2008
Cold Hors D’oeuvres
2008
Cold Hors D’oeuvres
Roasted Red Pepper
Grilled baguette with Goats Cheese, Black Olive, Arugala and Grilled Onion
Plum Tomato with Pesto and Fresh Mozzarella
Tenderloin with Sweet Red Wine Onion and Horseradish Sauce
Tartlets and Boucheè $1.00 to $2.00
Grape and Mandarin Chicken Salad
Olive Tapenade
Asian Wild Mushroom
Red Pepper Hummus
Crab and Shrimp Mousse
Marinated Artichokes
Smoked Salmon Flower with Herb Cream Cheese on Cucumber Rounds
Ginger Crab on Belgian Endive
Mini Smoked Salmon Bagels with Caper and Herb Cream Cheese
Crepe Wrapped Smoked Kentucky Trout with Boursin
Shrimp on Jicama with Herbed Cheese
Pistachio Encrusted Goats Cheese on Dried Apricots
Other Cold Hors D’oeuvres |
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Jumbo Gulf Shrimp (3) $6.00-served with spicy cocktail sauce Farm Fresh Vegetables $1.20 -crudite style with dill and ranch dips Domestic Cheese Display $1.60 -served with assorted crackers Marinated Roasted Chilled Vegetables $2.00 -Asparagus, Red Pepper, Squash, Zucchini and Mushrooms California Rolls $2.00 -cooked crab, roasted red pepper, avocado and sushi rice rolled in nori, served with Wasabi Chefs Whim Ceviche served with Fresh Fried Tortilla $4.00 Sesame Encrusted Seared Tuna Brochette with Japanese Vinaigrette $2.00 Mango Shrimp Wraps $2.00
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Cocktail Sandwiches $1.00 to $2.00 -Smoked Ham and Salami on Foccacia with Olive Pepper Dressing , Chicken Salad Petite Croissant, Virginia Ham Butter Buns, Roasted Turkey on Yeast Rolls, Roast Beef on Yeast Rolls, Country Ham on Petite Biscuits, Pimento Tea, Benedictine Tea, Egg Salad Tea Prosciutto Wrapped Asparagus $1.50 Seasonal Fruit Crudité $2.00 Tortilla Pinwheel $1.00 -ham and turkey dressed and wrapped in tortilla and sliced into medallions Fruit and Berry Filled Watermelon Basket or Skewered Fruit Pineapple Trees $2.50 -in an artfully carved watermelon basket and marinated with orange liqueur topped with coconut or Skewered fruits and strawberries displayed on pineapple trees served with Rebecca dip
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Menu Planning
Planning a reception menu is an involved process and must take many factors into account. Parameters such as the size and type of event, time of day, budget, and day of the week will influence the quantities required and appropriateness of a menu. This is your event and we want your menus to reflect your ideas. Because of this, the best way to menu plan is to circle the hors d’oeuvre and specialty display items you might be interested in serving and forward these to your Olmsted event coordinator. With the items you have marked, your event coordinator will take all other concerns into account and with our chef will create an appropriate menu based on your selections and event parameters.