(Passed or Stations)
Hot Hors D’Oeuvres
Mini Barbecue Pulled Pork Sliders: Mini sliders filled with slow cooked BBQ pulled pork
Mini New Potatoes: Topped with sour cream, chives, and bacon bits
Asparagus Wrapped in Bacon: 3 – 1/3 pieces of asparagus warped in bacon
Loaded Potato Skins: Delicious crispy potato skins filled with cheddar cheese, bacon, and scallions, served with sour cream
Cold Hors D’Oeuvres
Fruit Skewers: Mango, pineapple, cantaloupe, and strawberry
Vegetable Shooter: Sliced carrots, celery, and cherry tomatoes with ranch dressing
Steakhouse Bruschetta: Golden toasted baguettes with bleu cheese crème, grilled New York steak strips, diced tomatoes, and basil chiffonade
Shrimp Cocktail: Chilled shrimp with fresh lemon wedges and cocktail sauce
Tortellini Skewers: Cheese tortellini marinated in olive oil, fresh herbs, and garlic, then skewered with fresh mozzarella and cherry tomatoes
Facts About Hors D’oeuvres
One of the most common questions we get about hors d’oeuvres is…
How many hors d’oeuvres will my guests eat?
In the one hand you do not want your guests to be hungry and in the other hand you don’t want them to be too full. What you want is to be right there in the middle. Not to hot, not to cold! Only experience can allow you to know what that perfect middle ground is, so lucky for you we got you covered.
- 2-4 pieces per person, 30-60 minutes before dinner, cocktail hour
- 5-6 pieces per person, 1.5-2 hour event, preceding dinner time
- 8-10 pieces per person, 2-4 hours event, heavy hors d’oeuvres
- 12-15 pieces per person 4+ hour event, dinner replacement
Some More Fact About hors d’oeuvres
A big misconception is that Hors d’oeuvre dinners might be a more cost effective option, this is not always the case. In the contrary, Hors d’oeuvre dinners typically are often more expensive, because the menu tends to be more cost intensive.
Hors d’oeuvre dinners also tend to use more equipment than the traditional buffet or platted dinner. Ovens, fryers and grills a very typically used in most Hors d’oeuvre dinners.
If your menu needs all three, the cost of renting these equipment can add up! Plus if you’re planning to have an outdoor event you must create an outdoor kitchen, which most likely need a tent, lighting, heating and side walls if the weather is cool or windy.
And if an outdoor kitchen must be created for your event, it’s likely you’ll also need a tent, lighting, and then heating and side walls in the cooler months.