hors d’oeuvres

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decadent appetizers. a perfect start.
mouth-watering beginnings by foodleigh.com
Download the full menu HERE.

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Antipasto skewers – cheese tortellini, salami, fresh mozzarella, black olives, fresh basil, cherry tomatoes with balsamic glaze

Bacon wrapped avocado slices served warm with a sprinkling of chili powder

Bacon wrapped chicken bites – a bite sized piece of chicken breast marinated in a sriracha lime vinaigrette, wrapped in bacon and glazed with sweet honey

Bacon wrapped scallops – dry sea scallops wrapped in a slice of bacon and baked to perfection

Bacon wrapped kielbasa bites in a honey mustard glaze with maple syrup and brown sugar

Bacon wrapped jumbo shrimp with hoisin glaze

Baked brie – a wheel of creamy brie topped with raspberry or apricot preserves with candied pecans or toasted almonds

“Hors D’oeuvres: A ham sandwich cut into forty pieces.”
Jack Benny, comedian
(1894-1974)

Baked olive tapenade crostini – sliced toasted baguette topped with olive tapenade, jack and parmesan cheese

Baked potato skins with chili and cheese or bacon and cheese with seasoned sour cream dip

Beef tenderloin crostini – grilled filet mignon sliced thinly atop crostini with horseradish cream sauce

Bite-sized crab cakes with basil caper aioli

Buffalo chicken wing dip – shredded chicken breast mixed with hot buffalo wing sauce and cream cheese, bleu cheese, ranch and mozzarella, served with tortilla chips

Charcuterie boards –include a variety of cheeses and cured meats, fresh and dried fruit, spreads, crackers and olives

Cheeseburger bites – seasoned ground beef and cheese served sloppy joe style with lettuce, tomato and pickles and mini potato rolls

Chicken enchilada dip – spicy shredded chicken and gooey cheese dip, served with tortilla chips

Cocktail meatballs with choice of sauces: marinara, creamy Swedish, Sweet & Sassy, or Bourbon BBQ

“Porkchops and bacon, my two favorite animals.
Homer Simpson
(b. 1955)

Cocktail sandwich melts – Ruebens with corned beef, sauerkraut, swiss and thousand island; vegetarian with artichoke parmesan spread, spinach, roasted peppers, roasted mushrooms and provolone; turkey with cole slaw, Swiss and thousand island; cordon blue with sliced chicken breast, ham, Swiss and honey Dijon, tuna melt with bacon, tomato and provolone; roast beef with horsey sauce, caramelized onions and cheddar, turkey with cranberry sauce and brie, fresh mozzarella with tomatoes, basil and balsamic glaze

Cold shrimp dip served with salt and pepper potato chips

Cranberry Brie & Prosciutto crostini cranberries, brie, prosciutto and crusty baguette

Deviled eggs – original, BLT style, crab deviled, bacon and thyme

Fresh basil roasted garlic hummus served with pita chips and veggies

Hand breaded chicken skewers served with smoky chipotle ranch dipping sauce

Hot artichoke dip served with crackers

Hot crab dip served with bagel chips and crackers

“The appetizer is just an excuse for an extra meal.
Let’s see, I will start with the eighty buffalo wings.”

Jim Gaffigan, comedian
(b. 1966)

Italian hoagie dip with ham, salami, capicola, provolone, cream cheese, lettuce, tomato, onion and hoagie seasoning served with sliced baguette

Prosciutto wrapped cantaloupe – salty and sweet

Prosciutto wrapped dates – Medjool dates stuffed with tangy goat cheese and wrapped in prosciutto, then baked and skewered

Quiche tartlets – broccoli and cheddar, ham and swiss, spinach and feta, asparagus and parmesan, lorraine, sausage and cheddar, zucchini leek and swiss

Reuben dip – corned beef, sauerkraut, thousand island and swiss cheese served with rye crackers

Satay chicken/pork/beef skewers with spicy peanut sauce

Spinach Artichoke parmesan bites in a pastry crust

Spinach, mushroom and feta turnovers in puff pastry

Stuffed mushrooms – sausage and cheddar, boursin and spinach, parmesan herb, creamy crab, walnut and Roquefort

Wonton cups filled with lump crab fresh mango salad

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610-763-3596

eat@foodleigh.com

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