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Appetizers - Hors de Oeuvres

VEGAN & GLUTEN FREE
  • Decorative Cucumber Cups with Spicy Gazpacho garnished with Roasted Peppers & Chives
  • Assorted Color Zucchini Cups with Mushrooms, Lentils, Chickpeas, Raisins, Tofu & Cumin topped with Classic Cashew Cheese
  • Grilled Veggie Kabob with Tofu, Pepper, Red Onion, Tomato & Black Olive with Vegan Green Goddess Dipping Sauce
  • Tandoori Style New Potato filled with Sweet Corn, Mango, Mushroom, Quinoa & Carrot Garnished with Chives
  • Oriental Veggie Rice Paper Wraps with Snap Pea, Baby Corn, Pepper & Enoki Mushroom & Organic Peanut Sauce. 
  • Tiny Vegetable Bundles with Steamed Asparagus, Carrot, Baby Corn, Green Bean & Enoki Mushroom tied with Scallion Ribbon and served with Orange Duck Sauce (For Buffet)
  • Jerk Veggie Wraps with Corn Tortilla filled with Green Bean, Red Pepper, Mango, Carrot & Spicy Balsamic Pumpkin Sauce.
  • Miniature Vegan Curry Pie with Potato, Corn, Black Currant and Carrot. Made with Gluten Free Casement. 
VEGETARIAN
  • Carrot, Potato & Scallion Pancake with Herb Goat Cheese, Green Tomato & Apple Chutney, Chives & Roasted Red Pepper
  • Petite Welsh Rare Bit with English Double Gloucester cheese and Guinness Beer displayed in White, Wholegrain and Pumpernickel shapes, garnished with Tomato Slice & Scallion Spear
  • Curried Pastie with Potato, Peas, Carrots & Black Currants with English Cucumber, Cumin & Major Grey Chutney Dipping Sauce.
  • Welsh Rare Bit Jacket Potato -Tiny New Potato filled with English Double Gloucester & Guinness Beer, garnished Tomato Slice & Scallion Spear
  • Florentine New Potato baked with Fresh Spinach, Portobello Mushroom, Three Italian Cheeses, Red Onion, Garlic & Marsala wine topped with Red Roasted Pepper
  • Three Cheese Tortellini Skewers with Fresh Mozzarella, Sun-Dried Tomato, fresh Basil & Kalamata Olive (For Buffet)
  • Finger Sandwich Triangles with Asparagus, Carrot, Egg, Orange Marmalade & Goat Cheese on assorted Bread
  • Finger Sandwich Shapes with Cucumber, Brie, Watercress & Red Currant Cream Cheese on assorted Bread
  • Baked Brie with Fuji Apple, English Chutney & Pecan in tiny Phyllo Cup garnish with Scallion Spear
  • English Stilton, Pear, Pecan & Black Currant Chutney baked in Tiny Tomato Phyllo Cup garnished with Scallion Spear
  • Miniature Tandoori Pie with Potato, Peas, Carrot, Corn & Black Currants
  • Miniature Curry Pie with Potato, Carrots, Mango & Leeks
  • Welsh Glamorgan Sausage (totally vegetarian) with Red Onion Marmalade
  • Japanese Pot Sticker with Shiitake Mushroom, Bamboo Shoot, Water Chestnut, Carrot & Ginger served with tangy Pomegranate Plum Sauce
  • Tiny Quiche with Asparagus, Portobello Mushroom, Goat Cheese, Peach Chutney & Roasted Pepper 
  • Tiny Quiche with Spinach, Wild Mushroom, Cream Cheese, Apricot Chutney & Roasted Pepper
  • Adobe Deviled Eggs with Goat Cheese & Orange Marmalade Topped with Poppy Seeds & Chives
POULTRY
  • Miniature Chicken Pot Pie or (Curry) with Carrots, Peas, Potato & Red Onion
  • Miniature Chicken, Wild Mushroom, Leek & Ham Pie topped with Mash
  • Miniature Chicken Tandoori Pie with Carrot, Potato, Peas & Black Currants
  • Asian Chicken with Honey Curry, Cilantro-Peanut Pesto, & Roasted Pepper in tiny Star Shaped Black Sesame Seed Tartlet
  • Chicken Curry Phyllo Triangles and Beggars Purses with Mango-Yogurt Dipping Sauce
  • Chinese Chicken Dumplings with Shiitake Mushroom, Cabbage, Green Onion, Bamboo Shoot and Ginger sautéed with Ponzu and Sesame Oil served with Raspberry-Plum Sauce
  • Spicy Chicken Empanada served with Nectarine-Guacamole Salsa
  • Spicy Jerk Chicken, Provolone Cheese, Mango, Green Bean, Pepper wrapped with Colorful Lavosh Rounds, tied with Chive Ribbon served with Balsamic Pumpkin dipping sauce
  • Tuscan Chicken wrapped with Prosciutto, Provolone, Basil & Roasted Pepper served with Grainy Apricot- Mustard dipping sauce
  • Miniature Turkey Taco Pie in Tortilla Cup topped with Mango-Avocado salsa & Crème Fraiche.
  • Fallier Turkey Slider with a Cranberry-Apple Chutney & Gouda Cheese on Pretzel & Multi-Grain Buns (Served in Chafing Dish for Buffet only)
  • Tiny Duck Breast with Carrot, Red Pepper, Enoki Mushroom, and Green Bean wrapped in Rice Paper, tied with Chive Ribbon served with Orange-Ginger-Duck Sauce
  • Pigs in a Blanket Skewer with Apple-Chicken Sausage wrapped in Puff Pastry with Coleman’s Honey Mustard Dipping Sauce
  • Crispy Chicken Wing Dings with Assorted Dipping Sauces
BEEF, LAMB AND PORK
  • Miniature Steak and Kidney Pie with Lamb Kidney, Filet Mignon, Mushrooms & Onions in a Dry Sherry Brown Sauce
  • Miniature Beef Wellington: Filet Mignon & Wild Truffle Pate in Puff Pastry Parcel served with Pimms Brown Gravy ($2.00 more per person)
  • Tiny Filet Mignon Wrapped in Bacon, topped with Sautéed Leek & Roasted Peppers served with Béarnaise Sauce ($2.00 more per person)
  • London Broil with Sautéed Portobello Mushrooms in Tiny Yorkshire Pudding with Brandy Gravy & Roasted Pepper
  • British Appetizer Sunday Roast Beef Dinner with Rare Roast Beef, Sautéed Leeks, Brandy Gravy & Horseradish in Tiny Roasted Jacket (New) Potato
  • Pretty Little Meat Loaf Cupcakes with Ground Beef, Corn, Red Onion, Worcestershire & Ketchup Topped with Mashed Potato & Tomato Slice
  • Spicy Spanish Marinated London Broil Bundles with Mango, Red Pepper, Green Bean, Monterey Jack Cheese & Fresh Cilantro served with Mango-Avocado Salsa 
  • Fallier’s All Beef Slider with Sautéed Portobello Mushrooms, Artichoke-Cream Cheese, Sharp Cheddar on Brioche & Whole Wheat Rolls (Served in Chafing Dish)
  • Ginger Marinated Beef Rolls with Orange Pepper, Enoki Mushrooms, Baby Corn, & Green Onion served with Ginger – Peanut Sauce
  • Tiny Shepherd Pie with Ground Lamb, Peas, Carrot and Red Onions topped with Buttery Herb Mash
  • Lamb Kofte with Mango and Red Pepper served with Cumin Mint Yogurt
  • Middle Eastern Lamb Boat with Ground Lamb, Pine nuts and Nectarine-Mint
  • Chutney
  • Curried (Beef or Lamb Pastie) with Honey-Cumin Yogurt Sauce
  • Fallier Ground Lamb Slider with Nectarine-Mint Chutney, English Cheddar on Brioche (Served in Chafing Dish) 
  • Drunken Devils on a Horse Back with Boozy Armagnac Marinated Prunes stuffed with Stilton, wrapped with Smoky Bacon 
  • English Chipolata (Sausage) Skewers with Pineapple & Grape Tomato
  • Tiny Cottage Pie with Ground Beef, Peas, & fresh Thyme topped with Mash Potatoes
  • English Slider with Ground Beef, Stilton & Branston Pickle on Brioche (Served in Chafing Dish)
  • Fallier Cornish Pastie with Ground Beef, Potato, Turnip, Carrot & Red Onion served with Branston Pickle (& or) Coleman’s Mustard Dipping Sauces
  • British Tea Sandwich Soldiers with Ham, Edam Cheese, Honey Coleman’s Mustard wrapped with Scallion Ribbon & Garnished with Mint & Roasted Pepper
  • Miniature Prosciutto Cup filled with Fresh Spinach, Three Italian Cheeses, Pine Nuts & Roasted Peppers
FISH AND SEAFOOD
  • Shrimp Cocktail with Arugula & Nectarine Cocktail Sauce in Tiny Cones
  • Shrimp Dumplings sautéed with Ponzu and Black Sesame Seeds, served with Ginger-Orange Sauce
  • Spicy Shrimp Empanaditas served with Nectarine-Avocado Sauce
  • Grilled Tandoori Shrimp Skewers with Pepper & Snap Pea
  • Grilled Jumbo Shrimp wrapped in Bacon with Pineapple & Roasted Pepper Skewer Served with Coleman’s Honey Mustard Dipping Sauce
  • Gin and Tonic Shrimp Skewers with Snap Pea & Pepper with Spicy Thai-Gin & splash of Tonic Sauce. 
  • Tiny Shrimp & Scallop Au Gratin with Wild Mushrooms, White Cheddar, White Wine & Garlic in Yorkshire Pudding
  • Sea Scallop wrapped with fresh Basil & Smoky Bacon serve with Coleman’s Honey Mustard in Decorative Oriental Spoons
  • Scottish Smoked Salmon, Crème Fraiche, Black Caviar, & Fresh Dill in Tiny New Potato or Bouche (Puff Pastry Cup)
  • Grilled Fresh Salmon Filet Slider with Fallier Pineapple-Raisin Chutney, Edam Cheese on Pretzel Roll (Served in Chafing Dish)
  • Tiny English Scone with Smoked Filet of Salmon, Devon Clotted Cream, Orange Marmalade & Chives
  • Beet Rosti (Beet & Potato Pancake) With Smoked Trout, Horseradish-Dijon Cream Cheese, Mango & Chives
  • Louisiana Ginger Crab Cake with Tomato Rémoulade


Category: Appetizers

Type: Menu



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