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.



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.

California Figs – wrapped in smoked bacon

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



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 Empanadas- Roasted Red Pepper 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 apricotIndonesian

Chicken Satay with Peanut Sauce



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

Garlic Roasted Flank Steak Crostini with Horseradish Sauce

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)

Miniature Grilled Wisconsin Cheddar Cheese Sandwich with Bacon



Jumbo Shrimp Cocktail- With Spicy Cocktail Sauce and Lemon

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



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

Lobster Empanadas – Lemon Butter Sauce

Stuffed Wontons w/Lump Crab and Fresh Herbs

Bacon and Shrimp Hushpuppies with Remoulade Sauce

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.

Fried Wontons with  Shrimp and Pork.  Hoisin Dipping Sauce



Braised Fingerling Potatoes – hint of cayenne

Artichoke Fritters with Shallot Aioli

Smoked Gouda Tart – Gouda cheese and toasted pine nuts baked in a mini tartlet

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

Corn & Cilantro Fritter with Chipotle Aioli

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

Polenta with Roasted Poblanos topped with Ratatouille

Potato Latkes topped with Sour Cream

Eggplant Empanadas – Cucumber Yogurt Sauce

Wontons Stuffed w/Goat Cheese and Kalamata Olives

Miniature Grilled Wisconsin Cheddar Cheese Sandwich