Hors d’oeuvre

(literally “apart from the main work”), also known as appetizers, starters, or the first course, are food items served before the main courses of a meal.

pomme frites with truffle oil served in a bamboo cone

pomme frites with truffle oil served in a bamboo cone


Andouille and Chicken in Phyllo Cups or as a filling in Baby Potatoes

Asparagus Spears, wrapped with Prosciutto and served with Béarnaise or Aioli Sauce

Baby Red Skinned Potatoes with Caviar and Crème Fraîche

Baby Twice Baked Potatoes with Truffle Oil

Baked Artichoke-Spinach Dip with Toasted Pita Chips

Baked Brie in Puff Pastry

Baked Salmon Bites with Spicy Indonesian Sauce

Basil, Sun-Dried Tomato and Cream Cheese Torte, served with crackers

Basil and Tomato Tartlets

Basil and Tomato Soup Shooters with mini Grilled Cheese

Black Bean Pate with Avocado Picadillo, Pico de Gallo, & Tortilla Chips

Black Bean and Chicken Rolls

Blackened Beef on French Bread served with Horseradish Sauce

Blackened Scallops with Guacamole and Mango Salsa

Blinis with Crème Fraîche and Caviar

Blinis with Smoked Salmon and Crème Fraîche

Boursin Pizzas with Spinach and Caramelized Onions

Bruschetta di Pomodoro with Garlic Toasts

Buffalo Bruschetta

Buffalo Chicken Wings served with Blue Cheese or Ranch Dipping Sauce

Buffalo Chicken Dip with Corn Scoops

California Rolls – presented on a Sushi Boat

Calypso Pork Loin on French Bread with Lime-Ginger

Butter and Rum Glaze
Caponata or Hummus served with Pita Chips

Caribbean Grilled Pork Tenderloin on French Bread with Cranberry Ketchup

Cajun Scallops served with a Ranch Dipping Sauce – add $2.00pp*

Caviar Pie

Ceviche in Shot Glass – add $3.00pp*

Cheese Straws – spicy or mild

Cherry Tomatoes with Fresh Mozzarella, Basil and Balsamic Reduction

Chicken Pot Stickers with Dipping Sauces

Chicken Satay with Spicy Peanut Sauce

Chile con Carne Dip with Tortilla Chips

Chinese Noodles in Pasta Cups

Coconut Shrimp with Sweet and Sour Sauce

Conch Fritters served with Tabasco Sauce or Key West Lime Mustard Sauce

Crab Dip, served in a chafing dish, with Homemade Melba Toasts

Crab Louis with Avocado Slice on Bite-sized Tortilla

Crispy Spring Rolls with Dipping Sauce

Cromesquis de Foie Gras – add $5.50pp

Croissant Coins with Brie, Almonds and Caramelized Brown Sugar
Crudité Presentation with Spinach or Caesar Dip

Cuban Spring Rolls with Curry-Mustard Sauce

Devilled Eggs

Escargot Beignets served with Lemon-Herb Butter

Frittata Squares (any type), served warm or at room temperature

Fruit and Cheese Presentation

Gazpacho Shots

Gravlax, made in our kitchen, with Mustard-Dill Sauce – add $5pp*

Grilled Malaysian Shrimp (3 per person) – add $5pp*

Grilled Mediterranean Chicken in Quarter Pitas, beautifully garnished

Grilled Tangerine Shrimp (3 per person) – add $5pp

Grilled Tenderloin Bites served with Chimichurri Sauce – add $5pp

Grilled Vegetable Crostini

Hot Crab Dip with Homemade Melba ToastItalian Meatballs with Marinara Sauce

Jerked Chicken Breast Morsels with Apricot Mustard Sauce or Spicy Apricot Sauce

Lamb Chops with Cabernet-Mint Sauce – add $8pp

Lamb Loin on ‘Crouton’ with Caramelized Shallots and a Cabernet Wine Glaze – add $4pp

Leek and Spinach Tartlets

Leek and Gruyere Tart

Lobster “Club Sandwich”, on brioche with lemon mayonnaise, smoked bacon and arugula – add $8pp

London Broil on French Bread with Horseradish Sauce, Honey-Chipotle Sauce, or Lime-Jalapeño Mayonnaise

Meing Gii Gai – a Thai chicken dish eaten in lettuce leaves

Mini Crab Cakes with Homemade Tartar Sauce or Remoulade Sauce – add $2.00pp

Mini Cuban Sandwiches

Mushroom Terrine

Pâté Presentation with Niçoise Olives and Cornichons

Phyllo Pizza

Pigs in Blankets

Pizza Bites – Assorted

Poached Shrimp(10 lbs.) with Cocktail Sauce – 16/20’s are $230, 21/25’s are $195.00

Polenta Triangles with Sun-Dried Tomato or Olive Tapanade

Pork Tenderloin and Pineapple Mini Kabobs with Spicy Molasses Glaze

Portabello Mushroom Empanadas

Potato Blinis with Salsa of Tomato-Onion-Avocado with Pink Horseradish Sauce

Quail Eggs – stuffed or without Caviar or deviled

Quesadillas –Bacon & Cheddar, Vegetarian or Crab; served with Salsa and Sour Cream

Quesadillas with Grilled Portabello Mushrooms, Spinach and Smoked Gouda

Quiche Squares, such as: Quiche Lorraine, Mushroom & Spinach, Tomato & Herb, or Broccoli & Cheddar

Salmon Mousse on Endive Leaves or Molded in the shape of a fish

Seafood Strudel (in Phyllo Cups)

Seared Sesame Tuna on Wonton Square with Radish Sprouts and Pickled Ginger

Seared Tuna with Niçoise Salad on Cassava Chip or Fried Wonton

Sesame Chicken with Cranberry-Plum Dipping Sauce or Cranberry Ketchup

Shanghai Chicken tossed with Ginger Sauce

Smoked Mozzarella or Smoked Gouda Puffs

Smoked Mozzarella & Wild Mushroom Pizzas

Smoked Salmon on Black Bread with Dill Sauce

Smoked Salmon Quesadillas

Snapper Sesame Fingers with Dill Sauce

Soft Lavosh Spiral Sandwiches with Assorted Fillings – with a Dijon Mustard Sauce


Spicy Brazilian Onion Bites

Spinach Spiral Crepes

Stone Crab on Endive Leaf with Mustard Sauce (in season)
Stuffed Grape Leaves (vegetarian)

Stuffed Mushroom Caps filled with one of the following fillings: Spinach & Chêvre, Artichoke & Parmesan, Three Cheese or Scallops and Herb Butter

Swiss Cheese Dip with Bacon, Mushrooms, Spinach and Almonds with Toasts Tarragon Chicken Salad, Chicken Walnut-Dill, or Curry Chicken Salad in Quarter
Pitas, Phyllo Cups, or on Endive Leaves

Tenderloin on French Bread with Cold Béarnaise – add $5pp

Tenderloin Rumaki with Vanilla Bourbon Sauce – add $5pp

Thai Meatballs

Tiny Fish Sandwiches on Silver Dollar Rolls with Homemade Tartar Sauce

Tortellini Skewers with Parmesan Lemon Dip

Tostones with Brie and Salsa

Trinidadian Curry Puffs

Tuna Tartare on Wontons with Broccoli Sprouts, Pickled Ginger, Wasabi Cream and garnished with Rice Sticks

Turkey Meatballs in a Sweet and Sour Sauce or Marinara Sauce

Vienna Almond Chicken served with Honeycup Mustard

Wing Zingers

Zesty Corn Fritters