IQuisine Hors d’Oeuvres

FISH, FOWL, MEAT HORS D’OEUVRES

20 person minimum. Please contact IQuisine for pricing.
Served at room temperature

Herbed grilled shrimp with lime-cilantro dip (gf)
Seared tuna on cucumber – wasabi mayo and ginger (gf)
Seared tuna on cucumber – with tropical salsa (gf)
Shrimp Ceviche Cocktail with tomato, lime, cilantro, jalapeno, and avocado cream ***NEW
Tuna Tartare with ginger scallions soy sauce and lemon zest, served on a rice cracker **NEW
Deviled Eggs with caviar and smoked salmon
Mini Lobster Salad on Brioche
Smoked Salmon with lemon caper sauce on rye crostini
Assorted Sushi

Spanish chicken skewers – saffron aioli
Moroccan chicken skewers – apricot chutney
Korean chicken skewers – sesame seeds and scallions
Mini Chicken Empanadas
Turkish meatballs – pomegranate sauce
Asian turkey meatballs – scallion, sesame seeds
Seared Duck on Corn Arepa with cherry compote
Thai Chicken on Endive Leaves with mint cilantro sauce

Herb Crusted Lamb Lollipops with grainy mustard
Mini lamb burger with mint feta
Cocktail brioche with steak and creamy pistachio
Beef tenderloin crostini – blue cheese and grilled onion
Beef crostini with horseradish and pickled onions
Beef crostini with Romesco sauce and goat cheese
Mini sliders with steak – caramelized onions, blue cheese
Asparagus wrapped in Parma prosciutto
Charcuterie board – assortment of meats
Figs with Maple Bacon
Mini Sweet & Spicy Pork Belly Bao Buns – with pickled red onion, cilantro, and chilis

VEGETARIAN HORS D’OEUVRES

Spanakopita – Spinach, sautéed onions, feta, dill, butter, salt and pepper wrapped in phyllo
Quichette w/creamy gorgonzola, roasted grapes
Deviled Eggs with olive tapenade (gf)
Mini black bean sliders with chipotle slaw
Premium cheese board with fruit, glazed nuts (gf)
Brie Dip and Cranberry (gf) – walnut raisin crostini
Phyllo cups with honey goat cheese and pomegranates
Greek Feta Skewers with cucumber olives and grape tomatoes (gf)
Mini Empanadas
Watermelon Cubes with Feta Mousse and Balsamic Pearl on Skewers (gf) (seasonal)
Mini Beet Burger Slider on brioche
Heirloom Tomato with Whipped Ricotta on polenta cake
Samosas – with mint chutney (vegetarian)

VEGAN HORS D’OEUVRES

Crudités – feta-mint dip (VEGETARIAN) and hummus (VEGAN) (gf)
Chermoula Tofu Skewers (gf)
Mushroom pecan pate (gf) with toasted baguette
Mini Falafel with lime tahini
Mediterranean Platter – Hummus, Tabbouleh, tomato and roasted red pepper relish, marinated olives and olive tapenade (Vegan and GF) with either focaccia fingers or pita (NOT GF)
Spinach Artichoke in Phyllo Cups
Moroccan Roasted Carrot with pumpkin seed pesto dip (vegetarian)
Assorted Sushi (gf)
Samosas – with mint chutney (vegan)

Hors d’oeuvres focaccia

– Brie, parmesan, tomatoes (vegetarian)
– Pears and gorgonzola (vegetarian)
– Mozzarella, brie and tarragon (vegetarian)
– Apple and grilled onions (vegan)
– Mushroom with fresh herbs (vegan)
– Artichoke, red pepper, garlic (vegan)
– Assorted Vegetables (vegan)

Desserts – Mini Cups

Country bread pudding – bourbon cream
Tiramisu
Cointreau mascarpone and sugared cranberry
Roasted pears – lemon cream
Pumpkin Cake – pumpkin whipped cream

Chocolate covered strawberries and apricots
Assorted Dessert Bites