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Passed Hors d’oeuvres

Seafood Hors d’oeuvres

  • Traditional Jumbo Gulf Shrimp Cocktail with Horseradish Cocktail Sauce
  • Tuna Tartare & Cucumber Salad on a Crispy Wonton
  • Petite Maine Lobster Salad Roll
  • Duck Trap Farm Smoked Salmon on a Potato Gaufrette with Dilled Sour Cream
  • California Sushi Maki Roll with Wasabi, Pickled Ginger, and Tamari
  • Apple wood Smoked Maine Mussels with Thyme Mustard
  • Black & White Sesame Seared Ahi Tuna and Wasabi Mayonnaise on a Sticky Rice Cake
  • Maine Lobster Salad Tossed with Lemon Aioli Served on a Belgian Endive Leaf
  • Mini Cod Cakes with Chipotle Rémoulade
  • Sweet and Spicy Raspberry Habeñero Glazed Grilled Shrimp Skewers
  • Chilled Grilled Jumbo Shrimp with Bloody Mary Dipping Sauce
  • Spicy Tuna Sushi Maki Roll with Wasabi, Pickled Ginger, and Tamari
  • Mini Maine Lump Crab Cakes with Chipotle Rémoulade Black & White Sesame Seared Ahi Tuna with Asian Slaw on a Crispy Wonton
  • Nantucket Sea Scallops Wrapped in Apple wood Smoked Bacon
  • Seared Lobster on a Lemon Thyme Risotto Cake
  • Chilled Spicy Lime Shrimp Ceviche Spoons
  • Caviar filled Roasted Bliss Potatoes with Sour Cream
  • Thai Shrimp Lettuce Wraps with Soy Ginger Dipping Sauce
  • Sesame Seared Diver Scallops on a Crispy Wonton Skin Topped with Asian Slaw
  • Crispy Lobster and Corn Quesadillas served with Avacado Salsa

Poultry Hors d’oeuvres

  • East Asian Chilled Chicken Roulade with Pickled Red Ginger and Scallions
  • Curried Chicken Salad with Flame Red Grapes on a Crispy Pita Chip
  • Chinese Seared Duck Breast with Hoisin Mayonnaise on a Crostini
  • Cherry wood Smoked Turkey Breast with Cranberry Orange Chutney on a Multigrain Crostini
  • Mini Tostada Topped with Lime Marinated Chicken and Avocado Salsa
  • Double Crispy Sweet Soy Glazed Chicken Wings
  • Pistachio Crusted Chicken Bites Served on a Pipette with Curry Broth
  • Crispy Coconut Chicken Bites with Costa Rican Golden Pineapple Ketchup
  • Maple Leaf Smoked Duck Breast with Vermont Goat Cheese Spread on a Sweet Potato Chip
  • Chicken Sate Skewers with Spicy Thai Peanut Sauce
  • Greek Grilled Chicken, Spinach and Feta Cheese in a Phyllo Tartlet
  • Double Crispy Fried Szechwan Chicken Wings
  • Chicken Shu Mi Shooters (Chinese steamed dumpling) with Soy Dipping Sauce
  • Grilled Jamaican Jerk Chicken Skewers with Creamy Mango Sauce
  • Sliced Smoked Duck on Cranberry Crostini with Kumquat Chutney
  • Sweet & Spicy Raspberry Habeñero Glazed Chicken Wings
  • Hickory Smoked Chicken with Black Bean & Corn Salsa in a Corn Tortilla Cup
  • Thai Chicken Lettuce Wraps with Spicy Peanut Dipping Sauce

Meat Hors d’oeuvres

  • Peppered Beef Tenderloin with Stilton Bleu Cheese on Sour Dough Crostini
  • Beef Sliders, Gorgonzola, Caramelized Onions & Roasted Tomato Ketchup
  • Mini Cheeseburgers in Paradise Complete with Mini Gherkins
  • Thai Beef Salad Served on a Cucumber Cup
  • Beef Carpaccio with Extra Virgin Olive Oil and Shaved Reggiano Parmesan
  • Cheese on a Crostini
  • Mongolian Beef Sticks with Tangerine Dipping Sauce
  • Asian Pork & Vegetable Lettuce Wraps Served with a Thai Peanut Sauce
  • Dijon Encrusted Baby Denver Lamb Chops
  • Crispy Grissini (Italian bread stick) with Gorgonzola Wrapped in Prosciutto
  • Mini Lamb Kebobs Rubbed with Rosemary and Dijon Mustard
  • Fresh Figs with Gorgonzola Spread Wrapped with Prosciutto
  • Sweet Italian Sausage Stuffed Mushroom Caps
  • Southwestern Egg Roll with Black Beans & Pork
  • Cocktail “Pigs” in a Blanket
  • Smokey North Carolina BBQ Pork & Sweet Onion Marmalade on a Crostini
  • Moroccan Curried Mini Lamb Kebobs with Tzatziki (cucumber yogurt sauce)
  • Mini Asian Beef Roulade with Red Pepper & Asparagus
  • Lamb Sliders with Chipotle Aioli and Baby Greens
  • Savory Beef Knish
  • Pork Shu Mi Shooters (Chinese steamed dumpling) with Soy Dipping Sauce
  • Crispy Fried Pork Spring Rolls with Mi Ploy Sweet Chili Dip
  • Red Bliss Potatoes Filled with Roquefort Cream and Bacon

Vegetarian Hors d’oeuvres

  • Fresh Mozzarella, Grape Tomato, and Basil Leaf Frill Picks
  • Vietnamese Fresh Spring Rolls with Spicy Dipping Sauce
  • Traditional Potato Latkes Served with Apple Sauce
  • Crispy Pita Triangles with Roasted Red Pepper Hummus and Baba Ghanoush
  • Grilled Flat Bread with Fresh Mozzarella, Sliced Plum Tomatoes, Fresh Basil, and EVOO
  • Cold Steamed Asparagus Spears Wrapped with Fire-Roasted Red Peppers
  • Gazpacho Shooter Served in a Cucumber Cup
  • Individual Crudités Towers Served with Caramelized Onion Dip
  • Spinach & Feta Phyllo Spanakopita
  • Grilled Vegetable Quesadilla with Monterey Jack Cheese and Creamy Salsa
  • Baked Stuffed Mushroom Caps
  • Southern Style Scallion & Jalapeño Hush Puppy with Maple Cream
  • Crispy Fried Spring Rolls with Mi Ploy Sweet Chili Dip
  • Spinach and Boursin Stuffed Mushroom Caps
  • Wild Mushroom & Boursin Cheese Phyllo Tart
  • Sweet Potato Pancakes Served with Vermont Maple Cream
  • Baked Anjou Pear & Brie Purses
  • Shiitake Mushroom & Cilantro Baton with Hoisin Dipping Sauce
  • Baked Local Figs Topped with Crumbled Gorgonzola Cheese

Soups-Hors d’oeuvres - Served in demitasse cups

  • Strawberry and Cantaloupe Melon with Fresh Mint
  • Cream of Wild Mushroom
  • Fresh Summer Garden Gazpacho
  • Chilled Avocado with Cucumber Coulis
  • Lobster Bisque with Roasted Corn Garnish
  • Cream of Asparagus with Roasted Red Pepper Coulis
  • Roasted Butternut Squash Bisque with Black Thai Rice
  • Creamy Yukon Gold Potato with Bacon Crackles

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