Passed Hors d’ Oeuvres

Portabella Mushroom Crostini with Balsamic Onion Relish
and White Truffle Oil

Crab and Asparagus Salad with Ginger and Wasabi
in Petite Cups

Brie on Rustic French Bread Canapé with Toasted Almonds
and Morello Cherries

Grilled Pork Tenderloin on Toasted Cornbread with
Mango Chutney

Roasted Chicken on Tortilla with Pico de Gallo

Traditional Shrimp Cocktail Canapé with Horseradish Spread

Mediterranean Vegetable Crostini with Sun Dried Tomatoes
and Goat Cheese

Hoisin Glazed Pork Loin on Crisp Won Ton Skin with Pickled
Ginger

Miniature Potato Pancakes with Smoked Salmon and Chive
Crème Fraiche

Black Bean Pancake with Tequila and lime Grilled Chicken,
Chipolte Cream

Basmati Rice Pancake with Chile Garlic Shrimp and Cilantro

Rare Tuna in Crisp Rice Paper with Pineapple and Gin Salsa

Caviar and Buckwheat Blini’s with all the Accoutrements

Miniature Maine and Cod Crab Cakes with a Lemon and Lime
Remoulad
e


Any of the more Traditional Hors d’ Oeuvres, including Coconut Shrimp, Beef Sate,
Phyllo Cups with Spinach and Feta etc….


Cater: to provide or supply that which amuses, is desired or gives
pleasure, comfort etc…

Please let these menus serve as an example of the kinds of foods
that Canapé can prepare. We are constantly creating new
favorites and tailoring our menus to a clients needs
Stationary Hors d' Oeuvres
Carving Stations and Displays
A Sample Dinner Party
A Fantasy Dinner Party
Crostini with Buffalo
Mozzarella and Mixed Peppers
Chef Michael passing Hors d'
Oeuvres with the Philadelphia
Mummers in the background
Miniature Sandwiches
Chicken on Corn
Tortilla with Avocado
Fried Oyster with a New Orleans Remoulade
Mixed Hors d' Oeuvre
Platter
Stuffed Mushrooms
with Chicken Sausage,
Apples and Pine Nuts
Sample Menus
(215) 654- 5369
(877) EZY - CHEF
prochef@prodigy.net