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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Chiles Catering |
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Cold Hors D’ouevres
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Deluxe Canapés |
Fresh Fruit Display |
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Miniature Pastries |
Fresh Vegetable & dip |
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Gourmet cheese & crackers |
Shrimp Cocktail |
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Smoked Salmon |
Tomato Basil Burchett |