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TAPAS & HORS D' EOUVRES
As is customary, you can add our Butler Passed hors d’oeuvre selections to any style of service as a tasty preview to your meal. But if you want to create movement, variety, and a seriously social atmosphere, go heavy on the hors d’oeuvre and add action stations, and let them take the place of dinner altogether.
Cold Tapas and Dips
- Farmer's Bread Bowl
- Manchego Cheese
- Cheese Platter
- Bacalao "Pil Pil"
- Shrimp Shooters
- Marinate Olives and Cheese
- Fresh Vegetable Crudites
- Smoke Salmon Platter
- Cheese Marinate in Tarragon and Garlic
- Fire Roasted Vegetable Display with Aioli dip
- Tropical Tuna Ceviche Shot, with a Brunoise of tropical fruit
- Creamy Shrimp Dip
- Creamy Roast Red Pepper
- Avocado Lime Cream Dip
- Sun-Dried Tomato & Cannellini Bean Dip
- Hummus Dip
- Creamy Blue Cheese & Scalion Dip
- Spiced Roasted Eggplant Dip
Tapas & Hot Hors d' oeuvres
- Chicken wings, in Guava BBQ Sauce
- baby Lamb Chops
- Chorizo al Jerez
- Spanish Omelet
- "Gambas al Ajillo" Garlic Shrimp
- Meatballs in Spanish Sauce
- "Mini Bunuelos de Bacalao" mini cod fritter
- "Baby Piononos"
- Bake Baby Empanadas
- Chicken Satay Sticks
- Crab Ragoons
- Mini Buñuelos de Bacalao
- Swedish Mini Meatbals
- Miniature Beef Wllington
- Grilled Orange Carribean Jerk Shrimp Skewers
- Mini Brie en Croute
- Antipasto Kabob,
- Yukitas
- Bacalao a la Vizcaina
- "Baby empanadas"
- Potato and Ham Croquettes
- Gourmet Meatball, in Polynesian Sweet n' Sour Sauce.
- Thai Beef Sate, Served with Peanut Sauce.
- Smoke Chicken Purses with Sun-Dry Tomatoes
- Chicken Satay
- Beef Teriyaki Skewers
- Stuffed Baby potatos with Gorgonzola
- Chorizo Feuillet
Call us & we will gladly design a menu for you.
P| 407-433-2925 | 407-433-2924
e-mail info@privatechefpr.com