Hors d'oeuvres with Shrimp

Brochette of shrimp with lime and coriander
Coconut shrimp with citrus dipping sauce
Cumin-scented tostado with shrimp, mango and lime
Gingered shrimp wonton
Grilled shrimp quesadilla with jack cheese
House smoked rockfish on herb-toasted flatbread with horseradish cream
Iced jumbo shrimp with cocktail sauce
Lemon grass skewered shrimp
Thai curry shrimp in wonton cups
Rock shrimp lollipops with Asian barbecue sauce
Rock shrimp wontons with waterchestnuts and ginger sauce
Thai shrimp toast with lemon grass and basil
Vietnamese shrimp and corn fritter with red curry dip
Sesame shrimp fritter with tamarind sauce
Shrimp croquetas with grilled pineapple salsa
Shrimp, grilled eggplant and coriander pesto crostini
Sugarcane skewered shrimp with mango-mustard salsa

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Hors d'oeuvres with Crab

Baked crab and jalapeno tart
Crab and brie phyllo triangles
Crab and mango cocktails in cucumber cups
Flatbread topped with mustard butter and roasted peppers with crab salad
Soft Vietnamese spring rolls with crab and mango
Grilled crab and jack cheese quesadilla with green chiles
Crabcake variations
Maryland Crab Cakes topped with caviar
Miniature crabcakes on toasted baguette with jalapeno mayonnaise
Avocado crabcake with roasted garlic aioli
Miniature crabcakes on toasted baguette with Old Bay mayonnaise
Crabcakes on crostini with jalapeno, crushed corn and thyme cream
Miniature crabcakes with tomato jam

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Hors d'oeuvres with Other Seafood

Artichoke-lobster fritters with roasted garlic aioli
Crawfish fritters with remoulade sauce
Jumbo mussels tempura
Curried coconut battered scallops with ginger sauce
Lobster "cigar" with chanterelles, leeks
Lobster tartlet with brie and shiitake mushroom
Lobster, jicama and arugula burrito with chile mayonnaise
Grilled sea scallops wrapped in prosciutto
Grilled soft shell crab rolls
Potato basket with quail egg and lobster béarnaise
Scallop brochette wrapped in bacon with dill horseradish sauce
Sea scallops with minted pea purée on potato crisp

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Hors d'oeuvres with Salmon

Miniature salmon cakes with Maryland tartar sauce
Open-faced salmon “burgers” with lobster remoulade
Rare habachi grilled salmon wrapped in toasted nori with wasabi sauce
Salmon burgers with green tartare sauce
Salmon tartare with sweet red onion crème fraîche
Grilled salmon quesadilla with goat cheese

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Hors d'oeuvres with Smoked and Cured Salmon and Other Smoked Fish

Barquette of smoked salmon with horseradish crust
Scotch smoked salmon on black bread with dill mustard sauce
“Praline” of marinated tuna wrapped in smoked salmon
Lemoneta-cured salmon on pepper flatbread with crème fraiche
Lemongrass cured salmon with daikon curls on wonton crisp
Smoked salmon and ginger cream on flatbread
Mint and tequilla cured salmon tortilla with guacamole
Smoked salmon mousse on fingerling potato crisp
Smoked salmon on warm potato cake with horseradish crème fraîche
Roulades of cucumber with dill cured salmon
Dilled smoked salmon "Croque Monsieur’s"
Pink peppercorn cured salmon on grilled flatbread with chervil crème fraiche
Smoked salmon tartare on cucumber
Smoked trout and chive puff
Smoked trout and walnut salad on Belgian endive
Celery root pancakes with smoked salmon and basil crème fraiche
Chinese chive pancakes with smoked salmon with wasabi crème fraîche
Crostini with smoked salmon and chive cream
Smoked salmon “BLT”
Crostini with smoked trout mousse and chives
Cumin-cured salmon on grilled flatbread with tahini-yogurt
Rum-cured smoked marlin "taquitos" topped with pickled jalapeño
Sage-roasted new potato basket with smoked trout salad
Brandy-cured gravlax on Belgian endive with honey mustard
Deep fried potato basket with smoked salmon mousse and chives
Fennel cured salmon on flatbread with fennel mayonnaise
Fingerling potato chip with smoked salmon mousse

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Hors d'oeuvres with Caviar

Potato basket with crème fraiche and caviar
Quail eggs benedict in miniature potato basket with caviar
Black rice cakes with salmon caviar and chives
Crisp sweet potato cup with jalapeño sour cream and salmon caviar
Potato baskets with sour cream and caviar
Tiny roasted corn crepes with basil and golden caviar with sour cream

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Hors d'oeuvres with Fish Other than Salmon

Jamaican marinated tuna brochette with chile lime sauce
Pan-seared tuna on sweet potato crostini with mango-lime salsa
Petite smoked fish cake on flatbread with dill-horseradish sauce
Tuna "praline" springroll with wasabi tobiko mayonnaise
Salmon-lime cakes with lime dipping sauce
Seared tuna on potato gaufrette
Nori wrapped seared tuna with wasabi mayonnaise
Seared tuna, arugula and olivida panini
Grilled chile-marinated tuna with charred tomato salsa
Brochette of teriyaki tuna with sesame seeds
Sliced mustard - crusted tuna loin topped with horseradish mayonnaise and chives
Tamarind swordfish on pappadams with roasted peppers
Tuna and olive croquettes with green sauce
Tuna tartare on daikon
Fresh tuna crostini with caper mayonnaise

What's a pappadam? A pappadam is a very thin crisp wafer made from lentils. It is Indian in origin. We deep-fry them and use the irregular shapes that come from breaking them as a "holder" for a variety of butlered hors d'oeuvres. They have a nutty flavor and sometimes include anise seeds.

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Hors d'oeuvres with Beef

Szechuan beef wontons with spicy coriander dipping sauce
Beef brochettes with Roquefort and toasted pecan dip
Beef empanadas with lime, garlic and oregano mojo
Beef samosas with ginger and cinnamon
Filet of beef on crostini with grilled red onion and fennel butter
Filet of beef on miniature onion roll with watercress and horseradish sauce
Grilled filet of beef on garlic crostini with horseradish sauce
Grilled Sante Fe beef rolls with chile sour cream
Grilled sirloin brochette with Texas-style barbecue sauce
Oven-roasted miniature Reuben with corned beef, swiss cheese and sauerkraut
Miniature hot dogs wrapped in pastry with mustard dip (aka Pigs in blankets)
Sauteed foie gras with parsnip and fried leeks
Sirloin empanadas with chipoltes chiles
Skewered Thai-style steak with lime, jalapeño and mint
Steak fingers - floured deep-fried strips of skirt steak with salsa verde

What's a samosa? A samosa is a pastry enclosed Indian snack food similar to an empanada or won ton or dumpling.

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Hors d'oeuvres with Lamb

Char grilled lamb skewers
Crispy lamb dumplings with sweet-hot Thai sauce
Grape leaves with ground lamb and rice
Greek skewered lamb with lemon-parsley sauce
Grilled marinated baby lamb chops with pesto
Grilled lamb kebobs with cucumber raita
Grilled lamb sticks with pomegranate sauce
Herb and mustard crusted baby lamb chop with mint pesto
Moroccan lamb with honey and currants in phyllo
Spiced lamb on pappadams with fresh mango chutney

What’s pomegranate sauce? We make this from the little seeds found inside the pomegranate. The seeds are removed from the pomegranate and the juice extracted using a juicer. The flavor is then concentrated to make the sauce. We also use it for a wonderful sweet-tart vinaigrette.

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Hors d'oeuvres with Bacon and Pork

Bacon, lettuce and oven-dried tomato sandwiches
Miniature French-toasted croque monsieurs with ham and gruyere
Miniature glazed spareribs
Sausage, fennel and smoked mozzarella in brioche
Sugarcane skewered pork tenderloin with guava barbecue sauce
Fresh melon wrapped with prosciutto and mint

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Hors d'oeuvres with Chicken

Brochette of hot and crusty chicken with coriander, garlic and honey
Chicken lollipops with Asian barbecue sauce
Chicken sate rollup and coconut peanut dressing
Grilled chicken and wild mushroom quesadilla
Grilled chicken skewered with sun-dried tomatoes and caper mayonnaise
Grilled cumin-marinated chicken on lentil crisp with fresh coriander chutney
Indonesian chicken satay with spicy cashew sauce
Jerked chicken with mango relish on plantain round
Lettuce bundles with charred chicken and spicy peanut noodles
Macadamia chicken with spicy peach salsa
Hong Kong chicken wings served in small chinese take-out containers/sliced scallions
Indonesian chicken satay with spicy cashew sauce
Jerked chicken with mango relish on plantain round
Lettuce bundles with charred chicken and spicy peanut noodles
Macadamia chicken with spicy peach salsa
Thai barbecued chicken “lollipop” wings
Thai chicken satay with spicy peanut sauce
Thai peanut curry in wonton cup
Panini with grilled chicken breast, olive mayonnaise and tomato
Smoked chicken tostados with chipolte mayonnaise
Southern pecan chicken with spicy peach salsa
Parmesan chicken with rouille
Pecan chicken with green chile sauce

What is jerk chicken? Jerked chicken has its origin in Jamaica. Jerk is a spice mixture. It is made from pimento, known commonly as allspice. The pimento is mixed with a variety of other seasoning including chiles, garlic and cilantro.It is the pimento that gives it its character. For more about jerk, see Steve's Notes on his Jamaica travels and Dining in Jamaica.

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Hors d'oeuvres with Duck

Asian duck salad in endive spears
Brochette of Thai roasted duck and snow peas
Crostini with smoked duck and sweet onion marmalade
Cured duck with red onion jam on crostini
Crispy duck and cashew dumpling with ginger dipping sauce
Duck liver pate with peppered pears
Duck pastrami with pickled red onions on bruschetta
Fried wontons with duck, scallion and black bean sauce
Grilled duck and wild mushroom quesadilla
Little barbecued pulled duck burritos with black beans and mango
Miniature chile-corn crepe with barbecued duck and sour cream
Peking duck and scallion pancakes
Seared duck wontons with ginger glaze
Smoked duck, endive and waterchestnut pot sticker
Spiced duck “cigars” in phyllo
Tea smoked duck on wonton crisp with gingered honey glaze

What is tea-smoked/ Really, just as it sounds. We take duck breasts and smoke them over tea leaves to give them a distinctive tea bouquet.

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Hors d'oeuvres with Turkey
Tiny turkey burgers with chipotle sour cream
Miniature turkey tostados with chipotle sour cream and guacamole
Miniature smoked turkey croque monsieurs
Roast turkey with cranberry chutney on miniature sesame roll
Sage crostini with smoked turkey, chile mayonnaise and toasted pumpkin seeds

What are chipotles? These are dried red chiles made from ripe jalapenos that have been smoked. Dried red chiles have an earthy flavor. The chipotle is moderately hot, but we use it in moderation just to add flavor and a little kick.

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Vegetarian Hors d'oeuvres

Avocado and roasted garlic guacamole with tostados
Belgian endive with creamed chevre and roasted red peppers
Black bean empanada with fresh tomato salsa
Caramelized onion and sun-dried tomato fritatta
Cheddar frico
Parmesan crisp with grilled fennel and flame roasted peppers
Cheese fondue with little bruschetta
Chinese vegetable spring roll with spicy ginger sauce
Corn and red pepper fritters with spicy tomato salsa
Crisp-crusted baby carrots with citrus aioli
Crispy goat cheese dumplings with roasted garlic sauce
Eggplant with mint on pappadam
Fennel fritters
Fennel-scented spinach somosa with curried yogurt
Fontina and caramelized onion tart
Fritatta with chilis, sweet peppers and ginger
Goat cheese and toasted pecan fritters
Goat cheese with mushroom strudels
Grilled marinated vegetable panini
Grilled miniature provencale pizzas
Grilled polenta with sun-dried tomato salsa
Grilled quesadillas with spiced cheddar and pears
Grilled smoked gouda and caramelized onion quesadilla
Grilled wild mushroom quesadilla with roasted red peppers
Hummus studded with toasted pinenuts
Indian vegetable patties with yogurt and mango chutney
Irish cheddar and leek tarts
Little open-faced sandwiches of pink peppercorns and string cheese on grilled flatbread
Miniature crisp pan-seared falafel with minted yogurt on toasted pita triangle
Warm grilled goat cheese sandwich with fig jam on walnut bread
Miniature rustic olive bread, goat cheese and roasted pepper sandwich
Miniature wild mushroom tart
Parmesan crisp with goat cheese mousse
Parmesan crisps with basil and oven-dried tomatoes
Phyllo triangles with mushrooms, herbs and pinenuts
Phyllo triangles with ricotta, basil and pinenuts
Portobello mushroom with arugula and bacon on baguette
Crisp potato baskets filled with tapenade
Potato skins with sour cream and chives
Prosciutto, brie and apple grill-pressed panini with scallion butter
Quail eggs benedict in miniature potato basket
Ricotta, spinach and parmesan tarts
Risotto croquettes
Roasted tomato and feta tart
Roquefort and crisp potato sandwich
Savory pecan-pumpkin fritters with honey lime dip
Spinach and feta phyllo triangles
Squash cups filled with ratatouille and shaved parmesan
Stuffed eggplant roll with minted yogurt
Taramasalata croquettes
Turkish deep-fried eggplant sandwiches
Vegetable pakora with mint yogurt dip
Vegetable spring roll wrapped in rice paper with wasabi
Vegetable sushi rolls with wasabi and soy dipping sauce
Warm wild mushroom toasts
Grilled eggplant and red onion on pappadams with mint aioli
Grilled fennel and smoked mozzarella quesadillas
Grilled fennel fritters
Grilled leeks, black olives and fontina in brioche
Zucchini wrapped goat cheese
Grilled polenta with sun-dried tomato salsa
Arancini - golden risotto croquettes stuffed with mozzarella cubes, basil and parmesan
Artichoke fritters with aioli
Asian eggplant crisp-mozzarella and sun-dried tomato

What's a frico? Fricos are wafers made from melted cheese. We do two kinds. One is made from Reggiano Parmesan - the world's best. The other is from cheddar. The cheese is finely grated, put into a little mound on parchment paper until it had melted together and lightly browned. The cheddar requires the addition of a little flour. The result is a crisp and cheesy-nutty wafer perfect for snacking by itself or as a "holder" for an hors d'oeuvres. Sometimes we serve them on the side with a salad.

Little Vegetarian Pancakes
Sweet potato cakes with pecan crème fraîche
Morrocan couscous pancakes with minted lamb
Zucchini-almond pancakes with tomato jam
Miniature potato pancakes with fresh applesauce
Warm almond crusted goat cheese on chickpea pancake
Miniature zucchini and almond pancake with tomato jam
Wild mushroom pancake with sour cream and chives
Chickpea pancakes with mint-yogurt sauce
Celery root pancakes with basil crème fraiche
Corn blini with roasted sweet peppers
Warm blini with goat cheese and black olives

What's with all of the little pancakes? You usually need a little something to form the base of an hors d'oeuvres. You can only use so many disks of bread. Pancakes are great because you can incorporate so many different flavors and textures. The technique is always similar. A batter is made from the grated or diced ingredients and bound with egg and sometimes some flour. Sometimes a little baking powder is added. These are then pan-fried, topped off and served. Look for other pancakes as part of our entrée starch section.

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Vegetarian Bruschetta and Crostini

Balsamic fig bruschetta with blue cheese and mascarpone
Balsamic-onion marmalade toasts
Bruschetta with beets and parmesan
Bruschetta with fava bean puree with olive oil, thyme and pepper
Panini with mushrooms, prosciutto and taleggio
Chevre, portobello mushrooms and roasted peppers panini
Crostini with charred sweet grape tomatoes and balsamic
Crostini with fresh mozzarella and sweet roasted pepper relish
Crostini with goat cheese topped with raspberry vinaigrette wilted arugula
Crostini with grilled eggplant and coriander pesto mayonnaise
Crostini with warm chard, white beans - lemon oil
Croustade of scrambled eggs with black olives
Fresh ricotta toasts with basil and parmesan
Garlic bruschetta with fresh mozzarella, tomato concasse and basil
Grilled flatbread with fava bean puree, olive oil, thyme and pepper
Wild mushroom bruschetta with toasted hazelnuts
Wild mushroom crostini

What's the difference between a bruschetta and a crostini? Mostly it’s the size. Generally, bruschetta are larger. We have a chart in the copier room that classifies the six different sizes of toasted and grilled bread that we use as bases - mostly for hors d'oeuves. We made the chart by placing the different sizes on the copier, closing the lid and copying.

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Butlered Cornucopias & Cocktails

Salmon skin sushi hand roll
Lobster “tortilla” topped with caviar
Wild mushroom risotto
Rum-cured salmon on jicima slaw with mango-mint mojo served in martini glass
Chilled tomato soup with basil crème fraiche served in shot glasses
Petite seafood cocktails served in sherry glasses
Shot glasses with spicy iced tomato soup and crème fraiche and cucumbers
Roasted lobster and saffron bisque in demitasse
Warm cream curried shrimp and angel hair pasta served in a porcelain spoon
Hong Kong chicken wings served in small Chinese take-out containers
Petite “taco” with crab guacamole
Duck and soba noodles served in small Chinese take-out containers
Praline of tuna in cornets
Chilled cauliflower soup with caviar and chervil
Brandied pumpkin bisque served in demi-tasse

What is a cornucopia? For this application, a cornucopia is a cone - usually made from a flour tortilla that is filled with something and butlered in these cone holders made by Ron, our sous chef. They are bigger than a standard hors d'oeuvres, but still pick-up cocktail fare.

Crudite Martini
A new, elegant and efficient way to enjoy a perennial favorite. Individual servings of crisp and delicious crudite vegetables are beautifully arranged in large cocktail glasses.
Asparagus spears, snow peas, shaved zucchini rolls, carrot sticks, sweet pepper sticks, cut daikon, cucumber crescents, radishes, and rolled yellow squash with boursin and grilled flatbread

Things for the Bars
Cocktail nibbles - fried wonton squares topped with black and white sesame seeds
Grilled Vietnamese beef rolls with chile-lime sauce
Olives, feta and chilies
Herb and citrus marinated olives
Grilled za'atar bread
Vanilla walnuts
Bourbon pecans
Garlic plantain chips
Salted and roasted chick peas
Sweet potato chips with lime sauce (lime zest and salt)
Za’atar spiced fried chick peas
Cumin-scented roasted almonds
Bowls of radishes and coarse salt
Pickled green beans
Citrus marinated olives
Garlic plantain chips
Edamame
Wasabi peas
Chinese watermelon radishes with salt and lime
Slow roasted almonds

What are za'atar spiced fried chickpeas? Za'atar is Middle Eastern in origin. It is a spice mixture that includes sumac, thyme and sesame seeds. For more on za-atar, see Steve Notes.

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Some Butlered Cocktails and Theme Bars

It is always a nice idea to provide guests with a special "house cocktail" that is butlered as they arrive. We served frozen blue margaritas at our recent opening of the new Fels Planetarium at the Franklin Institute. To see the entire menu for that out-of-this-galaxy event, see What's New.

Traditional belini - champagne with fresh peach nectar
Autumn belini - champagne with cranberry nectar
Blood orange belini
Latin cocktails and mojitos
Nectarine and basil iced tea
Frozen blue margaritas
Frozen watermelon daquiris
Honey-sweetened green tea
Lime rickeys
Proseco – Italian sparkling wine (a low cost alternative to champagne)

Iced Tea Bar
Pitchers of iced teas and syrups provide a lovely non-alcoholic start to guest arrival to a wedding ceremony
Mint tea
Berry tea
Darjeeling tea
Lemon grass tea

Ginger syrup
Lemon syrup
Honey-vanilla syrup
Lemons and limes
Sprigs of fresh mint

The Rum Bar
A fun accompaniment to a Latin or Caribbean food station
Mojitos
Pina coladas
Rum punch
Minted lime rickey (non-alcoholic)

What is a mojito? A mojito is a rum-based drink of Cuban origin. You mash fresh mint with simple syrup, combine with fresh lime juice and white rum and top with seltzer. Garnish with lime. Very refreshing and available at Havana, our Cuban stand at the Mann Center. For more about our foods at the Mann Center see our Mann Center section.

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