Hand-Pass Beef, Chicken, & Vegetables Selections


Chicken & Other Fowl

  • Curried Chicken Salad on Crispy Wonton Skins
  • Marinated Chicken Skewers served with a Sweet Chili Sauce
  • Smoked Duck Quesadillas with Cilantro Cream
  • Coconut Ginger Chicken Sate with Thai Peanut Sauce
  • Locally Smoked Free Range Chicken Chipotle Salad on Blue Corn Rounds
  • Seared Foie Gras with Orange Apricot Pepper Relish on Toast Points
  • Spicy Chicken Mole Empanadas
  • Roasted Duck and Mushroom Puffs
  • Smoked Duck Napoleons (Smoked Duck, Foi Gras, Boursin & Tart Cherry Jam)
  • Chicken Mien Gai in Butter Lettuce & Endive Cups
  • Pecan Chicken Bites with Honey Barbecue Dipping Sauce
  • Roasted Duck & Asparagus Hoisin Mu Shu Rolls
  • Chicken Wrap Roulades
  • Chicken Spring Rolls (hot or cold)
  • Southwestern Spring Rolls
  • Thai Chicken on Skewers served with Thai Peanut Sauce

Beef, Lamb & Game

  • Tenderloin of Elk with Lingonberry Relish on Garlic Toast
  • Beef Brochettes with Hot & Sweet Sesame Glaze
  • Herb Peppered Tenderloin of Beef with Cornichons, Roasted Red Peppers and Horseradish Sauce on Herb Toast
  • Mini Beef Wellington Bites (Gruyere, Five Pepper and Pesto)
  • Phyllo Tartlets with Asian Beef Salad
  • Baby New Zealand Lamb Chops with Hot Mango Glaze
  • Artichoke Marinated New Zealand Lamb Chops
  • Tender Bites of Elk Tenderloin wrapped in Prosciutto on a Rosemary Skewer
  • Mini Monte Cristo in Puff Pastry
  • Wild Boar Sausage (Pigs in a Blanket)
  • Asparagus and Prosciutto Bites in Phyllo


  • Three Cheese Grilled Summer Vegetable Quesadillas
  • Stuffed Artichoke Hearts with Herb Goat Cheese, Sun-dried Tomatoes and Basil
  • Toasted Garlic Pita Rounds with Red Pepper Humus, Crème-Fraiche and Chive
  • Candied Nuts, Apples & Brie in Phyllo Cups Maple Reduction
  • Roasted Wild Mushroom Empenada
  • Vegetable Spring Rolls with Dipping Sauce
  • Brie Tartlets with Almond and Peach Chutney
  • Roasted Eggplant Caponata with Drunken Goat, Basil served on Fennel Toast
  • Macadamia Sweet Curried Salad in Endive Boats
  • Potato Cakes with Caramelized Apple Chutney and Toasted Almonds
  • Crispy Sesame Shiitake Chinese Cabbage Bindles
  • Baked Stuffed Mushroom Caps
  • Fried Potato Skins with Goat Cheese and Gruyere
  • Mushroom and Herb Phyllo Triangle
  • Baby Baked Potatoes with Sour Cream and Chives
  • Spicy Shiitakes & Brie in Toasted Pastry Cups
  • White Bean, Spinach and Raisin Bites
  • Potato Tartlets
  • Crudite Shots with Peppercorn Ranch Dressing
  • Spanakopita
  • Tomato and Basil Bruschetta on a Toasted Baguette with Feta Cheese

Printable Menu