Passed Hors D’Oeuvres

  • Hors D’oeuvres

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LAMB TARTAR Hand cut lamb loin, preserved lemon and garlic aioli served on a crostini

CHEESEBURGER SLIDERS Grass fed beef, shaved lettuce, sliced pickles and aged sharp cheddar cheese served on a potato roll

CRISPY PORK BELLY BITES Pork Belly with avocado mash, sesame seeds and a jalapeño sliver served on a rice cracker

TUNA TARTARE Hand cut tuna, fresh lemon juice, shallots and chives served on a potato chip with wasabi crème fraiche

PICKLED DEVILED EGGS Hard boiled eggs pickled in beet juice with mustard, paprika aioli and fresh chives (optional fried oyster)

LOBSTER ROLLS Traditional Maine lobster salad with mayo, lemon zest, smoked paprika and celery served on a potato roll

LOBSTER SPRING ROLLS Hot spring roll with lobster, mozzarella cheese and an Asian dipping sauce

CURED SALMON Sugar, salt and vodka cured salmon with garlic cream cheese and fresh dill served on a cucumber wheel

BEEF CARPACIO Finely hand chopped grass fed beef with horseradish crème fraiche and micro arugula

SEASONED SHRIMP OVER QUINOA CAKE Grilled shrimp over a seared caramelized onion quinoa cake topped with chorizo sauce

FIGS WITH TRUFFLE CREAM CHEESE (SEASONAL) Fresh figs with truffle cream cheese, shaved toasted almonds and fresh mint

CRABMEAT SALAD Lump Crabmeat with cilantro, jalapeño and fresh lime juice served on a cucumber wheel

GRILLED CHEESE Brioche grilled cheese with gruyere and sautéed wild mushrooms

FINGERLING POTATOES Roasted and chilled fingerlings with crème fraiche and sturgeon caviar

DUCK MEATBALLS Pan roasted duck meatballs with cranberry sauce

CHICKEN LIVER MOUSSE Velvety and rich with a shallot marmalade served on a crostini

BLACK TRUFFLE RISOTTO BALLS Served with a truffle honey drizzle

CRISPY CHICKEN BITES Served with a chipotle aioli

Assorted Flatbreads:

Chorizo, charred squid, pickled jalapeño

Goat cheese, wild mushroom, truffle oil

Smoked ricotta, arugula, dried tomatoes, duck confit

BRANDADE Salt cod emulsion on toast points

COD FRITTERS Fried cod with garlic aioli

HAMACHI CRUDO jalapeño, cucumber and lime

BLUE POINT OYSTERS Bloom Bros local oysters served with sautéed leeks, buerre blanc sauce and sturgeon caviar

CEVICHE Sea bass with red onion, cilantro and leche de tigre served on tostones

WASABI MUSSELS Steamed and chilled, topped with wasabi mayo

CUCUMBER AND MINT GAZPACHO Shooters served with a seasoned, grilled prawn

MARYLAND BLUE LUMP CRAB CAKES With garlic aioli or spicy mayo

LAMB CHOP LOLLIPOPS With chimichurri sauce

PERROS CALIENTE Mini bacon wrapped, all beef hot dogs with diced onion, jalapeño and tomato chutney and spicy yellow mustard

HUMMUS Traditional pureed chickpeas with cumin, smoked paprika and EVOO served with soft pita chips

NUA PRIK THAI NAM JIM Skewered chunks of seared ribeye with green chili sauce

SPICY CHICKEN SPRING ROLL Served with a garlic soy dipping sauce


CRABMEAT STUFFED AVOCADO With sriracha mayo, unagi sauce and forbidden black rice

STRAWBERRY SPOONS Asian spoons with truffle ricotta, a mozzarella pearl, arugula and espresso infused balsamic

ALASKAN SUMMER ROLL Smoked salmon, cream cheese and cucumber in rice paper

GRILLED OYSTERS With elephant garlic, butter and herbs

WHOLE FRIED CLAMS With remoulade and fresh lemon

SPICY TUNA CONES With wasabi crème and tobiko in an edible cone

EDIBLESPOONS With crème fraiche and sturgeon caviar

FOIE GRAS TRUFFLES Chilled foie with porcini and cacao powders

VEGGIE SUMMER ROLLS Baby carrots, cucumbers, spinach and marinated shiitake mushrooms

SALMON 3 WAYS, ONE BITE Chicharron, smoked and roe

Foie Butter and Jelly Served on a crostini

TRUFFLE BURRATA Arugula and chorizo picante on a crostini

BLACK PEPPER CRUSTED TUNA With mango salsa and wasabi tobiko

MINI CORN DOGS With ketchup or mustard

SKIRT STEAK Over duck fat potato with porcini butter

* Gluten Free Available | + Vegetarian / Pescatarian