Hors d’oeuvre Ideas
Cold Hors d’oeuvres
Crostini with Mission Figs & Prosciutto
Garlic rubbed French baguette topped with imported Italian ham,
fresh Mission figs and goat cheese
Stilton and Port Spread
Blue veined cheese mixed with port wine, served on assorted table crackers
Prosciutto Wrapped Fruits
Cantaloupe, honeydew and apples encased with imported Italian ham
Italian Crostini
Fresh herb and extra virgin olive oil French bread rounds topped with
sun dried tomato, fresh basil & mozzarella
Chicken Pecan Log
Minced white meat chicken seasoned with curry powder and A-I sauce
rolled into a cylinder shape and coated with chopped pecans
Herb Tenderloin Medallions
Black angus beef tenderloin seasoned with fresh rosemary, garlic and black
peppercorns, oven roasted, sliced and placed on French bread rounds,
topped with horseradish mayonnaise
Sirloin and Artichoke Rolls
Top sirloin beef encasing artichoke hearts, skewered
and marinated with red wine vinaigrette
Crab Louis in Phyllo Cups
Maine crabmeat, chili sauce, mayonnaise
and horseradish filled Greek phyllo pastry
Caviar Bites
Pacific salmon golden caviar folded together with crème fraîche, fresh dill,
lemon and scallion, spooned into Belgian endive leaves
Shrimp and Snow Peas
Tiger shrimp wrapped with blanched snow peas
accented by a sherry Dijon dipping sauce
Hot Hors d’oeuvres
Spinach Balls
Baby spinach, Italian bread crumbs, Parmesan cheese and thyme,
rolled into bite size morsels and baked
Carrot & Pinenut Fritters with Mint Yogurt Dip
Fresh garden carrots, dill, bread crumbs and toasted pinenut medallions,
pan fried, accompanied with a zesty lime-mint yogurt
Asparagus & Prosciutto Puffs
Puff pastry filled with herb cheese, imported Italian ham & asparagus
Grilled Marinated Chicken
Plum and soy sauce bathed boneless, skinless chicken breast,
skewered and broiled
Rumaki
Fresh chicken livers and water chestnuts, marinated in a
ginger/soy sauce, wrapped in bacon
Crunchy Almond Chicken
Boneless, skinless chicken coated with seasoned blanched almonds,
served with apple raisin chutney
Lamb Brochette
Sweet paprika, cumin, lime and turmeric marinated lamb,
skewered, broiled and served with a fresh mint chutney
Swedish Meatballs
Ground veal, pork and sirloin beef seasoned with nutmeg and allspice,
pan fried and served with sour cream
Beef & Pea Pods
Top sirloin beef marinated in garlic and Sake, skewered with
crispy pea pods, glazed in soy and Mirin
Roquefort Stuffed Beef Tenderloin
Bite size pieces of beef tenderloin filled with imported bleu vein cheese,
grilled and accompanied with an apple brandy sauce
Coconut Shrimp
Large tiger shrimp breaded with unsweetened coconut flakes,
baked and server with a sun dried tomato aioli
Maine Crabmeat Cakes
Fresh Maine crabmeat mixed with sweet peppers, limejuice,
pecans and cilantro, accented with sweet & sour mustard
Scallops Wrapped in Bacon
Fresh local sea scallops encased with hickory-smoked bacon
Salmon Cakes with Lemon Caper Remoulade
Farm raised salmon, dill and shallot medallions, sautéed in olive oil and
dressed in a lemon-caper mayonnaise
Lobster Spring Rolls
Fresh Maine lobster, celery and red onion wrapped in rice paper,
wok fried and served with Naue Cham dipping sauce
(garlic, lime, red pepper and soy)
Maine Shrimp Canapés
Garlic and lemon sautéed Maine shrimp stuffed French bread
Topped with freshly grated Parmesan cheese
Scallop Tournedos with Apple Curry Vinaigrette
Local sea scallops wrapped in leek, seasoned with ginger, grilled and
accented by a fresh apple and Indian spiced dressing