Cambridge Catering, Passed Cold Hor d'oeuvres Menu

Cambridge Catering: Passed Cold Hor d'oeuvres (Pricing based on volume and availability)

Sliced Filet of Beef with onion confit & horse radish on a crostini

Smoked Trout Crepes served on rice crackers, garnished with lump fish caviar

Broiled Beef Filet with salsa verde croute

Cocktail Corn Cakes served with spicy mango salsa

Patty Pan Squash filled with a tasty salad of smoked oysters, marinated sun-dried tomatoes, spices & chives

Kiwi Slices on Pumpernickel topped with liver mousse

Cherry Tomato Halves filled with crabmeat salad

Stuffed Strawberries filled with brie cheese, balsamic glazed topped with fresh mint

Cucumber Rose Cups filled with blue cheese mousse

Fennel Marinated Feta & Olive Skewers

Mange tout Boats snow peas filled with Roquefort cheese, garnished with red peppers

Celery Barquettes Stilton cheese-butter garnished with a walnut & parsley

Hellenic Artichokes filled with Hummus & topped with scallions for garnish

Caramelized Apple Treat with blue cheese and walnuts on Russian black bread

Goat Cheese & Spinach Roulade Bruschetta garnished with toasted pignoli nuts & parsley

Thai Beef Wonders tender slices of Thai marinated beef in a cucumber cup topped with red Chile peppers & mint leaf

Crab Salad on Endive Jumbo Lump Crabmeat salad garnished with fresh cilantro

Smoked Turkey Canapé smoked turkey salad stuffed in a cucumber round topped with bay leaf

Celery Boat topped with cream cheese and salmon compound garnished with capers

Fresh Mozzarella Bruschetta topped with vine ripened tomato & fresh basil leaf

Marinated Roasted Eggplant with melted smoked Gouda cheese topped with chopped parsley

Tuna Tartar served on a rice cracker with ripened avocado

Smoked Alaskan Salmon served on toast points with chive crème

Goat Cheese & Eggplant Caviar served on a French Crostini

Chipolte Marinated Shrimp served on a homemade tortilla with a tropical mango salsa

Thai Julienne Vegetable Roll prepared with rice paper & soft noodles

Belgian Endive Spikes piped with Chicory flavored soft cheese, topped with smoked salmon julienne

Mushroom Whirls filled with a sweet potato puree, garnished with a sprig of fresh herb

Baby Avocados topped with cottage cheese & fresh fruit

Kiwi Bites rye rounds topped with a slice of kiwi, cheese quenelle, garnished with tomato & dill sprigs

Radish Whirls filled with a puree of artichoke hearts

Fresh Fig, Cheese & Strawberry Biscuits garnished with fresh mint & orange rinds

Cocktail Tomatoes filled with a crabmeat-avocado salad, garnished with chives

Salmon Carpaccio rosette of seasoned salmon on pumpernickel rounds, garnished with a leaf of coriander

Quail Eggs filled with red and black caviar, garnished with dill and sauce vierge

Cucumber Teasers filled with an herb cucumber yogurt, garnished with a sprig of dill

Wild Rice Pancakes topped with prosciutto and melon, garnished with strawberry & sage leaves

Moscovite Potatoes filled with crème fraiche, topped with black caviar

Prosciutto Rose served on a semolina crostini with julienne sun dried tomatoes

Tartlets of Caviar surrounded by lobster medallions, surrounded by tuna tartare on endive

Avocado Squares combined with strawberry cream cheese, garnished with fresh mint

Paradise Petals yellow, red & green peppers topped with crab & shrimp salad

Filet of Beef and Asparagus served with teriyaki dipping sauce, garnished with a fresh leek bow

Radish Rose filled with salmon tartar, garnished with a sprig of fresh dill

Smoked Turkey Cones served on walnut bread with creamy cranberry mayonnaise, topped with bay leaf

Ham Rolls filled with chive cream cheese with radish and rosemary garnish served with a red pepper jam

Whole Wheat Squares topped with liver mousse, truffle slice and chives

Black Caviar & White Fish Salad served on a crispy rice cracker round

Oregano & Prosciutto Pinwheels with green, yellow and red peppers

Pesto and Tomato Toasts with sun dried tomatoes & shaved Parmesan cheese on French bread toast

Boconcini Skewers fresh mozzarella, basil & cherry tomato marinated in virgin olive oil herb de Province

Chive Crepe Cornets a savory salad of smoked trout topped with julienne carrots & chives

Passed Cold Hor d'oeuvres