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Hot and Cold Hors d’Oeuvres Menu PDF Print E-mail
Panetini with French-Herbed Cream cheese topped with Tenderloin and Shallot Butter

Panetini with Goat Cheese topped with Sage Sautéed Procsciutto

Panetini with Fresh Heirloom Tomato Brushetta

Phyllo Cups stuffed with Blue Crab and Shrimp Seafood Spread

Cheddar, Spinach and Currant-Stuffed Mushroom Caps

Italian Sausage, Portabella Mushroom and Bistro Cheese-Stuffed Mushroom Caps

Cuban Chicken Skewers

Cajun Shrimp Skewers

Procsciutto-Wrapped Cantaloupe Skewers

Antipasto of Olives, Meats, Vegetables and Fresh Fruits

Petite Crab Cakes

Panetini with French herbed Cream cheese topped with Black Bean Salsa and Pepper-Encrusted Tuna