Heavy Reception Hors D’Oeuvres

Menu I

  • Lemon Rosemary Chicken Skewers
  • Spanish-style Meatballs
  • Pork Tenderloin Canapes with Cranberry Relish
  • Spanikopita Phyllo Triangles
  • Savory Olive and Rosemary Tartlets
  • Parmesan Crostini with Chevre and Caponata
  • Herb Roasted Vegetable Platter
  • Northwest Cheese Board with Breads and Crackers
  • Fresh Cut Fruit Platter

Menu II

  • Beef Tenderloin, studded with Garlic and Roasted
    • carved and served with Mustards, Cornichons, Mini Rolls and Baguette
  • Prawns with Cocktail Sauce
  • Smoked Salmon and Brown Bread Canapes
  • Mediterranean Chicken Marbella Skewers
  • Ham and Chutney Biscuits
  • Eggplant and Goat Cheese Tarts
  • Platter of Fresh Vegetables with Dip
  • Northwest Cheese Board with Breads and Crackers

Menu III

  • Asian Buffet
  • Housemade Chinese Style Pork with Hot Mustard and Sesame Seeds
  • Sesame Chicken Skewers with Peanut Sauce
  • Fresh Thai Shrimp Rolls with Dipping Sauce
  • Smoked Salmon Wasabi Salad on Rice Crackers
  • California Rolls, Cucumber Rolls and Tuna Rolls
  • Dungeness Crabcakes with Lemon Curry
  • Chicken Potstickers, served hot from a chafing dish
  • Fresh Crudité with Gingered Eggplant Dip
  • Asian Noodle Salad, served in mini Chinese to-go containers

Menu IV

  • Platter of Smoked Salmon
    • Nova Smoked and Alder Smoked Salmon
    • with Dilled Cream Cheese, Crème Fraiche, Red Onion, Capers
    • Brown Bread and Flatbread Crackers
  • Dates filled with Blue Cheese and Marcona Almonds
  • Santa Fe Scones with Smoked Turkey
  • Curried Chicken Phyllo Triangles
  • Potato Blue Cheese Pinwheels
  • Roasted Vegetable Flatbread Rollups
  • Crostini with Fresh Mozzarella and Caponata
  • Hot Artichoke Heart Dip with Toasted Pita Chips

Menu V

  • Cold Poached Salmon Fillet Side
    • elegantly garnished and served with Sauces
  • Mini Ham and Chutney Biscuits
  • Curried Chicken Phyllo Triangles
  • Santa Fe Scones with Smoked Turkey
  • Parmesan Cheese Straws
  • Grilled Zucchini and Goat Cheese Rolls
  • Roasted Pepper Polenta Squares
  • Roast Beef Crostini with Horseradish Cream

Menu VI:

Authentic Spanish Tapas

  • Platter of Thinly Sliced Spanish Serrano Ham
  • Spanish Cheeses with Grapes and Marcona Almonds
  • Mini Chorizo Empanadas
  • Manchego Cheese Slices topped with Quince Paste
  • Marinated Spanish Olives
  • Spanish Potato Tortilla
  • Garlic Prawns
  • Fresh Boquerones
  • Crostini with Fig Compote and Cabrales Blue Cheese
  • Stuffed Piquillo Peppers (stuffed with Spanish Tuna)

Menu VII:

Italian Antipasto Buffet

  • Sliced Prosciutto di Parma
  • Assorted Sliced Italian Salamis
  • Lemon Rosemary Chicken Skewers
  • Ricotta Frittata Rolls with Marinara Sauce
  • Italian-style Roasted and Marinated Vegetables
  • Roasted Vegetable Frittata Squares
  • Mini Spinach Calzones
  • Assorted Olives
  • Italian Cheese Board to include Parmigiano Reggiano, Taleggio and Pecorino
  • Grissini and Rustic Breads


  • Housemade Salsas and Guacamole with Tortilla Chips
  • Mediterranean Chicken Marbella Skewers
  • Crunchy Chicken Tarragon Salad in Mini Tomato Tartlets
  • Spanikopita Phyllo Triangles
  • Mini Potato Knish
  • Stuffed Cherry Tomatoes
  • Eggplant and Goat Cheese Tarts
  • Northwest Cheese Board with Breads and Crackers
  • Fresh Cut Fruit Platter