Party menus can be made up of as many or as few items as you would like. Pricing is determined by selections made. We suggest that your menu have a wide variety of items in order to be pleasing to all guests attending your function. About half of any menu should be made up of warm food items and the
other half can be either cold or room temperature selections.
The following hors d’oeuvres selections are popular choices for entertaining:
Seasonal green vegetable crudites with asparagus spears, celery, zucchini strips,
cucumbers, and broccoli florets served with dip
Steamed shrimp served chilled with cocktail sauce
Thin sliced beef tenderloin with horseradish and mustard sauces
Smoked salmon platter with condiments and toast points
Wild mushroom crostini with Gruyere cheese
Sashimi tuna with wasabi cream sauce and rice wafers
Pre-scored stone crab claws served chilled with cocktail sauce
Classic meatballs in marinara sauce or creamy stroganoff sauce
“Southern style” bruschetta - spicy cooked greens with shaved country ham on
buttermilk biscuit bottoms
Sliced almond crusted pork tenderloin with cranberry-mandarin orange relish
Petite lamb chops served with raspberry salsa
Portobello rumaki - broiled portobello mushroom pieces wrapped in bacon
Mini crab cakes served with jalapeno-honey tartar sauce
Marinated and seasoned grilled steak, sliced thin with blue cheese crumbles and
balsamic glaze
Bacon wrapped scallops
Wasabi crab salad in cucumber cups
Parmesan and roma tomato bruschetta
“De-constructed kabobs” - beef, chicken, or shrimp kabobs with mushrooms,
onions and peppers,
roasted in a teriyaki glaze and served without the skewers for your guests’ ease of selection
Spicy baked garlic and Parmesan shrimp
Antipasti bites - cheese cubes, black and green olives, marinated mushrooms, and pepperoni tumbled in a
roasted garlic balsamic vinaigrette
Petite shrimp cakes served with spicy mayonnaise
Blue cheese fondue with bread cubes
Mesquite chicken rolled quesadillas with salsa and sour cream
Moroccan chicken on lettuce leaves
Seafood newburg phyllo tartlets
Button mushrooms simmered in a rich Marsala wine sauce
Warm cream cheese crab dip with crackers
“Rosa Mexicana” guacamole with corn chips
Bite-size mini pizzas with assorted toppings
Cheddar potato puffs
Shrimp scampi bruschetta
Miniature “loaded” twice baked potatoes
Smoked salmon on tarragon buttered toast points
Brie cheese baked in puff pastry with assorted fillings - raspberries and rosemary, golden figs and pecans,
caramelized pineapple and chopped pistachios
Tri-color cheese tortellini with a creamy sun-dried tomato pesto sauce
Holiday stuffing balls - tastes like Christmas in one bite!
Mini “jambalaya” kabobs
Sushi salsa served with rice wafers
Southwest rubbed chicken tenders with cool ranch dip
Fresh strawberries in amaretto-flavored glaze and fresh-cut pineapple with
coconut-rum flavored syrup
Spicy kielbasa bites, blackened and tumbled in a sweet and tangy grill sauce
Button mushrooms filled with spinach souffle and topped with Parmesan cheese
Handmade Russian pirozhky (filled pastries) - bacon, cheddar, and potato; beef
and caramelized onion;
ham and Swiss cheese with rosemary
Assorted petite sweets - tiny macaroons, mini Key lime tartlets, mini creme
brulee, lemon cream
shortbread, chocolate coffee diamonds, raspberry
barquettes, cream puffs with chocolate
ganache, mini cheesecakes, espresso
brownie bites with cinnamon brulee
