs
  • Ham and Gruyere Stuffed Palmiers
  • Beef or Bison & Sharp Cheddar Sliders