Cocktail Hors d’oeuvres

1. Dried Turkish Apricots with Honeyed Chevre & Pistachios

2. Miniature Caramelized Onion Tartlets with Tapenade & Shaved Asiago

3. Fig Tapenade and Cambazola Tartlet *

4. Salami, Bocconcini, Grape Tomato and Basil Skewers, Basil Oil *

5. Miniature Gruyere, Hazelnut & Rosemary Scones with Ham; Pear Mustard

6. Miniature Cornmeal Scones with Bacon, Applewood Cheddar and Roasted Tomato “Jam” *DSC_7353

7. Crushed Chickpea, Feta, and Roasted Pepper Crostini *

8. Eggplant “Caviar” in Phyllo Cups with Basil and Pine Nuts

9. Bacon-wrapped Medjool Dates stuffed with Tuscan Pecorino *

10. Parmesan Crisps (“Frico”) topped with Mini Caesar Salad *

11. Salmon “Tartare” in Cucumber Cubes, Preserved Lemon Relish *

12. Cornmeal and Fennelseed Wafers with Two-Olive TapenadeIMG_20160723_173508

13. Blue Cheese, Pistachio and Red Grape “Truffles” *

14. Manchego Cheese Shortbread with Chorizo, Green Olive-Almond Aioli

15. Roast Beef and Herbed Boursin Cheese “Roll-ups” with Pea Shoots and Sea Salt flakes

16. Corn and Scallion Cakes with Indian Candy Salmon, Cranberry-Citrus Aioli *

17. Proscuitto-wrapped Asparagus with Piave Cheese and Balsamic Syrupproscuitto wrapped asparagus

18. Lox “Rosettes” with Herbed Cream Cheese on Pumpernickle Rounds *

19. Flatbread Crackers with Hummus, Roasted Portobello, Feta and Basil

20. Roasted Salmon on Crispbreads with Dried Blueberry-Hazelnut Chevre

21. Aged Cheddar Shortbread Wafers with Grape, Green Olive and Pine Nut Salsa

22. Spice-rubbed Pork Tenderloin Medallions with Apricot-Sage Marmalade on Mini Forks

23. Miniature Cornmeal and Fig Muffins topped with Honey-whipped Chevre *Canapes with smoked salmon

24. Salmon and Wild Rice Cakes; Orange-Dill Aioli

25. Proscuitto & Basil-wrapped Salmon Mini Skewers; Lemon Aioli

26. Caramelized Pear, Brie and Maple-Sugar Pecans on Dried Fruit Crisps *

27. Lime-Pepper Prawn on Rice Cracker with Wasabi Mayo & Pickled Ginger *

28. Basil & Black Pepper Shortbread Wafers with Whipped Chevre & Olive Tapenade *

29. Blue Cheese, Apple and Walnut in Endive Leaves *

30. Spiced Turkey, Gruyere and Cranberry Turnovers

31. Roast Turkey on Cranberry Cornbread Squares, Caramelized Red Onion *

32. Arancini (Risotto croquettes) with Parmesan and Saffron *arrancini

33. Roasted Corn & Bell Pepper Mini Corn Tacos, Guacamole, Lime-Chile Crema *

34. Miniature Cornmeal and Parmesan Biscuits with Lemon Butter and Proscuitto *

* denotes a new item

Pricing:  Vegetarian hors d’oeuvres   $24.00/dozen
Non-vegetarian hors d’oeuvres  $26.00/dozen
Minimum 2 dozen of any one type.
For servers/bartenders/rental needs and payment policies, please see Policies page.