Passed Hors d'oeuvres

Select a minimum of 3 passed hors d'oeuvres for event reception.
Selection(s) will be priced per guest. Additional staffing & production fees apply.

Vegetarian

Red & Golden Beet Chips with goat cheese and vinaigrette laced micro greens (C)
Caprese Skewers buffalo mozzarella, red pear tomatoes, basil & balsamic (C)
Petite Pullman Grilled Tillamook Cheddar Cheese (H)
Baby "Bella" with pimento cheese (H)
Portabella Slider with goat cheese, roasted peppers & basil pesto (H)
Tomato or Cucumber open-faced rounds (C)
Brie Tarts with amaretto, walnuts & brown sugar (H)
Belgian Endive Spears with blue cheese mousse & roasted red peppers (C)
Thai Noodle Salad Spring Roll with chili lime vinaigrette (C)
Mac & Cheese Bites choice of Tillamook Yellow Cheddar or Fontina (H)
Fried Green Tomato Bites with pimento cheese (H)
Parmesan Squares (H)
Classic Deviled Eggs(C)
Mini Tomato Pie (H)

Seafood

Pecan Wood Smoked Bacon-Wrapped Scallops(H)
Seared Tuna on rice wafers with wasabi mayo (C)
Cajun Spiced Tuna skewered with fresh pineapple OR watermelon (C)
Poached Salmon Bites on wonton crisp with capers & dill cream (C)
Papaya Wrapped with Dill-Dusted Gravlox of Salmon (C)
"Fish & Chips" dollop of malt vinegar tartar sauce atop Yukon Gold crisp +seasonal white fish (H)
Petite Crab Cake with choice of remoulade OR scuppernong 5-pepper jam (H)
Marinated Local Shrimp wrapped in snow pea pods (C)
Coconut Fried Shrimp with orange marmalade (H)
Lowcountry Dolmades shrimp & grits wrapped in collards with tasso gravy dipping sauce (C)
Cheddar & Bacon Grit Cake topped with shrimp, tasso gravy & chive spear (H)
Shrimp-Corn Fritter with green tomato & avocado relish (H)
Fried Oyster on buttery cracker with tartar sauce (H)

Chicken

Grilled Buffalo Chicken Slider with carrot & celery blue cheese slaw (H)
Smoked Chicken with olive & artichoke tapenade served in phyllo cup (C)
Grilled Chicken Satay with peanut OR chili-lime sauce (H)
Chicken Waldorf Wrap with celery, toasted walnuts, red grapes & tarragon mayo (C)
Fried Chicken Egg Rolls with collards & tasso ham (H)
Fried Chicken & Waffles with Vermont maple syrup (H)
Chicken Char Sui atop cucumber slice (C)

Beef

Peppered Beef Carpaccio Skewer with arugula pesto & grated Parmesan (C)
Cheeseburger Slider with Vermont cheddar & chipotle aioli (H)
Skewers of Skirt Steak with a blue cheese mousse & chopped chives (C)
Spicy Thai Beef Wraps with Bibb lettuce & garlic chili lime dressing (C)
Deconstructed Miniature Beef Wellington with a wild mushroom duxelle (H)
Teriyaki-Glazed Sirloin Roulade with julienne carrots, scallions & cucumbers (C)
Herbed Boursin Crostini with Thinly Sliced Rare Beef and cracked black pepper (C)

Pork

Hamby's Scratch-Made Biscuits with Carolina pit ham (choice of sweet potato or regular) (H)
Grilled Asparagus wrapped in crisp prosciutto & garlic aioli (C)
Phyllo Cup with sautéed spinach & onions, feta, fresh tomatoes& crisp prosciutto (H)
Mini Reuben (H)
Pulled Pork BBQ Slider with creamy apple coleslaw (H)
Grilled Pork Tenderloin Crostini with artichoke relish (C)
Mini Corndog with spicy mustard (H)
Pork Roulade with mango pepper salsa (C)

Game

Fried Quail Breasts with spicy mango chutney (H)
Rillette of Duck Confit atop Cabernet-poached apple with leek frizzles (C)
Lamb Lollipop with mint pesto (H)