Hors D’Oeuvres

The following items are a sampling of Hors D’oeuvres that Chef Online Catering Company can provide.

SHELLFISH

Prawn and coriander wonton

Jumbo lump Crab and citrus salad – Jumbo lump crab meat salad with avocado, lime and lemon, french spice and chive on green leaf

Chef Online Signature Crab Cake with Chef Online Catering Signature Remoulade

Queensland scallops with chilli pineapple salsa

Tempura tiger prawns

Open Face Lobster Melts – Maine Lobster meat with peppers, mayo, tarragon, lemon juice, shredded cheddar cheese

Bacon-Wrapped Diver Scallop – diver scallop wrapped with smoke bacon

FISH

Tuna and lime tartare

Vodka Cured Gravadlax on a Crostini with a Dill Creme Fraiche

Lemon Poached Salmon with Creme Fraiche and dill in a toasted Breadcup

Smoked Trout – smoked trout on European cucumber rounds with horseradish crème fraîche

Smoked Mackerel – smoked mackerel on brioche rounds horseradish creme fraiche

CANAPÉS

 

Smoke Salmon – On Tuile Cones with tomato,olive and dill

Tuna Sushi roll – fresh tuna with avocado on sushi roll

Shrimp with Cucumber and Dill – on a brioche round

Vietnamese Chicken Rolls and vermicelli – on white bread triangles with black and white sesame seeds

Mushroom Tartlets with Foaming Hollandaise and Crispy Sage – with watercress on marbled

Crostini with Chevre Blanc and Caramelized Figs

MEAT

Beef Carpaccio – On Crostini with Rocket, Parmesan and Sweet caper Cream

Pork Skewers – Pork Belly Skewers marinated Served with Ginger Orange Sauce

Prosciutto Wrap – Served with pear and Stilton

Roast  Beef  – Rare Roast Beef  with Wholegrain Creme Fraiche in Poppy Seed Tartlets

Smoke Ham – served with rosemary mini muffins and Cramberry Chutney.

Spicy Morocan Lamb Cutlets – braised spicy lamb cutlet on mini buns with horseradish cream

Asian  Beef salad Roast Beef Crostini – Seared Medium rare Beef Tenderloin On Filo Tarts

POULTRY

 Ginger Chicken Cakes – with lime coriander Mayonnaise and mango

BBQ Pull Chicken Sliders – BBQ Pull chicken breast of free-range chicken marinated with house-made barbecue sauce, served with coleslaw on a mini brioche bun

Kagari Chicken – marinated grilled chicken breast served with chilli plum sauce.

Skewered Green Thai Chicken – with coconut Dip

The Ultimate Chicken Satay – with a Satay Dip

Spicy Chicken Wonton – Served with Blue cheese sauce

Pekin Duck  – with shallot pancake and hoisin sauce

Apple and Berries  Foie Gras – Seared Foie Gras served with port wine sauce and toasted crostini

Marinated Frog legs – marinated seared frog legs served with sweet thai chili

VEGETABLE AND CHEESE

Tiny Parmesan and rosemary Shortbread with Roast Cherry Tomatoes and Feta

Goat cheese Crostini With Fig Chutney

Herbed Artichoke and Parmesan Filo Rolls With light Lemon Mayonnaise Dip

Roasted vegetables with Olive Tapenade and Goat Cheese Tartlets

Bloody Mary Tomatoes

Roasted Peewee Potatoes – sea salt roasted heirloom fingerling potatoes, passed in paper cones

Sweet Corn and Red Chilli Cakes with Avocado Salsa

Mini Pizza’s Sweet – The Greek ( Feta, red onion, tomato tapenade); The Italian ( garlic infused Mozzarella, Basil, and tomato)

Mature Cheddar Rarebit, Pear Chutney, Rocket – served on Crostini

Caramelized Onion Tarlets with Goat’s Cheese