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August 12, 2015

Hors D’Oeuvres Menu

Hors D’Oeuvres

  • Hot Hors D’Oeuvres

  • Scallops Wrapped in Bacon

    • $275
  • Balsamic Glazed Chicken

    • $225
  • Spanakopita with garlic butter

    • $245
  • Spring Rolls with ponzu dipping sauce

    • $250
  • Mini Crab cakes with red pepper aioli

    • $425
  • Cocktail Lamb Chops with apricot and mint chutney

    • $425
  • Hot Crab Dip with crackers

    • $275
  • Cold Hors D’ Oeuvres

  • Shrimp Cocktail

    • $225
  • Oysters on the Half Shell

    • $175
  • Melon and Asparagus wrapped with Prosciutto

    • $150
  • Smoked Salmon Pinwheels with herbed cream cheese

    • $175
  • Red Pepper and Mozzarella Crostini with Pesto

    • $150
  • Platters

  • Vegetable Tray with dip and crackers

    • $55
  • Fruit Tray with an orange poppy seed yogurt dressing

    • $80
  • Cheese Tray with fruit garnish

    • $80
  • Displays

  • Baked Brie with Raspberries and a coulis

    • $125
  • Smoked Salmon with red onions, egg whites, egg yolks, capers and crackers

    • $150
  • Antipasta with Italian meats, cheeses, vegetables and condiments

    • $125
  • Carving Board

  • Beef Tenderloin

    • Market Price
  • Turkey Breast

  • NY Sirloin

  • Pork Loin

  • Gold Medal Ham