Hors D’Oeuvres Menu

Lamb Chops Grilled with Cracked Pepper and Rosemary
SOUTHWESTERN EGGROLLS Corn, Black Beans, Onions and Diced Tomatoes Deep Fried in a Crisp Dough
BRUSCHETTA Lightly Toasted Cocktail Bread Topped with Freshly Sliced Tomato, Red Onion, Garlic, Basil and Olive Oil
BUREKAS Filo Dough Filled with Mushrooms and Spinach
FRANK BLANKETS Bite-Sized Hot Dogs Wrapped in Filo Dough
DEVILLED EGGHard Boiled Egg Filled with a Blend of Hard Egg Yolk and Spices
More Hors D’Oeuvres Options
  • BEEF WRAPPED ASPARAGUSGrilled Asparagus Wrapped with Tender Filet of Beef
  • TUNA TARTARMarinated Tuna and Chopped Tomatoes Served in Mini Waffle Cones
  • SEABASS TEMPURA SKEWERSStrips of Fried Sea Bass on Skewers
  • SALMON CEVICHESalmon Salsa Marinated in Lemon Juice Served in Cucumber Cups
  • YELLOWFIN SASHIMIGreen chili, pistachios, and mint
  • GAZPACHO SHOTSMarket fresh vegetables
  • DECONSTRUCTED MATZOH BALL SOUPMatzoh cracker, root vegetables, roasted chicken
  • FOIE GRAS BULEESour cherries, candied pistachios
  • TWICE-BAKED FINGERLING POTATOSPerfect bite-sized potatoes with your choice of accoutrements
  • SALMON ROLLS Spiced Fresh Salmon Rolled in Spinach and Fried in a Crisp Wrapper
  • SPICY TUNA WITH CRISPY RICE Raw Tuna Seasoned with Spices Over Crispy Fried Rice
  • AVOCADO EGGROLLS Fresh Avocado, Sun-Dried Tomato, Red Onion and Cilantro
  • Deep Fried in a Crisp Dough SEARED ALBACORE TUNA BELLY potato and onion ratatouille
  • CHICKEN BROCHETTE Morsels of Chicken Breast Skewered with Peppers and Onions
  • BEEF BROCHETTE Morsels of Tender Beef Skewered with Peppers and Onions
  • TERIYAKI CHICKEN BROCHETTE Breast of Chicken Marinated in Teriyaki Sauce Skewered with Grilled Pineapples
  • SMOKED SALMON Melon and nectarines
  • CARROT FRITTERApricot sauce
  • TUNA TARTAR Grapes
  • CHARRED CHILI-RUBBED STEAK TIPSRosemary skewers, onions
  • FOIE GRASGinger, mango
  • SALMON SASHIMICorrieander, figs
  • CHICKPEA FRIESMashed chickpea “fries,” seasonal dipping sauce
  • AVOCADO FRIESSliced and deep-fried avocado, seasonal dipping sauce
  • HAMACHI CEVICHEWatermelon and tomato cubes, ahi tuna/hamachi, cilantro, cucumber, lemon-pineapple vinaigrette
  • PAN-COOKED FENNEL ROOTRadicchio, touch of Orange and Basil
  • GRILLED EGGPLANTFresh Basil and Tomato Vinaigrette
  • RATATOUILLE PROVENCALSauteed Eggplant, Onions, Garlic, Zucchini, Red Peppers and Tomato
  • PORTABELLO STEAK FRIESSeasonal dipping sauce
  • SALMON EGG CANAPÉSSalmon Egg Served on Mini Toasted Baguettes
  • PASTRAMI CANAPÉSLightly Toasted Cocktail Bread Topped with Sliced Pastrami
  • TURKEY CANAPÉSSliced Turkey Served on Lightly Toasted Cocktail Bread
  • LOX CANAPÉSSmoked Salmon with Dill and Capers Served on Mini Toasted Baguettes