Appetizers

“A fun & creative way to allow guests to mingle freely while sampling tidbits.”

Hot Hors D’ Oeuvres

Chicken Satay’s in a Coconut Curry marinade and Drizzled w/ a Sweet Mango Sauce

Teriyaki Glazed Chicken Stuffed Mushrooms Topped w/ Parmesan Cheese

Marinated Beef Satay’s Sauced w/ a Sweet Plum Sauce

Beef Wellington w/ a Mushroom Duxelle in a Baked Filo Dough Shell

Miniature Crab Cakes w/ a Roasted Garlic Remoulade Sauce

Cold Hors D’ Oeuvres

Bruschetta (French Bread w/ Tomato, Olive Oil & Garlic Tapanade)

Crostini of Goat Cheese, Sun Dried Tomato, Pesto

Cilantro Corn Stuffed Cherry Tomato on a Sweet Rye Bread Crouton

Grilled Shrimp, Mango and Papaya Chutney, on Sourdough Crouton

Smoked Salmon Mousse on Cucumber Topped w/ Caviar

Baby Mozzarella, Sun Dried Tomato Skewers marinated in a Basil Oil and Drizzled w/ a Balsamic Reduction

Summer Fruit Bruschetta w/ Peaches, Nectarines and Plums Topped w/ Candied Walnuts (Seasonal)

Herb infused Seared Tuna w/ a Sesame Glazed cucumber Salad

Order requires minimum of 30 pieces or more

Chef Recommends 3-4 Per Person if Serving Dinner
Chef Recommends 8-9 Per Person if the Event is Appetizer Only

Appetizer Station

“Elegantly presented platters that
can complement the appetizers for a more intriguing event.”

Fresh Fruit Display

An Elaborate Display of Sliced Fresh Fruits & Berries

w/ a Mint Honey Yogurt Sauce

Sweet Brie in a Puff Pastry Shell

Brie Cooked in a Filo Crust w/ a Raspberry Sauce

Surrounded by Bread and Crackers, Flavored w/ Candied Nuts and Dried Fruits

Fresh Seasonal Raw Vegetable Display

An Array of Garden Vegetables w/ Choice of Two Sauces

(Hummus ~ Roquefort ~ Dill ~ Grilled Onion Dip)

Ocean on Ice

Jumbo Shrimp and Crab Claws served on Crushed Ice

w/ Sliced Lemon and Cocktail Sauce

International Cheese Display

Artisan Cheeses served w/ Bread and Crackers

Flavored w/ Candied Nuts and Dried Fruits

Fresh Mozzarella Display

Buffalo Mozzarella , Sliced Tomato Salad

Tower of Shooters

Tuna Sashimi Shooters w/ Cilantro Corn & Cucumber Salad

Pacific Shrimp Ceviche w/ Mexican Cocktail Sauce

Chilled Gazpacho Soup w/ Parmesan Incrusted Croutons

Staff Rates & Standards

1 Chef is required for every event
1 Server is required for every 15 guests
(We require a minimum of four hours per event for service staff)

Additional Services
Event Captain
Personal Attendant
Event Chefs

Large Scale Events may require an advance set-up team

Uniform Standards

Black Pants, White Collar Long Sleeve Shirt and Black Vest

All Prices Subject to a Taxable Service Charge Plus Sales Tax

Silent Chef Jeff - Orange County Catering