HORS D’OEUVRES

 

Click a section below to see the menu items.

 

Parmesan Toasts

Portobello Quesadillas with Sundried Tomato-Caper Chutney

Bite Sized Spinach and Feta Cheese Calzones

Fig and Taleggio Pizza with Sage and Honey

Roasted Garlic and Herb Stuffed Mushrooms

Pissaladiere (Caramelized Onion Tart)

Mexican Corn Cups with Vegetarian Chili and Sour Cream

Maine Crab Cakes with Cajun Remoulade

Creamed Leek and Scallion Pizza with Lobster

Slow Roasted Olive Tartlets with Mascarpone, Red Pepper and Chive Confetti

Sweet potato Pancakes with Maple-Dijon Aioli

Pernod Marinated Grilled Shrimp, Lemon-Black Pepper Aioli

Scallops wrapped in Apple Wood Smoked Bacon

Lobster Cakes with Citrus Salsa

Crispy Potato Pancakes with Crème Fraiche and Caviar

Tuna Satay with Wasabi Cream

Szechwan Marinated Grilled Shrimp

Truffled Lobster Spanakopita

Shrimp Su Mai, Sweet and Spicy Dipping Sauce

Black and White Sesame Crusted Chicken Skewers with Spicy Peanut Sauce

Coconut Chicken with Pineapple Salsa

Crispy Peking Duck Spring Rolls with Hoisin, Plum Dipping Sauce

Seared Foie Gras on Brioche Toast with Wild Mushroom Confit

Grilled Chicken Pizza with Cilantro, Tomato Sauce and Jack Cheese

Curried Chicken Purses with Golden Raisins

Smoked Duck Skewers wit Caramelized Pear and Pomegranate Chutney

Italian Quesadillas with Prosciutto

Bacon Cheddar and Tomato Panini with Avocado

Tenderloin of Beef wrapped in a Snow Pea, Béarnaise Dip

Peppered Beef Teriyaki Skewers, Soy-Ginger Dipping Sauce

Barbecued Pulled Pork on Petite Sweet Potato Biscuits with Crispy Cole Slaw

Grilled Cheese and Short Rib Panini

Crepe Cones with Crème Fraiche and Caviar

Nigiri Sushi with Soy, Pickled Ginger and Wasabi

Smoked Salmon Canapés with Capers and Dill

Chilled Jumbo Cocktail Shrimp with Tangy Cocktail Sauce

Rosemary Skewered Garlic and Extra Virgin Olive Oil Grilled Shrimp

Tuna Tartar in Sesame Tuile Cones with Wasabi Cream

Scallops Ceviche with Avocado Salsa

Thai Crab Rolls with Hot and Sour Sesame Dipping Sauce

Thai Chicken Spring Rolls with Ginger Flavored Slaw and Peanut Sauce

Tarragon Chicken Salad with Grapes and Walnut in Phyllo Tartlets

Dijon Marinated Chicken wrapped in a Snow Pea

Figs, Gorgonzola and Walnuts wrapped in Prosciutto

Seared Tenderloin on Stilton Crostini with Caramelized Red Onion Jam and Chives

Pecan Crusted Pork Tenderloin with Stilton and Mint on Crostini

Profiteroles with Grilled Tenderloin of Beef and Gorgonzola Mousse

Vegetarian California Rolls With Soy, Pickled Ginger and Wasabi

Grilled Asparagus Tips wrapped in a Crepe with Lemon Aioli

Grilled Vegetable with Hummus

Tenderloin of Beef with Boursin, Horseradish Cream, Arugula and Caramelized Onions

Grilled Chicken with Lemon-Chive Aioli

Caprese (Tomato, Basil, Fresh Mozzarella)

Cucumber, Smoked Salmon, Shaved Turkey, Smoked Ham,

Egg Salad with Chives, Roast Tenderloin with Watercress and Boursin

Chicken Salad, Tuna Salad, Ham Salad

All of the above can be made in flavored wraps and cut into bite sized spirals.

Assorted Local, Domestic and Imported Cheeses with

Seasonal Fruits and Berries, Dried Fruits and Nuts

Homemade Cheddar Crackers, Assorted Crackers, and Water Biscuits

Seasonal Crudités with CLC’s Herb Dip

Warm Artichoke Dip with Toasted Pita Chips

Our Own Salsa and Guacamole with Fresh Tortilla Chips

Hummus, Baba Ganouj, Tabbouleh, Slow Roasted Olives and

Stuffed Grape Leaves with Fresh Pita Bread and Cucumber Spears

Warm Buffalo Chicken Dip with Toasted Ficelle Crostini

Sweet and Spicy Mixed Nuts

Truffle Salted Popcorn

Smoked Salmon Mousse with Dark Rye Crostini

Antipasto Skewers

Vegetable Terrine with Water Biscuits

Greek Salad Skewers

Mascarpone Torta with Roasted Red Peppers and Pesto

Bruschetta with Grilled Mediterranean Vegetable Relish

All Cold Passed Hors d’oeuvre and some Hot Passed Hors d’oeuvre may also be used as a stationary item.

Please inform your Event Consultant of any known guest food allergies. Consuming Raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of food borne illnesses.

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