Hors D’oeuvres


asian specialty hors d'oeuvres  An Hors d’oeuvres Sampler

Classic, Worldly and Modern –  selections below are enticingly presented and continuously passed and/or lavishly displayed and replenished on a stationary table.

Passed Hors d’oeuvres – most translate well to a stationary table

BY Land
BLT Bites – Bacon, Greens and Tomato on Croustade with a Slather of onion aioli

Puff Pastry Kisses… so many filling options

  • Curried Beef
  • Lamb with Apples, Raisins and Nuts
  • Rosemary Chicken with Mushroom Duxelle
  • Duck, Leeks and Dried Cherries

Classic Filet Mignon on a Sliced french Baguette with

  • Burgundy Dijon Sauce and Fried Capers
  • Basil Aioli
  • Onion Jam 

Quesadillas – Grilled Beef, BBQ Pork, Cilantro Chicken with an array of Different (Fruited) Salsas and Cilantro Sour Cream

Our Mini Sliders and Panini’s – on rolls, focaccia or cornbread

  • Ham with Manchego, Quince Paste OR Pickles 
  • Pork with Cheddar and Slaw 
  • Grilled Steak with Caramelized Onion Aioli
  • Lisa’s Texas BBQ Braised Beef
  • Cornmeal Crusted Tenders with BBQ Aioli
  • Chicken with Cheddar and Pesto Aioli With Tomato

Mini Burgers: Stuffed with Cheddar or Local Bleu on Garlic Croustade with Arugula, Bacon Butter & Tomato Jam

Negamaki – Beef rolled in Scallion with a Teriyaki Glaze

Thinly Sliced Beef Roulade with Whipped Bleu Cheese Butter

Chorizo Chili Stuffed Red Bliss Potatoes with Cheddar and Salsa Cream

Arancini Risotto Balls with Ham, Parmesan and Cream

Local Sausages: Bratwurst bites with a Curry Ketchup or Wine and Garlic with Coarse Mustard

Baby bellas stuffed with kielbasa and cheese


  • Mini Burger on Lavash Round with Tomato, Apple Mint Chutney
  • Cumin Lamb Spring Rolls with a Sesame and Cilantro Chimichurri
  • Moroccan Lamb Meatballs with a Minted, Honey Yogurt Sauce


  • Cracked Pepper Maple Chicken on Toasted Rosemary Cornbread With Maple Pepper Aioli
  • Fried Chicken and Waffles…Maple Aioli or White Gravy
  • Chicken Wrapped in Basil Leaf and Proscuitto with a Lemon Aioli
  • Karaage: Japanese fried chicken Bites with Mirin Soy Glaze
  • Croquettes: Chicken with Chopped Ham, Creamed Potatoes and Herbs



Fried Oysters with a Dill Cucumber Cream – Salmon Caviar pearls

Ciabatta with Marinated Grilled Shrimp and topped with Melted Buffalo Mozzarella

Crab, Salmon or Seafood Cakes:

  • Maryland Style topped with a Caper Lemon Mayo
  • Curried with a Scallion Tomato Relish 
  • Asian style with Sesame & Panko Bread Crumbs with a Sriracha Mayo

Crab Rangoons – ours made with Creamy Chèvre and Leeks

Classic Jumbo Shrimp Cocktail 

Mango Cilantro Glazed shrimp in Wonton Cups

Shrimp and Grit Cakes with Chorizo topping

Seafood Fritters with Roasted Red Pepper Remoulade

SUSHI: Assortment of Maki Rolls – California, Spicy Tuna and Salmon and others

Coconut Dill Shrimp:

  • Seared in Butter, Coconut Milk, Dill and Garlic
  • Panko Breadcrumbs and shredded coconut


Polenta and Potato Cheddar Fries with Sundried Tomato Pistou

Bruschetta: traditional, with feta and olives OR  Caramelized Onions and Creamed Mushrooms … Autumn version with Butternut Squash, Fig and Goat Cheese – all served with Garlic Herb Croustades

Moussaka Squares with Eggplant, Tomato Tempeh and Whipped Potato

Vietnamese Vegetable Spring Rolls with Noodles

Potato Skins with Whipped Chevre and Basil Oil

Chips with Bean and Avocado Salsa – Cheese & Chili Spiked Sour Cream (Optional)

Potato Latkes with Dill, Chèvre Sour Cream

Curried Zucchini and Onion (Sweet) Potato Cakes with Apple, Leek sauce

Strawberry and Brie Tartlett with Basil

Vegetarian Fritters with a Spinach Ranch Dipping Sauce

Croquettes with Rice, Veg and Cream or Vegan

Herb and Gruyére Gougéres

Golden Wontons with Asian Vegetables/Mango Wasabi Dipping Sauce

Balsamic Glazed Portabella Mushrooms on Chevre Toasts

Vegetarian Fried Spring Rolls with a Sake Hoisin Sauce

Walnut Pesto with Roasted Tomato and Mozzarella on Ciabatta

Mini Falafel with Curried Tomato Hummus
Feta with Olives and Babaganoush On Flatbread

Stuffed Baby Bellas with Roasted Veggies, House Made Breadcrumbs and Cheese 

Phyllo kisses with Brie, Pear and Raspberry with touch of Maple

Vegetarian Pot Stickers with star anise dipping sauce – steamed or fried

Quesadillas Stuffed with Cheddar and Grilled Pineapple Topped with Avocado Salsa

Cubed Vermont Soy Tofu seared in Tamari and Sesame Dust with Cilantro and Wasabi Mayo

Vegetarian Maki Rolls

Chicotta shells; Chickpea avocado and lemon stuffed baby shells


WONTON assorted appswonton shrimp