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Classic Catering : : Passed Hors d'oevres Menu

 

 

 

 

To complement passed hors d'oeveres or on its own for noshing

PASSED HORS D'OEUVRES

ROASTED SHRIMP WITH ARTICHOKE and FENNEL

WILD MUSHROOM DUXELLES IN PUFF PASTRY

GRILLED ASPARAGUS BRUSCHETTA

CALIFORNIA ROLLS WITH CRAB and AVOCADO SERVED WITH WASABI and SOY

SMOKED SALMON WITH DILL CREAM CHEESE and TOASTED BAGEL CROSTINI

ENDIVE PETALS WITH GORGONZOLA and TOASTED WALNUT

SPICY AHI TUNA ROLL WITH CHILI MAYO

FAVA BEAN PUREE, SHAVED HARD CHEESE CROUTON

 

 

 

 

         
         

 

 

 

 

 

 

 

 

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