Vegetarian Hors d’oeuvres
$225.00 FOR 100 PIECES
$117.50 FOR 50 PIECES
ALL OTHER ORDERS PRICED AT $2.50 PER PIECE
- Mushroom Vol-Au-Vent
- Spinach, Artichoke & Cheese Tartlet
- Raspberry and Brie filled Phyllo Cup
- Arugula, Goat Cheese & Olive Tartlet with Sweet Tomato Vinaigrette
- Pesto and Tomato Bruschetta
- Pear & Goat Cheese In Phyllo with a Red Wine Reduction
- Caramelized Onion and Goat Cheese Tartlet
- Sweet Potato Sadie, Won Ton filled with Sweet Potato, Sage & Shallots toped with Blue Cheese & Candied Walnuts
- Eggplant Caviar with Roasted Red Peppers & Goat Cheese on Cucumber with Sweet Tomato Vinaigrette
- Feta and Spinach Stuffed Mushroom Caps
- Rosemary Scone stuffed with Honey Cream Cheese and Poached Pear
- Toasted Pita Points topped with Hummus and Brunoise Roasted Red Peppers
- Asparagus wrapped with Asiago Cheese and Phyllo
- Fried Polenta Cake topped with Tomato Jam & Goat Cheese
- Shiitake & Vegetable Spring Rolls
- Stuffed Grape Leaves
- Cucumber Roll with Julianned Vegetables & a Tai Peanut Dipping Sauce
- California Roll
Seafood Hors d’oeuvres
MARKET PRICE
- Salmon Croque Monsieur
- Asparagus wrapped with Smoked Salmon and Wasabi Cream
- Shrimp Ceviche in Cucumber Cup
- Blini with Caviar topped with Zesty Mango-Scallion slaw
- Crab and Avacado Crostini
- Coconut Shrimp with Spicy Orange-Dijon Sauce
- Ahi Tuna Egg Rolls with Sesame Honey Drizzle
- Blackened Scallop on Cucumber topped with Pickled Beets & Wasabi Cream
- “Fish & Chips”, Beer Battered Haddock, Tartar Sauce & Lemon Zest served on Red Potato “Chip”
- Smoked Salmon & Dill Creme Fraiche served on Cucumber
- Apple Barbeque Shrimp & Swiss Chard filled Phyllo Cup
- Smoked Salmon Bruschetta
- Crabmeat Stuffed Mushrooms
- O’Connor’s Mini Crab Cakes topped with Chipotle Aioli
- Skewered Blackend Shrimp with a Green Goddess Sauce
- Scallops & Cheese Bouchet
- Ahi Tuna & Asian Slaw served on a Fried Wonton
Meat Selection
$225.00 FOR 100 PIECES
$117.50 FOR 50 PIECES
ALL OTHER ORDERS PRICED AT $2.50 PER PIECE
- Mini Duck Wellington with Poached Pear & Brie Cheese in Puff Pastry
- Grilled Duck Crostini with Mango Chutney
- Mini Beef Wellington
- Peppered Beef Tartar with Scallion aioli served on Fried Won Ton
- Beef en Croute stuffed with Mushrooms & Bleu Cheese
- Shaved Tenderloin with Caramelized Onion served on Red Crisp Potato topped with Chipotle Aioli
- Hibachi Beef Skewers
- Mini Chicken Wellington
- Chicken & Pineapple Brochettes
- Endive filled with Curried Chicken Salad & Grilled Corn
- Blue Cheese Stuffed Fig wrapped in Bacon
- Sesame Chicken Satay with Asian BBQ Sauce
- Grilled Baby Lamb Chops with Herb Aioli
- Chorizo Leek Wellington with Twice Baked Potato
- Sausage Stuffed Mushrooms
- Belgium Endive with Artichoke Pesto, Crispy Prosciutto and Arugula
- Cider Braised Pulled Pork with Bourbon BBQ Sauce served in a Phyllo Cup
- Proscuitto wrapped Asparagus
- Pinwheel Sandwiches
- Proscuitto, Brie, & Apple rolled in Puff Pastry