Cocktail Hour

All items are priced by the individual piece unless stated otherwise.

Minimum order is 25 pieces per item.

A ( *) next to a menu item indicates that, in order to ensure high food quality, the item requires a staff member to prepare it onsite.

    • Hors d'Oeuvres

    • Assorted Crostini Bar

      Fresh crostinis with assorted toppings : Choose 3 Types

      • Smoked Salmon, Capers, Red Onion and Dill with Lemon Brie
      • Heirloom Grape Tomato and Basil with Balsamic Drizzle (Veg, DF)
      • Cranberry, Acorn Squash and Sage with Goat Cheese (Veg)
      • Avocado, Tomato, Black Bean, Cotija Cheese with Micro-Cilantro (Veg)
      • Wild Mushroom, Herbs and Boursin Cheese (Veg)
      • Prosciutto, Basil and Grape Tomatoes with Olive Oil Drizzle (DF)
      • Grilled Flatiron Steak, Grape Tomato, Brie and Chimichurri Sauce
    • Bacon Wrapped Sage Chicken Bite

    • Bacon Wrapped Date

      Bacon wrapped dates stuffed with smoked almond and blue cheese. (GF)

    • Artichoke Cheese Dip

      Warm artichoke cheese dip (Veg, GF) served with fresh crudite (Veg, GF, DF, Vegan) and crackers (Veg, DF)

    • Crab and Seafood Cakes

      Served with creamy remoulade sauce.

    • Dijon Thyme Marinated Chicken Skewers

      Tender chicken thighs marinated in white wine, smoked paprika, dijon mustard and thyme, then skewered and grilled. (GF,DF)

    • Pork and Vegetable Pot Stickers

      Pan fried and steamed pork & vegetable pot sticker with ginger soy dipping sauce. (DF)

    • Sriracha Chicken Wontons

      Sriracha spiced chicken stuffed inside a wonton skin and fried to perfection, served with sweet Thai chili sauce.

    • * Wild Boar Sausage Bites

      Char-grilled wild boar sausage topped with cranberry chutney and micro-greens. (GF, DF)

    • Cajun Shrimp and Andouille Skewers

      Cajun spiced shrimp and Andouille sausage skewered, grilled and served with creole mustard. (GF, DF)

    • Braised Mustard Seed Deviled Eggs

      Hard boiled eggs with a creamy filling topped with pickled red onion and mustard seed caviar. (GF, DF)

    • Black & Blue Crostini *

      Grilled medium rare steak atop a crostini finished with a gorgonzola horseradish cream.

    • Caprese Skewer

      Grape tomato, basil, Cilegine mozzarella skewered and finished with a balsamic glaze. (Veg, GF)

    • Assorted Cheese & Cracker Board


    • Antipasto Skewers

      Italian Salami, Ciliegine Mozzarella and Tomato drizzled with Olive Oil and Fresh Basil Pesto. (GF)

    • Winter Crudites with Spinach Dip and Buttermilk Ranch

    • Roasted Red Pepper Hummus

      Served with fresh crudites and pita chips. (Veg, DF, Vegan)

    • Roasted Vegetable Kabobs

      Roasted seasonal vegetable kabobs with balsamic drizzle and fresh herbs.
      (Veg, GF, DF, Vegan)

    • Salsa Bar

      You get three types of salsa and house-made tortilla chips:
      House-made Fire Roasted Salsa (Veg, GF, DF, Vegan)
      Salsa Verde (Veg, GF, DF, Vegan)
      Pico de Gallo (Veg, GF, DF, Vegan)
      Served with House-made Tortilla Chips

      Add on House-made Guacamole!

    • *Shrimp Cocktail Shooter

      Boiled Shrimp set atop individual shooter cups filled with cocktail sauce (GF, DF)

    • Shrimp & Mango Salsa Bite

      Sauteed shrimp on a cucumber chip topped with mango salsa and finished with sweet chili glaze and micro cilantro (GF, DF)

    • Stuffed Artichoke Heart

      with Basil Pesto,Feta Cheese and Roasted Red Peppers (Veg, GF)

    • Swedish Meatballs

      Beef and Pork meatballs served in a savory mushroom cream sauce. (3pcs)

    • Chipotle-Honey Glazed Grilled Shrimp

      Grilled shrimp marinated in honey and chipotle served on a skewer. 2 pieces per skewer. (GF, DF)

    • Creamy Leek & Mushroom Tartlet

      Creamed leeks, roasted mushrooms and fresh herbs baked in a flaky tart shell. (Veg)

    • Mini Chicken Empanadas

      Mini crispy chicken empanadas served with a roasted poblano crema

    • Spiced Pork Tenderloin Canape

      Tender spiced pork medallions topped with apple-cranberry chutney, blue cheese crumbles and micro-greens. (GF)

    • Chicken Waldorf Salad Cream Puff Bites

    • Baked Apple, Thyme and Blue Cheese Phyllo Cup


    • Mediterranean Phyllo Cup

      Flakey phyllo cup filled with hummus, cucumber, tomato, roasted red pepper, onion, Kalamata olive and Feta cheese.

    • Beet Pickled Eggs Wrapped in Proscuitto

      Hard boiled eggs "pickled" in beet juice, sliced and wrapped in Prosciutto. (GF)

    • Dried Apricot and Blue Cheese Canape

      Dried Apricots with blue cheese and a walnut, topped with rosemary. (Veg, GF)

    • Herb & Goat Cheese Tartlet

      Herb ,goat cheese cake baked in a bite size tart shell garnished with toasted almonds. (Veg)

    • Smoked Salmon Canape

      Smoked salmon atop a garlic crostini with lemon brie, fresh dill and caviar.

Veg = Vegetarian / GF = Gluten Free / DF = Dairy Free