Flood Catering

 


HOT HORS D’OEUVRES LIST

SPANAKOPITA

TOSTONES

BEEF EMPANADAS

MINIATURE QUICHE TARTLETS

MOZZARELLA AND TOMATO CROSTINI

STEAMED OR FIRED SZECHWAN DUMPLINGS WITH SPICY PEANUT DIPPING SAUCE

MINIATURE POTATO PANCAKES WITH SOUR CREAM AND CAVIAR

APPLE, CARAMELIZED ONION AND GRUYERE TARTLETS

SPICY CATFISH FINGERS WITH REMOULADE SAUCE

MARYLAND CRAB CAKES WITH CAJUN DIPPING SAUCE

MUSHROOM RISOTTO CAKE WITH WHITE TRUFFLE OIL

SOUTHERN PULLED PORK AND GRILLED VIDALIA ONIONS ON MINI CORN MUFFIN

FILET MIGNON ON HERBED BUTTER TOAST

BEEF TERIYAKI

MINIATURE BURRITOS WITH MILD AND HOT PICANTE SAUCE

SCALLOPS WRAPPED WITH BACON

FRIED OYSTER WITH HORSERADISH CREAM

NEW ORLEANS STYLE BARBECUED SHRIMP

SCALLION WRAPPED TUNA WITH ORANGE MISO DIPPING SAUCE

PORK AND SHRIMP WONTON WITH HONEY MUSTARD SAUCE

BLACKENED TUNA MEDALLIONS

MUSHROOMS STUFFED WITH CRABMEAT

GRILLED MAHI MAHI WITH BOK CHOY GREENS AND WASABI MASHED POTATOES

PARMESAN CRISPS WITH SCALLOPS AND CHIVES

MUSHROOM AND CORN QUESADILLA

MINI CROQUE MONSIEUR

MUSHROOM STUFFED WITH HAM AND FONTINA CHEESE

VEGETABLE PATTIE

BEEF PATTIE

AFRICAN PLANTAINS

PARMESAN MUSTARD CHICKEN WINGS

SPICY CRAB ROLL

SHRIMP CREOLE IN A PASTRY CUP

LEMON CHICKEN AND SNOW PEA ON A SKEWER

COCONUT CURRIED CHICKEN ON A SKEWER

VEGETABLE SAMOSA WITH MANGO CHUTNEY

PATTY PAN SQUASH STUFFED WITH RATATOUILLE

NEW POTATOES STUFFED WITH FETA, GREEN OLIVES AND ROASTED PINE NUTS

ASPARAGUS POLENTA TERRINE