Hors D'oeuvres

 

Private Chef 

Services 

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Catering
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to the Most Discerning Clientele



Hors D'oeuvres Selections #111


Cold Choices

Assorted Japanese Sushi Rolls

Chilled Gulf Shrimp, Three Specialty Sauces

Upgraded Modern Asian Sushi Assortment

Mini New England Lobster Rolls

Bay Scallop Ceviche in Endive Leaves

Shrimp and Salmon Tartar with Crispy Lotus Chips

Brie with Chutney and Toasted Almonds in Mini Tart Shells

Veal Carpaccio Cornucopia with Shaved Parmesan and Truffle Oil

Antipasto Kabobs with Pesto Drizzle and Balsamic Reduction

Grilled Atlantic Scallops with Avocado Salsa

New Zealand Green Mussels, Wasabi Cream

Cuban Gaspacho Shooters with Mojo Baby Shrimp

Seared Ahi Tuna on Japanese Cucumber, Ginger and Rooster Sauce

Crisp Lotus Wonton with Baby Shrimp and Tropical Red Papaya Salsa

Belgium Endive Leaves with Boursin Cheese and Fresh Raspberries

Curried Chicken with Candied Pecans and Golden Raisins in Mini Phyllo Cup

Beef Tenderloin Medallions with Red Onion Marmalade on Garlic Crostini

Buffalo Mozzarella Pearls and Grape Tomatoes, Skewered with Balsamic Reduction

Asparagus Tips with Prosciutto, Dijon Mustard Vinaigrette


Hot Choices

Lobster and Brie Phyllo Blossom

Shrimp and Scallop Risotto in Phyllo Pyramid

Asian Short Rib Pot Pie

Ratatouille Vegetable Tart

Coconut Lobster Skewers

Miniature Maine Lobster Pot Pie

Mini Burgers, Beef, Turkey or Veggie

Mini Chicago Style Hot Dogs

Asian Chicken and Vegetable Potstickers

Shrimp and Cheesy Grits in Bacon Crisp, BBQ Sauce

Mini Cuban Sandwiches

Two Bite Meatball Sliders

Sea Scallops Wrapped in Bacon, Creamy Horseradish

Mini Kosher Cocktail Franks en Croute, Deli Mustard

Grilled Flank Steak Trumpets with Creamy Horseradish Sauce

Lamb Chop Lollypops with Mint Marmalade

Shredded BBQ Pork in Biscuit Dough

Goat Cheese Crostini with Fresh Raspberries

Sautéed Gulf Shrimp, Basil Pesto and Gorgonzola

Wild Mushroom Tart with Roasted Red Pepper Confetti

Smoked Chicken Cornucopia with Peach and Mango Salsa

Thia Shrimp with Coconut Red Curry in Rice Paper Wrapper

Blue Claw Crab Cake, Caribbean Tartar

Beef Tenderloin Sate with Thai Peanut Sauce

Pecan Chicken Breast Strips with Jack Daniels Demi Glace

Spinach and Gorgonzola Wrapped in Phyllo, Brushed with Pesto

Mini Beef Wellingtons, Port Wine Demi Glace

Skewered Duck Breast with Thai Peanut Glaze

Artichoke Bottoms Stuffed with Shrimp Mousse, Maine Lobster Sauce

New England Black Mussels with Saffron and Fresh Tomato

Grilled Chicken with Roasted Peppers, Kalamata Olives and Provolone

Macadamia Crusted Chicken Breast Strips with Orange Chive Aioli


Sweet Endings

Assorted Petit Fours

Cheesecake Lollypops

Baklava Assortment

Miniature Stuffed Cupcakes

Melon and Fresh Berry Skewers

Miniature European Pastries

Malibu Coconut Rum Balls

Chocolate Truffles and Confections

Warm Chocolate Truffle in Phyllo Purse

Chocolate Carmel Mini Cheesecake Assortment

Grand Marnier Injected Chocolate Dipped Strawberries

Baked Brie with Chocolate, Salted Almonds and Raspberries


 

     Lisa Marie 561-504-8444     Chef Michael  561-504-8445

 pcs.chefmichael@gmail.com  PrivateChefServices4U.com

 600 W Camino Real Boca Raton, Florida 33486

 

 

 

 

 

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