Hors d’Oeuvres – Butlered & Stationary

Online Sampler

Choose from suggestions or create your own unique menu with us! Remember……. selections need to be plentifully presented and continuously passed and/or replenished on a station, so length of  time is an important factor in pricing

Butlered – some translate well to a stationary table

Fried Oysters with a Dill Cucumber Cream – Salmon Caviar pearls optional

Ciabatta with marinated Grilled Shrimp and topped with Melted Buffalo Mozzarella

Crab or Seafood Cakes: Maryland Style topped with a Caper Lemon Mayo, spiked with Curry with a Scallion Tomato relish or Asian style with Sesame & Panko bread crumbs with a Sriracha hot pepper mayo

Satays; Chicken, Beef or Shrimp with Thai Peanut Sauce

Puff Pastry Turnovers with Curried Jamaican Beef Filling

Maple – Cracked Pepper Chicken on Toasted Rosemary Cornbread

Coconut Dill Shrimp – seared with butter, coconut milk, dill and garlic

Classic Filet Mignon with a Burgundy Mustard Sauce and Fried Capers on French Baguette

Crab Rangoons – ours made with Chevre

Quesadillas: Queso with grilled beef, BBQ Pork, Cilantro Chicken or Cajun Spiced Seafood with an array of different salsas to complement

Our Mini Sliders: Pork with Manchego and Pickles or Grilled Steak with Caramelized Onion and sundried tomato mayo on Focaccia

Cheese Stuffed Mini Burgers on Garlic Croustade and Sundried Tomato Mayo

Grilled Panini Squares: Reuben – with pastrami, sauerkrat and swiss or Spanish style with Pork, Campo de Montelban cheese and Quince Paste or BLT bites with Cheddar

Baby Chive Biscuits stuffed with Cheddar, Apple and Maple Chicken

Crab, Red Pepper and Corn Fritters with Roasted Red Pepper Remoulade

Creole chopped Pork on Corn Bread squares

Duck, Brie & Dried Cherry Puff Pastry Kisses

Mini Lamb Chops with Herbs de Provence and Grey Salt served with a Minted Apple Sauce

Negamaki : Beef rolled in Scallion with a Terriyaki glaze

Asian Lettuce Wraps: Grilled Seafood or Shredded Meats accentuated with an Orange, Ginger, Honey sauce

Arancini balls with ham, seafood, cheeses and creamy risotto – vegetarian too

VEGETARIAN

Bruschetta on garlic Olive Oil Toasts

Vietnamese Veggie Spring Rolls with Noodles

Potato Skins with Whipped Chevre and Basil Oil

Potato Latkes with Dill Sour Cream, Salmon Caviar Pearls optional

Curried Zucchini and Onion Sweet Potato Cakes

Strawberry and Brie Tartlett with Basil

Vegetarian fritters with a Spinach Buttermilk sauce

Golden Wontons with a Mango Wasabi Dipping Sauce

Grilled Balsamic Glazed Portabella Mushrooms on Chevre Toasts

Vegetarian Spring Rolls with a Sake Hoisin Sauce

Sundried Tomato Pesto with Baked Mozzarella on Breads and Sprinkled with Basil

Lettuce wraps

Puff Pastry kisses with Brie, Pear and Raspberry Dijon

Quesadillas of Jalapeno Spiked Queso or Cheddar, Scallion, Apple and Cilantro

Japanese “omelet’ rolls Stuffed with a Spinach and  Sesame Wasabi Tofu spread – Salmon Caviar pearls optional

Samosas with Potatoes, Onions and Peas with Spices

Grilled herbed Polenta squares with Bayley Hazen Blue cheese and toasted Walnuts

Frittata squares with potato, peas and pesto

STATIONARY IDEAS:

Cheese and fruit displays with maple mustard, artisan breads and crackers

Vegetable Crudités with Roasted Vegetable, Tomato, Curry or Sundried Tomato Buttermilk Dip

FUN ADD ON -Selection of Creamy Seafood Spreads or a spinach chevre, artichoke dip with Breads and Croustades

Baked Brie in Boule bread or encased in Puff Pastry – with Maple Dijon and Currants, Dried Cranberries and Walnuts or Herbs and Apples

Anitpasto – Salami’s, Grilled Artichokes and Peppers, Proscuitto wrapped Melon, Marinated Olives and Tuscan Peppers with Buffalo Mozzarella and Tallegio Cheeses

Cheese Fondues, Raw bars, Middle Eastern Mezes and fun ‘International’ Tapas Tables