Hors D’Oeuvres Suggestions

Beautifully arranged hors d’oeuvre trays sweeping through the room will likely be your guests’ first impression of the event, which is why we take care to produce innovative little bites that will whet their appetite and get the cocktail-hour conversation flowing. The following are just a few examples:

  • Smoked salmon BLT
  • Pan-seared tuna on Thai cellophane noodles, butlered in small porcelain spoons
  • Tiny grilled tuna taco with mango salsa
  • Latin crab cake on tortilla crisp with avocado cream
  • Mini Angus burger on seeded bun with bacon ranch dressing
  • Parmesan and rosemary shortbread with roasted cherry tomato and feta
  • A trio of soups: Warm asparagus velouté with orange créme fraiche; wild mushroom bisque; butternut squash bisque, all served in demitasse cups
  • Butlered flight of Thai crab cake with green papaya slaw and lemongrass mayonnaise
  • Butlered flight of grilled breast of duck with Japanese soba noodle salad