Hors D’Oeuvres

The following items are a sampling of Hors D’oeuvres that Windows Catering Company can provide.

SHELLFISH

 

Lobster Grilled Cheese
buttery grilled sandwiches with fontina cheese and Maine lobster

 

Chesapeake Crab Crisps
lump crabmeat salad with red pepper and celery leaves on Old Bay potato chips

 

Windows’ Signature Crab Cake
with cornichon remoulade

 

Ebi Shrimp
Black Tiger shrimp glazed with a miso aioli

 

Lobster Pineapple
sliced Maine lobster tail and roasted Hawaiian pineapple on a knotted bamboo skewer with a sesame-soy vinaigrette

 

Bacon-Wrapped Diver Scallop
diver scallop wrapped in peppered bacon on a sweet potato pancake

FISH

 

Strawberry Tuna
Ahi tuna rolled in black and white sesame seeds topped with a Driscoll strawberry cloud, drizzled with balsamic vinegar syrup

 

Rockfish Sandwich
wild rockfish flan sandwiched between crisp wonton sheets with lobster mayonnaise

 

Norwegian Lollipop
smoked salmon, roasted nori seaweed pinwheels resting in wheatgrass with chive and dill crème fraîche

 

Shenandoah Smoked Trout
smoked trout on European cucumber rounds with horseradish crème fraîche

 

Osetra Caviar on Potato Crisps
fresh osetra caviar on waffle potato chips with sour cream and snipped chive

CANAPÉS

 

Applewood Smoked Salmon Flowers
salmon rosettes on toasted pumpernickel triangles with mango relish

 

Tuna Nicoise
seared tuna on baby ficelles

 

Shrimp with Cucumber and Dill
on a brioche round

 

Sesame-Crusted Thai Chicken Salad
on white bread triangles with black and white sesame seeds

 

English Cucumber & Boursin Cheese
with watercress on marbled bread

 

Bucheron Goat Cheese and Yellow Pear Tomato
with arugula on a brioche toast point

MEAT

 

Veal Oscar
veal, asparagus and crabmeat served in a demitasse spoon with Béarnaise sauce

 

Pomegranate Lollipop Lamb Chop
baby lamb chops marinated and served with pomegranate mint sauce

 

Prosciutto Purses
filled with mascarpone cheese and a drizzle of truffle oil tied with a chive ribbon

 

Beef Tataki
loin of beef seared to a medium rare sliced thin with ponzu vinaigrette on an endive spear

 

Grilled New York Sirloin
slices of New York strip on whole grain toast with Maytag blue cheese and tomato jam

 

Short Rib Sliders
braised beef short rib on mini buns with horseradish cream

 

Roast Beef Crostini
rare beef tenderloin and baby arugula on toasted ficelle with an artichoke-red pepper relish

POULTRY

 

Chicken Samosas
minced chicken breast blended with ginger, garlic, tomato, and Indian spices folded in crisp phyllo leaves with cilantro dipping sauce

 

BBQ Chicken Sliders
breast of free-range chicken marinated with house-made barbecue sauce, served with coleslaw on a ping pong bun

 

Lemon Chicken
grilled chicken breast with lemon thyme and sweet roasted garlic, with agave mustard dipping sauce

 

Chicken Satay
grilled free-range chicken breast marinated in Asian spices, on bamboo skewers with Indonesian peanut sauce

 

Coconut Chicken
breast of chicken in toasted Hawaiian coconut with orange blossom honey mustard sauce

 

Grilled Chicken Bruschetta
chicken breast with Parmesan and Asiago cheeses, balsamic marinated tomato and sweet basil on toasted focaccia

 

Magret Duck Flapjacks
hoisin barbecued duck breast on sweet corn pancakes with sour cherry compote

 

Strawberry and Foie Gras
California strawberries with Hudson Valley foie gras

 

Bob White Quail Egg
poached quail eggs on buttered brioche with gold leaf and American Sturgeon caviar

VEGETABLE AND CHEESE

 

Artichoke Fritters with Shallot Aioli
artichoke hearts fried in herb batter, dusted with Parmesan cheese and served warm with lemon wedges and shallot aioli

 

Pissaladière
roasted flatbread with black olives, caramelized onion and roma tomatoes

 

Portobello Sliders
mini mushroom burgers with Asiago cheese on rosemary buns

 

Provencal Tartlets
confit of heirloom tomato tartlets with Pernod cream

 

Caprese Pipette
cherry tomatoes, basil and a liquid blend of mozzarella

 

Roasted Peewee Potatoes
sea salt roasted heirloom fingerling potatoes, passed in paper cones

 

Garlic and Gorgonzola Mashed Potato Cigars
Idaho potatoes and blue cheese in crispy phyllo pastry with chive crème fraîche

 

Sweet Basil Beignet

crispy, warm fontina cheese puffs with fresh Italian basil and sun-dried tomato dipping sauce

 

Vermont Grill
grilled Vermont cheddar cheese sandwiches with vine-ripened tomato

 

Smoked Gouda Tart
Gouda cheese and toasted pine nuts baked in a mini tartlet with Granny Smith apple compote