Cold Hors D'oeuvres

Sweet Italian sausage on a thin water cracker with a puttanesca sauce.
Mini Phyllo shells stuffed with seafood salad.
Mushroom Pate on toasted bread squares
Beef Roulade (sliced roasted beef rolled with a sour cream and horseradish sauce) on
- 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 sauce, 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 on a crustini with a dollop of bourbon mayo sauce.
Salami Horns stuffed with boursin cheese.
Cherry Tomatoes stuffed with boursin cheese or a salmon mousse.

May we offer these suggestions:

Average 4-6 pieces per person for receptions with a dinner.
Average 8-10 pieces per person for receptions without a dinner.

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

$3.50 per person / per item

Salad 1
Salad 2
Platter Salads
Entree 1
Entree 2
Light Lunch
Light Brunch
Brunch Buffet
Breads and Baskets
Hot Hors D'oeuvres
Cold Hors D'oeuvres
Continental Breakfast
Boards, Baskets and Mirrors

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