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Hors D’Oeuvres

Sample Menu Collection

To hire me or inquire further about my services

Phone: 828-252-7290

Email: arlene@arlenecotlercatering.com

 

 

 

 

SOUPS EN DEMI TASSE
BUTTERNUT SQUASH BISQUE WITH A PORT WINE DRIZZLE,
CURRIED CAULIFLOWER WITH SAFFRON APPLE SALSA
VICHYSOISSE
CORN CHOWDER WITH BASIL OIL
CARROT VELOUTE WITH ORANGE AND GINGER
GAZPACHO
CHILLED CUCUMBER SOUP WITH LEMON OIL
CHILLED ASPARAGUS SOUP WITH CRÈME FRAICHE
 
 
MUSHROOM AND SAUSAGE BEGGARS POUCH
CHEDDAR COINS WITH GOAT CHEESE AND JALAPENO JELLY
CHEDDAR LINZER HEARTS WITH APPLE BUTTER OR JALAPENO JELLY
GRUYERE AND PARMESAN GOUGERE
VEGETABLE RICE PAPER ROLLS WITH SESAME DUNK
POTATO LATKES WITH CRÈME FRAICHE HENDERSONVILLE APPLESAUCE
ENDIVE SPOONS
GOAT CHEESE, FIGS AND CARAMELIZED PISTACHIO
CURRIED SPAGHETTI SQUASH AND CHICK PEAS, HUMMOUS AND RADISH SPROUTS
SPINACH FETA TRIANGLES
VEGETABLE FRITTERS WITH TOMATO JAM
 
 
 
GRAV LAX ON BLACK BREAD WITH MUSTARD DILL SAUCE
SALMON TARTARE ON FURIKAKE WONTON CRISPS 
BLACKENED TUNA CORN CUPS
SMOKED TROUT ON WHOLE GRAIN BREAD WITH APPLE SALSA
CORNMEAL BLINI WITH GOLDEN CAVIAR
TUNA MINT AND CUCUMBER RICE PAPER ROLLS WITH ASIAN LIME DIPPING SAUCE
MINI CORNMEAL WAFFLES WITH SMOKED SALMON
POTATO LATKES WITH CRÈME FRAICHE AND SUNBURST TROUT CAVIAR
CUCUMBER WRAPPED SCALLOPS WITH PICKLED GINGER
LEMON AND GARLIC SHRIMP
 
 
COCKTAIL SIZE BABY BACK RIBS
LAMB MEATBALLS WITH PINE NUTS AND MINT
MEATBALLS WITH TOMATO SAUCE
BEEF TENDERLOIN ON HERBED TOAST WITH HORSERADISH CREAM
CHICKEN SATAY WITH THAI PEANUT SAUCE
CILANTRO LIME CHICKEN SKEWERS WITH CHIPOLTLE CREMA
MOROCCAN LAMB KEBOBS WITH CUCUMBER AND MINT RAITA
MINI CHICKEN AND WAFFLES
POTATO CROQUETTAS WITH HAM AND CHEESE
MINI BLT’S 
bacon jam, arugula and grape tomatoes
 
 
 TARTLETTES
EGGPLANT CAVIAR 
TABOULLEH
OVEN ROASTED TOMATOES WITH FETA
PEPPERS EN AGRODOLCE
SPICED LAMB, MINT AND FETA
FIVE SPICE DUCK BREAST AND MANGO
WALNUTS, BRIE  MOUSSE AND GRAPE SALSA
 
 
ASSORTED CROSTINI
• EGGPLANT, HUMMOUS AND ARUGULA
• RICOTTA, SPICED MARMALADE AND PINE NUTS
• BEET AND GOAT CHEESE
• WHITE BEAN AND ROASTED GARLIC
TALLEGIO AND CREMINI CONFIT
• PEACH, PROSCIUTTO AND RICOTTA
• FIG, ROBIOLA AND PISTACHIO OIL
• PROSCIUTO, PEAR AND BALSAMIC VINEGAR DRIZZLE
• ROASTED RED PEPPERS, CAPERS AND YELLOW RAISINS
• CHARRED CARROTS WITH GOAT CHEESE AND PARSLEY
PICKLED SHRIMP ON RYE BREAD CROUTONS