Passed Hors d’oeuvres
GREEN APPLE ORDERING GUIDE
Pre-Dinner Hors d’oeuvre: 1-2 hours – (3) Pieces Per Guest $10.50 Per Guest
Afternoon Cocktail Party: 2-4 hours – (6) Pieces Per Guest $21.00 Per Guest
In Lieu of Dinner: 4-6 hours – (10) Pieces Per Guest $35.00 Per Guest
When You Order We Recommend:
When Accompanying a Meal 3 Pieces Per Guest
When Served as Light Cocktail Fare 6 Pieces Per Guest
When Substituted for a Meal 10 to 12 Pieces Per Guest
H Served Hot – C Served Room Temperature
VEGETARIAN Passed Hors d’oeuvres
• SEEDLESS GRAPES: rolled in stilton and dusted with crusted pistachios C
• MINI-FALAFEL: with spiced hummus on pita crisps HC
• MINI ASSORTED VEGETABLES QUICHES HC
• CRISP JAPANESE EGGPLANT: with feta cheese & oven dried grape tomatoes and pesto HC
• VEGETABLES SPRING ROLL: pear and chèvre w/ cranberry mirin dipping HC
• VEGETABLES QUESADILLAS: with two cheeses HC
• FRENCH AGED BRIE: Apple beggar’s purses served with roasted fig jam HC
• SPANAKOPITA TRIANGLES: filled with spinach and feta cheese HC
• POLENTA WHEEL: with sage, asiago cheese and field mushroom HC
• FONTINA ARANCINI: crispy rice balls served with roasted tomato aioli HC
• WILD MUSHROOMS & GOAT CHEESE TARTLET: topped with caramelized shallots HC
• MAC AND CHEESE FRITTERS: Fontina, provolone, mozzarella and cavatappi with cheese sauce HC
VEGAN Passed Hors d’oeuvres
• VIETNAMESE VEGETABLES SPRING ROLL with Soy sesame Dipping Sauce H
• VEGETABLE DUMPLINGS: with Tamarind Dipping Sauce HC
• ASPARAGUS RISOTTO CAKE: with Sundried Tomato Dipping Sauce HC
• CRISPY PLANTAIN CUPS: filled with black bean, corn and avocado mousse HC
• CRISPY PLANTAIN CUPS: Filled with Guacamole C
• INDIAN VEGETABLE SAMOSA: with tamarind dip HC
• VIETNAMESE RICE PAPER: Crisped vegetables in vietnamese rice paper with chili sauce C
FROM THE LAND (BEEF) Passed Hors d’oeuvres
• CHEESEBURGER EGGROLLS: with mustard and ketchup HC
• FILLET MIGNON CROSTINI: w/ horseradish cream and caramelized onions HC
• LEMONGRASS BEEF SKEWERS: with a spicy peanut sauce HC
• ARGENTINEAN BEEF SKEWERS: with chimichurri sauce HC
• SESAME SOY GLAZED BEEF SKEWER: with spicy peanut sauce HC
• MINI JAPANESE BEEF NEGIMAKI: with asparagus, sweet mirin soy dipping sauce HC
• MINI BEEF WELLINGTON HC
• CLASSIC PIGS-IN-A-BLANKET: Served with spicy brown mustard and ketchup HC
• STEAK AND CILANTRO EMPANADAS: served with chipotle aioli dip HC
FROM THE LAND (PORK) Passed Hors d’oeuvres
• SMOKED BACON WRAPPED HONEYED DATES: brimming with a creamy blue cheese mousse C
• PROSCIUTTO WRAPPED ASPARAGUS TIPS HC
• CAROLINA PULLED PORK: on mini corn bread griddle cakes HC
FROM THE LAND (LAMB) Passed Hors d’oeuvres
• SPICEY LAMB SAUSAGE: in puff pastry with minted tomato relish HC
• MINI LAMB BURGERS SLIDERS: with crisped shallots, minted yogurt and harissa HC
• MARINATED LAMB SKEWERS: with cilantro lime pesto HC
FROM THE OCEAN (SEAFOOD) Passed Hors d’oeuvres
• AHI TUNA: Wasabi and black sesame tartar on a rice cracker C
• AHI TUNA: Tuna tartare with avocado in miso spoons C
• CLASSIC CRAB CAKES: with chili lime aioli HC
• CRAB AND MANGO SALAD: in cucumber cups HC
• MINI FISH TACOS: with cabbage slaw, avocado and chipotle aioli C
• GRAVLAX: on buckwheat blini with a mustard dill sauce C
• SALMON SKEWERS: with chile-lime with lime yogurt C
• SMOKED SALMON: on pumpernickel points w/ chives C
• LOBSTER: Lobster and shrimp macaroni and cheese martini glass (Additional $3 Per Guest) C
• SCALLOPS: with minted pea purée on crisp potato wedges C
• KATAIFI WRAPPED SHRIMP: in shredded Phyllo dough (Additional $2 Per Guest) HC
• CHILLED JUMBO SHRIMP: Served with traditional Cocktail Sauce (Additional $2 Per Guest) C
• COCONUT CRUSTED SHRIMP: served with a Passion Fruit Chili Dipping Sauce (Additional $2 Per Guest) HC
• MIRIN GLAZED SHRIMP: with Ginger Lime Dipping Sauce (Additional $2 Per Guest) HC
• CHIPOTLE ORANGE SHRIMP: on a Corn Cake with Avocado & Cilantro (Additional $2 Per Guest) HC
POULTRY Passed Hors d’oeuvres
• INDIVIDUAL CHICKEN PAD THAI: in chinese takeout containers served with chop sticks H
• PHYLLO TARTLET WITH BANG BANG CHICKEN: with mildly spicy peanut sauce & sliced scallions HC
• COCONUT CHICKEN FINGERS: with piña colada dipping sauce HC
• CHICKEN FINGERS: with house honey dijon dressing and sprinkled green onion HC
• CHICKEN WINGS: Choice of Teriyaki, Honey Dijon, Buffalo, Sweet and Sour Chipotle H
• SOUTHWESTERN FIRECRACKER CHICKEN SKEWERS: with jalapeno and tomato dipping sauce HC
• LIME AND ROSEMARY CHICKEN SKEWERS: with roasted pepper aioli HC
• LEMON PARMESAN CHICKEN SKEWERS: with sun dried tomato dip HC
• MOROCCAN CHICKEN SKEWERS: and eggplant bruschetta HC
• TANDOORI CHICKEN SKEWERS: with a spicy yogurt dipping saucHC
• LEMONGRASS CHICKEN SATAY SKEWERS: with coconut Thai chili dipping sauce H
• SOUTHERN FRIED CHICKEN: (Boneless) waffle bites HC
• CHICKEN AND GINGER WONTONS: scallion dip H
• JERK CHICKEN: in a Plantain Cup HC
• MOJITO CHICKEN: served on a yucca crisp with a citrus salsa HC
• MEXICAN MINI CHICKEN TACOS HC
• CHICKEN EMPANADAS: with herb chicken and olive served with chipotle aioli dip HC
• RICE PAPER POCKETS: filled with chicken, avocado, basil, and oriental vegetables w/ ginger sauce C
• MINI CHICKEN QUESADILLAS: with queso blanco and three pepper salsa HC
MINI SLIDERS
Mini Sandwiches on a Brioche Bun [Two per guest] HC
• MINI LAMB BURGER SLIDERS $15.95
• MINI HAMBURGERS SLIDERS $8.95
• MINI CHEESEBURGERS SLIDERS: with pickles and plum tomatoes $9.95
• BBQ PULLED CHICKEN SLIDERS: with sliced pepper $9.95
• LOBSTER SLIDERS: with chipotle aioli and pickled ginger $18.95
• BARBECUED PULLED PORK SLIDERS: on a cheddar biscuit $9.95
MINIATURE TARTS WITH: HC
• Asparagus, prosciutto and roasted new potatoes
• Wild mushroom, gruyere and fresh thyme
• Roasted vegetable topped with caramelized shallot aioli
• Artichoke and spinach
• Baked feta, roasted peppers and marinated figs
• Creamy brie and poached pear
CROSTINI: C
• SLICED HERB CHICKEN CAPRESE :
Topped with mozzarella, tomatoes, & sun dried tomato pesto
• Prosciutto, fennel &apricot slaw with tarragon vinaigrette
• Mozzarella with tri colored peppers and fresh basil
• Herbed goat cheese, walnuts and pomegranate reduction
• Wild mushroom and goat cheese
FOR THE SWEET TOOTH $5.95 PER GUEST
• Dark chocolate covered strawberries
• Mini ice cream sandwiches
• Macarons on a stick
• MINI CUPCAKES
• Nutella and raspberry empanada (cinnamon sugar)
• Banana and chocolate wonton with anise caramel dip
• Mini churros with dulce de leche
• Panna cotta (Vanilla with raspberry coulee)
• Tiramisu pudding shots
• Cake Pops (Raspberry, White Chocolate Caramel, Chocolate Peanut Butter, Red Velvet)
