It’s About The Food

HORS D’OEUVRES

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 dinning 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 Capital Hill functions. I could easily forego dinner, and make a meal on just appetizers and hors d’oeuvres.

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 compliment 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.

While they are all scrumptious, and all my favorites (regrettably); the hors d’oeuvres highlighted with an asterisk (*) are some of our repeat client’s most requested. 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.

SEAFOOD

Buffalo Shrimp*
These might be just the most requested item we serve. Whether it is an elegant cocktail party, or an outside bar b q, people just can’t get enough of them. We start with fine shrimp, dust them in our spiced flour, being careful to shake off all the excess flour so you get to taste the shrimp - not the breading – we fry them on-site, and toss them in the most incredible homemade Buffalo Sauce imaginable. They are mild enough for every taste bud, with a hint of cayenne

Parmesan Shrimp Canapé*
I served these at my very first cocktail party right out of college. They are a real crowd pleaser. They are light and delicious – made with small rounds of fresh bread brushed with garlic butter – topped with an incredible Shrimp & Scallion spread, and topped with freshly grated parmesan cheese, sprinkled with fine Hungarian Paprika – and broiled until they are bubbly hot…simply AWESOME!

Shrimp Scampi
Sautéed in Chardonnay, Garlic and Butter – What a Flavor!

Buttermilk Fried Shrimp or Coconut Fried Shrimp
We start with great Jumbo 16/20 Shrimp, fry them on-site, and serve them with three unique sauces: a light Creamy Mustard Sauce, Homemade Asian Duck Sauce, Bailey’s Cocktail Sauce

Chilled Jumbo Shrimp
We suggest these shrimp be placed at the bar for easy access. Serve with our Dual Sauces: Horseradish Cocktail Sauce, and Serrano-Mint Sauce, what better way to enjoy a nice cool libation

Grilled Maine Lobster Bites* You have not had lobster until you’ve had our grilled Maine lobster. Grilled, then cut into bite-size chunks, and painted with butter and fresh lemon Chardonnay & Garlic Scented Mussels The mussel is loosened and served on the shell for easy slurping

Crabmeat Rangoon
Made with Jumbo Lump Crabmeat, Cream Cheese & Scallions – Fried and Served with a Homemade Sweet Wasabi Sauce

Fresh Tuna Tartare Crostini
Served on top of crostini’s, fried sesame wonton crisps, or pumpernickel, drizzled with Green Wasabi Aioli

Miniature Jumbo Lump Crab Cakes
Topped with a Dollop of Lime Scented Mango & Cayenne Aioli

Pan Seared Scallops w/ Minted Fava Bean*
I was trying to figure a good way to serve scallops – different that the typical “wrapped in bacon.” After dozens of attempts, we hit on one that everyone really seems to love. We puree blanched fava beans with fresh mint, lemon juice, extra virgin olive oil, garlic and other spices to make a thick puree – top a crositini with a dollop of fava bean puree and top that with the pan seared scallop – a final squeeze of lemon and fresh mint – it looks beautiful, and is the next best thing to dangling your bare feet in the Mediterranean

BEEF

Tenderloin Crostini Bites*
Another great hit at a party. We just can’t serve enough of these. We start with our own bake crostini brushed with a bit of extra virgin olive oil, sprinkled with Kosher salt and fresh ground pepper. We top the crostini with a generous piece of prime tenderloin and top that with something truly unique – thinly sliced cucumber that has macerated in cane sugar and natural rice wine vinegar – giving it a sweet crunchy texture. It is an incredible blend of flavors. You’ve just got to taste these sensations

Burgundy Meatballs
These gems are made with Veal, Pork and Beef – flavored perfectly – and simmered in a rich sauce made with fine Burgundy wine. The wine, liquors, or spirits, we use in any of our food, are only those we’d enjoy drinking ourselves. Please, never use so called “cooking wines” or “cooking sherry’s” in your own cooking – for the only way to achieve the finest quality end taste, is by using the finest ingredients. The three most important elements of good food are: Ingredients, Ingredients, Ingredients

Bite-Size Black Angus-Beef Hamburger
Your guests will be enchanted – served on our own miniature brioche bun topped with sesame seeds

Bite-Size Tenderloin & Baby Swiss Bites
A homemade miniature brioche roll is filled with tenderloin, topped with baby Swiss cheese, and a dollop of caramelized onion to make a good thing even better. The same size as our miniature hamburger, these bite-size nuggets are delectable

Open-Faced Rib-eye Philly Cheese Steaks
Need we say more – a Philly Cheese Steak , made with the most flavorful ribeye streak, served on a lightly toasted crostini, with peppers and onions and melted provolone cheese. These are better than Pat’s in Philadelphia

PORK & LAMB

Pork Pinchitos with Tomato Romesco Sauce*
Pork Tenderloin is cubed into bite size pieces and marinated overnight in white wine, garlic, paprika, olive oil, and a blend of other spices – grilled and served with the most delicious sauce you will ever taste…made with plum tomatoes, toasted almonds, and a blend of other spices. I wish I had some right now. Your guests will love them!

Pulled Pork & Red Onion Quesadillas
Topped with Spiced Sour Cream, Fresh Mango, Avocado, and a sprig of Cilantro

Miniature Buttermilk Biscuits & Virginia Baked Ham
Our Buttermilk Biscuits can be made with Aged Cheddar Cheese for an extra punch of flavor. Either biscuit is good, and both are spread with our homemade Cayenne Peach Preserves

Brie & Italian Capacola Ham Crostini* We top a freshly made crostini with fine brie, shaved capacola ham, watercress, and drizzled with extra virgin olive oil Venetian Italian Sausage Bites We make our own Italian Sausage the true Italian way, with a hint of Anise and Red Pepper, and other fine spices

Miniature Italian Sausage Sandwiches
We served these sandwiches with sautéed green peppers and onions, drizzle with a bit of Extra Virgin Olive Oil – Taking us back to the days of the Street Vendors in Ybor City

Moroccan Spiced Baby Lamb Chops
We can fix lamb so many different ways – so just ask us for some suggestions. Our homemade Moroccan Eight Spice Blend is so good, it would make the Orient Express take a dirt road just to get to a taste

CHICKEN & POULTRY

Chicken Potstickers*
Along with the Buffalo Shrimp, these are the second most requested item on our menu. We make these using both the breast and dark meat of the chicken, and add sautéed bok choy, garlic, and other blended spices, wrap them in wonton and cook them the traditional Asian way where they stick to the bottom of the pan, then steamed – I love sauces, so we created a special mild sweet wasabi, soy and teriyaki sauce

Lebanese Chicken Bites
Chicken breast bites are marinated overnight in a blend of seven spices, garlic, lemon and olive oil – pan seared, and served with a flavorful lemony rich cucumber and garlic yogurt sauce

Buttermilk Fried Chicken Breast Bites*
Another crowd pleaser, served with our homemade Maytag Blue Cheese Dressing

Sweet Potato & Chive Biscuits & Fresh Turkey Breast & Cranberry Apple Chutney
Just Awesome – good with Buttermilk Biscuits too

Bar B Q Duck Confit*
Served on delectable flat Blue Corn Cakes –
drizzled with our spiced crème fraiche

Pan Seared Duck Bites
We have found that people just love the simple flavor or our rich and flavorfully pan seared duck – no sauce, just rich pan juices

VEGETARIAN & MORE

Fried Green Tomato Bites*
These crispy nuggets are served with our
Homemade Cilantro Ranch Dipping Sauce

Fresh Corn Fritters* – or Corn & Lobster (or Crabmeat) Fritters – or Corn & Chorizo Fritters
The plain corn fritters are dusted with powdered sugar. The other fritters are served with a Mango, Peach Cayenne Dipping Sauce

Caramelized Radicchio, Red Onion & Gruyere Quesadillas* Topped with Spiced Sour Cream, Fresh Mango, Avocado, and a sprig of Cilantro – They are a true hit Maytag Blue Cheese, Pistachio Brittle & Dried Cranberry Endive This incredible spread is so tasty, and stuffed in crisp Belgian Endive

Polenta Bites w/Caramelized Mushroom Ragu
Our Polenta is creamy and simmers for hours, providing you a palate sensation unmatched. This polenta can be served in a decorative spoon topped with Ragu – about 2 small bites, or the polenta can be baked, cut into squares, and topped with the Ragu. In addition to the Caramelized Mushroom Ragu, this polenta is also good with a Lamb Shank Ragu – slow cooked for 12 hours making a tasty tender succulent bite

Stuffed Phyllo Shells*
You’ve got to try these tasty treats that everyone will just rave about. Served with a light drizzle of Spiced Cucumber Sauce
• Spinach, Pistachios, Gruyere, Feta & Dill
• Curried Walnut Chicken
• Wild Mushroom Duxelle & Gruyere
• Ragu of Butter and Garlic Escargot

Yellow & Red Tomato Bruschetta*
There are as many Bruschetta recipes are there are people in Italy. I like the simple flavor of the tomato to shine through. We peel and seed yellow and red tomatoes, macerate (overnight) thin slices of the tomato in a bit of fresh lime juice, red wine vinegar, and a hint of garlic and sea salt – that’s it…top a fresh made crispy crostini with the tomato and serve with fresh basil --- I use to top that with crumbled feta --- but these days, I keep it simple, so we can taste the farm fresh flavor of the tomatoes

Vegetable Sushi We make all kinds of sushi – using only the finest ingredients. If you think you are having guests that may not appreciate Sushi made with raw seafood, try our steamed lobster sushi, or our vegetable sushi is a hit with everyone

Wild Mushroom Ravioli with Creamed Vodka Italian Plum Tomato Sauce*
An instant hit when we introduced this appetizer. We make ravioli with 3 different types of wild mushrooms, and a bit of gruyere cheese…they are fried on site, and served with a sauce so good, it will make you want to kick your grandmother to get some. Seriously folks, this incredible sauce, pared with this super ravioli will keep your guests coming back for more and more

Homemade Pita Chips* & Oven Roasted Asparagus
Served with Spreads & Dips
Hummus*, Tzatziki, Baba Ganoush, Caramelized Onion,
Oven Roasted Tomato*
I should have known I was going to have a passion for food when my mom would endearingly call me her “little baba ganoush.” We hand cut pita bread into triangles and fry them on-site, dust them with freshly grated parmesan cheese, and serve them with any or all of the dips and spreads listed above. Try our oven roasted asparagus with any of these dips as well

Belgium Pomme Frittes with Garlic Aioli*
Before you go to the great beyond, you absolutely must have our authentic Belgium Pomme Frittes. These are not just French fries. They are twice fried, for that extra crunch, and served with our oven roasted garlic aioli – decoratively served in a small paper cone made from the pink Financial Times newspaper

Miniature Mac & Cheese
We make bite-size baskets from Parmesan Cheese and fill with our own 3-cheese Macaroni and Cheese. People just love these little bite size mac & cheese

MINIATURE SWEET ENDINGS

Here are a few delectable suggestions:

French Market Beignets*
People just can’t get enough of these 2-bite size gems. They are fried on-site and dusted with powdered sugar. Your party will be an instant hit

Valhrona Chocolate Bites*
Everyone loves chocolate – and these delectable morsels
are requested time and again

Miniature Pies
Strawberry Cream Pie, Banana Cream Pie, Pecan Pie,
Lemon Meringue, Apple Pie Al a Mode

Cotton Candy Transport your guests to the Florida State Fair with colorful miniature cotton candy on a lollipop stick… 2-bites that will melt in your mouth. What a fun ending to a great party

Homemade Honey Lemon & Lavender Lollipops
An unusual treat that will bring your guests back to their childhood

Homemade Valhrona Chocolate Truffles
We use the finest chocolate in the world and dust them
with rich cocoa and powered sugar