Hors d’oeuvres

(sample menu)

Seasoned grilled steak served with horseradish sauce & red onion confit, on mini rolls

Grilled beef tenderloin with caramelized onions & blue cheese horseradish sauce mini sliders

Rosemary-Infused Tomato Confit with Truffled Local Goat Cheese en croute

Toasted mini rye with corned beef, Swiss cheese, sauerkraut & aioli mustard sauce

New Zealand rack of lamb with herbed mustard crust

Mini potato pancakes with house made gravlax, crème fraiche and fresh dill

Maine lobster & local sorrel salad on endive spoon

Tomato & herb gazpacho soup shooters with Shrimp Cocktail

Vichyssoise shooters with braised PEI mussels

Pistachio goat cheese served on a baby spinach leaf

Red onion confit with crème fraiche and chive en croute

Traditional beef tartare with chopped onion and quail egg served with toasted baguette points

Traditional Virginia ham biscuits

White bean and sage crostini

Atlantic salmon tartare croutes

Grilled beef fillet with salsa verde croutes

Seared scallops with sweet chili sauce and crème fraiche

Beef carpaccio canapes

Artichoke & aged parmesan pate with sweet red pepper & spinach with olive oil toast points

Roasted vegetable and cream cheese pinwheel canapés

Chicken sate’ with spicy peanut sauce

Tarragon and roasted walnut chicken salad served on olive oil toast points

Lime marinated chicken skewers with avocado crème dip

Hand ground beef, lamb or pork herb meatballs

Traditional cheeses, dried fruit, and fresh grape platter with olive oil toast points

Apple wood smoked bacon wrapped Moroccan dates

Sage, local wild mushroom béchamel in pastry crisps

Sage, wild mushroom and sausage béchamel in pastry crisps

Ginger and sesame chicken in filo tartlets

Filo tartlets with smoked salmon, cracked pepper and lime

Filo tartlets with smoked chicken, black olives and parsley pesto

Filo tartlets with cumin cilantro shrimp

Asian beef salad with grilled marinated steak and Napa slaw served in filo tartlets

Grilled asparagus and carrots with garlic aioli

Smoked local trout pate with Mascarpone cheese, canapés

Filo tartlets with crab ginger and lime

Queso Fundido dip served with corn chips

Salsa romesco dip with toast points

Roast red pepper, feta and mint dip

Grilled eggplant & Vidalia onion salad with a Spring pea pesto served in mini pastry cups

Sun dried tomato and cannellini bean dip

Creamy blue cheese and scallion dip

Country liver pate’ made with shallots and granny smith apples on toast points

Bruschetta with Tomato and Basil served with olive oil toast points

Shrimp Bruschetta with limoncello

Grilled lamb, rosemary, garlic, anchovy and olive oil marinated kabobs

Pork rillette on toast points with whole grain mustard and green onion

Crab and avocado quesadillas

Pate a Choux pastry stuffed with mushroom Duxelle

Duck Rillette with Cornichons and Cherries

Fresh oysters on the half shell with minuet sauce

Mini Crabcakes with crème Fraîche

Spinach spread served with baby carrots and olive oil toast points

Baked brie in puff pastry with honey and pecans served on toast points

Chocolate and pecan shortbread bars

Lemon shortbread bars

Fresh strawberries in Belgian chocolate sauce

Hand-rolled Belgian chocolate truffles

Let’s talk about your next event. Call Vickie Gresge at 434-823-1435