Signature Passed Hors d'Oeuvres, Best Catering NYC

Top-notch food can turn a corporate cocktail event into a memorable party. At Diane Gordon Catering, we love to work one-on-one with clients to create outstanding menus of passed hors d’ oeuvres. Our full-service catered events take the pressure off the host, allowing them to mingle with guests as they enjoy our delicious, seasonally-focused options. Favorites include Diane’s signature Moroccan Chicken B’stilla Phyllo Purses and Truffled Wild Mushrooms on Risotto Cakes.

DOWNLOAD PDF MENU — Passed Hors d'Oeuvres

Cocktail Parties — Signature Passed Hors d'Oeuvres

Hot Selections:

Chesapeake Jumbo Lump Crab Cakes with a Dab of Saffron Remoulade

Coconut Crusted Jumbo Shrimp with Passion Fruit Sweet and Sour Sauce

Moroccan Chicken B'stilla Phyllo Purses with Cardamom and Coriander

Chicken and Poblano Pepper Quesadillas Topped with a Rajas Sauce

Roasted Turkey Monte Cristo Triangles on Brioche with Red Pepper Jelly

Open Faced Beef Burger Sliders with Manchego and Romesco Sauce

Cabernet Braised Beef Short Ribs and Root Vegetables in Potato Cups

Veal Osso Buco Spring Rolls with Meyer Lemon and Parsley Gremolata

Grilled Baby Lamb Chops Served with Mint Chimichurri Dipping Sauce

Marcona Almond Stuffed Dates Wrapped in Mesquite Smoked Bacon

Old Fashioned All Beef Franks in Puff Pastry Blankets with Dijon Mustard

Shredded Greenmarket Vegetable and Feta Fritters with Yogurt Tzatziki

Pencil Asparagus, Caramelized Leek and Gruyere Cheese Tartelettes

Truffled Wild Mushrooms with Thyme and Parmesan on Risotto Cakes

Mini Macaroni and Cheese Bites with a Ciabatta Breadcrumb Crust

Ottoman Carrot Fritters with Exotic Spices, Apricots and Pistachios

Room Temperature Selections:

Napoleon of Scottish Smoked Salmon with Crème Fraiche and Dill

Ahi Tuna Tartare and Diced Hass Avocado on Sesame Miso Tuiles

House Cured Scandinavian Style Gravlax Served on Potato Rösti

Atlantic Salmon Crudo with Grapefruit Zest on Potato Gaufrettes

Domestic Black Caviar Served on Silver Dollar Buckwheat Blinis

New England Lobster Rolls with Fresh Tarragon on Toasted Buns

Baja Fish Ceviche Tacos, Chipotle Cole Slaw and Guacamole

Shrimp Poached in Court Bouillon Served with Cocktail Sauce

Five Spice Duck and Hoisin Beggar’s Purses with Chive Bows

Salt Crusted Lamb Tenderloin with Mint Chutney on Papadums

Beef Carpaccio with Horseradish Cream on Rosemary Crostini

Prosciutto di Parma and Balsamic Syrup on Black Mission Figs

Vietnamese Rice Paper Rolls with Soba Noodles, Nuoc Cham

Parmesan Frico Baskets Filled with Sicilian Eggplant Caponata

Fennel, Sun Dried Tomato, Black Olive and Basil Pissaladière

Bistro Devilled Eggs with Herbs de Provence and Sel de Mer

For additional information and pricing please email info@dianegordoncatering.com