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Hors D'oeuvres

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The foods listed below are just a sampling of some of the dishes we prepare:

PASSED

  • Shrimp skewers wrapped in prosciutto and basil
  • Lemon-chili shrimp sticks
  • Shrimp wrapped in snow peas and spicy chili cocktail sauce
  • Coconut encrusted shrimp with apricot ginger sauce
  • Sea scallops wrapped in bacon with lemon aioli
  • Griddle scallop with sweet chili sauce and crème fraiche
  • Mini golden crab cakes with tomato Remoulade sauce
  • Mini salmon cakes with roasted pepper aioli
  • Smoked salmon and caviar on lemon toasts
  • Cucumber cups with Boursin cheese and smoked salmon ribbons
  • Seared Ahi tuna with blueberry honey on wonton crisps
  • Red Bliss potato stuffed with sour cream and crispy bacon
  • Marinated lamb Kofte brochettes with minted honey dip
  • Asian chicken Satay with spicy peanut sauce
  • Gingered chicken cakes with cilantro-lime aioli and kiwi
  • Spicy pork with orange-Hoisin sauce in wonton cups
  • Ginger orange pork skewers
  • Mini meatball sliders with mozzarella and tomato sauce
  • Dates wrapped in crispy bacon
  • Sliced tenderloin on French bread with horseradish cream
  • Sesame soy beef skewers with red pepper
  • Fresh mozzarella balls wrapped in basil leaves and prosciutto
  • Fresh melon wrapped in prosciutto
  • Grape tomato, fresh mozzarella cheese and basil skewers with balsamic drizzle
  • BLT "chopped' salad on endive slippers
  • Portobello mushroom and cheddar crostini
  • Mini latkes with apple chutney, and crème fraiche
  • Crispy carrot and scallion cakes with feta and black olives
  • Hot artichoke and cheddar dip
  • Hot brie with brown sugar and toasted walnuts
  • Baked brie in puff pastry with seasonal fruit chutney and toasted almonds
  • Phyllo triangles stuffed with spinach and feta cheese and Tzatziki sauce 
  • Pepperdews stuffed with chive Chevre
  • Mini Caesar salad in crispy toast cups
  • Crispy polenta round with blue cheese and balsamic red onion
  • Phyllo wrapped asparagus with herb cheese
  • Wild rice and scallion pancake with avocado lime salsa
  • Assorted sushi rolls with pickled ginger, soy sauce and wasabi cream
  • Creamy macaroni and cheese balls
  • Crispy pine nut encrusted risotto balls with mascarpone cheese and tomato coulis
  • Mini meatloaf and mashed potato cups

STATIONARY

  • Artichoke salsa with fresh lemon and cilantro and tortilla chips
  • Mediterranean salsa with golden raisins and roasted red pepper
  • Country hummus with garlic
  • Sun dried tomato tapenade with Kalamata olives and basil
  • Assorted Vermont and imported cheeses with seasonal fresh fruit, crackers and flatbreads
  • Sliced Vermont summer sausage
  • Marinated olives
  • Spiced nuts
  • Antipasti with assorted cheeses, sliced meats, roasted olives, marinated vegetables and tapenade
  • Assorted sushi rolls with pickled ginger, soy sauce and wasabi paste
  • Vietnamese vegetarian spring rolls with Hoisin-ginger sauce

 

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