Phone: 1.812.923.1503
Hors d'oeuvre List Fall 2010 - Winter 2011
Our Decadent Savory Cheese Tortes - served with assorted crackers
Cheddar Pecan Torte topped with Apple & Pear Chutney
Bleu Cheese & Walnut Torte topped with Cranberry Coulis
Gruyere and Walnut Torte topped with Cranberry & Pear Chutney
Olive Caper Tapenade & Goat Cheese Torte topped with Sun Dried Tomato Pesto
Sun Dried Tomato, Pine Nut & Basil Pesto Cheese Torte topped with Spicy Tomato Chutney
Cheddar, Cranberry and Pistachio Cheese Torte topped with Cranberry Coulis
Mascarpone Fig and Hazelnut Torte topped with Apricot Fig Jam
Our Cheese Spreads & Cold Dips - served with the appropriate accompaniment of pita chips, bagel crisps, Tuscan flats or blue & white tortilla chips
Cheddar and Pecan Cheese Spread topped with Apple & Pear Chutney
Gruyere and Walnut Cheese Spread topped with Cranberry Pear Chutney
Cheddar, Cranberry & Pistachio Spread topped with Cranberry Coulis
Pine Nut, Pesto & Feta Cheese Spread topped with Tomato Chutney
Bleu Cheese & Walnut Spread with Cranberry Coulis
Salmon & Dill Spread
Sun Dried Tomato and Goat Cheese Spread with Sun Dried Tomato Pesto
Roasted Red Pepper Cream Cheese Spread
Sliced Goat Cheese drizzled with Olive Oil, Basil & Sun Dried Tomato Confetti
Brie Wedge with Cranberry Coulis
Our Signature Roasted Red Pepper Hummus
Pumpkin Hummus
Sun Dried Tomato and Cannellini Tuscan Bean Dip
Fresh Basil, Tomato & Artichoke Salsa
Fresh Cilantro-Lime Salsa with blue and white tortilla chips
Black Bean & Corn Salsa with blue and white tortilla chips
Shrimp Baja (a tomato based salsa with crunchy veggies, avocado and baby shrimp)
Warm Fondues and Baked Cheeses- served warm with french bread, pita chips or tortilla chips
Baked Tuscan Dip with sautéed mushrooms, artichokes, spinach, green onions and tomatoes
Baked Gruyere, Butternut Squash & Spinach Dip topped with Toasted Pumpkin Seeds
Wild Mushroom, Gorgonzola and Brie Fondue
Creamy Spinach Artichoke & Roasted Red Pepper Fondue
Spinach & Jalapeno Con Queso
Spinach & Shrimp Baja Fondue
Baked Chipotle Chicken South of the Border Dip
Baked Tuscan Chicken Dip
Baked Buffalo Chicken Dip
Baked Brie En Croute- served warm with choice of topping: Apple Chutney, Cranberry Pear Chutney, Apricot Preserves and Almonds, Honey Glaze and Pecans or Walnuts & Cranberry Coulis
or - stuffed with Spinach, Sun Dried Tomato and Olives and topped with Spicy Tomato Chutney
or - stuffed with Roasted Garlic, Wild Mushrooms & Gorgonzola and topped with Cranberry Pear Chutney
Savory Pastries and Strudels
Spinach & Three Cheese Pastries served warm with our Spicy Tomato Chutney or Creamy Basil Pesto Dipping Sauce
Goat Cheese and Pine Nut Pastries served warm with Rosemary Apricot Chutney
Tuscan Chicken Pastries served warm with Creamy Sun Dried Tomato Pesto Dipping Sauce
Tuscan Artichoke & Olive Pastries served warm with Spicy Tomato Chutney
Rosemary Chicken Pastries served warm with Creamy Basil Pesto Dipping Sauce
Spicy Beef, Chicken or Pork Empanadas served warm with Sour Cream & Salsa
Spinach & Butternut Squash Empanadas served warm with Pumpkin Seed Pesto Dipping Sauce
Granny Smith Apple, Bleu Cheese & Walnut Strudel served warm or at room temperature
Wild Mushroom, Spinach and Butternut Squash Strudel served warm or at room temperature
Dried Fig, Apricots & Cranberries with Pistachios and Brie served warm or at room temperature
Sun Dried Tomato, Spinach, Goat Cheese and Pine Nut Strudel served warm or at room temperature
Caesar Chicken with Parmesan & Tomatoes served warm or at room temperature
Grape Tomato, Spinach and Fresh Mozzarella Strudel served warm or at room temperature
Grilled Southwest Quesadillas served with Sour Cream & Cilantro Lime Salsa
Black Bean, Corn and Rice with Cojak Cheese
Chipotle Chicken, Green Chile and Cojak Cheese
Steak and Peppers with Cojack Cheese
Shrimp and Peppers Cojack Cheese
Grilled Tuscan Flat Bread Triangles
Bleu Cheese, Basil Pesto, Craisins and Walnuts
Mascarpone & Basil Pesto, Tomato & Mozzarella
Mediterranean Vegetarian with Spinach, Olives, Sun Dried Tomatoes and Feta Cheese
Basil Garlic Aioli Chicken, Spinach, Mozzarella and Sun Dried Tomatoes
Italian Sausage, Pepperoni and Mozzarella
Stuffed Mushrooms
Apple Sausage and Bread Crumb
Bleu Cheese & Walnut
Spinach, Feta, & Sun Dried Tomato
Spinach, Cream Cheese & Bacon
Spinach, Butternut Squash, Walnut and Gruyere
Crab & Parmesan
Chorizo Sausage & Corn Bread
Traditional Sausage & Bread Crumb
Mini Fritters, Savory Cakes and Fritatta
Salmon & Dill Cakes with Lemon Creme Fraiche
Black Bean Corn Fritters with Cilantro-Lime Cream
Basil-Parmesan Crab Cakes with Roasted Red Pepper Aioli
Potato Fritatta - available in meat or vegetarian
Chilled and “Room Temperature” Displays
Marinated Mediterranean Meat & Cheese Display-
Marinated Mozzarella Cheese, Marinated Cheese Skewered with Assorted Olives. Pepperoni and Tri Color Tortellini all beautifully displayed with Marinated Asparagus Tips, Grape Tomatoes, Olives, Mushrooms, Peppers, Zucchini and Artichokes
Fresh Mozzarella Skewers with Grape Tomatoes and Olives drizzled with Basil infused Olive Oil
Lemon Basil Marinated Shrimp
Southwest Marinated Shrimp
Chilled Shrimp with Cranberry Chipotle Cocktail Sauce
Smoked Salmon Fillet decorated whole fillet served with Pumpernickel, Caper Dill Relish, Cream Fraiche, Fresh Lemon & Sliced Cucumbers
Chicken Bites
Apple & Pear Chutney Glazed
Apricot Mustard Glazed
Sesame Orange Teriyaki Glazed
Cranberry Madeira Glazed
Cranberry Orange Chipotle Glazed
Margarita Lime Glazed
Rosemary & White Wine Sauce topped with Basil & Tomato Salsa
Warm Beef Selections
Beef Tips Madeira
Braised Beef Tips- served with Henry Bain's Sauce & Horseradish
Meatballs with Cranberry Mango Barbecue Sauce
Meat Displays creatively served with assorted artisan breads and rolls
Pepper Crusted Beef Tenderloin sliced and served room temperature with Henry Bain’s & Horseradish
Pork Tenderloin (Rosemary Roasted, Jerk Marinated or Maple Glazed) served warm in a chafing dish or sliced and displayed at room temperature with accompaniments
Carving Stations carved to order and served with assorted breads and accompaniments
Pepper Crusted Beef Tenderloin
Rosemary Roasted Pork Tenderloin
Steamship of Beef or Sirloin Tip
Glazed Pit Ham- Apricot Mustard or Maple Glazed
Cocktail Sandwiches
Pepper Crusted Beef Tenderloin on Butter Biscuits or Mini Yeast Rolls- served with Horseradish, Gorgonzola Aioli & Henry Bain`s on the side
Bourbon Maple Glazed Ham on Mini Yeast Rolls with Apricot Mustard
Roasted Pork Tenderloin on Mini Rosemary Dusted Yeast Rolls served with Roasted Red Pepper or Basil Garlic Aioli and Autumn Chutney
Roast Beef on Butter Biscuits or Mini Yeast Rolls- served with Horseradish, Gorgonzola Aioli & Henry Bain`s on the side
Mesquite Turkey on Butter Biscuits, Mini Yeast Rolls, Croissants or Cranberry Walnut Bread with Cranberry Mayo
Jamaican Jerk Pork Tenderloin on Jerk Dusted Mini Yeast Rolls with Cranberry Mango Salsa and Jerk Aioli
Pita Triangles with Basil Feta Cream Cheese, Spinach & Sun Dried Tomatoes
Pita Triangles with Roasted Red Pepper Humus
Petite Croissants with choice of Rosemary or Bleu Cheese & Walnut Chicken Salad
Cranberry Walnut Bread with Cranberry Cream cheese
Tortilla Pinwheels
Smoked Salmon & Dill Cream Cheese
Spinach, Sun Dried Tomato and Basil Cream Cheese
Mesquite Turkey & Cranberry Cream Cheese
Caesar Chicken with Parmesan Cream Cheese
Roast Beef and Roasted Red Pepper Veggie Cream Cheese
Ham & Gruyere with Dijon Cream Cheese
Spicy Pork & Pico de Gallo Cream Cheese
Black Bean and Cumin Scented Cream Cheese
Trio of Chiles and Cream Cheese
Sweet Endings-
Allow Terri Lynn and her sister Lee Ann, our Pastry Chef, to select a decadent assortment of sweets for the perfect ending to your event. We have and endless list of items, some of which include: cheesecake squares, decadent brownie bites, mini tarts, mousse filled chocolate cups, truffles, tea cookies, creme puffs, baklava and biscotti.
Also, ask Terri Lynn about a chocolate fountain or a decadent coffee bar.
Some Suggestions for Butler Style Passed Hors d’oeuvres...............
Garlic & Herb Sautéed Shrimp beautifully presented on a tray with an Artichoke cup filled with Lemon Aioli
Chilled Shrimp beautifully presented on a tray with a trio of sauces: cranberry chipotle coocktail sauce, lemon caper & dill remoulade and garlic aioli
Mini Kentucky Hot Browns
Bacon Wrapped Scallops with a Bourbon Maple Glaze
Bacon Wrapped Goat Cheese Stuffed Dates with a Balsamic Honey Glaze
Mini Pissaladiere (Tomato, Olive and Onion Tart)
Parmesan Crusted Crab Cakes with Roasted Red Pepper Aioli
Focaccia Pizza Bites with
Roasted Rosemary Chicken and Caramelized Onion with Asiago Cheese
Poached Pears, Dried Cranberries, Gorgonzola, and Walnut Pesto
Mini Phyllo Cups filled with
Goat cheese, Sun Dried Tomatoes, Pine Nuts and Green Onions
Butternut Squash, Wild Mushrooms, and Bacon
Wild Mushroom Duxelle & Gruyere Cheese
Rosemary Chicken Salad
Cranberry Walnut Chicken Salad
Fresh Mozzarella and Basil Tomato & Artichoke Salsa
Beef Tenderloin on a French Baguette slice with Gorgonzola Aioli
on a French Baguette slice with Garlic Aioli & Henry Bain's Sauce
on a French Baguette slice with Roasted Red Pepper Aioli
Pork Tenderloin on a French Baguette slice with Jerk Aioli and Cranberry Mango Peach Salsa
on a French Baguette with Rosemary Aioli and Autumn Chutney
on a French Baguette with Roasted Red Pepper Aioli
Baby New Potato Stuffed with
Gorgonzola Aioli and topped with Honey Toasted Pecans and Dried Cranberries
Horseradish Cream and Bacon
Creme Fraiche & Caviar
Potato Apple Pancakes with Smoked Salmon and Horseradish Cream
Bacon Wrapped Goat Cheese Stuffed Dates with a Honey Balsamic Glaze
Mini Potato Latkes with Creme Fraiche & Autumn Chutney
Honey & Fresh Thyme Caramelized Pears with & Gorgonzola on toasted Baguette
Tortilla Pinwheels (see list above)
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