Party Hors D’Oeuvres

Hors D’oeuvre

Vegetable Spring Rolls
with sesame sauce

Bruschetta Caponatta
roasted pepper, eggplant, olives and virgin olive oil

Vegetable Crudité
w/ guacamole and black bean hummus dips

Sesame Chicken Strips
w/ honey mustard

Mini Burgers  (Beef or Vegetable)

Mozzarella Cheese
with vegetables or three cheese with arugala

Buffalo Strips

Pulled roasted chicken with pico de gallo and sour cream

Pigs in a Blanket

Miniature Crab Cakes
with black beans and Chipolte tartar sauce

Cheese Board
(Goat, Aged Gouda, Camembert, Blue and Manchego)
served with fig compote, olive and baguette toasts

The chef welcomes any specific requests, menu ideas or additions.