Hors d’oeuvres Download Menus

Butler Passed – Hot

Petit lobster and grilled corn tacos

Mini chicken and waffles with hot pepper jelly

Bacon wrapped goat cheese stuffed dates

Mini chicken and corn empanadas with chipotle creme

Popovers stuffed with triple brie and raspberry

Mini blind pig slow roasted BBQ pork with mojo onions and cheddar cheese served on a pretzel bun

Grilled corn arepa with braised short rib “Ropa Vieja”, queso fresco and pickled red onion

Grilled flat bread with BBQ Chicken, mozzarella cheese and balsamic glazed red onions

Portobello and goat cheese stuffed profiteroles

Crab cakes with chili lime glaze

Mini shrimp tacos with zesty guacamole

Baby bliss potatoes stuffed with black pepper boursin, bacon and scallions

Butternut squash wellingtons with blue cheese and brandied dates

Open faces quesadilla with prosciutto, manchego and hot pepper jelly

Chicken and mushroom turnovers with onion jam and aged gouda

Manchego and chorizo Brazil bites (GF)

Bahamian conch fritter served with hot pepper jelly

Pork and black bean empanadas

Wontons with brie, pineapple and sherry syrup

Shredded braised beef with applewood bacon, blue cheese and herb puff pastry

Bacon wrapped scallops with citrus agave

Seared tuna “Fish and Chips” with avocado fries and tarter

Roasted corn cakes with BBQ shrimp and lime aioli

Tenderloin of beef with buttered croustade, béarnaise and oven dried tomatoes

Petit burgers bites with cheddar cheese and garlic aioli

Mini scallop bacon burgers with tomato chutney

Coconut shrimp with citrus habanero marmalade


Butler Passed – Cold

Roasted cherry tomato bombs stuffed with applewood bacon, blue cheese crumbles and avocado

Crostini with cabernet poached figs, prosciutto and goat cheese

Meridol dates stuffed with mascarpone cheese and barbecued almonds

Roasted tomato and manchego tarts with truffle oil

Dates stuffed with goat cheese and topped with bacon crunches

White truffle cheesecake on toasted brioche with balsamic glaze

Buratta cheese salted wontons with grilled peaches

Beef carpaccio on parmesan wafer with arugula and pesto

Tuna tartare on focassia crouton with toasted pine nuts, capers and truffle oil

Cherry tomato caprese with mozzarella, peppers, basil, olive oil and balsamic syrup on black pepper profiterole

Tuna tataki on a wonton crisp with seaweed salad, soy and wasabi aioli

Wild mushroom and goat cheese tarts

Cocktail shrimp shooters

Fresh conch salad tossed with island spices, citrus and Asian spoon

Vegan summer rolls with roasted butternut squash, kale, avocado and chili lime glaze

25 piece minimum per selection 

All prices are subject to 22% service charge & 7.5% sales tax

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