BUTLERED HORS d’OEUVRES

 

SEAFOOD

 

Handmade Potato Latkes topped with Smoked Salmon & Lemon Dill Cream

Miniature Maryland Style Crab Cakes with Classic Remoulade   

Roasted Sea Scallops Wrapped in Bacon GF

Grilled Sea Scallops with Red Curry Coconut Sauce GF

Salmon Tartare with Lemon, Capers & Fresh Herbs on Potato Crisp GF

Lemon-Poached Shrimp with Ancho-Chili Sauce       GF      

New England Clam Fritters with Classic Tartar Sauce

Cured Wild Salmon with Dill Cream and Sweet Red Onion on Toasted Black Bread

Grilled Shrimp with Basil Pesto Dipping Sauce  GF

Seared Tuna Carpaccio with Avocado Salsa on Sweet Potato Crisps  GF or Sesame Wonton Cups

Lobster and Sweet Corn Salad on Potato Crisps GF

Endive Stuffed with Crab Salad & Mango Chutney  GF

 

MEAT

 

Grilled Chicken Skewers with Ginger-Peanut Dipping Sauce  GF                         

Sweet Italian Sausage Bites with Balsamic Honey Glaze  GF        

Hearty Short Rib Chili in Corn Cups with Lime Crema  GF                         

Spiced Lamb Meatballs with a Lebanese Yogurt Dipping Sauce  GF

Chipotle Chicken Tostadas with Guacamole & Sour Cream

Asian Beef Skewers in Lettuce Leaves with Soy-Ginger Dipping Sauce   G

Cocoa-Rubbed Pork Tenderloin Skewers with a cranberry or peach chutney  GF

PLT- Prosciutto, lettuce and tomato mini sandwiches
Watermelon, Manchego & Serrano Ham Skewers  GF

Beef & Rosemary Skewers with Pearl Onions  GF

Marinated Skirt Steak with Chimichurri Sauce on Crostini

Serrano Ham & Manchego Croquettes

Bacon Wrapped Dried Plums  GF

Potato & Chorizo Empanadas with Cilantro Cream

Pan Roasted Duck Breast on Sweet Potato Crisp with Goat Cheese and Port Cranberry Reduction GF

Mushrooms Stuffed with Shallots, Sage & Pancetta                                   

Ham, Gruyere & Honey-Mustard Palmiers                                                    

Fresh Figs with Creamy Goat Cheese, Prosciutto and Honey  GF

Pulled Pork Sliders with Buttermilk Slaw and Fried Pickle Chip

Sweet Potato Latke with BBQ Duck Confit and Pickled Red Onion and Corn Salsa

 

VEGETARIAN

 

Savory Apple, Cheddar & Thyme Turnovers  

Cherry Tomato, Basil & Olive Tartlets                                                              

Manchego & Quince Skewers with Almonds GF

Grapes Stuffed with Goat Cheese & Pistaschios  GF

Savory Palimers with Pesto, Sundried Tomato & Goat Cheese

Roasted Root Vegetable Crostini with Boursin Cheese

Tartletts with Wild Mushroom Ragu and Chevre

Potato Pancakes with Tomato-Peach Chutney

Edamame Hummus on Toasted Naan with Lemon Yogurt

Grilled Veggie Kabobs with Cilantro-Mint Pesto  GF

Caramelized Onions with Indian Spices on Puff Pastry with Crème Fraiche

Garbanzo Bean Cakes with Cashews & Mango Yogurt  GF

Cider-Glazed Butternut Squash Bites with Aged Gouda & Honey Drizzle  GF

Roasted Butternut Squash Tartletts with Walnuts

Quinoa Cakes with Sweet Pea Pesto GF

Spanish Tortilla Bites with Garlic & Red Pepper Aioli  GF

Sweet Potato Latkes with Chipotle Cashew “Cream” GF

Roasted Jalapenos Stuffed with Jack Cheese GF

Crispy Vegetarian Spring Rolls with Sweet Chili Dipping Sauce

 

STATIONARY HORS d’OEUVRES

 

Basket of Fresh Crudites with Creamy Buttermilk Herb Dip

Dips & Crisps: Tuscan White Bean Dip, Caramelized Onion Dip, Spicy Warm Crab Dip with Assorted Flatbreads, Crostini & Chips

 

Bruschetta Display (tomato-basil, black olive, roasted red pepper)

Antipasto Platter (cured meats, cheese, olives, marinated mushrooms, artichokes, cherry tomatoes, roasted red peppers, melon carpaccio, bread sticks)

 

Mashed Potatoes “Martinis” (bacon, salsa, onion crisps, horseradish cream, sour cream, scallions, gruyere/cheddar cheese)

 

Southwestern Platter with guacamole, smoky black bean dip, pico de gallo, assorted tortilla chips

 

Roasted Seasonal Vegetable Platter with garlic aioli & mint cilantro pesto 

 

Smoked Salmon Platter w/capers, red onion, whipped cream cheese, toasted bagels/crostini 

 

Artisan Cheese Platter with Dried Fruits, Nuts & Olives

 

Mediterranean Platter w/hummus (garbanzo beans), baba ganoush (roasted eggplant and red peppers), olives, feta, marinated artichokes, roasted red peppers and stuffed grape leaves with toasted pita

 

Seasonal Fruit Platter

 

Petit Baguette Platter: Roasted turkey, herbed stuffing and orange-cranberry aioli, Rare roasted beef, arugula and horseradish sauce, Shrimp/chicken & tarragon salad, Ham, cheddar and peach preserves 

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203-577-8344 ~ marcia@sweetpeacuisine.biz

personal chef  and catering ~ Connecticut and Westchester County