Hors d’Oeuvres

Cold Hors d’Oeuvres

Zucchini Rounds with Goat Cheese and Sun-Dried Tomato

Zucchini slices topped with goat cheese and sun-dried tomato slices with a balsamic glaze.

Caprese Skewers with Fresh Mozzarella Cheese

Mini skewers of fresh mozzarella cheese balls, cherry tomatoes, and fresh basil drizzled with a basil olive oil.

Vegetable Crudité

A variety of fresh vegetables served with a ranch dipping sauce.

Fresh Fruit Display

A variety of seasonal fresh fruits.

Domestic Cheese Display

A selection of soft cheeses and seasoned crackers served on a board with garnish.

Charcuterie Display

A selection of sliced meats and soft cheeses served on a board with a variety of crackers, nuts, and dried fruits.

Hummus and Pita

A traditional hummus served with Mediterranean pita bread and fresh vegetable garnish.

Guacamole and Chips

White corn tortilla chips with freshly made guacamole.

Mini Sandwiches

Tasty bite-sized turkey, ham & vegetable sandwiches topped with seasonal vegetables and mayo.

Hot Hors d’Oeuvres

Mini Quiche

Variety of four different flavors and two styles of quiche. The varieties made without crust are a three cheese and a ham and cheese. The two varieties that have the traditional pastry crust are a bacon and cheese and a Florentine.

Spanakopita with Dipping Sauce

Filo dough stuffed with spinach, feta and cream cheese with a tangy yogurt sauce.

Sweet and Sour Tempura Chicken

Fried chicken breast pieces with a side of sweet and sour sauce.


Juicy all-beef meatballs baked in our apricot brandy BBQ sauce.

Breaded Cheese Ravioli with Tomato Sauce

Ravioli filled with ricotta, mozzarella, asiago and parmesan cheese with tomato sauce.

Vegetable Spring Rolls

Chopped mushroom, carrot, onion, cabbage, and green beans spring roll with a sweet and sour sauce.

Bacon-Wrapped dates

Dates wrapped in bacon glazed with a brown sugar butter.

Crispy Asparagus Asiago

Asparagus spear and a mix of asiago and bleu cheese wrapped in filo dough.

Tandoori Chicken

Tender skewers of chicken breast meat with a tandoori sauce.

Bacon-Wrapped Water Chestnuts with Teriyaki Glaze

Water chestnuts wrapped in bacon, glazed with an Asian teriyaki glaze.

Crab Stuffed Mushroom Cap

Chesapeake Bay style blue crab stuffing in a mushroom cap.

Mini Beef Wellington

Beef filet mignon and a mushroom duxelle in a flaky puff pastry.

White Cheddar and Parmesan Perogies

White cheddar and parmesan perogies sauteed in butter.

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Campus Catering Services

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