“We choose passed appetizers for most of our parties because they make some of the entrée selections into the most amazing appetizers!”

appetizers By Category

Seafood

  • Smoked salmon wrapped around brie with a caper vinaigrette on a bed of arugula
  • Coconut fried shrimp with a spicy mango BBQ sauce
  • Grilled salmon satay with a tomato maple soy sauce
  • Fresh seafood ceviche tostada- scallops and shrimp with fresh guacamole on a tortilla round Lump crab salad with diced Fuji apple and tarragon vinaigrette on a puff pastry cracker
  • Smoked salmon quesadilla with goat cheese, roasted red peppers, caramelized onions and arugula pestoShrimp BLT with citrus aioli on a fresh made cracker
  • Mediterranean tuna tartar with sun-dried tomatoes, capers, red onion in a toasted bread cup
  • Assorted crab cakes-southwest-moroccan-asian-traditional with appropriate sauces
  • Grilled calamari salad with poblano pepper and lime vinaigrette in a tortilla cup
  • Plum wine sauteed shrimp on a wonton cracker with a ginger soy sauce
  • Seared #1 Tuna with an apple-daikon slaw on a wonton triangle
  • Cumin spiced shrimp and corn quesadilla with chipotle salsa
  • Shrimp cocktail with a spicy horseradish chile sauce
  • Hot seared shrimp with black bean garlic sauce and sriracha
  • Bay scallop skewer with roasted beets and lemon beurre blanc
  • Seared tuna nachos on wonton crisps with pickled ginger salsa
  • Prosciutto wrapped shrimp seared and served with a chimichuri sauce
  • Ritz cracker crusted walleye with fresh tarragon tartar sauce on a water cracker
  • Smoked Salmon Canape on a rye crostini with caper cream cheese and Mache rosette
  • Seared Ahi Tuna tacos with cabbage pico de gallo and lime-cilantro crème fraiche
  • Blackened Salmon on a sweet potato cake with lemon-dill aioli
  • Grilled Shrimp skewer with pineapple and hoisin pepper sauce
  • Wild Scallop wrapped in phyllo topped with green goddess sauce
  • Ahi Tuna marinated in tandoori spices served on a sweet potato chip with a curried carrot salad
  • Smoked Salmon rolls with iceberg lettuce cole slaw and red pepper rouille
  • Spicy Tuna salad with corn and peppers in a tortilla cup
  • Crispy fried Sardines on a crostini with mustard caper sauce
  • Fried Green Tomatoes with tarragon Crab salad and remoulade
  • Vodka poached red potato rounds topped with caviar and juniper infused crème fraiche
  • Oysters on the half shell with homemade cocktail and champagne mignonette sauces
  • Roasted potato sandwich with smoked salmon, brie, watercress and coarse grain mustard sauce
  • Fresh cream puffs stuffed with shrimp salad and topped with a truffle cream sauce
  • Seared Scallops with beet-yellow pepper salad and ponzu sauce on a baked wonton cracker
  • Spicy tomato-Lobster consumme shooter with a gruyere toast point
  • Carpaccio of Whitefish on a fresh baguette and herb brandy sauce
  • Sushi rolls with choice of Crab, Tuna, Wild Salmon or Veggie
  • Coconut Tuna Tartar- in a green curry cup with grilled pineapple
  • Wonton Dumpling “tootsie roll” choice of filling- Veggie, Chicken, Pork and a spicy sechuan sauce
  • Seared scallop with orange black bean sauce on an artichoke leaf with a carrot-daikon salad
  • Tuscan Fish cakes topped with a smoked paprika sauce
  • Shaved Daikon radish rolls with crab salad and tomato maple soy sauce

    Meat

  • BBQ pulled pork in a phyllo cup with spicy apple sauce and crisp bacon
  • Petite beef wellington with mushroom duxelle in a puff pastry and sherry demi
  • Asian style meatballs with spicy hoisin sauce and snow pea
  • Traditional beef carpaccio with truffle oil, parmesan on a fresh crostini
  • Potato latkes topped with seared Lamb, roasted garlic spread, bean salad and Hungarian yogurt sauce
  • Roasted New York rolls with a dried fruit mascarpone-walnut stuffing, fresh mache and pomegranate syrup
  • Curry seared lamb loin with a cucumber salad on a fresh potato chip
  • Chorizo and black beans with smoked cheddar cheese on toasted cornbread
  • New Orleans style Muffaletta crostini- olive mixture with cured meats
  • Shredded Morrocan Lamb served with a caramelized onion, tomato, marjoram bruschetta on a crisp pita
  • White Bean puree, grilled Italian sausage on a parmesan crostini
  • Grilled Melon or pineapple wrapped with prosciutto and served with honey-mint glaze
  • Pork or Lamb Souvlaki served with roasted pepper-eggplant sauce
  • Sweet cherry peppers stuffed with Italian sausage and mushrooms topped with a fennel puree
  • Braised Pork on a savory apple bread pudding bite with sweet chili BBQ sauce
  • Homemade Deviled Ham served on a fresh baguette with sweet pickled cucumbers
  • Romaine leaves filled with an olive, salami, roasted pepper mixture and grated manchego cheese
  • Three pepper crusted New York Skewers with roasted strawberry sauce and rosemary infused oil
  • Colorado elk meatloaf with sweet potato mash and drunken cranberries on a crostini
  • Seared leg of lamb bites with a mint julep sauce and goat cheese cream
  • Roasted Portobello mushroom wrapped with prosciutto seared and topped with balsamic syrup
  • Beef empanadas with a cilantro green chile sauce
  • Grilled dry rubbed flank steak skewers with a coconut-orange sauce
  • Assorted egg rolls-shrimp-chicken Sesame -pork-veggie with rice-wine vinaigrette

    Poultry

  • Seared Duck breast served on a rye toast point with Norwegian goat cheese and lingonberries
  • Coconut crusted chicken bites with green curry aioli
  • Saltimboca style Chicken prosciutto rolled around seared chicken breast with a sage white wine sauce also available with grilled asparagus
  • Chicken and artichoke “spanikopita” with oregano cheese topping
  • Homemade Duck sausage with an orange-fennel sauce on a fresh pizza cracker
  • Tandori Chicken skewer with a saffron-mint raita
  • Seared Duck breast on a scallion pancake with Madeira sauce
  • Shredded Chicken with mole sauce on a plantain chip topped with jicama salad
  • Turkey Meatballs with a spicy apricot glaze and shitake garnish
  • Blackened chicken satay with a fresh poppy seed dressing
  • Grilled chicken salad with roasted jalapenos and lime on a fresh potato chip
  • Duck Smoked quesadilla with smoked cheddar and a sweet cherry puree
  • 5-spiced seared duck breast served on a wonton chip with fresh mango roasted shitake and truffle oil
    Sesame crusted chicken with hoisin black bean sauce

    Veggie

  • Assorted pot stickers with pickled ginger syrup
  • Roasted butternut squash puree on an endive leaf with blue cheese sauce and toasted pine nuts
  • Dried fruit bruscetta with figs, apricots, cherries and roasted walnuts
  • Avocado mousse with papaya salsa on a crostini
  • Apple and cheddar cheese quesadilla with cinnamon yogurt
  • Mixed mushroom tart with fresh tarragon, toasted hazelnuts and smoked cheddar
  • Roasted butternut squash puree in a bread cup with fresh sage and gorgonzola
  • Cucumber bruscetta  on a crostini with shaved feta and fresh oregano
  • Falafel cake topped with a tomato-herb-pomegranite salad
  • Stilton mousse on a sage cracker with slivered watermelon and fresh dill
  • Sweet pickled Mushroom ragout on a fresh goat cheese sable cracker
  • Homemade roasted garlic Hummus on a pita chip with feta-olive-herb bruschetta
  • Assorted Tea sandwiches
  • Grilled Eggplant roulade with goat cheese, red pepper, arugula and olive tapenade
  • Phyllo wrapped asparagus and fontina cheese baked and topped with a sun-dried tomato sauce
  • Mushroom filled puff pastry topped with a orange-onion marmalade
  • Duck confit and arugula salad on a herb pound cake canapé
  • Warm Goat cheese crostini with a black truffle-orange gremolata
  • Tempura fried Portobello satay with homemade chile sauce
  • Assorted grilled Pizzas with grilled Vegetables, Shrimp, Chicken or grilled fruit
  • Herb Polenta “fries” with a homemade balsamic-tomato ketchup
  • Vegetarian Sushi- marinated and seared tofu wrapped with nori and sesame seaweed salad
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