Butlered Hors d’oeuvres

Mini Crab Cakes
Maryland jumbo lump crabmeat blended with a touch of celery, pepper and onion, served with a pommery mustard

Tequila and Lime Shrimp
Jumbo shrimp, marinated in tequila and lime juice, grilled and served with an avocado and corn relish

Coconut Crusted Shrimp
Served with a raspberry cocktail sauce

Shrimp Cocktail
Jumbo shrimp served traditionally with a red cocktail sauce, or not so traditionally with a green wasabi and ginger sauce

Seared Tuna
Fresh tuna, marinated in a ponzu sauce, seared on the grill and served on a cucumber round with pickled ginger

Southern Fried Chicken Tenders
Served with Any Event Caterers’ own sweet and sour sauce

Chicken Satay
Thai marinated, skewered and grilled chicken served with a scallion peanut dipping sauce

Cashew Chicken Fingers
Cashew crusted chicken nuggets, served with a lime marmalade dipping sauce

Sesame Chicken Nuggets
Sesame crusted chicken nuggets , served with a scallion dipping sauce

Beef Satay
Thai marinated, skewered and grilled beef tenderloin with a scallion peanut dipping sauce

Grilled Filet on Focaccia
Filet of beef served on a horseradish grilled focaccia with frizzled onions and horseradish cream sauce

Mini Beef Wellington
Pan seared filet of beef, topped with mushroom duxelle and wrapped in puff pastry

Sausage in Pastry
Smoked sausage wrapped in puff pastry with a honey mustard dipping sauce

Lamb on a Wild Rice Pancake
Seared lamb cooked in a caramel soy sauce, served over a wild rice pancake

Peking Duck Rolls
Duck, rolled in a flour tortilla with a julienne snow pea, carrot and scallion, served over a hoisin plum sauce

Smoked Turkey and Brie Lavosh
Smoked turkey, brie, tomato, mesclun greens and honey mustard wrapped in Armenian flatbread

Mini Baked Brie
Mini phyllo tartlet filled with baked brie, a touch of brown sugar and topped with caramelized pecans

Mini Spinach and Goat Cheese Pizzettes
Bite sized pizzas topped with spinach and savory goat cheese

Bruschetta
• Riccota salata, ovendried tomatoes, caramelized onions and basil on crostini
• Sundried tomatoes, mozzarella and fresh basil on crostini

Corn and Sweet Potato Fritters
Served with mango jam

Potato Pancakes
Served with a caramelized apple and onion compote

Vegetable Dumplings
Served with a ginger and honey dipping sauce

Stationary Hors d’oeuvres

Imported and Domestic Cheese Display with Fresh Fruit Garnish
Served with sliced baguettes and flatbreads

Baked Brie in Puff Pastry
• Sundried tomato herbs
• Brown sugar and pecans
• Caramelized Onion and Mushrooms
All baked brie choices come with sliced baguettes and flatbreads

Baked Brie with Dried Cherries in Phyllo
Served with sliced baguettes and flatbreads

Crudite of Steamed Asparagus and Haricot Verts (Seasonal)
Served with a lemon dip

Fresh Vegetable Display
Served with sundried tomato aioli dip, lemon dip or bleu cheese and scallion dip

Grilled Vegetable Antipasto
Zucchini, yellow squash, red and yellow bell peppers, carrots, eggplant and mushrooms served with fresh bocconcini and sliced baguettes

Mixed Grilled Chicken Platter
Lemon basil, curried and blackened nuggets served with key lime dipping sauce

Bocconcini and Prosciutto
Skewered fresh mozzarella balls, prosciutto, roasted pepper and fresh basil

Vegetarian Quesadillas
Cheddar, corn and blackbean goat cheese, portobello, ovendried tomato and scallion mozzarella, sundried tomato and pesto jalapeno monterey jack, white bean and cilantro

Hot Crab Dip
Served with flatbreads

Six Layer Dip
Salsa cruda, blackbeans, guacamole, cheddar cheese, scallion and sour cream, served with tri-colored tortilla chips

Catering Policies & Procedures