Hors d’Oeuvres Selections for Weddings


Hors d’oeuvre receptions are available with both buffet and butlered items. This build-your-own reception enables you to customize for your event. All services include upscale disposable service. China upgrade available upon request for $5.00 per person. Butler service available at $25.00 per item.

Cold Hors d’Oeuvres

  • Antipasto Tray: Meats and cheese
  • Belgium Endive: Blue cheese, bacon and walnut
  • Gourmet Cheese Board and Spread: Gourmet cracker tray
  • Chilled Shrimp Bowl (Market price item)
  • Deviled Eggs
  • Dilled Cucumber on Rye
  • Fresh Fruit Tray
  • Fruit and Cheese Kabobs
  • Kippered Salmon, dill sauce (Market price item)
  • Profiteroles: eggs, tuna, ham and chicken
  • Relish Tray, vegetable dip
  • Tapenade, olive spread
  • Tomato Basil Bruschetta, country bread
  • Charcuterie Board
  • Seafood Salad, pastry tart shell
  • Zucchini rounds: goat cheese and sun-dried tomato
  • Ceviche crostini

Hot Hors d’Oeuvres

  • Bacon-wrapped dates
  • Meatballs, apricot or barbecue
  • Breaded cheese ravioli with red sauce
  • Char-broiled steak bites with creamy horseradish
  • Chicken wanton with mustard sauce
  • Sweet & sour chicken tempura
  • Crispy asparagus asiago
  • Crab-stuffed mushroom
  • Mini beef wellingtons with creamy horseradish
  • Mini quiche
  • Nobashi shrimp in rice nest with dipping sauce
  • Parmesan artichoke heart
  • Penang shrimp
  • Vegetable spring rolls
  • Spanikopita with dipping sauce
  • Tandoori chicken strips
  • Teriyaki bacon-wrapped with water chestnuts
  • Wild mushroom beggars purse
  • Shrimp scampi crostini

Campus Dining Services