Catering Menu - page 4
The Chef’s suggestions for Cold & Hot Hors D’Oeuvres:
Cold Hors D’Oeuvres
- Mozzarella, Tomato, Grilled Eggplant
- Eggplant with Balsamic
- Chilled Chicken Florentine
- Assorted Pinwheels
- Fruit Kabob
- Seafood Cocktail (shrimp & lobster)
- Cheese & Fruit Display
- Country Pate with Black Bread
- Stuffed Pumpernickel Bread with Dill Dip, veggies
- Raw vegetables with Creamy Garlic Dip
- (various other dips available for an additional $5.00)
- Italian Seafood Salad
- Cold Antipasto
- Shrimp Cocktail
- Nova Pinwheels
- Fancy Appetizer Basket
- Hummus with Pita Chips
- Filet on Garlic Toast
- Artichoke Bruchetta or Tomato Bruchetta
Hot Hors D’Oeuvres
- Coconut Chicken
- Spicy Chicken Wings
- Chicken Teriyaki
- Chicken Fingers with BBQ Sauce
- Chicken Brochettes with Sweet & Sour Sauce
- Chicken Chunks with Orange Sauce
- Franks in Blankets
- Scallops Wrapped in Bacon
- Greek Spinach & Feta Puffs
- Tri-colored Pizza Squares
- Lamb Brochettes with Bacon
- Assorted Fried Veggies with Dip
- Cocktail Meatballs
- (Swedish, sweet & sour, or tomato sauce)
- Stuffed Mini Artichoke Hearts
- (topped with cheese)
- Breaded Zucchini Wraps
- (wrapped in prosciutto & mozzarella)
- Breaded Sunny Fries
- (sundried tomatoes with mozzarella)
- Assorted Finger Delights
- (stuffed mushrooms, rice balls, sunny fries, stuffed artichoke hearts)
- Asparagus Tips in Filo
- Coconut Shrimp
- Baked Clams
- Baked Mussels
- Hot Antipasto
- Prosciutto Balls
- Mini Spare Ribs
- Rice Balls
- Potato Croquettes
- Stuffed Mushrooms
- Mussel & Clam Bowl
- Mini Quiches
- Dumplings
- Chicken Cordon Bleu
- Sausage Puffs
- Mini Baked Brie
- Mini Chicken Cordon Bleu
- Crab Cakes
- Cajun Shrimp
- Mini Beef Kabobs
- Salmon Tidbits with Pesto Dip