Hors D’oeuvres

Seasons Gourmet Catering crafts each appetizer and hors d’oeuvres starting with only the freshest market ingredients. Our beautiful and inventive displays make a great first impression and can play an integral part in setting the tone for an event.

Check our blog for more menus from recent events!


Butler-Passed Hors D’oeuvres

Sometimes, a small variety of butler-passed hors d’oeuvres is the perfect way to precede a full course dinner. Passed hors d’oeuvres can be hot or cold, heavy or light, depending on the occassion. Your event planner can help you decide on the perfect selection based on your dinner menu and event details.

Sample Butler-Passed Hors D’oeuvres Menu

 

Fresh Ahi Tuna Tartare Served with Wasabi Mayo and Black Sesame on Cucumber Rounds

Miniature Goat Cheese Tartlets Topped with Homemade Cabernet Fig Jam

Toasted Baguettes Topped with Herbed Ricotta Cheese, Tomato Confit and Crispy Basil

Creamy Carrot Soup “Cordials” with Crème Fraiche and Chervil Emulsion

 


Hors D’oeuvres and Appetizer Display

On other occasions, your entire event might consist of a beautiful buffet of finger foods and lighter fares. In lieu of a formal dinner, an event may call for “heavy hors d’oeuvres” with a wide variety and more pieces per person. Alternatively, the selection may include lighter, simpler items displayed buffet-style for space, budget, or logistic considerations.

Sample Heavy Hors D’oeuvres Buffet Presentation Menu

Roasted Corn Polenta Cakes Topped with Dark Rum Seared Pork Tenderloin Medallions Topped with Crispy Sweet Potatoes

Fresh Vanilla Butter Poached Lobster Served in Crispy Potato Baskets Drizzled with Decadent Lemon Buerre Blanc

Beggar’s Purses Filled with Tenderloin Filet of Beef, Homemade Tequila Crema and Fresh Cilantro

Macadamia Encrusted Chicken Lollipops Served with Homemade Citrus Garlic Chile Dipping Sauce

Freshly Baked Cinnamon Raisin Brioche Toasts Topped with Homemade Mascarpone Mousse and Spiced Apple Confit

Toasted Baguettes Topped with Honey Roasted Garlic Spread, Double Crème Brie Cheese and Fresh Fruit Compote


 

Butler-Passed & Buffet Combination

Why not enjoy the elegance of butler-passed hors d’oeuvres and the convenience of an appetizer presentation? Let our event planners guide you to the best of both worlds with a combination menu.

Butler-Passed & Buffet Hors D’oeuvres

 

Rosemary Marinated Grilled Baby New Zealand Lamb Chops Served with Fresh Mint Jelly

Sage Butternut Squash Soup Cordials with Crème Fraiche and Basil Oil

Miniature Phyllo Cups with Homemade Goat Cheese Mousse and Cabernet Fig Jam

Seared Ahi Tuna with Rice Wine Glass Noodles, Wasabi Pea Puree and Black Sesame Served on Cucumber Wheels

Deep Fried Garlic and Gruyere Mashed Potato Pearls Served with Chive Sour Cream


Here are some of our current favorites:

Cold Water Lobster Spoons
Diced Mango, coconut milk, habanero pepper and fresh lime

Puff Pastry Chicken Purses
Savory carrot puree, pepper jack cheese

Seared Ahi Tuna Canapés
Rice wine glaze, wasabi, candied ginger

Seared Tenderloin Medallions
Gorgonzola mousse, yellow pepper gastrique

Lump Crab, Sweet Corn and Red Pepper Croquette
Avocado quenelle and crème fraiche

Mocha Chocolate Coffee Shooters
Bourbon whipped cream, chocolate espresso bean

Herbed Chevre Tartlet
Toasted pecans and Anjou pears

Tamarind Glazed Chicken
Crispy wontons with Thai basil & minced water chestnut

Toasted Brioche Rounds
Mascarpone mousse, seasonal fruit compote

Pan Seared Shrimp or Pork Dumplings

In Demi Cups with Red Pepper Broth and Ginger Crème Fraiche

Inside Out Salmon Sushi Roll

Served with Scallion Puree and Drizzled with Mango Chile Vinaigrette

Mini Lobster Rolls

With Butter Lettuce and Tarragon Mayonnaise

Served in Freshly Baked Split Top Rolls

Grilled Shrimp and Mascarpone Polenta Cups

 

Vanilla Butter Poached Lobster

Served in Puff Pastry Cups with Brandy Pecan Spread

Spicy Tuna Crudo

with Trio Sauces of Red Chile Puree, Mango Coulis and Ginger Lime Oil

 

Orange Chile Garlic Glazed Shrimp

Served on Ceramic Spoons in Lemongrass Coconut Curry Broth

 

Bruschetta with Sundried Tomato Pesto, Sauteed Garlic Zucchini and Fresh Mozzarella

Drizzled with Rosemary Infused Olive Oil

 

Butter Braised Fennel and Leeks

Served on Freshly Baked Mini Biscuits