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Man Menu - Hors d'oeuvres
HOT HORS D'OEUVRES
Poultry Coconut Chicken Skewers – with a spicy Thai pepper sauce Mini Chicken Cordon Bleu – breaded chicken stuffed with ham and Swiss cheese; served with mushroom dip Teriyaki Chicken Drumettes – with pineapple sauce Sesame Chicken Pieces – with honey mustard Chicken & Cheese Quesadillas – with salsa Apricot & Spice Turkey Meatballs – with apricot sauce Peking Duck Purses – with plum sauce Chicken Saté – with sesame peanut sauce Chicken Teriyaki Dumplings – with soy-ginger sauce Parmesan Crusted Chicken – with tomato cream dip |
Meat Mini Beef Wellingtons – filet mignon in puff pastry with paté; served with mushroom dip Mini Pulled Pork Sandwiches – with coleslaw Marinated Skirt Steak Saté – on a skewer Mini Meatballs – sweet & sour or Swedish Grilled Baby Lamb Chops – with mint jelly Franks in Pastry – with spicy mustard Bacon-Almond Potato Croquettes – with sour cream & chives dip Sliders – mini hamburgers or cheeseburgers with shallot Dijon relish Andouille Sausage – wrapped in puff pastry with spicy mustard Mandarin Beef Purses – with shredded beef, orange zest, hoisin sauce, shredded carrot, and fresh ginger. Five-Spice Hoisin Ribs – marinated and slow-cooked baby back ribs Sausage Stuffed Mushroom Cups – stuffed with sweet sausage & herbs |
Seafood Mini Crab Cakes – with remoulade sauce Mini Lump Crab Cakes – with traditional tartar sauce Shrimp & Crab Quesadillas – with cilantro & lime dip Coconut Shrimp – with apricot mustard Shrimp Pot Stickers – with spicy peanut dip Grilled Shrimp Skewers – with a spicy Thai pepper sauce Shrimp Wrapped in Bacon Conch Fritters – with chili mayo Crispy Scallops – with wasabi dip Prosciutto Wrapped Scallops – with roasted red pepper aioli Baked Clams Oreganata – with bread crumbs & herbs |
Vegetarian Potato Pancakes – with apple sauce Saffron Risotto Balls – with spicy pomodoro sauce Mini Spanakopita – spinach and feta in pastry Brie en Filo with Raspberry – Brie cheese with raspberry jam and almonds; wrapped in a filo pastry Mini Vegetable Spring Rolls – with soy ginger dip Mini Black Bean Burgers – with guacamole Fried Roasted Red Pepper Ravioli – with red pepper Parmesan dip Artichoke Bottoms – filled with provolone and capers Mini Assorted Quiche – spinach, broccoli, and zucchini Stuffed Mushroom Caps –with either mushrooms & herbs or spinach mousse Sweet Potato Wontons – with apricot chutney dip Ratatouille Napoleons – Mediterranean vegetables in puff pastry |
COLD HORS D’OEUVRES
Shrimp Cocktail – with lemon garni Grapes en Fromage – red grapes wrapped in cream cheese & rolled in chopped nuts Red, Yellow, & Purple Potatoes – filled with chipotle lime dip, sour cream & caviar, or bacon-scallion mousse Deviled Eggs – filled with lemon and herbs Cucumber Rounds – filled with a smoked salmon mousse Lobster Salad – served on a toasted herb blini Mini Tartlets – filled with goat cheese & roasted tomatoes or roasted garlic with red & yellow peppers Eggplant Caviar – on French bread toast Tortilla Cups – with black bean & corn salsa Steak Crostini – with blue cheese herb mustard Asparagus – wrapped with provolone & prosciutto Smoked Salmon Roulades – smoked salmon rolled with crabmeat served on brown bread Filet Mignon en Croute – sliced filet mignon on a petit toast with horseradish sauce White Bean & Sundried Tomato Cups – in a filo cup Smoked Salmon with Dill & Crème Fraiche – served on a toasted herb blini Greek Salad Cups – marinated tomatoes, cucumbers, olives, and feta cheese in a filo cup ¤Sesame Seared Tuna – on a mini rice cracker with wasabi dip Mozzarella Rollatini – with salami, prosciutto, and pepperoni |
STATIONARY ITEMS
Fresh Crudité Basket – fresh seasonal vegetables with either homemade buttermilk ranch dip or fresh spinach dip Brie en Croute – French Brie topped with blueberries & almonds, cherries & pecans, or mushrooms & thyme; wrapped in puff pastry and served with homemade toasts Assorted Canapé Platter – zucchini cups, filled potatoes, mozzarella rollatini, smoked salmon roulades, cucumber rounds, asparagus wrapped with provolone & prosciutto Seven Layer Mexican Dip – served with colored tortilla chips Bread Bowl with Spinach Dip & Vegetables – with either black olive bread or sundried tomato bread Chick Pea Dip & Homemade Pita Toasts – presented in a basket Traditional Antipasta Platter – assorted imported Italian dried meats & cheeses arranged with a variety of marinated grilled vegetables; accompanied by assorted breads Assorted Imported Cheese Platter – displayed with fresh & dried fruits; served with assorted toasts & crackers |
SPECIALTY DISPLAYS & NOVELTY BARS
¤Chilled Seafood Display – chilled lobster tails, jumbo shrimp, littleneck clams, and oysters; served with a variety of sauces Bruschetta Bar – a variety of toasted bread rounds and toppings. Traditional tomato & herb, artichoke & olives, roasted wild mushroom & white bean, and roasted tomatoes. Antipasta Bar – assorted imported Italian dried meats, olives & cheeses arranged with a variety of marinated grilled vegetables & roasted red peppers; accompanied by assorted breads Dip Bar – fresh made guacamole, salsa, seven layer Mexican dip, chick pea dip, chipotle lime dip, and creamy cilantro dip; served with baskets of assorted chips & crackers ¤Smoked Fish & Caviar Bar – smoked Scottish salmon, smoked brook trout, smoked bay scallops & mussels, American hackleback caviar, and salmon roe caviar displayed with chopped egg whites and yolks, capers, diced red onions, and crème fraiche. Served with mini toasts, assorted bread rounds, and blinis. |
¤ Item is raw.
Consuming raw or undercooked meat, fish, shellfish, or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions
The Culinary Studio
136 Wall St., Huntington, NY 11743
Tel: 631.385.8500 | Fax: 631.385.8502
Serving Long Island
136 Wall St., Huntington, NY 11743
Tel: 631.385.8500 | Fax: 631.385.8502
Serving Long Island