HeavyHors d’oeuvre Catering

(Spinach and artichoke with chicken, DoubleRoni, “Balboa” Philly Cheesesteak)

With San Marzano tomato sauce (made with italian sausage and ground beef).

In Filo dough with jack cheese.

With poblano cream.

With Prosciutto and fig preserve.

Cheerwine BBQ sauce, pickles, onions.

With tomato sauce and. parmesan.

With andalouse and bread and pickles.

Shaved ribeye, blue cheese cream, house blackened seasoning.

Over Crostini.

With Thai Peanut Sauce.

With the choice of Creole Honey Mustard, BBQ, or Buttermilk Ranch.

With roasted vegetables.

With Thai chilli sauce.

With flatbread or cornchips.

With flatbread and Vegetable Chips.

Italian Margherita, Spinach and Artichoke, Rustica, Truffled Mushroom.

Topped Red and Yellow Bell Peppers and Cucumbers.

* Based on Availability.

Hummus, Herbed Chevre with flatbread.

Minimum of 30 people.

With fig preserves and crostini.

With water crackers and apricot preserves.

With Cornchips (sub flatbread for $1.00).

Fried florets tossed in buffalo sauce, buttermilk ranch.

With picked onion and basil aioli.

Roasted then chilled with cocktail crackers.

On Belgium Endive.

With salmon tartar and prosciutto.

With red onion-dill yogurt on Belgium Endive or Wonton Crips.

(Minimum of 30 people).

With Thai chili sauce.

lemon aioli and San Marzano marinara.

Green chili slaw, pico de gallo, sriracha cream.

With house strawberry jam.

Chocolate, Lemon, Raspberry, Caramel-Oatmeal.

Mascarpone-mousse, sponge cake, coffee liquor, cocoa.

Dark chocolate shells with mascarpone-espressoo mousse (minimum of 24 people).

With spiced creme fraiche (minimum of 24 people).

Cheesecake with sea salt caramel or Flourless Chocolate Tort w/ blueberry coulis.