• Smoked Sweet Italian sausage on a thin water cracker with a puttanesca sauce.
• Mini Phyllo shells stuffed with seafood salad.
• Sliced melon wrapped prosciutto.
• Beef Roulade (sliced roasted beef rolled with a sour cream and horseradish sauce) on honey wheat berry bread rounds with whole grain mustard and cranberry orange chutney.
• Blackened Beef Tenderloin with basil pesto on a crustini.
• Brie Cheese with sliced plum tomato on sliced baguette.
• Nori Rolls with seasoned sticky rice, seaweed and assorted vegetables, served with soy, wasabi, and pickled ginger.
• Smoked Salmon pinwheels on cucumber rounds with capers.
• Shrimp wrapped in snow pea pods, served with cocktail sauce.
• Smoked Trout mousse on cucumber rounds.
• Marniated Pork tenderloin with a dollop of bourbon may sauce.
• Salami Horns stuffed with herbed cream cheese.
• Cherry Tomatoes stuffed with Boursin cheese or salmon mousse.

Average 4-6 pieces per person for receptions with a dinner.
Average8-10 pieces per person for receptions without a dinner.

Use a combination of passed and stationary hors d'oeuvres.

$1.75 per person / per item

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