Hors D'Oeuvres and Elegant Finger Foods by Voila Catering in Portland Oregon

Delicate Hors d'oeuvres and Passed Finger Foods

Allow our professional chefs to delicately assemble finger foods and hors d'oeuvures at your event. Our hors d'oeuvres are steps above the routine build-your-own sandwiches and pre-made cheese and meat platters. Our cocktail party foods are made with seasonally available ingredients and prepared just for your event and usually finished on-site by one of our professional chefs.

The quantity and cost of the food depends upon the number of guests, the length of the event, and if the finger food is a substitute for a meal. In our free consultation, we will be pleased to recommend the quantity and variety for a memorable event.

While custom developed foods are available, consider the following list of our favorites:

Bouchee - small puff pastry shell filled with savory preparations:

Bay Shrimp and Fresh Dill
Curried Chicken and Fresh Mango
Braised Rabbit and Chanterelle Mushroom
Quail Egg, Lemon Creme Fraiche,and Caviar
Wild Mushroom and Tarragon Creme Fraiche

Cucumber Cups - Light and refreshing two bite appetizer:

Roasted Red Pepper Mousse
Smoked Trout Mousse
Smoked Salmon Mousse
Eggplant Puree with Red Pepper and Feta Cheese
White Bean and Fresh Herb Puree
Dungeness Crab Salad

Crostini - Two bite toasted baguette bread with elegant toppings:

Shaved Roasted Beef with a Parmesan Curl, drizzled with Truffle Oil
Ripe Tomatoes layered with Fresh Mozzarella and Basil Chiffonade
Lamb with Artichoke Puree, Arugula, and Pecorino Cheese
Sliced Duck Breast with Pear Chutney
New Orleans Muffaletta - Green Olive,Genoa Salami, and Provolone Salad
Thyme Roasted Cherry Tomato and Chevre
Chimichurri Beef - spicy Argentinean Parsley Sauce, Roasted Red Peppers and Queso Fresco
Roasted Garlic Spread topped with Housemade Apple Chutney and Chevre
Pecan Butter Toasts topped with Wild Boar and Apple-Horseradish
Aniseed Toast topped with Seared Venison and Rhubarb Chutney
Apricot Spread with Melted Brie Cheese and Sliced Almond
Rosemary Crostini with Shaved Beef, Red Onion Relish, and Gorgonzola Cheese
Artichoke and Arugula Pesto, Manchego Cheese, and Proscuitto
Artichoke Spread topped with a Parmesan Curl
Herb and Lemon Olive Tapenade with Chevre

Canapés - Delicate crust-less bread with savory toppings:

Shallot and Parsley Butter Spread topped with English Cucumber Slices
Bay Shrimp and Dill Cream Cheese
Salmon Lox and Cream Cheese decorated with Caviar
Duck Liver Pate Mousse with Lingonberry Preserve
Fines Herb Butter with Layered Radish
Lavender and Honey Duck Breast and Pate
Rabbit and Pistachio Terrine with Carrot Marmalade
Shaved Proscuitto, Parmesan Curl, and Fried Capers

Phyllo Purses - Cheese and Fruit in a Golden Brown Phyllo Purse:

Brie Cheese and Apricot Chutney
Brie Cheese and Cranberry Chutney
Brie Cheese and Dried Cherry Chutney
Brie Cheese and Peach Chutney
Brie Cheese with Fresh Pear
Roasted Pumpkin and Fennel with Feta Cheese
Blue Cheese with a Red Onion Confit

Wonton Canapés - Crispy Fried Wonton Skins:

Dungeness Crab with Lime and Ginger Slaw
Thai Peanut Chicken Breast
Miso glazed Salmon garnished with Ginger and Scallion
Salmon Lox wrapped around Wasabi Cream Cheese and topped with Tobiko
Chili and Lemongrass Squid Salad
Black and White Sesame Seed Seared Scallops

Phyllo Cups - Two bite baked Phyllo Cups:

Five Spice Duck Breast with Fresh Mango and Scallions
Creamy Lobster and Tarragon Salad

Bay Shrimp & Fresh Chive Salad
Dungeness Crab Salad garnished with Avocado
Oregon Pear, Gorgonzola Cheese, and Honey

Hearty Savory Tartlets - 3" baked tart shells:

Bleu Cheese, Red Onion Confit, and Mascarpone Cheese
Sundried Tomato, Olive Tapenade, and Chevre
Poached Salmon and Leek
Spring Asparagus, Chevre, and Fines Herbes
Caramelized Onion and Butternut Squash
Roma Tomato, Onion, and Gruyere Cheese

Savory Vegetable and Fruit Based Treats:

Tuna Tartare filled Endive Leaf
Chilled Asparagus Spears with Lemon Basil Aioli served in square shot glass
Apple Cups filled with Trout Mousse
Cherry Tomatoes stuffed with Bleu Cheese and Fresh Watercress
Gorgonzola and Hazelnut coated Red Grapes
Chevre and Pistachio coasted Red Grapes
Bleu Cheese and Walnut coated Red Grapes
Fresh Pear, Stilton Cheese, and Candied Walnut filled Endive Leaf
Roasted Golden Beets, Chevre, and Candied Hazelnut filled Endive Leaf
Fried Sage Leaves stuffed with Anchovy

Amuse-Bouche, Elegant Plated Starters:

Dungeness Crab and Bay Shrimp Martini with Vermouth Vinagrette

Spicy Lemon Crab Cakes with Caper Dill Sauce served with a Microgreens Salad
Pan Fried Oysters served on a Herbed Fritter with Red Beet Vinaigrette
Coconut Prawns with a Tamarind Dipping Sauce
Seasame Seed Coated Seared Tuna Bites with Wasabi Mayonnaise
Sambuca-Rosemary Prawns wrapped in Shaved Proscuitto

Housemade Hot Soups Passed in Demitasse Cups:

Cauliflower and Saffron Soup
Celeriac Bisque with Black Truffle
Gingered Butternut Squash and Fresh Pear Soup
Sautéed Leek and Chamomile Soup
White Bean and Potato garnished with Olive Tapenade
Potato and Leek Soup
Roasted Pumpkin and Coconut Soup
Sweet Pepper Soup with Sambuca Cream Swirl
Summer Zucchini and Fresh Tarragon Soup

Housemade Chilled Soups Passed in Elegant Square Shot Glasses:

Curried Carrot Soup
Minted Green Pea Soup
Saffron Vichyssoise Soup
Summer Gazpacho Soup




	Delicate Hors d'oeuvres and Passed Finger Foods Allow our professional chefs to delicately assemble finger foods and hors d'oeuvures at your event. Our hors d'oeuvres are steps above the routine build-your-own sandwiches and pre-made cheese and meat platters. Our cocktail party foods are made with seasonally available ingredients and prepared just for your event and usually finished on-site by one of our professional chefs. The quantity and cost of the food depends upon the number of guests, the length of the event, and if the finger food is a substitute for a meal. In our free consultation, we will be pleased to recommend the quantity and variety for a memorable event. While custom developed foods are available, consider the following list of our favorites: Bouchee - small puff pastry shell filled with savory preparations: Bay Shrimp and Fresh Dill Curried Chicken and Fresh Mango Braised Rabbit and Chanterelle Mushroom Quail Egg, Lemon Creme Fraiche,and Caviar Wild Mushroom and Tarragon Creme Fraiche Cucumber Cups - Light and refreshing two bite appetizer: Roasted Red Pepper Mousse Smoked Trout Mousse Smoked Salmon Mousse Eggplant Puree with Red Pepper and Feta Cheese White Bean and Fresh Herb Puree Dungeness Crab Salad Crostini - Two bite toasted baguette bread with elegant toppings: Shaved Roasted Beef with a Parmesan Curl, drizzled with Truffle Oil Ripe Tomatoes layered with Fresh Mozzarella and Basil Chiffonade Lamb with Artichoke Puree, Arugula, and Pecorino Cheese Sliced Duck Breast with Pear Chutney New Orleans Muffaletta - Green Olive,Genoa Salami, and Provolone Salad Thyme Roasted Cherry Tomato and Chevre Chimichurri Beef - spicy Argentinean Parsley Sauce, Roasted Red Peppers and Queso Fresco Roasted Garlic Spread topped with Housemade Apple Chutney and Chevre Pecan Butter Toasts topped with Wild Boar and Apple-Horseradish Aniseed Toast topped with Seared Venison and Rhubarb Chutney Apricot Spread with Melted Brie Cheese and Sliced Almond Rosemary Crostini with Shaved Beef, Red Onion Relish, and Gorgonzola Cheese Artichoke and Arugula Pesto, Manchego Cheese, and Proscuitto Artichoke Spread topped with a Parmesan Curl Herb and Lemon Olive Tapenade with Chevre Canapés - Delicate crust-less bread with savory toppings: Shallot and Parsley Butter Spread topped with English Cucumber Slices Bay Shrimp and Dill Cream Cheese Salmon Lox and Cream Cheese decorated with Caviar Duck Liver Pate Mousse with Lingonberry Preserve Fines Herb Butter with Layered Radish Lavender and Honey Duck Breast and Pate Rabbit and Pistachio Terrine with Carrot Marmalade Shaved Proscuitto, Parmesan Curl, and Fried Capers Phyllo Purses - Cheese and Fruit in a Golden Brown Phyllo Purse: Brie Cheese and Apricot Chutney Brie Cheese and Cranberry Chutney Brie Cheese and Dried Cherry Chutney Brie Cheese and Peach Chutney Brie Cheese with Fresh Pear Roasted Pumpkin and Fennel with Feta Cheese Blue Cheese with a Red Onion Confit Wonton Canapés - Crispy Fried Wonton Skins: Dungeness Crab with Lime and Ginger Slaw Thai Peanut Chicken Breast Miso glazed Salmon garnished with Ginger and Scallion Salmon Lox wrapped around Wasabi Cream Cheese and topped with Tobiko Chili and Lemongrass Squid Salad Black and White Sesame Seed Seared Scallops Phyllo Cups - Two bite baked Phyllo Cups: Five Spice Duck Breast with Fresh Mango and Scallions Creamy Lobster and Tarragon Salad Bay Shrimp & Fresh Chive Salad Dungeness Crab Salad garnished with Avocado Oregon Pear, Gorgonzola Cheese, and Honey Hearty Savory Tartlets - 3" baked tart shells: Bleu Cheese, Red Onion Confit, and Mascarpone Cheese Sundried Tomato, Olive Tapenade, and Chevre Poached Salmon and Leek Spring Asparagus, Chevre, and Fines Herbes Caramelized Onion and Butternut Squash Roma Tomato, Onion, and Gruyere Cheese Savory Vegetable and Fruit Based Treats: Tuna Tartare filled Endive Leaf Chilled Asparagus Spears with Lemon Basil Aioli served in square shot glass Apple Cups filled with Trout Mousse Cherry Tomatoes stuffed with Bleu Cheese and Fresh Watercress Gorgonzola and Hazelnut coated Red Grapes Chevre and Pistachio coasted Red Grapes Bleu Cheese and Walnut coated Red Grapes Fresh Pear, Stilton Cheese, and Candied Walnut filled Endive Leaf Roasted Golden Beets, Chevre, and Candied Hazelnut filled Endive Leaf Fried Sage Leaves stuffed with Anchovy Amuse-Bouche, Elegant Plated Starters: Dungeness Crab and Bay Shrimp Martini with Vermouth Vinagrette Spicy Lemon Crab Cakes with Caper Dill Sauce served with a Microgreens Salad Pan Fried Oysters served on a Herbed Fritter with Red Beet Vinaigrette Coconut Prawns with a Tamarind Dipping Sauce Seasame Seed Coated Seared Tuna Bites with Wasabi Mayonnaise Sambuca-Rosemary Prawns wrapped in Shaved Proscuitto Housemade Hot Soups Passed in Demitasse Cups: Cauliflower and Saffron Soup Celeriac Bisque with Black Truffle Gingered Butternut Squash and Fresh Pear Soup Sautéed Leek and Chamomile Soup White Bean and Potato garnished with Olive Tapenade Potato and Leek Soup Roasted Pumpkin and Coconut Soup Sweet Pepper Soup with Sambuca Cream Swirl Summer Zucchini and Fresh Tarragon Soup Housemade Chilled Soups Passed in Elegant Square Shot Glasses: Curried Carrot Soup Minted Green Pea Soup Saffron Vichyssoise Soup Summer Gazpacho Soup Copyright (c) 2007 Voila Catering LLC. All rights reserved. jgoodrow@voila-catering.com