Heavy Hors d'oeurves Reception Catering Menu
Latin Flavors Station
Mixed Shellfish Ceviche
Gulf shrimp, bay scallops, and crab, cured with fresh lime juice and hot chiles; combined with cilantro, avocado, tomato, chipotle chile, sweet onion garlic and olive oil in red tortilla cups
Cuban Pork Cocktail Sandwiches
Miniature Cumin and garlic roasted pork tenderloin with pickled onion, chilies and spicy mustard on a crispy French baguette
Traditional Empanadas
Fillings include:
- Cotija cheese, red chile and caramelized onions
- Shredded beef, chipotle chile and white cheddar
Chicken Skewers with Saffron, Basil and Chocolate
Breast of chicken grilled and skewered finished with Spanish Picada of Almonds, saffron, basil, orange and chocolate
Primizie Specialties
Bocconcini Mozzarella and Fall Wild Mushroom Canape
Roasted wild mushrooms and fresh buffalo mozzarella passed on lightly fried pumpkin polenta canapé
Oven Dried Tomatoes with Local Goat Cheese Bruschetta
Oven dried tomato with pure luck goat cheese, chive and balsamic reduction
Mediterranean Dips & Spreads
Crostini, baguette, and grilled flat bread presented with traditional hummus, barbecued baba ghanoush, spinach and artichoke spread
Beef Carpaccio
Cold smoked beef tenderloin sliced thin, garnished with oven dried capers and crushed black peppercorns, passed on house-made pine-nut toast points, herb infused olive oil and shaved parmesan cheese
Texas Comfort
Baby Back Ribs
Mesquite smoked and grilled ribs basted with espresso barbecue sauce
Pecan Fried Chicken
Tender strips of buttermilk marinated chicken breasts, rolled in crushed pecans, offered with a whole grain mustard dipping sauce
New Potato Enchiladas
Soft tortillas filled with black peppered red bliss potatoes, scallions, and cheeses with an orange red mole sauce
Decadent Dessert Display
Dessert Shooter
Bailey's Irish Cream mousse in petite glasses
Creme Puff
Cream filled pastry topped with white chocolate
Assorted French Macaroons
Seasonal Bread Pudding with Créme Anglaise
