Hors D’Oeuvres

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



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



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



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



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



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



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


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