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Cocktail Parties — Signature Passed Hors d'Oeuvres

Hot Selections:

Sautéed Wild Mushrooms, Truffle Oil, Thyme and Parmesan on Risotto Cakes

Moroccan Chicken B'stilla with Cardamom, Cumin, Cinnamon and Coriander

Open Face Beef Burger Sliders with Manchego Cheese and Romesco Sauce

Marcona Almond Stuffed Medjool Dates Wrapped in Hickory Smoked Bacon

Pencil Asparagus, Caramelized Leek and Gruyere Cheese Quiche Tartelettes 

Butternut Squash and Ricotta Quesadillas Topped with Crispy Sage Leaves

Shredded Greenmarket Vegetable and Feta Fritters with a Yogurt Tzatziki

Veal Osso Buco Spring Rolls with a Meyer Lemon and Parsley Gremolata

Coconut Crusted Jumbo Shrimp with Passion Fruit Sweet and Sour Sauce

Cabernet Braised Short Ribs of Beef with Root Vegetables in Potato Cups

Roasted Turkey Monte Cristo Triangles on Brioche with Red Pepper Jelly

Grilled Baby Lamb Chops Served with a Mint Chimichurri Dipping Sauce

Chesapeake Jumbo Lump Crab Cakes with a Dab of Saffron Remoulade

Mini Macaroni and Cheese Bites with a Ciabatta Breadcrumb Crust

Ottoman Carrot Fritters with Exotic Spices, Apricots and Pistachios

Old Fashioned All Beef Franks in the Blanket with Dijon Mustard

Room Temperature Selections:

Napoleon of Scottish Smoked Salmon with Crème Fraiche and Dill

Ahi Tuna Tartare and Diced Hass Avocado on Sesame Miso Tuiles

House Cured Scandinavian Style Gravlax Served on Potato Roesti

Wild Salmon Crudo with Grapefruit Zest on Potato Gaufrettes

Domestic Black Caviar Served on Silver Dollar Buckwheat Blinis

Shrimp Poached in a Court Bouillon Served with Cocktail Sauce

Baja Fish Tacos with Chipotle Cole Slaw and Lime Guacamole

Mini Maine Lobster Rolls with Fresh Tarragon on Toasted Buns

Five Spice Duck and Hoisin Beggars Purses with Chive Bows

Salt Crusted Lamb Tenderloin with Mint Chutney on Papadums

Beef Tenderloin with Horseradish Cream on Rosemary Crostini

Vietnamese Rice Paper Rolls with Soba Noodles, Nuoc Cham

Prosciutto di Parma and Balsamic Syrup on Fresh Purple Figs

Parmesan Frico Baskets Filled with Sicilian Eggplant Caponata

Fennel, Sun Dried Tomato, Black Olive and Basil Pissaladiere 

Bistro Devilled Eggs with Capers and Herbs de Provence

For additional information and pricing please email info@dianegordoncatering.com