Catering Menu Ideas
Hors d'Oeuvers

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Hors d'Oeuvres: The Art of the First Impression

In the realm of catered events, hors d'oeuvres reign supreme as the opening act, setting the stage for a culinary symphony. These miniature masterpieces are more than just appetizers; they are a tantalizing glimpse into the chef's artistry, a prelude to the main event.

Imagine a vibrant platter of golden beet tartar on endive, each delicate leaf cradling a jewel-toned mound of earthy sweetness. These elegant bites not only awaken the palate but also spark curiosity and conversation. Or picture a colorful array of jicama-mint-mango skewers, their contrasting textures and flavors creating a harmonious balance.

These refreshing bites offer a burst of sunshine, leaving guests feeling invigorated and ready to mingle. And let's not forget the humble bruschetta, reinvented with roasted peppers and creamy cannellini beans. This classic combination, served on crispy crostini, provides a satisfying crunch and a burst of Mediterranean flavors.

Hors d'oeuvres are the key to creating a memorable and engaging atmosphere at any catered event. They offer a delightful way to showcase the versatility and creativity of plant-based cuisine, leaving a lasting impression on your guests.

By carefully curating a selection of visually stunning and flavorful bites, you can elevate your event from ordinary to extraordinary. So, let your hors d'oeuvres shine and watch as your guests are captivated from the very first bite.

GOLDEN BEET TARTAR ON ENDIVE

Golden beet, lemon juice, shallot,toum, olive oil + endive. Garnished with fresh dill

BUTTERNUT SQUASH DUMPLINGS

Butternut squash, garlic, ginger, broccolini, miso, rice wine vinegar, Served with coconut aminos, grated red chili + lime juice. Garnished with black sesame seed and green onion

CRISPY PHYLLO WRAPPED MOROCCAN CARROT STICKS WITH TAHINI + ROSE HARRISA YOGURT

Petite carrots, phyllo, orange zest, bay leaf, maple syrup, tahini, rose harissa + plant-based yogurt. Garnished with micro greens

LIONS MANE “BEEF” BABY TACOS WITH CHIMICHURRI SERVED ON LEMON WEDGES

Lions Mane mushroom “steak" slices marinated in coconut aminos, paprika, garlic powder, coconut sugar, chili flakes and sea salt. Sliced thin and served in a baby corn tortilla with chimichurri sauce of parsley, oregano, red onion, olive oil, lemon, apple cider vinegar and chili flakes

JICAMA-MINT-MANGO SKEWERS

Jicama, mango, mint, lime, chili powder

MINI TOMATO TARTS WITH OLIVE + “RIND CULTURE” PLANT-BASED MOZZARELLA CHEESE

Plum tomato, red onion, “RIND Culture” mozzarella cheese, kalamata olive, green olive, Dijon mustard, basil, oregano, puff pastry

ASPARAGUS + SUN-DRIED TOMATO HERB TARTLETTS

Garlic – basil – sun-dried tomatoes – vegan cream cheese – thyme – asparagus – vegan mozzarella – vegan parmesan – puff pastry

MARINATED PLANT-BASED FETA + OLIVE SKEWERS

Violife Feta cheese marinated in olive oil, fennel seed, orange zest + cracked black pepper. Cubed and skewered with cucumber, green olive + mint

ROASTED PEPPER + CANNELLINI BRUSCHETTA CROSTINIS

Red + yellow roasted red peppers, mashed cannellini bean, balsamic vinegar, muscovado sugar, thyme, garlic + lemon on top of crispy French baguette crostini. Garnished with sliced green onion + cracked black pepper

ROASTED GARLIC + EGGPLANT CROSTINI

Eggplant – garlic – lemon – vegan yogurt. Garnished with fresh dill, basil + tarragon

CURRIED CARROT MASH WITH VEGAN BROWN BUTTER CROSTINI

Carrot – red chili – white wine vinegar – vegan butter – ginger – nigella seeds – fennel seeds – cumin seeds – curry – cinnamon + lime juice. Garnished with sliced green onion + mint

MISO VEGAN BUTTER GNOCCHI ON BAMBOO SKEWERS

Pan fried potato gnocchi – miso - vegan butter – lime zest – toasted black sesame seed

BEETROOT HUMMUS CROSTINI

Roasted beet – chickpea – tahini – lemon zest – lemon juice + cumin. Garnished with paper thin sliced purple radish – crushed coriander + chopped tarragon

MUSHROOMS STUFFED WITH PEARLED COUCOUS + LEMON

utton mushroom – lemon – chardonnay – garlic – onion – pearled couscous – flat leaf parsley + thyme. Garnished with micro greens

COCONUT CURRY POTATO GNOCCHI SKEWERS

Potato gnocchi – unsweetened coconut milk – curry – cayenne – turmeric – ginger – garlic