Beautifully-presented Hors d’oeuvres

The Catering Guide: Hors d'oeuvres

Hors d’oeuvres may be served or displayed for a maximum of two hours.

Hors d'oeuvre Receptions (minimum of 30 people)

Hors d’oeuvres Buffet #1

  • Select three hot hors d’oeuvres
  • Select two cold hors d’oeuvres
  • Assorted cubed cheese and fruit display with crackers
  • Fresh vegetable crudité and dip

Hors d’oeuvres Buffet #2

  • Select three hot hors d’oeuvres
  • Select three cold hors d’oeuvres
  • Assorted cubed cheese and fruit display with crackers
  • Fresh vegetable crudité and dip
  • Chef-carved tenderloin, turkey, pork loin or ham with silver dollar rolls and condiments

Hors d’oeuvres Buffet #3

  • Select three hot hors d’oeuvres
  • Select three cold hors d’oeuvres
  • Assorted cubed cheese and fruit display with crackers
  • Smoked salmon display or jumbo shrimp with cocktail sauce and lemon
  • Chef-carved tenderloin, turkey, pork loin or ham with silver dollar rolls and condiments
  • Pasta station choice of: tri-color cheese tortellini tossed with sun-dried tomatoes, artichokes and pesto sauce, or fettuccini tossed with marinara or Alfredo sauce.

Items Sold by the Pound

  • Assorted Wisconsin cheese wedge display, includes sharp Wisconsin cheddar, baby Swiss, Asiago and Gorgonzola
  • Assorted sliced Wisconsin cheese platter, includes cheddar, Swiss and co-jack, served with crackers
  • Combination Wisconsin cheese and sausage platter, includes cheddar, Swiss and co-jack, accompanied by Hillshire Farm summer sausage, served with crackers
  • Fresh vegetable crudité with dip
  • Assorted fresh fruit display, includes cubed pineapple, melons, strawberries and grapes
  • Assorted cubed cheese and fresh fruit display
  • Decorated whole smoked salmon with la brea batard (minimum 7 pounds)
  • Gourmet mixed nuts
  • Elegant snack mix
  • Gardettos
Items Sold by the Piece

Cold Hors d'oeuvres
  • Assorted canapés
  • Salami coronets
  • Pico de gallo in cucumber cups
  • Chevre and olive crostini
  • Deviled eggs
  • Grilled zucchini canapé
  • Sweet corn tamale cake with avocado and pico de gallo
  • Apples wrapped in proscuitto
  • Proscuitto-wrapped melon balls
  • Fresh fruit brochettes with mango yogurt sauce
  • Belgian endive spears filled with candied walnuts and Gorgonzola mousse
  • Salmon crostini
  • Fresh tomato and mozzarella crostini with balsamic vinaigrette
  • Proscuitto-wrapped bocconcini
  • Roast beef and avocado pinwheel
  • Parmesan tulle cup with fig and bacon 
Hot Hors d'oeuvres
  • Water chestnuts wrapped in bacon
  • Meatballs—BBQ, Swedish or Madeira
  • Paella croquette
  • Crab wontons with sweet red chili sauce
  • Artichoke crostini
  • Baked tomato, basil and olive tartlet
  • Mini Chicago-style pizettes
  • Rueben puff
  • Florentine and fontina wonton 
  • Stuffed mushroom caps
  • Seafood, sausage or Montrechet and spinach
  • Brie and cashew en croute with raspberry sauce
  • Potato and carmelized onion tartlet
  • Crispy asparagus spears
  • Crab dabs
  • Chicken cordon bleu pinwheels
  • Mini shrimp and pork eggroll
  • Bay scallop rangoon
  • Moroccan spiced pork brochette
Other Items
  • Chilled jumbo shrimp display with cocktail sauce and lemons
  • Roast filet of beef crostini with Mediterranean relish
  • Rosemary Dijon chicken skewers
  • Andouille and scallop skewers with Creole mustard sauce