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Catering Menu: Hors d' Oeuvres

Included in the Grand and Extraordinare Wedding Packages.

Cold Canapés

  • Cherry Tomatoes with Tarragon Chicken Salad
  • Deviled Eggs with Shaved Proscuitto and Asparagus
  • Seared Ahi Tuna with Spiced Jicama, Cucumber Papaya Salad
  • Goat Cheese on Brioche with Fine Herbs
  • Smoked Salmon with Caper Mousseline on Pumpernickel
  • Imported Proscuito with Melon
  • Brie and Grapes in Baguette
  • Profriteroles with Stilton Cheese

Hot Hors D'Oeuvres

  • Dijon and Thyme Crab Cakes with Citrus Mayonnaise
  • Mushroom Caps Filled with Crab and Lobster
  • Southwestern Empanadas with Salsa Picante
  • Thai Style Vegetarian Spring Roll with Sweet and Spicy Dipping Sauce
  • Miniature French Onion Tarts
  • Lime Grilled Swordfish Kabob
  • Miniature Beef Wellington
  • Breaded Ravioli with Basil Marinara
  • Pot Stickers with Ginger-Soy Dipping Sauce
  • Sesame Chicken Tenders
  • Brie Cheese Quiche

Station Additions To Serve 50 Guests

  • Sliced Smoked Salmon With Red Onions, Capers, Chopped Eggs and Toast Points
  • Wisconsin Cheese and Sausage Display Served with Assorted Mustards, Crackers and Baguette Croutons
  • Imported and Domestic Cheese Display With Fresh Berries, Crackers and Baguette Croutons
  • Baked Brie Cheese Served Warm Topped with Toasted Almond, Dried Cranberries, Grapes and Fresh Banquettes
  • Vegetable Crudite and Relishes Served with Herb and Blue Cheese Dips