an example of some items available as passed hors d'oeurves

 

 

Salmon Tartar with Chervil and Lemon in Black Sesame Cone

Fennel Pickled Shrimp with Meyer Lemon Aioli

Braised Lamb ad Olive in Pastry Cup with Orange Zest

Scotch Quail Eggs Bois Boudran Dipping Sauce

English Stilton Cheese Balls with Orange Cranberry Chutney

Seared Shrimp on Saffron Risotto Cake with SaffronAioli

Lamb Meatball in Spiced Tomato Sauce with Creamy Feta and Herb Dip

Butternut Squash Tartlette with Maple Candied Bacon or Cranberry Compote with Fried Sage

Braised Lamb and Olive Tapenade Topped with Orange Zest in Pastry Shell

Rosemary and Garlic Seared Beef Tenderloin Cubes with Bearnaise Dipping Sauce

Merguez Sausage "Lambs in Blankets" with Chutney

Smoked Salmon and Creme Fraiche on Rye with Orange, Shallot and Caper Relish

Spicy Tuna, Avocado and Mango Taco with Microgreens

Seared Yellowtail Tuna with Sesame Seeds on Wonton Crisp with Wasabi Mayo

Rare Beef Tenderloin Crostini with Arugula Aioli and Microgreens

Seared Beef Tenderloin on Rosemary Skewer with a Roasted Garlic Aioli

Smoked Salmon Mousse in Persian Cucumber Cup with Fresh Dill Sprig

"Mojito" Chicken Skewers with Mint and Lime Yogurt Dip

Chicken marinated in cilantro, mint, garlic and lime.

Seared Braised Pork Belly Cube with Homemade Tomato Jam

Spicy Grilled Shrimp and Chorizo Skewers

Mini Pulled Pork Sliders with Red Cabbage Slaw

Smoked Trout, Horseradish Cream on Rustic Rye Cracker

Seared Shrimp on Saffron Risotto Cake with SaffronAioli

Asian Flavors Shrimp and Chicken Meatball with a Sweet Chili Sauce

 

Vegetarian/Vegan-

Rich Slow Cooked Tomato and Olive Compote in Pastry Shell with Parmesan Mousse

Tomato, Fresh Corn and Basil Crostini with Burrata Cheese

Watermelon Cube with Feta Cheese, Kalamata Olive and Fresh Mint Leaf

Balsamic Beets “Caviar”, Goat Cheese Mousse on a Flax Cracker and Garnished with Fresh Marjoram

Spinach and Chickpea Fritters with Cucumber Yogurt

English Stilton Cheese Balls with Orange Cranberry Chutney

Roasted Peach, Ricotta, and Basil with Reduced Balsamic Drizzle

Wild Mushroom Phyllo Triangles

Charred Eggplant Croquettes with Sauce Gribiche

Wild Mushrooms in Pastry Shell with Truffle Mousse

Vegetable Summer Rolls with Pea Shoots and Soy Ginger Sauce

Spicy Black Pepper, Ginger, Sesame and Scallion Tofu

Phyllo Dough Shell with Mushroom Duxelles and Spring Pea

Tomato and Avocado “Tartar” in Cone

Balsamic Beet “Caviar”, Vegan Goat Cheese Mousse on Flax Cracker

 

Classics-

Homemade Chicken Liver Mousse on Garlic Crostini with Red Wine Onion Jam

Various Deviled Eggs - Classic, Wild Mushroom, Roe topped, are just a few styles available.

Grass Fed Beef and Local Pork Meatballs in Tomato Sauce served on a Small Disc of Baguette with a Toothpick

Beef Franks in Everything Bagel Blankets with Ketchup and Homemade Mustard

New Potato with Crème Fraiche and Caviar and Chive

Chicken Sate with Thai Peanut Sauce

Mini Spanakopita

Mac and Cheese Bites

"Fish and Chips" Bite- Beer Battered Fish, Malt Vinegar Tartar Sauce with Potato Chip Crumbles

"Chicken and Waffles"  Buttermilk and Herb Fried Chicken with Siracha Honey on Mini Waffle

Miniature Crab Cakes with Roasted Red Pepper Puree

Sliders-

Smokey Pulled Chipotle Chicken with Melted Swiss

Grass Fed Beef Sliders on Brioche Bun Topped with lettuce, tomato, chipotle aioli and a Bubbie's Bread and Butter Pickle

Shrimp and Lemongrass Burger with Lemon Cilantro Aioli

Pulled Pork Slider with Chipotle BBQ Sauce, Red Cabbage Slaw and a Bubbie's Bread and Butter Pickle

 

Stationary Displays

Cheese and Crudites with Crackers , Breads, Honey and Dip

Charcuterie with Homemade Mustard, Cornichons , Crackers and Breads

Antipasti with Russo’s Fresh Mozzarella, Homemade Ricotta, Honey, Grilled Zucchini, Roasted Peppers and House Marinated Mushrooms with Rosemary Focaccia Bread

Homemade Flatbreads with Potato, Rosemary and Red Onion, or Roasted Grape, Maytag Blue Cheese and Shallot, or Tomato, Kalamata Olive, Anchovy and Caramelized Onion