Hors D’oeuvres - Penny Laines Catering

Hors D’oeuvres

COLD

Seared Tuna Crostini, Wasabi Mayo
Shrimps Wrapped in Snow Peas, Horseradish Spiked Cocktail Sauce
Vegetable and Crab Sushi, Ginger and Wasabi
Chili Marinated Atlantic Scallops, Cucumber and Cilantro Relish
Smoked Salmon Canapes on Cucumber Rounds with Caper Dill Cream
Mini Skewers of Marinated Baby Bocconcini, Tear drop Tomato and Basil Leaf
Herb Goat Cheese in Phyllo Pastry Cups
Watermelon Cubes, Aged Balsamic Vinegar. Feta Cheese and Pistachio
Wild Mushroom and Feta Toasts, Extra Virgin Olive Oil and Balsamic
Grapes wrapped in Goat Cheese, Rolled in Pistachio
Roasted Tomato Tartlets, Goat cheese and Fresh Herbs
Gazpacho Tasters
Vegetable and Glass Noodles in Rice Paper Rolls; Orange Ginger Sauce

HOT

BBQ Duck Wontons, Orange Soy Dip
Curry Infused Chicken Satay; Mango Chutney
Beef Satay; Sweet Chili Marinade
Marinated Swedish Meatball Skewers, Smoked Bell Pepper Dipping Sauce
Vegetable and Beef Samosas
French Onion Tarts
Brie and Cranberry in Phyllo, Crusted Pecan
Thai Spiced Vegetable Spring Rolls; Sweet Plum and Scallion Dip
Miniature Soup Shots of Your Choice
Vegetable Gyozas; Hoisin Glaze
Spanakopita; Triangle of Phyllo Pastry Filled with Spinach, Feta Cheese, Garlic and Onion
Mini Grilled Cheese with Ketchup
Caramelized Onion Crepes
Grilled Shrimp Skewers, Lemon Dill Aioli
Seared Scallops; Wrapped in Maple Bacon

STATIONARY PLATTERS

Smoked Atlantic Salmon Platter, Chervil Cream Cheese, Toasted Baguette
Domestic Cheese Platter, Grapes, Dried Fruits, Nuts, Bread sticks and Crackers
Fresh Vegetable Crudites Platter with Red Peppercorn, Garlic and Herb Dip
Farmer’s Style Veal and Peppercorn Pate, Crackers and Toasted Peppercorn
Mediterranean Platter: Roasted Garlic Hummus, Baby Spinach Dip and Tzatzikí, Pita
Triangles and Baguette
Antipasto Platter: Roasted Bell Peppers, Grilled Squash, Eggplant and Zucchini, Olives,
Rolled Prosciutto and sliced Bocconcini Cheese, Balsamic Reduction Drizzle