Hors d'Oeuvres A La Carte

  • Smoked Salmon and Shrimp Remoulade Spread with Capers, Mimosa Egg and Herb Foccacia
  • Homemade Kentucky Smoked Trout Dip with Roasted Shallots, Chopped Green Onion and Bagel Crisps
  • South of the Broder Con Queso with Tricolor Fresh Tortilla Chips, Tomato Salsa and Jalapeno Peppers
  • Maryland Crab Dip - (A rich wonderful cheesy dip served with pita points)
  • Kentucky Favorite Artichoke and Spinach Dip with Tomato Sourdough Bread
  • Louisville's best Benedictine Cheese Spread served with French Croutons
  • Authentic Swiss Cheese Fondue with French Bread
  • Belgium Chocolate Fondue with Strawberries
  • Homemade Duck Rillette served with Frnench Pickles and French Bauguettes
  • Hummus and Foccacia
  • Mexican Beans and Salsa

A selection of Sandwiches:

  • Miniature Reuben Sandwich on Rye
  • Homemade Chicken Salad en Choux
  • Fresh Roasted Trukey Breast on Mini-Buns with Red Pepper Chipotle Mayonnaise
  • Blackforest Ham on Mini-Buns with Country Mustard
  • Medallions of Beef Tenderloin Au Poivre on Mini-Buns served with Horseradish and Henry Bains Sauce
  • Miniature Vegetarian Wrap
  • Homemade Atlantic Salmon Pastrami on Pumpernickel
  • Benedictine Spread with Selected Crackers
  • Beef Pastrami Grilled, Shaved and served on Pumpernickel Bread
  • Miniature Pita Bread filled with Grilled Marinated Vegetables and Roasted Red Pepper Sauce
  • Crispy Crab and Pepperjack Cheese Qusadillas with Tomato Salsa
  • Chicken Salad with Chopped Pecan and Grapes on Brioche Toast
  • Prime Rib Au Jus on Mini-Buns with Horseradish and Henry Bains Sauce
  • Gourmet wrap with Lavosh and Tortillas (Chicken Caesar, Cajun Beef or Grilled Marinated Vegetables )
  • Smoked Salmon and Chive Cream Cheese on White Toast

  • Miniature Quiche Lorraine
  • Miniature Provencal Pizza
  • Crab Stuffed Crimini Mushrooms
  • Sesame Duet Chicken Fingers with Thai Peanut Dipping Sauce
  • Sweet & Sour Meatball Kebabs
  • Southern BBQ Meatballs
  • Vegetable Ratatouille filled Mushrooms topped with Romano Cheese Shavings
  • Cocktail Lamb Chops with Mint Jelly
  • Miniature Corn Cakes topped with Barbeque Chicken
  • Miniature Biscuits filled with Kentucky Country Ham and Bourbon Onion Glazed
  • Spinach Spanakopita
  • Mushroom Caps Maarco Polo with Italian Sausage, Tomato Sauce and Melted Paarmesan
  • Miniature Pizza - Chicago Style
  • Baked Oysters Rockefeller with Spinach and Parmesan Sauce
  • Miniature Hot Browns topped with Sherry Cream Sauce
  • Cocktail Ribblets with Spicy Pecan Glaze
  • Baked Polenta Round with Crumbled Gorgonzola Cheese
  • Baked Escargot Provencal in the Shell with Carlic Parsley Butter
  • Alsatian Onion Tart with Crumbled Bacon and Swiss Cheese
  • Pâté Lorrain - (A Veal Pâté baked in a Pastry Crust)
  • Sea Scallops and Smoked Bacon en Brochette with Sweet Onion Puree
  • Tuscan Sausage en Croute with Classic Aioli
  • Gâteau De Crêpes layered with Chicken Mornay Sauce
  • Miniatue Seafood Vol-au-vent
  • Jamican Jerk Chicken with Mango Mint Salsa
  • Rustic Goat Cheese Galette with Niçoise Olives and Caramelized Onion
  • Crabcakes with Aioli on Toast Points
  • Artichoke stuffed with Brie Cheese and Baked, served with Tomato Concassé
  • Oysters on the half shell with Barbeque Sauce or Dungeness Crab Glaze
  • Warm Onion Puff Pastry with Fresh Thyme
  • Grilled Sausage Skewers with an assortment of Barbeque Sauces
  • Smoked Chicken Quesadillas with Tomato Salsa
  • Cajun Chicken Skewers with Hot Sauce

A Selection of Chilled Hors D'Oeuvers
à la carte:

  • Bloody Mary Shrimp Cocktail Shot served in shot glass with spicy White and Red Horseradish Coctail Sauce and Lemon Celery Garnish
  • Burschetta with Grilled Onion Marmalade
  • White Cheddar & Chives Goujere
  • Beef Pesto Carpachio
  • Stilton Blue and Ssparagus Tartines
  • Belgium Endive with Dilled Smoked Salmon Mousse
  • Seasonal Strawberries filled with White and Yellow Cheddar
  • Melon and PProscuitto ham en Brochette
  • Salmon Rillettes Spread on Pumpernickel Bread
  • Homemade Chicken Liver Pâté with Assorted Bread
  • Verrine of Squash Tartare and Red Pepper Coulis
  • Tomato Grappe and Fresh Mozzarella Skewer
  • Baked Parmesan Basket filled with Portabella Mushroom Tartare
  • Summer Gazpacho served in Shot Glasses Rimmed with Salt
  • Thai Beef Tartlets with Red Chili OIl and Tomato Cilantro Soy Glaze
  • Hummus and Foccacia
  • Home-cured Salmon Pastrami with Pumpernickel Bread
  • Goat Cheese and Roasted Red Pepper Terrine with Balsamic Honey Dressing
  • Miniature Salmon Parisienne with Remoulade Sauce
  • Scallop Seviche drizzled with Lemon Basil Marinade
  • Miniature Latkes with Smoke Salmon and Chives Créme Fraîche
  • Shrimp Cocktail served with Spicy Horseradish Sauce and Lemon Garnish
  • Assorted Sushi Rolls
  • American Molossal Caviar on Blinis and Créme Fraîche
  • Dungeness Crabmeat, Guacamole and Grapefruit Segments en Verrine
  • New Potatoes filled with Créme Fraîche and Caviar
  • Lemon Chicken Crepe Roulade with a Lime and Chipotle Sauce, garnish with Cilantro
  • Tartlette of Curried Vegetables and Yogurt Cuvumber Sauce
  • Cajun Beef on French Baguette with Creole Aioli
  • Habanera Spiced Pork Tenderloin served on Sweet Potato Chips
  • Flank Steak and Arugula Canapés served on Sourdough Baguettes with Red Curry and Lime Fraîche

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