Hors D'oeuvres
Hors D'oeuvres
Return to the Foods We Prepare Page
The foods listed below are just a sampling of some of the dishes we prepare:
PASSED
- Shrimp skewers wrapped in prosciutto and basil
- Lemon-chili shrimp sticks
- Shrimp wrapped in snow peas and spicy chili cocktail sauce
- Coconut encrusted shrimp with apricot ginger sauce
- Sea scallops wrapped in bacon
- Griddle scallop with sweet chili sauce and crème fraiche
- Mini crab cakes with tomato Remoulade sauce
- Mini salmon cakes with roasted pepper aioli
- Smoked salmon and caviar on lemon toasts
- Cucumber cups with Boursin cheese and smoked salmon ribbons
- Seared Ahi tuna with blueberry honey on wonton crisps
- Baby baked potato with sour cream and caviar
- Marinated lamb Kofte brochettes with minted honey dip
- Asian chicken Satay with spicy peanut sauce
- Gingered chicken cakes with cilantro-lime aioli
- Spicy pork with orange-Hoisin sauce in wonton cups
- Ginger orange pork skewers
- Mini meatball sliders with mozzarella and tomato sauce
- Dates wrapped in crispy bacon
- Sliced tenderloin on French bread with horseradish cream
- Sesame soy beef skewers with red pepper
- Fresh mozzarella balls wrapped in basil leaves and prosciutto
- Fresh melon wrapped in prosciutto
- BLT "chopped' salad on endive slippers
- Portobello mushroom and cheddar crostini
- Mini latkes with apple chutney, and crème fraiche
- Crispy carrot and scallion cakes with feta and black olives
- Hot artichoke and cheddar dip
- Hot brie with brown sugar and toasted walnuts
- Baked brie in puff pastry with seasonal fruit chutney and toasted almonds
- Phyllo triangles stuffed with spinach and feta cheese
- Deviled eggs with crème fraiche
- Pepperdews stuffed with chive Chevre
- Grape tomato, fresh mozzarella and basil skewers
- Mini Caesar salad in crispy toast cups
- Crispy polenta round with blue cheese and balsamic red onion
- Phyllo wrapped asparagus with herb cheese
- Vegetarian spring rolls with Hoisin-ginger sauce
- Wild rice and scallion pancake with avocado lime salsa
- Assorted sushi rolls with pickled ginger and wasabi cream
STATIONARY
- Artichoke salsa with fresh lemon and cilantro
- Mediterranean salsa with golden raisins and roasted red pepper
- Country hummus with garlic
- Sun dried tomato tapenade with Kalamata olives and basil
- Assorted Vermont and imported cheeses with seasonal fresh fruit, crackers and flatbreads
- Sliced Vermont summer sausage
- Marinated olives
- Spiced nuts
- Antipasti with assorted cheeses, sliced meats, roasted olives, marinated vegetables and tapenade
- Assorted sushi rolls with pickled ginger, soy sauce and wasabi paste
- Vietnamese vegetarian spring rolls with Hoisin-ginger sauce