Hors d’ Oeuvre Menu
Minimum of 35 Guests
This is a just an example-your menu will be customized to your specifications
Salmon Canapés on Yucca Chips, Antipasta Kabobs with Fresh Mozzarella, Basil, and Roasted Red Pepper
Fruit Presentation
Elegant Fresh Fruit Presentation served with Honey-Lime Yogurt and Fruit Breads
Choice of one of the following Presentations
International Cheeses served with Assorted Gourmet Crackers
or
Baked Brie En Croûte served with Cocktail Bread
or
Hot Crab Dip served with Cocktail Bread
Baked Brie en Croûte
Choice of one of the following Presentations
Garden Vegetable Crudité served with Peppered Artichoke Dip
or
Fresh Garden Vegetables stuffed with Herb Cheese or Hummus
Fresh Garden Crudité, served with Peppered Artichoke Dip
Client’s choice of
Ten Butler Passed and/or Stationary Hors d’ Oeuvre
From left to right: Artichoke Hearts with Shrimp and Dill,
Redskin Potatoes with Crème Fraîche and Caviar, Thai Shrimp Canapés,
Steak au Poivre Crostini with Creamy Horseradish
$22.75 per person.
Labor
One Supervisor per every 300 Guests at $150.00 per Supervisor.
One server per 25 Guests at $100.00 per Server.
Chefs (if needed for stations) at $100.00 per Chef
Tax: 7% unless tax exempt
Gratuity: Minimum of 10%
Options
Add $0.70 per person to include freshly brewed Coffee served with cream and sugar.
Add Pasta Station (Chef to prepare) at an additional $3.95 per person, plus a Chef at $100.00.
Add $3.50 per person for Viennese Dessert tray or standard Wedding cake. Cake delivery fee of $25-$125.
Deduct $2.00 per person to replace china, flatware and linens with disposable plates, utensils and napkins.
Add or deduct $1.25 per each Hors d’ Oeuvre added or subtracted
Complimentary Ice Sculpture, Honeymoon Gift Basket, or Water Display Fountain with 100 or more Guests (with full service china event wedding reception only)
Hints on an All Hors d’ Oeuvre Menu
We recommend adding one or more stations for wedding receptions or any other event held at meal time or events expected to last longer than two hours. With longer events, or when an hors d’ oeuvre event is served as a meal, be sure to include several hearty, satisfying appetizers and/or stations to help replace that meal. As an example, a piece of cheese satisfies longer than will a piece of fruit, and a Pasta Station goes a long way towards filling someone up. Ask our Coordinators for advice on this.
Choosing an all-Hors d’ Oeuvre menu with food served at multiple locations means your guests will wander around, mingling and meeting more people than if seated formally for a meal.
To please everyone’s palate, be sure to provide a wide variety of tastes, which also helps avoid allergies, religious or dietary restriction and sensitivities. Keep in mind that some people love spicy foods, while some can’t take the heat. Some people are partial to sweet tidbits, some prefer savory. You should always include some vegetarian appetizers, and be careful not to overload your selection with things you prefer. As an example, if you love shrimp, certainly include a couple of shrimp appetizers, but remember that not everyone likes or can eat shrimp.
With all-Hors d’ Oeuvre menu, it is best to serve hot Hors d’ Oeuvre from chafing dishes, to ensure they are piping hot, while cold Hors d’ Oeuvre can be butler passed or stationary.
Consider the season. Serve more hot foods in the winter, more cold ones in the summer.
Lastly, don’t forget dessert if you are serving an all-appetizer party. Our Viennese Dessert assortment is a perfect compliment to an all-appetizer party.