(Passed or Stations)
Click on the blue text to reveal a picture of the Hors d’Oeuvre.
Hot Hors D’Oeuvres
*Mini Barbecue Pulled Pork Sliders: Mini sliders filled with slow cooked BBQ pulled pork
Mini Baked Potatoes: Topped with sour cream, chives, and bacon bits
Asparagus Wrapped in Bacon: 3 – 1/3 pieces of asparagus warped in bacon
Mini Quesadillas: Mini quesadilla filled with melted cheddar cheese and topped off with sour cream and pico de gallo
Mini Roll Taquitos: Packed full of mouth watering shredded beef, served individually in either guacamole, sour cream or chunky salsa
Cold Hors D’Oeuvres
Traditional Fruit Skewers: Watermelon, pineapple, cantaloupe, Grape and strawberry
Mexican Fruit Skewers: These mini kabobs are a guarantee to impress your guests taste buds. With cucumber, watermelon and green apple then sprinkled with Tajin (A Mexican favorite chili and lime seasoning)
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 Shooter: Chilled shrimp with fresh lemon wedges and cocktail sauce
*Shrimp Guacamole Bites: Savory shrimp cooked in mild spices, the set on top of some home made guacamole and cracker
Tortellini Skewers: Cheese tortellini marinated in olive oil, fresh herbs, and garlic, then skewered with fresh mozzarella and cherry tomatoes
*Mini Shrimp Cocktails: Succulent shrimp, crab meat, fresh tomatoes, cilantro, onions, all diced in a decadently rich cocktail sauce and scpicy Clamote juice
*Ceviche Shooters: A traditional Mexican sea food dish in the palm of your had. This shrimp, pico de gallo, clamato and lemon juice will be the hit of your event!
* Menu items with an asterisk* are PREMIUM items and will require a slighter higher cost.
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 and labor 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.
With that said, if you would like to add hors d’oeuvres top any of our main course or buffet meals let us know.
If you would like to ask questions or get a quote call (909) 559-1561 and one of our professional catering coordinators will be glad to be of service.