Butlered Hors D’ Oeuvres Reception 1

Smoked Salmon
on a Crisp Potato Pancake, with a Dollop of Dill Sour Cream and a
Sprig of Dill

Roast Asparagus, Caramelized Onion and Smoked Mozzarella Pizza

BBQ Chicken and Jalapeño Jack Cheese Dumplings
with Crisped Onions and BBQ Sauce

Blackened Chilean Sea Bass
Atop a Sweet Potato Chip with Cajun Tartar Sauce

Spicy Chicken and Eggplant Potstickers
with Garlic Soy Dipping Sauce

Pesto Risotto Cakes
Napped with Sun Dried Tomato Crème Fraîche and Chervil Garnish

Tuna Tartare
in a Wonton Cup, topped with Wasabi Caviar and Jalapeño Aioli

Miniature Vegetable Moo Shoo
Wrapped in a Scallion Pancake and tied with a Chive

Grilled and Chilled Marinated Shrimp
Wrapped in a Peapod

Tortellini Wontons
Filled with Smoked Trout and Chipotle Mayonnaise,
served with Oriental Red Pepper Sauce for Dipping

Fresh Mango and Brie Quesadilla

Maki Rolls
Spinach Gomae Maki Rolls
Spinach, Red Pepper, Cucumber and Sesame Sauce, Rolled in Sesame Seeds
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Grilled Portabella Maki Rolls
Portabella Mushroom, Yellow Pepper,
Asparagus, Carrot and Avocado with Roasted Red Pepper Sauce,
Rolled in Sesame Seeds Served with Soy Sauce,
Wasabi and Pickled Ginger

Rare Tenderloin of Beef
with Romaine Lettuce, Quartered Tomato and Horseradish Chive Sauce
atop a Tuscan Crostini, Garnished with Fresh Parsley

Beggar’s Purse
with Chèvre, Sun Dried Tomato and Pine Nuts

Sparkling Wine

San Pellegrino® Still Water with a Lemon Twist

Butlered Hors D’ Oeuvres Reception 2

Wild Mushroom and Brie Quesadillas

Dill Chicken Potato Pancakes

Firecracker Shrimp

Spicy Vegetarian Potstickers
Served with Garlic Soy Dipping Sauce

Veal Meatballs
Served on a Pretzel Stick

Portabella Mushroom Triangle
with Chèvre, Fresh Basil and a Roasted Red Pepper Ribbon

Hearts of Palm Ceviche
Served in a Miniature Herbed Tortilla Cup with a Cilantro Leaf Garnish

Chicken Dijonnaise Phyllo Triangles

Bruschetta
Lightly Toasted Tuscan Crostini Brushed with Garlic and Olive Oil
and Topped with Spanish Olive Salad

Butlered Hors D’ Oeuvres Reception 3

Tapas

Tartaletas de Cangrejo
Crab Tartlets

Pincho Morono
Spicy Lamb Brochettes

Crostini
with Smoked Trout Mayonnaise

Gambas en Patata
Grilled New Potato filled with Warm Garlic Shrimp

Mejillones en Vinaigrette
Mussels Vinaigrette

Beef Tenderloin Skewers
with Onion and Red Pepper, served with Horseradish Sauce

Paella Croquettes

Empanadillas
Filled with Cumin Scented Chicken, served with Salsa Verde

Warm Charcoal Grilled Vegetable Salad
Eggplant, Tomato, Red Bell Pepper, Green Bell Pepper, Onions and Ripe Olives, served in an Herbed Tortilla Cup

Tortilla Española
Wedged Skillet Omelet with Potato, Onion and Green Pepper

Tomatoes Rellenos con Atun
Cherry Tomatoes Stuffed with Tuna

Butlered Hors D’ Oeuvres Suggestions

Sampling of Butlered Style Hors D’ Oeuvres
These Hot and Cold Selections may be Chosen to Create a Complete Cocktail Reception or Enhance any Luncheon or Dinner
That You are Planning

Artichoke Parmesan Puffs

Baby Lamp Chops
with Spinach Pesto

BBQ Chicken Dumplings
Napped with BBQ Sauce and Crisped Onion

Beef Yakitori Skewers
with Shiitake Mushrooms, Asparagus and Scallion

Beggar Purse
Filled with Brie, Brown Sugar and Pecans

Belgian Endive with Smoked Salmon Mousse

Black Chilean Sea Bass
Atop a Sweet Potato Chip with Cajun Tartar Sauce

Blinis
Served with Sour Cream and Caviar

Cajun Pizza
Andouille Sausage, Green Pepper, Onion and Smoked Mozzarella Cheese
with a Spicy Cajun Tomato Sauce

Marinated, Grilled and Chilled Shrimp wrapped in a Peapod

Grilled Sea Scallops
with Avocado Corn Relish atop a Homemade Tortilla Chip

Jumbo Louisiana Gulf Shrimp
with Cocktail Sauce

Morel and Escargot Strudel
Napped with Sonoma Chèvre and Herb Garni

Mushroom Empanadas with Chipotle Chile

Pesto Risotto Cakes
Napped with Sun Dried Tomato Crème Fraîche

Jalapeño Ahi, Cajun Crab, Gado Gado, and Primavera Maki Rolls
with Soy Sauce, Wasabi and Pickled Ginger

Roasted Asparagus, Caramelized Onion and Smoked Mozzarella Cheese Pizza

Roasted Corn and Zucchini Quesadillas
with Smoked Tomato Salsa

Ricotta and Prosciutto Phyllo Triangles

Sesame Shrimp on a Skewer

Scallop Tortellini Won Ton
with Oriental Red Pepper Sauce

Salmon and Red Pepper Satay
served with Thai Peanut Sauce

Spicy Fried Chicken Wings

Spicy Chicken and Eggplant Potstickers
with Garlic Soy Dipping Sauce

Stuffed Mushroom Caps
with Eggplant Parmesan

Sweet Potato Pancakes
with Red Pepper Jalapeño Jelly

Tempura Tuna Sashimi
with Japanese Aioli and Ginger Tobikko

Tuna Carpaccio
Served on a Lotus Root Chip with
Japanese Aioli and Wasabi Caviar

Tuna Tartare
with Japanese Aioli
and Wasabi Tobikko in a Won Ton Cup

Vegetable Moo Shoo
with Hoisin Sauce wrapped in Scallion Pancake and tied with a Chive

Vietnamese Spring Rolls
Served with Nuoc Cham Dipping Sauce

Wild Mushroom Strudel
Napped with Chèvre Crème