Cocktail Hors d’Oeuvres

sample options
  • Vegetable spring rolls with hoi son dipping sauce
  • Crispy Quesadillas stuffed with tomato, scallions, black beans, and shredded cheese blend
  • Deviled eggs topped with fire roasted red pepper and dill
  • Black eye pea cake with dill crème fraiche
  • Grilled asparagus tossed in white truffle oil, sea salt and lemon zest
  • Puff pastry wrapped brie cheese with choice of (raspberry preserves, orange marmalade, apples and brown sugar) and toasted almonds served with assorted crackers and breads

  • Domestic or international cheese displays
  • Tomato and mozzarella squewers
  • Warm blue cheese dip with assorted toasted breads
  • Home made pimento cheese dip with assorted chips for dipping
  • Sliced tomato and mozzarella
  • Layers of plump red tomatoes, green tomatoes and yellow with pulled mozzarella cheese drizzled with pesto oil and chiffonade of basil
  • Sesame breaded fried chicken tenders with soy dipping sauce

  •  Miniature griddled turkey Reuben served with thousand island dipping sauce
  • Chicken salad finger sandwiches
  • Turkey cocktail meatballs tossed in peach chutney sauce
  • Warm crab and spinach dip with toasted baguettes
  • Sauté local little neck clams
  • Bacon wrapped scallops with Indian chutney
  • Miniature crab cakes with Cajun remoulade sauce

Passed Hor D’Oeuvres

sample options
  • Beef carpaccio on toasted baguette topped with arugula and grape cherry tomatoes tossed in truffle oil and crack black pepper
  • Low Country Tomato Pie Tarts
  • Ginger Poached Shrimp over tomato montrachet with wasabi caviar
  • Mini lump crab cakes with zesty lemon and fresh herb aioli
  • Pan seared jumbo sea scallops over sweet pea risotto
  • Brie tart with fig jam and truffle oil
  • smoked salmon baguette with herb and fresh dill cream cheese

  • Mini meatballs ina fresh mango chutney
  • Cucumber and Boursin tea sandwiches
  • Pulled BBQ pork sliders with pimento cheese and butter pickle on Hawaiian sweet roll
  • Oysters Rockefeller topped with spinach, bacon and sauté onions in light cream sauce with Parmesan cheese and nutmeg
  • Low country shrimp and grits spoons in Shem Creek shrimp boat  gravy topped with diced tomato and scallions