arties & Light Receptions

All Hors d’ Oeuvre require a minimum order of three dozen each.

Glossary of Terms

Hors d’ oeuvre:

(or-derv) small savory appetizer, served before a meal, hot or cold

Canapés:

(kan-uh-pay) small edible base topped with assorted decorative garnish

Crostini:

(kroh-stee-nee) "little toasts" in Italian

Croustade:

(kroo-stahd) a small edible container for holding a mixture of some kind

Papadums:

(pah-pah-duhm) a wafer thin East Indian bread made with lentil flour

Rosti:

(raw-stee) in Switzerland rosti means "crisp and golden"

Pizzette:

small individual pizza doughs

Barquette:

small boat shaped pastry for holding various fillings

Bouchées:

(boo-shay) a small pastry shell filled with various preparations

Braciola:

(brah-chee-oh-lah) Italian name for "roulade, or roll"

Palmiers:

(pahlm-yay) also called palm leaves, crisp puff pastry, folded, rolled and sliced

Profiterole:

(pruh-fiht-uh-rohl) a miniature cream puff

Canapés

• Parmesan and Rosemary Shortbreads
  • with olive oil poached tomato and feta
• Cocktail Corn Cakes
  • with spicy mango salsa
• Wild Rice and Scallion Pancakes
  • with minced duck and avocado lime salsa
• Dill Pancakes
  • with salmon caviar and lemon crème fraîche
• Chive Pancakes
  • with crème fraîche and red onion confit
• Avocado and Goat Cheese Crostini
  • with herbed tomato chutney
• Eggplant Caviar Crostini
  • with roast pepper relish
• Broiled Beef Filet Croutes
  • with salsa verde and horseradish cream
• Mini Latkes
  • with fruitwood smoked salmon, sour cream, dill, and red onion
• Southwest chicken Profiterole
  • with peppers and onions
• Crispy Carrot and Scallion Cake
  • with feta and calamata olive
• Polenta Crostini
  • with tomato jam, artichoke and black olive relish
• Smoked Duck Crostini
  • with herb boursin cheese and orchard chutney
• Gorgonzola Crostini
  • with apple and candied walnut
• Buffalo Mozzarella Crostini
  • with basil pesto and tomato chutney
• Ancho Potato Cake
  • with Dijon crème fraîche and smoked peppered mackerel
• Charred Tuna Crostini
  • with wasabi cream, tobiko caviar and chives
• Cashew Chicken Profiterole
  • with honey mustard dressing
• Truffled Mousse Pâté Croutes garnished
  • with mango chutney and sweet gherkin

Palmiers

• Parmesan, pinenut and basil
• Honey mustard and prosciuto
• Minced ham and Gruyère
• Crabmeat, dill Havarti and spinach
• Roasted peppers and mozzarella

Sushi and Raw Bar

• Oysters on the 1/2 shell
• Clams on the 1/2 shell
• Baked oysters florentine
• Baked oysters with shrimp
• Baked clams casino
• Shrimp cocktail
• Sushi rolls with vegetables

Profiteroles

• Gougères, Gruyère cheese
• Crab and avocado with cilantro
• Southwest chicken salad
• Duck rillettes with pine nuts
• Wild mushroom and fresh herbs

Barquettes

• Smoked salmon mousse with caviar
• Smoked bluefish pate, gherkin garnish
• Roast vegetable caponata
• Stilton mousse with apple and walnut
• Artichoke and Gruyère, pepper garnish

Bouchées

• Wild mushroom, in cream sauce
• Curried chicken with cashews
• Chipotle duck confit, corn relish
• Olive poached tomato jam, with pesto
• Moroccan vegetable mix

Warm Hors d’ Oeuvre

• Miniature Shrimp Spring Rolls
  • Assorted vegetables and minced shrimp
• Miniature Vegetable Spring Rolls
  • Assorted vegetables
• Maryland Bite Size Crab Cakes
  • Served with red pepper remoulade
• Smoked Salmon Cakes
  • Bite sized moist salmon with lemon aïoli
• Crab Stuffed Mushroom Caps
  • Creamy crab topped with melted dill Havarti
• Vegetable Stuffed Mushroom Caps
  • Assorted vegetables topped with parmesan
• Escargot and Wild Mushrooms
  • Stilton, cream and Marsala wine sauce
• Swedish Meatballs
  • Rich brown sauce finished with sour cream
• Black Angus Meatballs
  • Homemade barbecue sauce
• Quiche Lorraine Tartlet
  • Eggs, bacon and Swiss cheese
• Spinach Quiche Tartlet
  • Eggs, braised spinach and cheese
• Crab Stuffed Filo Triangles
  • Creamy Maine crab, with peppers and herbs
• Spinach and Cheese
  • In Filo braised spinach and onions with parmesan
• Sesame Chicken Strips
  • Strips of chicken coated in black & white sesame seeds
• Buffalo Chicken Strips
  • Baked and tossed with buffalo style hot sauce, with ranch

Platters

• Fresh Fruit Platter
  • Fresh seasonal fruit artfully arranged. May include melon, grapes, strawberries, pineapple, raspberries, blueberries, or apples.
• Domestic Cheese Platter
  • Wisconsin cheddar, pepper jack, Maytag blue cheese, Swiss, and Pinconning Colby. Garnished with fresh fruit and served with assorted crackers.
• Imported Cheese Platter
  • Dill Havarti, smoked Gouda, Gruyère, English cheddar, Stilton, and French Brie, garnished with fresh fruit and served with assorted crackers.
• Charred Beef Tenderloin
  • Tenderloin of beef served with smoked marinated bell peppers and herbed Dijon sour cream.
• Mexican Nine Layer Dip
  • Layers of fat-free refried beans, seasoned beef, Spanish rice, diced onion, sliced jalapeño peppers, salsa, and cheddar cheese, baked and topped with diced tomatoes, lettuce, and guacamole. Served warm with yellow corn chips.
• Farmers Garden Basket
  • An artful display of fresh vegetables with your choice of two dipping sauces: creamy ranch, red pepper, Gruyère artichoke, or cucumber dill with yogurt.
• Mid-Eastern Hummus Platter
  • Hummus made with chickpeas, lemon juice, garlic, tahini, and olive oil, served with black olives, tomatoes, and pita bread.
• Chilled Gulf Shrimp
  • Traditional shrimp cocktail platter and served with cocktail chile sauce and fresh lemon.
• Classic French Pâté Platter
  • Country style duck pâté and truffled liver mousse garnished with house made chutney, cornichons, stone ground mustard, and assorted crackers.
• Chicken Roulade
  • Chicken breast stuffed with prosciutto, dill Havarti cheese, and spinach, baked, sliced, and served with stoneground honey mustard sauce.
• Baked Brie
  • A Brie wheel baked in our fresh puff pastry to golden brown, garnished with fresh fruit, and served with baguette bread.
• Pastrami Style Smoked Salmon Platter
  • Cured and smoked lox style salmon sliced thin and served with chopped egg, red onion, capers, chive sour cream, and baguettes.
• Asian Flank Steak Platter
  • Flank steak marinated in pineapple juice, fresh ginger, and soy sauce, grilled and sliced thin. Served with daikon slaw and wasabi sour cream.
• Charred Tuna Sashimi and Assorted Sushi Rolls
  • Spice rubbed tuna loin. Pan-seared rare and sliced served with Asian vegetable slaw, pickled ginger, and assorted sushi rolls.