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hor d'oeuvres head

E ither as a first phase to a meal or served by themselves, tray passed or presented on stations, hors d’oeuvres are wonderful bite size culinary creations. Savory or sweet, they are always a treat ! Whether served vertically, with a fork, on a spoon, in a glass, cup or on a tray, we try for unique presentations. Our complete menus give you helpful hints on how to select hor d'oeuvres.

Hors D´oeuvres

Flank Steak Rolls











Flank Steak Bundles

marinated in a soy - citrus sauce ~ grilled ~ thinly sliced & filled with roquefort & cream cheese ~ rolled

Pulled Pork Sloppy Joes
buttermilk biscuit ~ zesty barbecue sauce



Grape & Cheese Kabobs
skewers of fontina cheese & grapes drizzled with a basil infused olive oil

Scallop Ceviche Shooters
refreshing scallops ~ mango ~ red peppers ~ cilantro lime juice ~ in a sake cup

Margarita Prawns
mouth watering prawns ~ grilled ~ flambéd with a shot of tequila ~ a squeeze of lime & chiffonade of fresh basil



Crab Cakes on a Skewer
dungeness cab cakes ~ remoulade sauce







Great Balls of Lamb & Feta
ground CK lamb ~ feta cheese ~ mint infused oil



Spring Rolls
(not fried) rice paper filled with julienne red peppers, savoy cabbage, carrots, and jicama ~ Asian dipping sauce





Sambuca Lollipops
espresso cookies filled with sambuca creme

Lobster Corn Dogs
morsels of lobster ~ dipped in a cornmeal batter ~ dijon mustard sauce


Munchkin Donuts
sugar doughnut holes ~ filled with raspberry


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