HORS D’OEVRES A LA CARTE

Pricing 

Prices include high-quality plastic dinnerware, service personnel, and complete buffet accessories. 

*Prices based on 200 guests. 

  • Price for each menu include high-quality plasticware, embossed paper napkins and coffee station.

  • Please add Service Staff in the amount of $15.00 per hour, per server, 5 hour minimum.

  • Bartenders, if applicable, are $20.00 per hour, per bartender.

  • Prices for rental of china, silver and crystal are billed directly to client by the rental company.

  • Venue charge - if applicable, is 15%

  • Kentucky Sales Tax will be added to the final invoice

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

 

HORS D’OEVRES 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 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