Hors D'Oeuvres

Hors D'Oeuvres

Passed Hors D’Oeuvres

Puff Pastry Pizzas

  • Carmelized Onion and Fig
  • Herbed Goat Cheese and Sun Dried Tomato
  • Asparagus, Proscuitto and Asiago Cheese
  • Vine Ripe Tomato, Basil and Mozzarella
  • Portobello and Feta

Chicken Choices

  • Cashew Chicken with Lime Marmalade
  • Chicken, Apple and Cheddar Empanadas
  • Tropical Chicken Skewers with Coconut-Peanut Dipping Sauce
  • Smoked Chicken Quesadilla with Monterey Jack and Salsa
  • Chicken Satay with Spicy Peanut

Beef/Pork Choices

  • Sliced Beef Tenderloin on Crostini with Horseradish Cream
  • Skewered Soy-Wasabi Beef with Spicy Peanut
  • Orange-Sesame Beef
  • Miniature Beef Wellington
  • Pork Won Ton
  • Marinated Pork with Five Spice Compote
  • Miniature Grilled Hamburgers

Seafood Choices

  • Chilean Sea Bass with Ginger & Soy Crostini
  • Atlantic Sea Scallops with Maple Reduction
  • Bacon Wrap Sea Scallops
  • Shrimp with Soy-Wasabi Scallion Marinade
  • Shrimp Cocktail with Cilantro Cocktail Sauce
  • Crab Cakes with Celery-Seed
  • Pan Seared Sesame Tuna Loin on Crostini with Caper Berry Mayo
  • Miniature Lobster Thermador
  • Crab Won Ton
  • Cucumber rounds with crabmeat mousse

Vegetable Choices

  • Miniature Spring Rolls with Mango
  • Rice Paper Summer Rolls with Sweetened Rice Wine Vinegar
  • Savory Tartlet with Leek, Spinach and Gruyere
  • Miniature Wild Mushroom and Feta Tartlet
  • Raspberry and Brie in Phyllo
  • Roasted Corn and Tomato Quesadilla with Monterey Jack Cheese and Avocado
  • Endive with Chevre, Spiced Pecan and Fig Essence
  • Cherry Tomato Filled with Herbed Boursin and Fresh Dill
  • Polenta squares with oven roasted tomato, pesto and parmesan ribbon

Stationary Hors D’Oeuvres

Especially nice for summer events, our raw bar samples the finest of New England’s Seafood.

Raw Bar Set-Up

  • Native Little Necks and Oysters opened to order with Cilantro Lime Cocktail Sauce, Hot Sauce, Fresh Horseradish and Lemons. Set up with fresh seaweed and nautical decoration.

Additions to Raw Bar:

  • Assorted smoked fish to include: Lemon Pepper Mackerel, Trout, Tuna, Bluefish, Scallops and Mussels, assorted crackers, whole grain and Dijon mustard
  • Shrimp Cocktail
  • Lobster Tails
  • Tri of Caviars

Cheese and Fruit Baskets

Artfully arranged, our cheese and fruit baskets are an assortment of the most delicious cheese and the season’s finest fruits.

Served with assorted fruits and crackers.

Vegetable Crudités

Zucchini, Summer Squash, Euro Cucumber, Carrot, Celery, Red and Green Peppers, Broccoli Florets and Served with a Blue Cheese Peppercorn Dip

New England Station

New England Clam Chowder and Clam Cakes

Sushi Station/California Rolls

Assorted Seafood: Crab, Tuna, Salmon and Shrimp
Served with Avocado, Wasabi, Pickled Ginger and Soy Sauce

Kebob Station

A substantial addition to the “Cocktail Event” these kebobs are an eye catching offering with flavors that appeal to every taste.

  • Chicken
  • Pork
  • Beef
  • Marinated Vegetable

Served with Parsley-Pesto, Roasted Red Pepper dip and Horseradish Cream

Satay Station

Assorted skewered items such as beef, chicken, pork and shrimp with an exciting array of dipping sauces.

Crostini and Foccacia Station

  • Crostini with Olive Tapenade, Eggplant Caponata, White Bean, Spinach and Garlic, and Tomato, Mozzarella and Basil
  • Foccacia with Sun Dried Tomato and Cured Olives
  • Caramelized Onion and Asparagus
  • Pesto and Proscuitto