Hors d’ Oeuvres & Appetizer Ideas

Prepared in our on-site kitchen, our appetizers will surely please. We offer a variety of selections from simple fare to gastronomic offerings.  Let our staff circulate appetizers to your guests, create an appetizer station, or provide a combination of both presentations.

The following list is a sample of our Standard Offerings. However, Chef Herzog is always pleased to create menus that are designed around your taste as well as the nature of your event. Any of our Standard Offering Menus are customizable–just ask!

Stationed Appetizers

  • Assorted Cheeses served with assorted crackers and grape clusters: Natural Swiss, gorgonzola, cheddar, pepper jack and goat cheese
  • Fresh Cut Seasonal Fruit Skewers on Optional Decorative Pineapple Tree Display
  • Antipasti Platter: Thin sliced deli meats, summer sausage, marinated olives, artichoke hearts and baby corn
  • Deluxe Marinated Olive Platter: Kalamata, Nicoise, and Greek
  • Baked Brie in Puff Pastry: Whole wheel of brie, served with apple slices and assorted crackers
  • Fresh Crudites Display: Crisp vegetables with ranch dressing and sundried tomato aioli for dipping
  • Fresh Shucked Pacific Oysters and Prawns: Served on ice with cilantro cocktail sauce and lemon wedges

Vegetarian Appetizers to be passed or stationed

  • Caprese Salad Skewers:  Fresh mozzarella, basil and grape tomato finished with balsamic drizzle
  • Cheddar Cheese Puff Pastry Twists: Baked and served warm
  • Spanakopita: Puff pastry with spinach and feta cheese
  • Charbroiled Vegetables: Seasonal vegetables tossed in seasoned olive oil
  • Bruschetta, Chopped tomato, fresh basil and parmesan cheese on a toasted crostini
  • Mini Quiche Lorraine:  served traditional style with eggs, onion & cheese, served with or without bacon
  • Vegetable Spring Rolls: Served with a perfect plum sauce
  • Olive Tapenade: Minced olives, peppers, capers, garlic, caramelized onion on a crostini
  • Margherita Pizza Bites: Baguette bites with olive oil, roasted garlic, and basil, topped with tomato

Chicken, Beef, Pork & Lamb Appetizers

to be passed or stationed

  • Chicken Satays:  Choice of peanut sauce or mango cilantro, teriyaki or whiskey glaze
  • Beef Satays:  Choice of teriyaki glaze or BBQ sauce
  • London Broil Pinwheels:  served chilled with horseradish dollop inside,topped with a  grape tomato.
  • Chipotle Chicken Pinwheel: made with greens and black beans wrapped in sundried tomato tortilla
  • Bite-sized Meatballs: choice of marinara,  BBQ, teriyaki, or sweet & sour sauce
  • Warm Rumaki: fig and almond wrapped in hickory smoked bacon, topped with pineapple
  • Cajun Mini Quiche:  baked eggs and cream with Andouille sausage in a pastry shell
  • Jerk seasoned Pork Shanks: served whole or small bites on a toasted crostini
  • Pork Spring Rolls: served a perfect plum sauce
  • Lamb Lollipop Chops: with roasted garlic cream
  • BBQ Spare Ribs: slow cooked pork or beef ribs, seasoned and served with light sauce
  • Buffalo Wings: served with celery with ranch, blue cheese dressing, or BBQ sauce

Seafood Hors d’ Oeuvres & Appetizers

to be passed or stationed

  • Scallops wrapped in hickory smoked bacon
  • Seared scallops with fresh mint and a raspberry mango drizzle
  • Blackened  scallops with a tomatillo drizzle
  • Pan-seared Pacific Oysters topped with a dash of chipotle aioli
  • Bay Shrimp Remoulade served in an artichoke bottom
  • Mini Breaded Crab Cake Balls with a dollop of mango chipotle aioli
  • Smoked Mussels in a pecan butter
  • Clam and Mussel Provencal steamed and served in a broth of white wine, tomato and garlic
  • Pacific Oyster Shooters served in a shot glass with cilantro cocktail  sauce and a dash of lemon
  • Cajun Prawns served chilled with a side horseradish cocktail sauce
  • Chilled Prawns with a mango cilantro glaze
  • Baked Stuffed Mushrooms with Shrimp and Sausage
  • Baked Stuffed Mushrooms with crab
  • Smoked Salmon Mousse served on either a toasted crostini or cucumber slice, topped with green onion
  • Blackened Seared Ahi Tuna served on rice paper triangle with sweet soy and a dash of wasabi

Pasta Appetizers to be passed or stationed.

  • Chilled Cheese Tortellini with tomato vinaigrette
  • Chilled Penne Pasta Primavera: assorted seasonal vegetables, basil, and  seasoned olive oil
  • Penne Pasta with Pesto made with pine nuts and black olives
  • Greek Pasta Salad with feta cheese, black olives, sundried tomatoes, and cucumber

Contact us today for complimentary event consultation and planning services.