Hors d'Oeuvres Menu

Hors d’oeuvres

  • Hors d'Oeuvres Catering MenuHickory Smoked Bacon-Wrapped Fresh Sea Scallops 
  • Petite Crab Cakes with Rémoulade Sauce
  • Hickory Smoked Bacon, Caramelized Onion Tartlets
  • Stuffed Mushroom Caps Boursin Cheese or Italian Sausage
  • Certified Angus Beef Meatballs with Pineapple Teriyaki Glaze, Demi-Glace or BBQ
  • Chimichurri Tenderloin Skewers/ Cucumber Yogurt Dipping Sauce
  • Almond-Stuffed Bacon-Wrapped Dates
  • Bacon-Wrapped Water Chestnuts
  • Chicken Sate with Sweet Chili Sauce
  • Steak au Poivre set on Crostini
  • Jumbo Shrimp Cocktail and Cocktail Sauce
  • Smoked Salmon Crostini with Dill Sauce
  • Silver Dollar Sandwiches (Ham & Turkey) 
  • Petite Croissants with Chicken, Ham or Seafood Salad             
  • Mini Artichoke and Spinach Cakes with Citrus AioliI
  • Marinated Mozzarella Pear Tomatoes with Fresh Basil and a Balsamic Reduction on Toasted Crostini
  • Hors d Oeuvres Catering options 
  • Marinated Mozzarella Pear Tomatoes with Fresh Basil and a Balsamic Reduction on Toasted Crostini
  • Spanakopita
  • Hummus with Crudités and House-Made Pita Chips
  • Puff Pastry-Wrapped Mini Brie Cheese
  • Bruschetta Displayed in a Serving Bowl with Toasted Baguettes

Side Salads  

  • Cranberry Almond Wild Rice Salad
  • Seasonal Fruit Salad with Lemon Yogurt dressing
  • Grilled Vegetable Pasta Salad in Basil Vinaigrette 
  • Traditional Potato Salad or Cole Slaw    

Side Snacks and Dips     

  • Tortilla Chips
  • Homemade Potato chips    
  • Mixed Nuts
  • Seasoned Snack Mix    
  • French Onion dip  
  • House-Made Salsa
  • Shrimp Dip 

Butler-Passed Hors d'Oeuvres

(Presented by caterer on design trays with flowers and/or herbs)

  • Belgian Endive Leaves Filled with French Boursin Cheese and Topped with Fresh Berries and Caramelized Walnuts
  • Smoked Salmon Mousse on English Cucumbers
  • Miniature Roasted Onion and Bacon Tartlets
  • Greek Spanakopita
  • Puff Pastry-Wrapped Brie Cheese Bites with Raspberry Jam
  • Crostini Topped with Choice of Roasted Pepper and Gorgonzola Cheese, Pesto Chicken, or Smoked Salmon and Dill Sauce
  • Cheese Board on a Skewer, Including Cubes of Cheddar, Genoa Sausage and Red Grapes 

Stationary Hors d’Oeuvre Displays

  • Sliced Fresh Fruit Cascade with Seasonal Berries and Lemon Yogurt Dipping Sauce
  • Market Fresh Crudités of Vegetables with Dill Sauce
  • Display of Mediterranean Dips Brushcetta, Hummus, Eggplant and Sun-Dried Tomato, Feta Cheese Dip Served with Pita Bread
  • Fromage Display of Imported and Domestic Cheese Cubes, Slices and Wedges with Crackers, Garnished with Dry Fruits and Nuts
  • Wisconsin Cheese and Meat Tray 
  • Whole Smoked Salmon with Lavosh Crackers, Lemons, Capers, Cucumbers, Red Onion, Red Pepper and Whipped Cream Cheese 
  • Warm Spinach and Artichoke Dip with Toasted Baguette Rounds 
  • Antipasto Display of Italian Meats, Julienne Italian Cheeses, Grilled Vegetables and Marinated Vegetables
  • Herb-Crusted Sliced Certified Angus Tenderloin with a Wedge of Blue Cheese and Condiments Served with Silver Dollar Rolls
  • Marinated Shrimp Skewers Displayed in Whole Pineapples with Three Dipping Sauces
  • Stuffed Pork Loin Filled with Roasted Red Peppers, Spinach, and Pine Nuts, Served with a Toasted Sesame Sauce or Stuffed with Blue Cheese Figs and Walnuts