Cambridge Catering, Passed Hot Hor d'oeuvres Menu

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

Duck Confit a Voulaunt combined with pine nuts, Swiss chard and herbs di Provence

Calf’s Liver on French Toast topped with fresh sage

Italian Mini Grilled Sandwiches filled with fresh mozzarella, basil, tomato, and olive tapenade

Cocktail Salmon & Dill Cakes served with crème fraiche tartare

Sautéed Sea Scallops with spinach paste, served on purple potato chips

Mint Marinated Lamb Skewers served with tahini-honey dip

Quesadilla Triangles filled with smoked shredded chicken and hot pepper relish

BBQ Brisket of Beef served on a mini brioche

Grilled Shrimp served on a blue-corn tortilla with guacamole

Chicken or Beef Sate’ served with a peanut dipping sauce

Sweet Potato Crepes with duck and orange-molasses filling

Pork and Lemon Grass Won Tons served with a ginger soy sauce

Chipolata Sausage Sandwiches with horseradish cream

Leek & Ham Croissants seasoned with fresh sage

Cod Fish Cakes prepared with potatoes and Portuguese spices

Thai Tuna Brochettes skewered with carrots and oyster mushrooms

Broccoli Rabe Supreme Melted Regiano provolone in a puff pastry triangle

Sesame Scallops baked in a flaky pastry dough

Lobster & Shrimp Profiterole combined with sweet shallots & cream

Scallop Napolean baked in phyllo with fresh basil

Chicken and Vegetable Galette served with a French style pomery mustard vinaigrette

Smoked Salmon French Toast topped with fresh dill

Shrimp Empanadas tropical blend of fine herbs & shrimp in a homemade empanada

Shiitake En Croute baked with Parmesan cream, pimentos and caramelized onions

Lamb Canapé served on polenta with fresh yogurt & cucumber slices

Apple Tartlets baked golden brown with goat cheese on puff pastry

Beef Samosas served with a mint chutney dip

Baby Zucchini Treats filled with aromatic rice, topped with toasted pecans

Steamed Shrimp & Broccoli Dumpling served with a Peking ginger sauce

Toasted Coconut Shrimp served with honey-pineapple sauce

Portobello Risotto Cakes combined with fresh herbs and Peccorino Romano

Prosciutto Croquettes prepared with Yukon gold potatoes, sun dried tomatoes & melted Fontina cheese

Corn & Cheddar Bites a blend of NY & Vermont cheddar and sweet roasted corn

Vegetable Purses seasoned medley of vegetables

Baked Brie Florets melted brie cheese with honey mustard baked in a crisp pastry dough

Prog Ham Cigars Parmesan crusted pastry with Emmenthal cheese and imported smoked ham

Vegetable Spring Rolls served with a sweet & sour dipping sauce

Stuffed Mushroom Caps filled with lump crabmeat

Southwestern Beef Empanadas Tex Mex seasoned beef and spices in a crispy empanada shell

Miniature Quiche Tartlets

Passed Hot Hor d'oeuvres