COLD HORS D’ OEUVRES

DIPS

Aioli Basket
New Potatoes, Hard-Cooked Eggs, Green Beans,
Artichokes and Red Pepper Served With a Garlic
Mayonnaise.

Boursin with Crudites
Herb Cheese Spread With Fresh Vegetables

Mediterranean Display
Lemony, Garlicky Hummus Tahini and Baba
Ghanoush Served With Pita Triangles

Southwestern Display
Tri-Colored Tortilla Chips Served With Black Bean
Salsa, Spicy Guacamole and Green Tomatillo Salsa.

Caponada with Sliced Baguette
Italian Eggplant, Pepper and Onion Dip

.Cheshire and Apples
Sherry Infused Cheddar Dip

Grilled Vegetables
Offered With Calamata Olive Dip.

Toni’s Cheese Straws
French Puff Pastry With Grano Parmiagiano
Cheese, Twisted and Baked

STATIONARY

Elaborate Antipasto Display
Whole Imported Asiago and Gorgonzola
Cheeses, Sicilian Olives, Marinated Anchovies,
Grilled Marinated Vegetables (Zucchini, Sweet
Peppers, Eggplant and Jumbo Mushrooms), a
Selection of Italian Meats (Prosciutto, Mortadella
and Sopprasada), Whole Brick Oven Baked Breads

Indonesian Chicken Satay
Skewered and Served With Spicy Peanut
Dipping Sauce

Bruschetta
Toasted, Sliced Baguettes Offered With Chopped
Ripe Tomatoes in Virgin Olive Oil, Piccholine Olive
Tapenade and Fine Herb Butter

Cold Poached Cocktail Shrimp
Served With Spicy Cocktail Sauce and Lemon Wedges.

Imported and Domestic Cheeses
Served With Carr’s Crackers and Seasonal Grapes

Smithfield Ham
Mini Buttermilk and Smithfield Ham Biscuits
Served with Caramelized Onion Butter

Brie en Brioche
A Whole Brie, Encased in a Buttery Brioche.

Rillettes of Duck
Braised Shredded Duck With Sourdough Bread

Rillettes of Smoked Salmon
With Capers, Minced Onion and Lemon Zest
Served With Toasted Black Bread.

Paté de Poulet
Smooth, With Brandy and Butter

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BUTLERED

Filet Mignon
Served on Sourdough Rounds With Chipolte Butter

Grape Nuts
Grapes Rolled in Roquefort With Toasted Pistachios

Smoked Salmon on Pumpernickel
Served With Lemon Zest and Chevre

Avocado Fennel Tartlet
Avocado Fennel Salad Served in a Mini-Pastry Shell

Curried Crabmeat Tartlets

Smoked Mussels with Saffron Garlic
Mayonnaise
Served on the Half Shell

Endive Fingers
Served With a Demi-Spoonful of French Walnut
Lentil Salad

Oven Dried Tomatoes
Served With Goat Cheese and Minced Chives

Poached Sea Scallops
Served on Japanese Rice Crackers With Curry Oil

Vietnamese Summer Rolls
Shrimp, Chopped Peanuts, and Cilantro
Served in a Fresh Rice Wrapper

Pan Blackened Tuna
Served With Wasabi on Rice Crackers

Tomatoes, Mozzarella and Basil
Served on Garlic Toasts

Please note that this list is not all inclusive, but is a sampling of cold hors d’ oeuvres offered by
Jeffrey A. Miller Catering Company. Additional items are available on request.

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