~ ala carte Hors' doeuvre ideas ~

Cold Hors d’ oeuvres

Arugula Open-faced BLT’s

Smoked Salmon Canapes

Asparagus wrapped in Prosciutto

Mini Curried Chicken Salad Tarts

Shrimp and Avocado Nachos

Assorted Bruschetta

Roast Turkey, Watercress and Red Pepper aioli wraps

Greek Zucchini Rounds

Assorted Sushi

Black Peppercorn Seared Tuna with Wasabi Mustard and Asian Garnish

Smoked Chicken on Sweet Potato Chip with Mint and Peanut Pesto

 

Hot Hors d’oeuvres

Chicken Skewers with dipping sauce

Spinach and Feta Phyllo Triangles

                                           Polenta Squares with assorted toppings                                         

Crab Cakes with Remoulade

Mini Beef Wellington

Stuffed Mushrooms — Crab, Spinach or Sausage

Beef Tenderloin wrapped in Bacon with Red Wine Demi-glace

Scallops wrapped in Bacon

Santa Fe Chicken Quesadilla

Raspberry Onion and Goat Cheese Tarts

Thai Grilled Shrimp with Sweet Chile Sauce

Beef and Portobello Mushroom Satays

 

Platters and Dips

Imported and Domestic Cheeses with Seasonal Fruit

Orange Ginger Roast Salmon with Chef’s Whim Garnish

Beef Tenderloin with Sauces

Antipasto of Mediterranean Treats

Crudite Basket

Hummus, Raita, Grilled Vegetables and Black Bean Dip

 

We would be happy to help you create a custom menu.  Please call or email Stephanie Knight with any questions.

 

  

~ Sample Cocktail Suppers, Winter 2010 ~

 

Menu 1, $22pp

Spicy Chicken and Cashews in Lettuce Cups

Chile Roast Salmon Canapes with Cucumber and Herb Cheese

Crispy Shrimp Wontons with Sweet Chili Dipping Sauce

Stir-fried Snow Peas, Baby Carrots and Tomatoes w/ Orange Zest and Ginger

Oriental Noodle Salad with Peanut Dressing

 

Menu 2, $24pp

Assorted Hummus and Tapenades with Pita Chips and Croustades

Asparagus wrapped in Prosciutto

Greek Grilled Chicken Wraps with Tomatoes, Feta Cheese and Kalamata Olives

Rosemary and Lemon Grilled Shrimp

Eggplant Rollatine with Fresh Pomodoro Sauce

 

Menu 3, $24pp

Black eyed pea Salsa with Tortilla Chips

Chicken Salad with Pecans and Red Flame Grapes on Mini Croissants

Fried Green Tomateos with Horseradish Sauce

Hickory Smoked BBQ Ribs

Spinach and Crazy Slaw Salad with Vidalia onion Vinaigrette

Menu 4, $26pp

Guacamole and Chips

Mini Bell Peppers stuffed with Tuna

Chicken and Red Bean Enchiladas with Green Chile Sauce

Sweet Potato, Black Bean and Corn Tamales w/Smoky Red Chile Sauce

White Cheddar and Poblano Macaroni and Cheese

Tossed Green Salad with a choice of dressings

 

 

Service estimate:  One attendant per 25 guests for a Reception or Buffet Dinner; one attendant per 16 guests for a Served meal.  Attendants are paid $125-160 per event depending on the duration of the event. 

 

Rentals can be arranged ~ please call to determine specific needs and costs.

 

 

 

2/10 - Prices are subject to change~ please call Stephanie Knight at 615-673-8610 to inquire about current pricing.