HORS D ’OEUVRES Selections
Hors d ‘ oeuvres can be set as stations, simple buffet line, or white glove passed.
Remember if you are offering hors d ‘oeuvres around meal times (11 a.m.—1pm or 4pm—6 pm) guests will have a tendency to consume larger amounts than during non-meal times. |
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Hot Hors D’ouevres
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Chiles Catering |
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Hibachi beef Skewers |
Smoked chicken Quesadilla |
Shrimp Spring Roll |
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Hibachi Chicken Skewers |
Mexican Empanadas |
Thai Chicken & Cashew Spring Roll |
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Chicken & pineapple Brochettes |
Assorted Petite Quiche |
Fig & Mascarpone in Phyllo |
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Beef Tenderloin Brochette |
Petite Quiche Lorraine |
Crab Rangoon |
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Chicken Brochette |
Petite Spinach Quiche |
Spanakopita |
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Antipasto Skewer |
Water Chestnuts in Bacon |
Pear & Brie in Phyllo |
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Beef Sate |
Rumaki |
Crispy Asparagus with Asiago |
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Chicken Sate |
Scallops in Bacon |
Brie with Raspberry in Phyllo |
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Mushroom Vol-Au-Vent |
Cheese Blintz |
Seafood & Spice Mushroom Caps |
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Beef & Duxelle En Croute |
Parmesan Artichoke Hearts |
Coconut chicken |
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Chicken & Duxelle En Croute |
Spinach & Goat Cheese Crostini |
Sesame Chicken |
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Brie En Croute |
Assorted Crostinis |
Coconut Shrimp |
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Cheddar Cheese Puff |
Shrimp & Pork Egg Roll |
Meatballs w/ choice of sauce |
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Vegetable Quesadilla |
Vegetable Egg Roll |
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