Hors D’oeuvres Receptions

Hors D’oeuvres Receptions


A Light Fare – Afternoon Reception

An Array of Fancy, Hand Crafted Tea Sandwiches, with assorted gourmet fillings including:

  • Black Forest Ham
  • Shaved Blackened Beef
  • Herbed Cream Cheese with Cucumber
  • Premium Peppered Pastrami
  • Smoked White Turkey Breast
  • Tropical Chicken Salad
  • Scottish Smoked Salmon with Watercress, and
  • Roasted Garlic and Red Pepper Hummus

Presented on a variety of interesting Hearth Breads such as Whole Grain Honey Loaves, Armenian Flatbread, Spinach and Sun Dried Tomato Wraps, French Baguettes, Dark Bavarian Rye, Sourdough Pullman Loaves and Freshly Baked Petite Croissants

A Display of Sliced Fresh Seasonal Fruits and Berries, with Raspberry Dipping Sauce and Melted Chocolate Fondue

Selection of Refreshing Non-Alcoholic Beverages…

  • Sparkling Citrus and Pineapple Cooler
  • Strawberry, Pineapple or Peach Agua Fresca
  • Spiced Apple Cider and Ginger Ale Punch
  • Citrus Infused Iced Tea

Please Choose Two



Evening Hors D’oeuvres Reception I

Cold Fare

  • An Array of Diced Domestic and Imported Cheeses, garnished with Fresh Fruit and Fancy Crackers
  • A Tray of Crisp Vegetable Crudités with a Smokey Onion Dip

Hot Buffet

  • Warm Tuscan “Pizza Fondue” with Toasted Crostini
  • Grilled Thai Chicken Satays with Java Peanut Sauce
  • Filo Pastry filled with Spinach and Feta Cheese

Chef’s Station

  • Tiny Cocktail Gulf Crab Cakes – cooked to order by a uniformed chef and served with a Fresh Herb and Citrus Remoulade Sauce

Sweet Spot

  • A Lavish Display of Sliced Seasonal Fruits and Berries with Fresh Raspberry and Melted Chocolate Dipping Sauces



Evening Hors D’oeuvres Reception II

Cold Fare

A Display of Chilled Mediterranean Antipasto, to include

  • Tuscan Marinated Mushroom
  • Country Olive Medley
  • Pepper Crusted Genoa Salami Sticks
  • Herb Marinated Baby Mozzarellas
  • Citrus Peppered Hearts of Palm
  • Assorted Wood Grilled Vegetables
  • Chile Dusted Baby Corn, and
  • Red Pepper Hummus with Toasted Crostini

Hot Buffet

  • Warm Crab and Artichoke Dip, with Crisp Pita Chips
  • Spicy Cajun Andouille Sausage baked in French Puff Pastry
  • Santa Fe Chicken Packets in Crisp Filo Wraps
  • Oven Baked Portobello Mushroom and Goat Cheese Tartlets

Chef’s Station

  • Asian Potstickers – prepared to order by a uniformed chef in Bamboo Steamers, and served with Stirfried Vegetables and Ginger Lime Dipping Sauce

Sweet Spot

  • An Array of Fancy Sweets and Petite Fours, to include:
  • Chocolate Dipped Strawberries
  • Graham Crusted Lemon Bars
  • Bourbon Pecan Squares
  • Tiny Crème Puffs
  • White Chocolate Blondies
  • Texas Millionaire Brownies and more…



A Fancy “Walk Around” Hors D’oeuvres Reception

The Event

A White Glove Butler Service of Selected Beverages, Gourmet Hors D’oeuvres and Fancy Petite Sweets

Cold Fare:

  • Cherry Tomatoes stuffed with a Savory Gulf Crab Salad
  • Shaved Honey Ham, Asparagus and Boursin Cheese Roll Ups
  • Sesame Glazed Ahi Tuna Bites – served in Decorative Chinese Spoons
  • Peppered Rare Beef Canapes on Toasted Rye Croutons with Chive and Horseradish Butter
  • Mediterranean Antipasto Brochettes, with Baby Mozzarellas, Roasted Pepper and Nicoise Olives
  • An Array of Petite Croissant Sandwiches including Herbed Cream Cheese, Smoked Turkey, Premium Spiced Pastrami and Pineapple Chicken Salad
  • Hot Smoked Salmon Canapes on Toasted Pita Chips with Caviar and Dill
  • Assorted Domestic and Imported Cheeses garnished with Grapes, Roasted Almonds and Fancy Crackers
  • Smoked Chicken and Black Bean Roulades in Spinach Tortillas, with Red Pepper and Avocado
  • Creole Shrimp Salad served in Crisp Belgian Endive Leaves

-Please Choose 5 Cold Selections-

Hot Fare:

  • Thai Grilled Chicken Satays on Bamboo Skewers, with Java Peanut Sauce
  • Baked Jumbo Mushroom Caps filled with Italian Sausage, Wilted Spinach and Melted Provolone Cheese
  • Miniature Baked Chicken Wellingtons wrapped in Flaky Pastry
  • Spinach and Feta Cheese Triangles baked in Delicate Filo Leaves
  • Flash Fired Tiger Shrimp in Crisp Wonton Wraps with a Red Plum Dipping Sauce
  • Oven Baked Portobello Mushroom and Goat Cheese Tartlets
  • Spicy Andouille Sausage baked in French Puff Pastry
  • Shaved Blackened Beef Quesadilla Wedges with Fresh Guacamole Dip
  • Roasted Sea Scallops wrapped in Hickory Bacon, with a Honey Mustard Dipping Sauce
  • Cocktail Beef Empanadas, served with a Fresh Tomatillo Salsa

-Please Choose 5 Hot Selections-

Petite Sweets:

  • White and Dark Chocolate Nut Clusters
  • Tiny Graham Crusted Lemon Bars
  • Freshly Baked Miniature Italian Cannoli Shells filled with a Strawberry and Rich Mascarpone Mousse
  • An Assortment of Classic French Petite Fours and Miniature Cheesecake Bites
  • Individual Dark Painted Chocolate Cups filled with White Chocolate, Mandarin and Pistachio Mousses
  • Assorted Miniature Fresh Fruit and Berry Tartlets
  • Fancy Stem on Strawberries dipped in Belgian Chocolate Fondue
  • Fudge Drizzled Pecan Diamonds on a Shortbread Crust
  • Caramel and Grannie Apple Squares
  • Mini Fresh Fruit Kebobs, with a Raspberry Yogurt Dip

-Please Choose 5 Petite Sweets-



The Five Star Hors D’oeuvres Extravaganza

A White Gloved Butler Service of Selected Hot and Cold Hors D’oeuvres, to include:

  • Charred Ahi Tuna Bites – served in Decorative Asian Spoons; with Pickled Ginger and Wasabi
  • Grilled Baby Cocktail Lamb Chops, with a Roasted Red Pepper Sauce
  • Canapes of Smoked Salmon on Black Rye Croutons with Capers, Purple Onion and Dill Crème Fraiche
  • Tiny Masa Crusted Crab Cakes, Served with a Key Lime and Mango Dipping Sauce

Please Choose Two

Cold Fare

An Ice Bowl of Premium Gulf Shrimp garnished with Fresh Herbs and Citrus and served with a Cracked Pepper and Tequila Cocktail Sauce

An Array of Gourmet Mediterranean Antipasto including:

  • Grilled Asparagus
  • Tuscan Marinated Mushrooms
  • Pesto Spiked Baby Fresh Mozzarellas
  • Peppered Genoa Salami Sticks
  • Balsamic Roasted Baby Onions
  • Lemon Peppered Hearts of Palm
  • Crisp Jicama Sticks with Chile and Lime
  • Spanish Olives stuffed with Minced Tuna, and
  • Creamy Artichoke Dip with Toasted Crostini

Hot Buffets

  • Whole Rounds of Imported French Brie baked in a Caramelized Pecan and Spicy Praline Glaze
  • Cocktail Portobello Mushroom and Savory Goat Cheese Tartlets
  • Crispy Santa Fe Chicken Packets baked in Flaky Filo Pastry
  • Andouille Sausage Wheels baked in Puff Pastry with a Rosemary Mustard Sauce

Chefs Stations

  • Carved Petite Tenderloins of Beef, served with Creamy Horseradish and an Array of Tiny Hearth Baked Rolls
  • Toasted Lobster Quesadillas – stuffed in GIANT Spinach and Herb Tortillas with Tropical Pico and Melted Queso Blanco, then grilled to order by uniformed Chefs
  • Asian Potstickers – Stuffed with Spicy Minced Chicken and Crisp Vegetables, then steamed to order in Chinese Bamboo Steamers, and served with a Ginger Lime Dipping Sauce

Please choose two attended Stations

Sweet Spot

  • A Display of Sliced Fresh Seasonal Fruits and Berries with Melted Chocolate Fondue and Fresh Raspberry Sauce
  • Silver Trays of Fancy Sweets, Hand Crafted Dark and White Chocolate Truffles and Assorted Petite Fours
  • A Godiva Chocolate “Shooter Bar” featuring ULTRA rich European Chocolate Shakes blended to order by an attendant and lavishly decorated – then served in dainty shooter sized portions