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HORS D’OEUVRES

Pear & Roquefort Phylo Star


Pears are combined with tangy roquefort cheese then hand shaped into our “star” shape.
60 count – bake
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Kalamata Olive & Goat Cheese Tart


Kalamata olives with goat cheese and artichokes in a tart shell.
100 count – bake
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Potato Croquette w/White Truffle Oil


Potatoes, white truffle oil and chives in a cylinder shape.
120 count – deep fry/saute
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Asparagus & Fontina Risotto Ball


Risotto blended with asparagus, red peppers and fontina cheese.
100 count – deep fry
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Chipotle Beef Empanada/Blue Corn Dough


A chipotle pepper spiced beef empanada in a textured blue corn dough.
100 count – bake
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Fig & Fontina w/Lavender in Phyllo


Figs mixed with fontina cheese and lavender garnished with fine herbs.
100 count – bake
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French Onion Soup Boule


Caramelized onions with gruyere cheese in a mini brioche.
60 count – bake
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Lobster Bisque Boule


Creamy lobster bisque with fennel and leeks in a mini brioche.
60 count – bake
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Portobello & Parmesan Puff


Roasted portobellos with parmesan cheese, thyme and sweet balsamic vinegar.
100 count – bake
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Tomato Bisque Boule


Creamy tomato bisque with pesto and cheddar cheese in a mini brioche.
60 count – bake
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Vegetable Springroll


Cabbage, carrots, peas, onion, bamboo shoots, bean threads and Asian spices in a crispy spring roll skin.
200 count – deep fry
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Peking Duckroll


Marinated roasted duck breast combined with Napa cabbage, julienned green onion and Asian spices in a crispy spring roll skin.
200 count – deep fry
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Reuben Springroll


Premium corned beef and tangy sauerkraut rolled into a crispy spring roll skin.
200 count – deep fry
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Shrimp & Pork Potsticker


Traditional minced shrimp, savory pork, water chestnuts, peas, carrots, onion and Asian spices.
200 count – fry, bake or steam
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Duck Pork Potsticker


Minced duck breast combined with classic spices in a gyoza skin crescent.
200 count – fry, bake or steam
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Chicken Shao Mai


Minced chicken, water chestnuts, peas, carrots, onion and Asian spices in an open-faced gyoza cup.
200 count – steam
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Crab Rangoon


Succulent snow crabmeat, cream cheese, celery and Asian spices in a folded gyoza skin.
200 count – fry or bake
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Lady’s Purse


Ground chicken, sundried tomatoes, green peppers, herbs and spices in a gyoza purse tied with a scallion ribbon.
200 count – steam
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Spanakopita


Spinach, Feta, fresh herbs and spices in flaky-crisp phyllo triangles.
200 count – bake
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Mushroom Cap with Sausage


Fresh mushroom cap stuffed with spiced Italian sausage, onion, herbs and spices.
200 count – bake
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Crab & Asiago Stuffed Mushroom


Fresh mushroom cap stuffed with succulent crabmeat and rich Asiago blended with custom herbs and spices.
200 count – bake
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Assorted Mini Quiche


Assortment of Quiche Lorraine (Swiss and Monterey Jack cheeses, bacon and sautéed onion) and Quiche Florentine (Chopped spinach and Swiss cheese)
200 count – bake
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Chicken Skewer


Juicy chicken satay with authentic seasonings and lemongrass sauce.
200 count – bake
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Beef Skewer


Tender, premium beef satay with lemongrass sauce.
200 count – bake
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Water Chestnut in Bacon


Lean bacon wrapped around water chestnuts.
200 count – bake
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Saltimbocca Bite


Chicken breast seasoned with sage and Italian seasoning, rolled in prosciutto, then skewered.
200 count – bake
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Scallop Wrapped in Bacon


Premium scallops, dusted in crunchy bread crumbs, encircled with lean bacon.
200 count – bake
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Apricot Brie en Croute


Imported French Brie and premium apricot jam in a puff of pastry.
200 count – bake
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Mini Chicken Wellington


Premium chunks of chicken, sautéed onions and mushrooms in a puff pastry shell.
200 count – bake
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Mini Beef Wellington


Juicy chunks of beef tenderloin in puff pastry.
200 count – bake
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Frank in Blanket


Tasty cocktail sausage wrapped with flaky puff pastry.
200 count – bake
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Artichoke Beignet


Quartered artichoke heart topped with Bousin-style cheese, lightly battered and rolled in a Parmesan breadcrumb mixture.
200 count – fry
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Coconut Chicken Tenders


Seasoned chicken tenders, lightly battered and rolled in sweet coconut flakes and panko bread crumbs.
200 count – bake
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Sesame Chicken Tenders


Seasoned chicken tenders, lightly battered and rolled in sesame-seed-spiked bread crumbs.
200 count – bake
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Coconut Shrimp


Seasoned, butterflied tiger shrimp lightly battered and rolled in sweet coconut flakes and panko bread crumbs.
200 count – bake or fry
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Coconut Lobster Skewer


Luxurious sweet lobster tail encrusted in semi-sweet  coconut flakes, on a knotted bamboo skewer.
200 count – fry
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Dim Sum Chicken Potsticker


Chopped chicken thigh meat, carrots and water chestnuts, seasoned with ginger, peppers, soy sauce and sesame oil.
200 count – steam
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