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