My passion for the hors d’oeuvre was cultivated as a college undergraduate working as a lowly intern in Washington, DC, for United States Senator Herman Talmadge. Night-after-night I would call the Senate dining room to inquire as to where the various receptions were held around the capital. Lo and behold – I’d show up representing the Senator…who was totally oblivious as to how well he was represented at Capitol Hill functions. I could easily forego dinner, and make a meal on just appetizers and hors d’oeuvres.
We, of course, have hundreds of luscious options of appetizers and hors d’oeuvres to choose from – below is just a sample list of some of my favorites…and they have become our clients favorites as well. We are continually adding to this selection so be sure to check back for new offerings and creations.
Because every element of an hors d’oeuvre is important, we make a dizzying array of building blocks as a base for a great tasting hors d’oeuvre. We spend hours deciding on what will best complement our tasty toppings, fillings and spreads. Whether it is our homemade tartlet shells, brioche boxes, crostini’s, pita crisps, blue corn tortillas rounds, sweet potato gaufrettes, or any one of dozens of others, you can be assured we have spent many long hours deciding what will make the absolute best tasting hors d’oeuvre.
Please do not feel limited in this small sampling of ideas – use this guide as a good starting point to see what may tantalize your palate, and then, we will create a menu tailored to your desires and tastes.