Savory Hors D’Oeuvres and Appetizers

Malaysian Whole Shrimp Roll –  “”Farm Raised Malaysian Shrimp”, marinated in a spicy ground red curry paste, sautéed leeks and coconut cream, with cilantro; and rolled into a crispy spring roll.

Mediterranean Salad on a Bamboo Stick – colorful marinated salad; comprised of a black olive, mini mozzarella ball, heart of artichoke and roasted tomato.

Brie with Pear en Croute and Brie and Raspberry en Croute – buttery soft brie cheese with pear or fresh raspberries; hand wrapped in puff pastry purses.

Chicken Provencal with Fig and Olive – marinated chicken breast pieces with 25 various spices, lemon and orange zest, aged balsamic white vinegar, capers, fresh basil and rolled and filled with a green olive, dried fig and sun-dried tomato.

Mushroom Profiterole – a combination of shiitake, porcini, oyster and bolete mushrooms with chopped walnuts in a small bite size puff pastry shell.

English Cucumber Hearts – with smoked salmon; garnished with a julienne of tri-color peppers, red onion, a dabble of dill sauce and a sprig of fresh dill.

Thai Chicken Satay – “Classic Thai Marinade” spices; – including ginger, lemon grass, and peanuts, infused with boneless breast of chicken and woven on to a bamboo tiki stick.

Moroccan Lamb – marinated with Harisa; a tender strip of lamb with zucchini, red peppers and Moroccan spices.

Southwest Salmon – a fresh portion of salmon, tossed with our special southwestern spices and skewered on a knotted bamboo stick.

Red Endives with Herb Goat Cheese – red endives spears with piped goat cheese and toasted pine nuts.

Grilled Ginger Lime Shrimp – cilantro, green onions, fresh ginger, fresh lime juice, dark sesame oil, garlic, jalapeño peppers  all marinated and grilled.

Bruschetta – Garlic Crostini, topped with fresh tomatoes, basil, pure virgin olive oil, aged balsamic vinaigrette, garlic, seasonings, and shavings of pecorino cheese.

Mediterranean Artichoke Tartlet – small tartlet shell with artichoke hearts, tomatoes, Spanish onion, wild mushrooms, oregano, garlic, and topped with feta cheese.

Grilled Polenta – served on pita crackers with a sun-dried tomato pesto.

Lobster Mousse Bouchee – Combination of lobster meat, fresh tarragon, “Crème Fraiche”, paprika and lemon juice; piped into a blossom tartlet shell and garnished with fresh dill.

Szechuan Beef Satay – beef marinated in a ginger soy sauce and baked on a bamboo stick.

Panko Crusted Crab Cakes – with roasted red pepper, chive aioli, dijon mustard, lemon juice, and CHC seasonings.

Indian Chicken Tandori – Chicken marinated in yogurt and Indian spices, cumin, curry, paprika, cilantro, roasted garlic, and garam marsala – baked on a twisted bamboo stick.

Caribbean Shrimp with Coconut – dipped in coconut batter, with bread crumbs, shredded coconut, – fried on a bamboo skewer.

Seared AHI Tuna – spicy tuna, marinated in a CHC chef prepared Asian marinade; seared on a rosemary and sesame cracker or rice cracker and garnished with a bit of Asian Slaw.

Deep Sea Scallops on Parmesan Crisps – seared sea scallops with a drizzle of lemon juice and truffle oil; garnished with a julienne of red pepper.

Bailese Pork Satay – Thinly sliced pork tenderloin strips, in sambal, soy sauce, garlic and lime.

Manhattan Mini Reuben – shaved corn beef, sauerkraut, cumin, and Swiss cheese in puff pastry shell.

Roasted Red Pepper and Kalamata Olive Tapenade – served on a sesame seed wafer cracker thin.

Spanakopita– spinach pie, in phyllo dough triangles, with freshly steamed spinach, feta cheese, dill weed, cottage cheese and seasonings.

Grapefruit and Avocado Crabmeat Spoons – avocado and mascarpone cheese; topped with a quartered segment of grapefruit and shredded crabmeat and served on a hors d’ oeuvre spoon.

Bloody Mary Shrimp Cocktail Shooter – 2 chilled jumbo shrimp; served in a shot glass; with a spicy cocktail sauce and garnished with a ½ lemon wheel and English parsley and celery stick.

Tempura Vegetables – an array of fresh organic vegetables – yams, carrots, mushrooms, zucchini, eggplant, in a tempura batter – lightly fried and accompanied with an oriental dipping sauce.

New Orleans Cajun Chicken – marinated in cajun spices, cocoa powder and baked golden brown.

Tuscan Shrimp Pancetta with a Orange Mostarda – shrimp, marinated Italian herbs, orange mostarda and wrapped in pancetta.

Goat Cheese and Fennel Tarts – goat cheese served in a herb tartlet shell and garnished with caramelized onions and fresh thyme leaves.

Mini Quiche – sundried tomatoes and roasted vegetable, three cheese with monetary jack, gruyere and sharp cheddar or basil and pesto with kalamata olives and artichoke.

Peking Duck Roll – crispy assorted vegetables with seasonings, shredded oriental duck, combined with a hoisin sauce and wrapped into a delicate spring roll wrapper.

Kampur Vegetable Samosa – mixed vegetables, turmeric and cilantro and Indian spices.

Asparagus and Prosciutto Bundles – with arugula, grilled asparagus with olive oil and seasoned with sea salt. Combined with arugula leaves, and a slice of pecorino cheese; rolled into a prosciutto spiral.

Shrimp Ceviche Cocktail – served in a martini glass and prepared with lime juice, cucumber, cilantro, onion and garlic.

Thai Spicy Ahi Tuna on Crisp Won Ton – tuna in a Thai lime ginger and jalapeño marinade, tossed with black sesame seeds, grilled and served on a crispy won ton.

Shrimp and Salmon Round – freshly peeled and deveined shrimp, poached salmon, parsley, cilantro, lemon juice, garlic, red onion,  CHC dressings,  combined and made into delicate rounds; sautéed golden brown and served with a chefs prepared chipotle sauce.

Korean Beef Bulgogi – soy sauce, green onions, rice vinegar, sesame seeds, and brown sugar. Served on a bamboo stick.

Sicilian Caponata – feta cheese, roasted green pepper and red pepper, capers and Italian seasonings in puff pastry.

Fresh Tomato and Zucchini Tart – with ricotta cheese and fresh mozzarella.

Pepper Crusted Pancetta and Scallops – sea scallops wrapped with peppered pancetta on a rosemary tiki skewer.

“Canapé”

Smoked Salmon and Cucumber with herb garlic and cheese and sour cream base.

Apricot – Boursin Cheese and Crabmeat on a rosemary cracker

Olive Tapenade and Pesto on homemade tortilla chip

Shrimp and Avocado – on multi-grain toasted artesian bread round.

Sweet Pepper Bruschetta – with caramelized onion, dried fig on roasted garlic bread round.

“King of the Cocktail Hour” – Pigs N’ Blankets (reviewed by NY Times – the hit of the Hamptons and now back at the fanciest of most parties) so it is back by popular request and served with a chef prepared spicy mustard.

Mini Goat Cheese Pizza – Gourmet Pizza with baby spinach, goat cheese, shitake mushrooms, sundried tomatoes, and seasonings.

Lobster and Avocado Cocktail – red horseradish, chilled tomatoes, worchester Sauce, hot sauce, lime and avocado.

(we can create any hors d’ oeuvre by request or requested ingredients)