COLD & HOT HORS D’OEUVRES MENU

MEAT & POULTRY

Beef Fillet Crostini Horseradish Crema & Onion Confit

Lamb Kofta with Yogurt--Cumin Sauce

Bacon Wrapped Stuffed Dates with Feta Cheese

Pot Stickers Pork Dumplings with Soy Scallion Dipping Sauce

Vietnamese Pork Meatballs on Snow Pea Picks

Molasses Glazed Pork Cocktail Ribs

Braised Vietnamese Pulled Pork Mini Bao Buns Pickled Carrots & Daikon

Franks in a Flaky Pastry Blanket Spicy Brown Mustard

Moroccan Mini Bisteeya Chicken Raisins and Cinnamon

Curried Beast of Chicken Toasted Pistachios on Cucumber

House made Bourbon Chicken Liver Pate on Crostini

Chicken and Roasted Pepper Mini Wraps with Avocado Crema

Buffalo Chicken Meatballs with Tangy Blue Cheese Sauce

Bacon Wrapped Potatoes with Rosemary

Chicken Satay with Peanut Satay Sauce

BLT Canapé with Basil Mayo

Duck Cocktail Meatballs with Raisins

Onion & Bacon Marmalade on Baguette with Brie

Ecuadorian Pork-Potato-Kale Smoked Paprika Empanadas

Mini Chicken Meatballs with Ginger and Lemongrass

Sweet and Spicy Chicken Wings

Grilled Zucchini Rolls with Parma Ham and Provola Cheese

Phyllo Cigars Ground Beef Ragu Tomato Onion Confit

Mini Sheppard’s Pie - Lamb & Peas topped with Mash Potato

Mini Quiche Leek Confit – Country Ham – Aged Goat

Mini Bugers with HouseSauce on Soft Buns

           

FISH AND CRUSTACEAN

House made Salmon Gravlax Canapé Crème Fraiche & Mustard Sauce

Sautéed Mini Crab Cakes Spicy Remoulade

Prosciutto Wrapped Shrimps

Curry Mint Grilled Jumbo Shrimp Mango Chutney

Lobster Ceviche on Cracker Canape Avocado Crema

Pot Sticker Red Curry Shrimp Dumplings

White and Black Sesame Crusted Ahi Tuna on a Rice Crisp with Wasabi Mayo and Pickled Ginger

Smoke Salmon Avocado-Mango Nori Rolls with P;onzu Dipping

Lemongrass Grilled Jumbo Shrimp Tamarind Dip

Deviled Eggs with Smoke Salmon and Chives

Seared Scallops on Wonton Cups Lime Aioli Lemon Zest

Classic Shrimp Cocktail – Horseradish Dipping Sauce

Mini Lobster Roll with a Soft Potato Bun

Cod Cakes with Kaffir Leaves & Thai Dipping

 

 

VEGETARIAN

Goat Cheese Mini Tarts with Spicy Candied Pecans

Stuffed Cremini with Basil-Sun Dried Tomato Pesto

Figs with Walnut Sweet Gorzonzola Cheese Drizzled with Honey-Lemon

Mini Quiche Leek Confit Aged Goat

Pot Stickers Mushroom Dumplings with Soy Scallion Dipping Sauce

Artichoke Pesto on a Crisp Brick Oven Bread w Shaved Pecorino

Wild Mushroom Ragout on Crisp Polenta Rounds with Gruyere Cheese

Spinach Potato Samosas with Apricot Chutney

Mozzarella Tomato Caprese Skewers w Basil Drizzle

Dry Turkish Apricots Filled with Roasted Almond & Thick Cream

Mini Quinoa Patties alla Primavera

Crostini whole milk Ricotta Grilled Red Peppers Basil-Olive Oil Drizzle

Mini Shiitake – Potato - Provola Cakes

Portobello “Fries” with Truffled Aioli

Spiced Maple Nuts

Roulade of Zucchini with Fresh Goat Cheese Roasted Peppers and Capers

Rolulade of Eggplants with Ricotta Basil and Herbs

Mini Phyllo Triangles Stuffed with Spinach – Leek – Currants - Feta

 Mini Phyllo  Stuffed with Potatoes Kasseri Cheese Spring Onions and Herbs

Tri-Color Nori Rolls with Sunflower Sprouts -  Ponzu Dipping

Southwestern Cups Black Bean, Red Pepper, Avocado, Fresh Cilantro, Crisp Shell

Andalusian Gazpacho Fresh Vegetables, Extra Virgin Olive Oil, Sherry Vinegar, Served Chilled in a Demitasse Cup

Mini Grilled Cheese Sandwiches served w/Shots of Roasted Tomato Soup

 

ARTISANAL CHEESE AND FRUIT DISPLAY

Fontina - Aged 6-9 Months Raw Cow’s Milk from the Valle D’Aosta Region of Italy

Roquefort Blue Cheese, Aged Three Months, A Velvety White Paste with Blue-Green Marbling

Parmigiano-Reggiano, Italian Cow’s Milk Hard Cheese, Nutty and Slightly Crunchy from Reggio Emilia region of Italy

Grass Fed Cheddar Cheese, Aged Two Years, Moist and Creamy, Subtle yet Sharp

Brunette – Italian Goat Milk Fresh Aged 4-5 Weeks creamy with a rind, Piemonte Region of  Italy

Accompanied by Dried Fruit, Candied Pecans and Almond Fig Paste
Paired with our Seasonal Fresh Fruit and Berry Display, Crostini, Water Crackers and French Baguettes

Events

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Chef Didem Meadows

Tel: 917 297 3881

  |  Email:SimplyDiDelicious@gmail.com