619-398-4840
Proposal

Hors d’oeuvre

HORS D’OEUVRES

ASPARAGUS ROLL
WITH CREAM CHEESE
BRUSCHETTA
ROMA TOMATO AND BASIL BRUSCHETTA
CHERRY TOMATOES
FILLED WITH A CHIVE CREAM CHEESE
PATE CANAPÉ
VARIETY OF PATE
CHICKEN EMPANADAS
SERVED WITH AVOCADO RELISH
CHICKEN SATAY SKEWERS
SERVED WITH SPICY THAI PEANUT SAUCE
GRANNY SMITH APPLE
SERVED WITH A PLUM DIPPING SAUCE
LOBSTER WONTON
SERVED WITH A PLUM DIPPING SAUCE
MINI CRAB CAKES
SERVED WITH A LIME MAYO AIOLI
MINI TERIYAKI BEEF KABOBS
MARINATED AND SAUTEED
SEASONED DRUMMETTES
WITH IN BLUE CHEESE OR RANCH DRESSING
SHALLOT TARTS
WITH GOAT CHEESE AND ROASTED RED PEPPERS
SPANAKOPITA
SPINACH AND FETA IN PHYLLO TRIANGLES
QUESADILLA
A CORNUCOPIA OF MIXED VEGGIES AND CHEESE
SCALLOPS WRAPPED IN BACON
SERVED WITH SESAME SOY DIPPING SAUCE
CHEESE TORTELLINI SKEWERS
DRIZZLED WITH CREAMY PESTO
CHICKEN AND PINEAPPLE KABOBS
SERVED WITH A PINEAPPLE TERIYAKI SAUCE
MUSHROOM CAPS
STUFFED WITH A CHOICE OF CRAB, BACON OR ARTICHOKE HEART FILLING
RED POTATO TRUFFLES
WITH CREAMY GOAT CHEESE FILLING, GARNISHED WITH CAPERS
PARMESAN AND ARTICHOKE HEART PUFFS
SAUTÉED IN GARLIC AND HERBS
BRIE EN CROUTE
BRIE, RASPBERRY AND ALMOND BAKED IN A MINI PUFF PASTRY ROLL
WILD MUSHROOM EN CROUTE
ASSORTED MINI CROISSANT SANDWICHES | VEGGIE OPTION