HORS D'OEUVRES

Breakfast & Brunch Items:

Miniature Egg Benedict

Poached Quail Egg, Crispy Toast, Hollandaise Sauce

Bite Size Bagel 

Smoked Salmon, Dill Crème Spread

Tri-Color Melon 

Three varieties with Balsamic Spheres and Parmesan Crisp on a ceramic spoon

Caprese Mini Croissant 

Heirloom Tomato, Fresh Mozzarella & Pesto

Goat Cheese Frittata 

Free range eggs, Goat Cheese, Roasted Cherry Tomato

Assorted Pastries 

Three Options: (i) Croissants, (ii) Belgian Waffle or (iii) Madeleines

*Choose one kind or a combination of 3 different


From the Land

Beef:
AAA Beef Tenderloin 

Savory Butter Tart filled with Creamy Mashed Potatoes and Red Wine Jus Drizzle

Angus Prime Rib 

Thinly sliced Slow Cooked Prime Rib, 2 Mini Yorkshire Puddings & Truffle Demi

Mini Shepherd’s Pie 

Ground Beef topped with Creamy Mashed Potato and Savory Gravy served on a Ceramic Spoon

Bite Size Wagyu Beef Tartare 

Finely diced Wagyu Beef, Shallots, Chive, Mustard, Quail Egg (beef and egg served raw) **

** Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


 

Pork:
Prosciutto Wrapped Asparagus (Seasonal)

Served with a Balsamic Reduction

Pan Roasted Pork Loin 

Savory Pastry Cup topped with an Olive Tapenade and Truffle Vinaigrette

BBQ Pulled Pork 

Jack Daniels BBQ Sauce, Mini Pretzel Roll

Mini Pork Won Ton 

Served with a Ponzu Dipping Sauce

Bacon Wrapped Cheddar Smokie or Spicy Chorizo 

Ham and Cheese Mini Quiche 


Lamb:
Panko and Herb Crusted Lamb Chops

Served with a Rosemary Jus

Greek Style Leg of Lamb 

Served with Lemon Oregano Crushed Roasted Potatoes


From the Sky

Grilled Chicken Caesar Salad 

Served with Crisp Baby Kale in a Savory Basket

Cashew Crusted Chicken Skewer 

Drizzled with an Orange-Miso-Ginger Sauce

Honey Rosemary Duck Breast 

Presented in a Savory Tart with Creamy Polenta

Fried Chicken and Waffles 

Bite sized, served with Honey Drizzle


 

From the Sea

Dungeness Crab 

Fresh Crab, Pineapple Salad Served in a Mini Savory Cone

Giant Pan Seared Scallop & Prawn 

Finished with a Lightly Curried Mango Emulsion

Cashew Crusted Giant Scallops 

Mini Salmon Cakes 

Served with a Lemon Aioli or Spicy Chipotle Mayo

Mini Crab Cakes 

Served with a Lemon Aioli or Spicy Chipotle Mayo

Ultra-Rare Seared Albacore Tuna 

Served with our Mayo-Free Slaw and Asian Dressing

Smoked Salmon 

Served with Caper Aioli on a Rye Crisp


Vegetarian:

Mini Quiche 

Three Options: (i) Spinach and Feta or (ii) Asparagus and Cheddar or (iii) Wild Mushrooms

Bite Size Spanakopita

Spinach and Feta Filling served with Tzatziki Sauce

Tortellini Skewers 

Cherry Tomato, Bocconcini and Cheese Tortellini

Mini Grilled Cheese Sandwich 

Served on top of a Tomato Soup Shooter (hot or cold)

Aranccini 

Crispy Risotto Balls stuffed with Mozzarella

Stuffed Cherry Tomatoes

Herbed Goat Cheese

Greek Salad Skewers 

Kalamata Olives, Cherry Tomato, Cucumber and Feta Cheese

Vegetable Crudité Shooter 

Served with a Chipotle Aioli


Vegan

Sautéed Wild Mushroom

On Barley Risotto (ceramic spoon)

Southwest Mini Timbale 

Marinated Jicama, Avocado, Roasted Pepper, Mandarin Segments

Tri-Color Melon 

Three varieties with Balsamic Spheres and Parmesan Crisp on a ceramic spoon

Seared Polenta

Tomato-Pine nut Relish


Sweets

Assorted French Macaroons 

Lemon Meringue Pie Shooter 

Personal Belgian Chocolate Mousse 

Chocolate Covered Strawberries

Mini Crème Brûlée 

Mini Cheesecake Tarts 

Pecan Tart, Bourbon-Vanilla Whipped Cream 


 

Fiesta Recommendations:

Pre-dinner Hors D’oeuvres: We suggest 6 to 8 pieces per guest.

Hors D’oeuvres Service (Without Dinner): We suggest 9 – 14 pieces per guest.

View menu and pricing here.PDF