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Harvest Catering Menu Selections

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PASSING HORS D’OEUVRES

  • Stuffed Mushrooms with Crab
  • Mushrooms Veronique w/ Alouette Cheese & Shredded Parmesan
  • Stuffed Mushrooms with Seasoned Bread Crumbs
  • Hazelnut Mushroom Triangles Spanikopita
  • Crab & Cheese Toast
  • Bleu Cheese & Pine Nut Toast
  • Bacon & Cheese Roll-Ups
  • Pineapple in Bacon
  • Rumakis
  • Sherried Scallops wrapped in Bacon
  • Scallops in Bacon with Maple Cream Sauce
  • Maryland Crab Cakes with Remoulade Sauce
  • Grilled Marinated Shrimp (with Swordfish)
  • Chilled Jumbo Shrimp with Tangy Cocktail Sauce
  • Smoked Bluefish Pâté on Dark Pumpernickel
  • Asparagus in Phyllo Crust with Dill Dipping Sauce
  • Sun Dried Tomatoes & Basil in Phyllo Crust
  • Sausage in Puff Pastry
  • Caramelized Onions & Ricotta Cheese in Phyllo Crust
  • Marinated Mini Lamp Chop Grilled & Served on the Bone
  • Sweet & Sour Meatballs
  • Monte Christos
  • Zucchini Squares
  • Quesadilla Trumpets with Sour Cream & Fresh Salsa
  • Baked Brie, Pear & Almonds Wrapped in Phyllo
  • Hors D’oeuvre Blintzes
  • Mini Empinadas with Sour Cream & Salsa
  • New Potatoes with Caviar & Sour Cream
  • Stuffed Snow Peas Dusted with Chopped Walnuts
  • Fresh Mozzarella wrapped in Prosciutto Drizzled in Garlic Oil & Black Pepper
  • Ginger Chicken in Snow Peas with Tahini Sauce
  • Chicken Satay with Peanut Dipping Sauce
  • Chicken Teriyaki on Skewers
  • Lemon Chicken on Skewers
  • Moroccan Chicken on Skewers with Honey & Lemon
  • Beef Teriyaki on Skewers
  • Tortilla Spirals
  • Roasted Red Pepper & Artichoke Spread on Crostini
  • Bruschetta with Marinated Plum Tomatoes & Spanish Onions

 

 

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(Standing Hors d’Oeuvres)

 

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