Warm Hor D’Oeuvres

Based on 100 piece order

  • Coconut Chicken
  • Mongolian Beef
  • Chicken Provincial
  • Chicken and Artichoke Kabob
  • Hibachi Chicken
  • Baked Parmesan Zucchini Sticks
  • Phylo Triangles filled with Spinach & Feta Cheese
  • Mini Beef Wellington
  • Mushroom Tarts with Swiss Cheese
  • Chevre Cheese & Smoked Salmon in Phylo
  • Shrimp & Cream Cheese Bundles
  • Sausage wrapped in Puff Pastry & Honey Mustard Sauce
  • Assorted Vegetable Phylo
  • Maryland Crab Cakes with Dill Sauce
  • Ahi Tuna with Dipping Sauce
  • Mini Egg Rolls
  • Hot Wings
  • Pot Stickers
  • Crab Rangoon

Cold Hor D’Oeuvres

Based on 100 piece order

  • Mini Cucumber Sandwiches
  • Garlic Toasts with Salmon Cream Cheese
  • Brushetta with Basil & Roasted Red Peppers
  • Lavish Roll Ups with Marinated Beef, Artichokes, Red Pepper and Cream Cheese
  • Gingered Shrimp on Cucumber Slices
  • Asparagus Wrapped with Beef Tenderloin served with Horseradish Dip

Display Items

One order serves approximately 50 people

  • Borsin Cream Cheese with Crackers
  • Baked Brie in Puff Pastry Served with Fruit
  • Salmon Mousse with New York Flat Breads
  • Vegetable Display with Spinach Dip
  • Smoked Salmon with Capers, Chopped Egg, Red Onion, & Tomatoes
  • Fresh Fruit Display
  • Traditional Cheese Board and Crackers
  • Imported Cheese Board and Crackers
  • Tail on Jumbo Shrimp with Cocktail Sauce