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
Lobster Pineapple
sliced Maine lobster tail and roasted Hawaiian pineapple on a knotted bamboo skewer with a sesame-soy vinaigrette
Ebi Shrimp
Black Tiger shrimp glazed with a miso aioli
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
Ossetra Caviar on Potato Crisps
fresh ossetra 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
chicken breast with ginger, garlic, tomato, and Indian spices 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
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 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