Hors d'oeuvre Selections
Print list here

Hot Hors d’ oeuvres

Beef Hibachi
Chicken Hibachi
Seafood Bundles
Bistro Style Pizzas
Chicken Quesadilla
Shrimp Spring Rolls
Mushroom vol au vent
Caribbean Chicken Sate
Crispy Asparagus with Asiago
Deep Fried Portabello Ravioli
Grilled Pear and Goat Cheese Tarts
Panko Encrusted Fried Artichoke Hearts
Brie and Raspberry and Almond in Phyllo
Scallops Wrapped in Apple Smoked Bacon
Blacken Tuna with Caramelized Onion Compote in Phyllo

Chilled Hors d’ oeuvres

Seared Ahi Tuna with on with a Wasabi Aioli
Prosciutto, Cornucopia with Basil Mozzarella on a Focaccia Crostini
Beef Carpaccio with a Horseradish Spread on a Brioche Crostini
Wild Mushrooms Roasted Pablano Goat Cheese Spread Served in a Phyllo Basket
Buttered Red Bliss Potato Stuffed with Boursin Cheese and Topped with Caviar
Artichoke Bottoms Served with a Tomato Prosciutto Feta Topping
Sweet Melon Wrapped with Prosciutto with Lemon Grass Roasted Figs
Topped with Brie Cheese and a Balsamic Reduction