Hors D' Oeuvres:
minimum quantities may apply to some items
Highly styled hors d'oeuvres, flowers and table decor
 will be quoted to your specifications.
Wait staff each $20.00 per hour
Bus Persons each $15.00 per hour
Chef or Bartender each $25.00 per hour

Priced to Market $1.50/person:

• Decorated chilled smoked salmon
• Oysters Rockefeller or Oysters Bienville
• Clams or mussels steamed in champagne
• Steak tartare
• Carpachio
• Kibbe Nayih
• lamb cubes in rosemary sauce

$1.50 / person:

• Escargots in mushroom caps
• Crab stuffed mushrooms
• mini chicken or beef kebabs
• Saganaki, dolmadis, tiropita or rumaki

Mini Tarts, choice of: $1.50 / person

• Smoked salmon and dilled cream cheese
• Prosciutto and asparagus
• Artichoke and cheese
• Canadian Bacon and cheese
• Eggplant and beef
• Premium mushrooms and shallots

$15.00 each:

• 9 X 13 Salmon strudel or spanakopita
• Bleu cheese party ball with walnuts
• Smoked salmon party ball with walnuts
• Guacamole and Nacho dip
• Artichoke dip (pints with chips)

$3.00 / person: Mix and Match:

• Potato skins
• Pizza bites
• Jalapeno poppers
• Beef or Chicken taquitos
• Onion straw with dips

$.75 / person:

• Tortillas stuffed with shrimp, tabouli, hummus, or baba ganouj
• Deviled eggs with caviar

Colorful Hors D' Oeuvres assortments:

The Spread: $1.50 / person - 35 minimum
(with chips, crackers, and pita bread)

• Bleu cheese spread
• Guacamole and Salsa
• Black bean salsa
• French Onion and cream cheese salsa
• Taboulih and Hummus

Corn Cakes: $1.50 / person - 35 minimum
You will top them with bacon bits, sour cream, scallions, salsa

Mini sandwiches from our sandwich menu
Your choice made half size on mini croissants and dollar egg buns

$1.35 / person
Punch bowl or other beverages, cups and ice

Economy: $3.00 / person

• Fruit and vegetable trays
• Cheese tray
• Tortillas stuffed with shrimp and deviled eggs

Deluxe: $9.00 / person

• Crab stuffed mushrooms
• Canadian bacon and cheese mini tarts
• Shrimp cocktail
• Tortillas stuffed with shrimp
• Fresh fruit and vegetable cascades
• Curried eggs with caviar

Platters - $45.00 each

• Meat and cheese, sandwich rolls, lettuce and tomato, pickles and condiments
• Fire grilled vegetables with black bean salsa
• Seasonal fruit and vegetables

• Beef tenderloin stix (cooked medium) with remoulade sauce and capers
• Carpachio (very rare beef tenderloin)
• Chicken satay stix with sesame-peanut dipping sauce
• Bacon wrapped mushroom cap stuffed with macadamia nut
• Hearts of palm strudels with skourdalia (Greek garlic potato dipping sauce)
• Carved cheese and crackers
• Upscale fruit display
• Carved veggies
• Fois gras with truffles

Chilled Bites

• Tapas oysters, marinated in sherry and spices, served on the half shell
• Bite sized lobster or crab cheesecakes
• Whole apple smoked salmon filets with remoulade
• Circlets of squid with salmon mousse and caviar

  Seared *Ahi in Belgian endive cups with Wasabi cream and caviar
  * The Hawaiian term for one of the types of tuna that has a light pink flesh and a slightly strong flavor. It is a very popular fish in Hawaii and Japan where it is often eaten raw. This fish is also known as yellow fin or big eye tuna.

• Petite brochettes of grilled tenderloin of tuna
• Crimini and scallion in a delicate champagne sauce
• Sea scallops wrapped in prosciutto
• Calabrian sauce
• Escargots in pasta shells
• Clams and mussels steamed in champagne
• Crab stuffed mushrooms with béarnaise sauce

Fried Delicacies

• Clams, calamari or oysters with a trio of sauces
• Fried artichokes with remoulade
• Fried mushrooms with horseradish-sour cream
• Crab Rangoon or tempura shrimp with plum sauce )must be fried and served immediately for perfect taste)

Bite sized desserts

• Mini cheesecakes in chocolate shells
• Mini tarts with seasonal fillings
• Petit fours and deluxe cookies, room temperature