Appetizers listed below are sold per dozen.  Select specific Hors d’ oeuvre’s from following list, Two or more dozen of any one item must be ordered.

Standard Portion Sizes- 12 pieces per person for Hors d’oeuvre cocktail parties, 6 pieces per person recommended when dinner is to follow.

 

SAVORY HOT COCKTAILS- BACON WRAPPED

Jumbo Water chestnuts- with sweet soy glaze.
Asparagus- Wrapped in smoked bacon.
Jumbo Green Olives- Huge Stuffed Olives in smoked bacon.
Chicken Liver- Marinated livers wrapped in bacon with soy glaze.
Chicken Strips- Wrapped in smoked bacon with herb glaze.
Beef Tenderloin Chunks- With sweet soy glaze.
Meatballs- wrapped in smoked bacon with sweet soy glaze.
Pork Tenderloin- smoked bacon with sweet soy glaze.
Artichoke hearts- smoked bacon with herb glaze.
Pineapple chunks- smoked bacon with herb glaze.
Grilled Sausages- Assorted sausage coins with herb glaze


SAVORY HOT COCKTAILS – CHICKEN

Grilled Tarragon Chicken – fresh tarragon leaves & extra virgin olive oil
Spicy Szechwan Chicken Wings- with Spicy Szechwan Glaze
Grilled Tikka Masala Chicken– drizzle of tomato coconut cream sauce
Malaysian Grilled Chicken – fresh ginger, turmeric & red chili peppers
Chicken Teriyaki Fingers- with Teriyaki Sauce
Chicken Scampi- Sautéed with Garlic Herb Butter
Chicken Piccata Strips- lemon, capers, parsley and wine
Cajun Chicken Strips- Coated with cajun herbs and spices.
Chicken Strips Sesame- Sesame Soy dipping sauce
Teriyaki Wings- Jumbo Wings baked with Teriyaki Sauce
Chicken Saté Skewers -Marinated in coconut milk, grilled.
Crispy Chicken Strips- Dipping Sauce
Chicken Drumettes- coated with Crispy Breading. Dipping Sauce
Coconut Chicken Tempura- Coated with Coconut. Fried Crisp.
Phyllo Triangles with Curried Chicken- folded into Phyllo.
Tandoori Chicken- marinated in yogurt, lime and Tandoori Paste. Chicken Strips Italian- in a crisp parmesan coating. Marinara.
Pastry Tarts- with smoked chicken bacon & spicy apricot


SAVORY HOT COCKTAILS- MEAT

Cocktail Meatballs- (Swedish, BBQ, Oriental, Sweet & Sour)
Sweet and Sour Pork Tenderloin- tossed with peppers, onions
Grilled Sausages- (Italian, Polish, Bratwurst or Andullie)
Thai-flavored Meatballs- with lemongrass, cilantro and lime.
Chinese Pearl Balls – Sesame-Soy Sauce
Glazed Pot Stickers- Sesame-Soy Glaze.
Asparagus Wrapped with Ham- with Honey ham.
Stuffed Mushrooms with Sausage- Marinara Sauce.
Italian Sweet Sausage Pinwheels- rolled in flaky pastry.
Meat Balls Moroccan- Beef and Lamb. Moroccan glaze.
Beef Sate- served on skewer with dipping sauce


SAVORY HOT COCKTAILS- SANDWICH TYPE

Bean and Cheese Quesadillas- Salsa and Sour Cream
Miniature Club Sandwiches-Turkey, Bacon and Pepper Jack
Hot Assorted Croissants- House roasted meats, melted Cheese.
Monte Cristo Sandwiches- layered with Turkey, Ham and Swiss
Mini Rueben- with swiss, corned beef, kraut and 1000 island
Pastrami with Provolone- with Pastrami, hot mustard, Provolone.
Fried Beef Ravioli- filled with beef and herbs. Marinara sauce
Beef and Lamb (Gyro) Sausage- on Pita Bread with Feta Cheese
Black Forest Beef- sliced beef, mushrooms, onions and Swiss
Egg Rolls- Pork and Shrimp, Vegetables rolled in egg roll Skin. Reuben Egg Roll- Corned Beef, Swiss, Sauerkraut. 1000 island
Assorted Quiche- (Mini Quiche Lorraine, Florentine or Vegetable)


SAVORY HOT COCKTAILS- SEAFOOD #1

Coconut-Breaded Shrimp- Coconut Battered and french fried.
Shrimp Tempura- Shrimp dipped in tempura batter.
Lemon Basil Shrimp- served with a Lemon Basil Butter Sauce
House Smoked Scallops- Sea Scallops Marinated and smoked.
Scallops wrapped in bacon- Hollandaise sauce.
Deep Fried Shrimp- Panko Breaded Shrimp, spicy cocktail sauce
Shrimp wrapped in Bacon- Dipping Sauces
Clams Casino- Baked in the half shell with scallions and bacon.
Sesame-seared Sea Scallops- Sesame oil and Lemon.
Grilled Shrimp- Marinated and grilled on an open fire
Poached Salmon – Cucumber, Lemon Zest & Yogurt Dill Sauce
Fried Calamari steak- with white wine butter sauce


SAVORY HOT COCKTAILS- SEAFOOD #2

Crab Rangoon- Real Crab, Cream Cheese and Shallots.
Smoked Trout Canapés- House Smoked with Cream Cheese
Filo Shrimp Puffs- with Parsley and goat cheese.
Thai Shrimp Toast- on a crisp fried bread triangle
Seafood Stuffed Mushrooms- with Shrimp, Scallops and Crab
Jumbo Shrimp Cajun Style- simmered in Beer,Creole Seasoning
Stuffed Clams- Chorizo and Sweet Pepper stuffed Clams
Phyllo Triangles- Gulf Shrimp with Chèvre (Goat) Cheese
Escargot Mushroom Caps- Burgundy Escargots, herb butter.
Sesame Crusted Salmon – served with spicy wasabi mayo


SAVORY HOT COCKTAILS- SEAFOOD #3

Calamari Oriental- served with dipping sauce.
Crab Cakes- Real crab, Breadcrumbs and herbs. Dipping sauce.
Conch Fritters- Deep fried and served with dipping sauce.
Crab Melts- Real Crab, cheddar on toasted English muffins.
Crab In Pastry- Real Crab, chopped herbs, garlic, baked in pastry.
Cajun Spiced crawfish- Steamed with herbs, spices, vegetables.
Crispy Catfish Fingers- catfish hand breaded with crisp cornmeal.
Spicy Shrimp Cakes- Shrimp, peppers, onions and breadcrumbs.
Miniature Salmon Cakes- Wild Smoked Salmon. Fresh herbs.
Shrimp Rolled in Rice Paper-with thai sausage and crispy fried.
Salmon In Pastry- Wild Salmon with Dill and shallots.
Cajun Shrimp-simmered in cajun spices and beer.


SAVORY HOT COCKTAILS-VEGETABLE

Braised Fingerling Potatoes – hint of cayenne
Chic Peas & Red Bliss Potatoes – fresh cilantro leaf
Dill Fingerling Potatoes – petite potatoes tossed with fresh dill
Summer Vegetable Sauté – shallot butter & fresh lemon drizzle
Thai Filo triangles- filled with spiced vegetables
Pear Tarts- with pear blue cheese & walnut
Filo Mushroom Tarts filled with wild mushrooms & fresh herbs
Spanakopitas- Spinach Puffs with lemon, shallot and Feta.
Vegetable Fritters- with corn, peppers, onions and spices.
Rockefeller Mushrooms-filled with spinach, shallots, hollandaise
Parmesan Puffs-Potato puffs fried golden with parsley
Fried Mozzarella Sticks-Wrapped in egg roll skin. Marinara sauce.
Stuffed Artichoke Bottoms- fresh herbs, spinach, cheese.
Three Cheese Triangles- baked in Filo.
Garlic Crostini with Gorgonzola- with melted gorgonzola,chives
Phyllo Shells with goat cheese, spinach, and pine nuts
Baked Brie Florets-filled with Brie Cheese and Raspberry
Portobello Tarts- mixed with fresh herbs in a Flaky Tart Shell
Ricotta Pesto Crescents- with Basil, Ricotta and Pine Nuts.
Grilled Portabellas- Grilled on an open fire.
Goat Cheese Tartlets-filled with warm goat cheese, lemon zest
Tempura Fried Veggies- Mushrooms, peppers, onions, zucchini
New Potatoes filled with Cheese. Sour Cream.
Herb Stuffed Mushrooms- onion, artichokes and bread crumbs.
Hush Puppies- Corn Bread fritters. Herb dipping Sauce.
Breaded Ravioli- lightly breaded with herbs and cheese.
Phyllo Triangles- Brie Cheese, Honey Plum sauce and Almonds