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Hors D'Oeuvres

Our Hors D'Oeuvres are the perfect addition to any event. From elegant cocktail parties to intimate gatherings, we specialize in designing customized menus that will leave a lasting impression on your guests. Our locally sourced ingredients are of the highest quality, ensuring that each and every bite is a memorable one.

Pan Seared Shrimp
Fruit Parfait
Fried Cauliflower
Olive Appetizer


  • Shrimp and Roasted Corn Chowder Soup Sips presented in Mini Bread Bowls

  • Jumbo Gulf Shrimp with Spicy Cocktail Sauce presented on a Bed of Greens with Lemon Wedges

  • Shrimp Tarragon Mousse served atop Garlic Crostini finished with Chopped Scallions

  • Cherry Tomatoes Piped with Creamy Shrimp Tarragon Mousse

  • Grilled Shrimp Quesadillas with Fresh Cilantro Served with Mango-Jalapeno Salsa

  • Grilled Jumbo Gulf Shrimp brushed with fresh Garlic-Dill Butter

  • Shrimp, Cucumber and Dill Butter canapés

  • Grilled Shrimp and Roasted Red Pepper Andouille Sausage Picks

  • Grilled Shrimp wrapped in Bacon

  • Pan Seared Scallops basted with Sesame-Ginger Sauce finished with Sesame Seeds

  • Scallop Ceviche with Avocado Puree presented in Toasted Corn Cups

  • Broiled Sea Scallops picked with Pineapple wrapped with Peppered Bacon

  • Scallops on Crispy Kettle Potato Chips with Fresh Baby Pea Puree

  • Lobster Stuffed Phyllo Triangles with Chives and a hint of Tarragon

  • Lobster Bisque Soup Sips presented in Mini Bread Bowls with Lump Lobster and finished with Tarragon Sprigs

  • Button Mushroom Caps stuffed with Lump Crab, Garlic and Spinach finished with Grated Parmesan

  • Lump Crab Fritters served with a Spicy Chili Citrus Aioli

  • Smoked Salmon Canapés piped with Dill Cream Cheese



  • Black Angus Sliders with Swiss Cheese and a Dollop of Horseradish Ketchup

  • Beef Tenderloin Crostini served with a Dollop of Creamy Horseradish Sauce and Scallions

  • Tangy Sweet and Sour Cocktail Meatballs picked with Pineapple Chunks

  • Cocktail Meatballs Fra d’avolo finished with Course Grated Parmesan

  • Swedish Cocktail Meatballs with a Hint of Grated Nutmeg

  • Cucumber Cups with Thai Beef Salad finished with Sesame Seeds and diced Scallions

  • Beef Wellington Puffs presented with Bearnaise Dipping Sauce



  • Steamed Chicken and Vegetable Dumplings served with Soy-Sesame Dipping Sauce

  • Grilled Caribbean Jerk Key Lime Chicken Wings

  • Coconut Chicken Tidbits served with Orange Horseradish Marmalade

  • Chicken Quesadillas with black beans and Cilantro presented with

  • Fresh Tomato-Corn Salsa

  • Pecan Chicken Salad Tartlets finished with Dill Sprigs

  • Satay Chicken Strips presented with Spicy Peanut Sauce


Pork and Lamb

  • Grilled Herb Encrusted Lamb Chops with Pearl Onions and Red Bell Pepper presented with Rosemary-Merlot Sauce

  • Cantaloupe and Honeydew Wedges wrapped with Prosciutto and Fresh Basil Leaves

  • Grilled Pork Tenderloin and Pineapple Picks basted with Sweet Chili Sauce


Fruits and Cheeses

  • Assorted Gourmet Cheese Platter (assortment of gourmet cheeses selected by our Chef presented with Artisan Crackers, Figs, Crostini, Red and Green Grapes

  • Baked Brie en croute with Raspberry Preserves and Shaved Almonds presented with Sliced Gala Apples and Crostini

  • Baked Brie en croute with Jalapeño-Apricot preserves presented with Crostini

  • Baked Brie and Raspberry Tartlets finished with Fresh Kiwi and Blueberries

  • Cantaloupe and Honeydew Wedges wrapped with Prosciutto and Fresh Basil Leaves

  • Seasonal Fruit Harvest (usually cantaloupe, honeydew, watermelon, red and green grapes, kiwi, blueberries, strawberries, blackberries, orange slices and star fruit) presented with Sour cream-Cayenne Fruit Dip



  • Wild Mushroom Pate’ served atop Mini Garlic Crostini finished with Scallions and Course Grated Parmesan Cheese

  • Personal Avocado salads with your choice of add-ins

  • Wild Mushroom Ragout Tartlets finished with Course Grated Parmesan Cheese

  • Zucchini Fritters with a Dollop of Yogurt, finished with Lemon Zest and Dill Sprigs

  • Potato Latke Bird Nests topped with Melted Gorgonzola Cheese and Walnuts

  • Plum Tomato and Basil Bruschetta finished with Coarse Grated Parmesan

  • Summer Watermelon Gazpacho served in Champagne Flutes with Fresh Cilantro Sprigs

  • Tender Snow Peas piped with Herbed Cheese finished with Carrot Tassels

  • Fresh Vegetable Quesadillas presented with Black Bean and Corn Salsa

  • Crispy Vegetable Spring Rolls presented with Soy-Sesame Ginger Dipping Sauce

  • Spinach Spanakopita served atop a Bed of Fresh Spinach Leaves

  • Vegetable crudités (usually celery, baby carrots, cauliflower, broccoli, red bell pepper strips, cucumber rounds) presented with Choice of Dips in Hollowed Cabbages

  • Stuffed Eggs with Spanish olives and a Hint of Curry

  • Spicy Corn Fritters served with Sweet Chili Sauce

  • Pesto Palmiers

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