HOT HORS D'OEUVRES                                               COLD HORS D'OEUVRES
Mushroom cap with crab Imperial                                                    Chicken salad profiterole
Mushroom cap with sausage/gruyere cheese                                     Chicken salad tartlette
Chicken satay with peanut sauce                                                       Steak & blue cheese canapé
Chicken quesadilla, tomato avocado salsa                                           Fruit & cheese kabob
Spanakopita                                                                                    Creamy blue & pecan tart
Mushroom tartlette                                                                         Caprese crostini             
Assortment of mini quiches                                                              Shrimp & avocado canapé
Brie and raspberry turnover                                                            Marinated colossal shrimp cocktail
Seafood vol au vent                                                                         Profiterole smoked salmon & caviar
Bacon wrapped scallop                                                                     Shrimp cheesecake
Mini crab cake, cocktail sauce                                                           Leek & sea scallop napoleon
Beef Wellington
PLATTERS

ANTIPASTO PLATTER: parmigiano-reggiano, asiago cheese, pepperoni, mortadella, salami, assorted olives, stuffed grapes, leaves, sundried tomato                                      and artichokes served with crostini.
12-15 guests or 18-20 guests

MEDITERRANEAN PLATTER: sundried tomato hummus, tomato bruschetta, mix herb hummus, assorted olives, stuffed grapes leaves,                                               spinach/artichoke dip served with pita and crostini.
12-15 guests or 18-20 guests
 
CRUDITES PLATTER: tomato, zucchini, cucumber, broccoli, cauliflower, pepper, carrots served with spinach dip.
12-15 guests or 18-20 guests

SLICED FRUIT TRAY: honey dew, pineapple, cantaloupe, strawberries, assorted berries, seasonal fruits.
12-15 guests or 18-20 guests or 28-30 guests

ARTISAN DISPLAY: salami, pepperoni, Soppresota, mortadella, cheddar, pepperjack, gruyère, colby cheeses.
12-15 guests or 18-20 guests

INTERNATIONAL CHEESE PLATTER: assorted French & Italian cheese, dried fruits and crackers.
20- 25 guests

BAKED BRIE EN CROUTE: stuffed with raspberry coulis, almond, wrapped in puff pastry dough served with crostini.
20-25 guests

BEEF TENDERLOIN DISPLAY: herbs marinated beef tenderloin served with horseradish sauce, onion compote and baguette.
12-15 guests

SEASIDE PLATTER: poached salmon, poached shrimps, tomato, cucumber, capers, red onion, crostini and a  dill sauce.                   
12- 15 guests


TOTAL = ____________________

TOTAL + SALES TAXES, 9.3% = __________
HORS D’OEUVRES/PLATTERS

NAME =________________________________________
PICK UP DATE = _____________________
TIME = _________________
We need 48 hours notice for pick up at the shop
Priced per unit
All hors d’oeuvres are handmade at the kitchen
Please be aware we must add the 5.3% VA Sales tax and the 4% local restaurant tax to the price.