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Heavy hors d'oeuvres
Heavy hors d'oeuvres
Heavy hors d'oeuvres

heavy hors d'oeuvres


Cucumber and Prosciutto with Fresh Dill Cream Cheese on Pumpernickel Toast Points

Wild Mushroom Sauté with Herbed Goat Cheese on Crostini 
Grilled Peach Crostini with Herbed Goat Cheese, Arugula, and Balsamic Glaze

Blueberry and Brie Tartlets
Pickled Beet, Orange, and Fennel Bruschetta on Herbed Goat Cheese

Sweet Pea and Mint Purée with Rice Crackers

Honey-Rosemary Cherries on Gorgonzola Crostini

Sweet Potato Rounds with Avocado Salad
Eastern NC Pulled Pork BBQ Crostini with Summer Slaw

Shaved Apple Pear Crostini with Brie, Honey-Dried Cranberries, and Walnut Dust

Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans
Bacon Ricotta Crostini with Fig Jam


Grilled Vegetable Skewers

Sautéed Squash and Zucchini with Shaved Parmesan and Basil

Sweet & Sour Cucumber Salad with Red Onion

Maple-Glazed Brussels Sprouts with Bacon
Succotash Quinoa with Cucumber, Sundried Tomato, Red Onion, and Feta

Arugula Salad with Gorgonzola, Seasonal Fruit, and Walnut Vinaigrette
Baked Polenta with Parmesan and Herbs

Sautéed Haricots Verts with Mushrooms

Granny Smith Apple Salad with Baby Greens, Gorgonzola,

Dried Cherries, and Apple Cider Vinaigrette


Ham Biscuits with Whole Grain Mustard

Mini Eastern NC Pulled Pork BBQ Sandwiches with Summer Slaw

Bacon-Wrapped Scallops

Mini Beef Tenderloin Sandwiches with Horseradish Sauce and Micro Greens

Lamb Lollipops with Mint Jelly
Mini Chicken and Waffles Drizzled with Honey

Jamaican Jerk Chicken Skewers

Chicken Salad Tartlets
Caramelized Onion, Prosciutto, Apple, and Gruyère Tartlets
Mini Crab Cakes with Red Pepper Aioli

Braised NC Shrimp with Lemon, Garlic, and Basil

Crab-Stuffed Mushrooms

NC Shrimp and Grits Cups with Mushrooms, Bacon, and Shallots

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