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 our 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: Curried Chicken and Diced Mango Smoked Salmon and Fresh Chives Wild Mushrooms sauteed with Creme Fraiche Fresh Dill and Bay Shrimp Cucumber Cups - Light and refreshing two bite appetizer: Roasted Red Pepper Mousse Smoked Trout Mousse Smoked Salmon Mousse Eggplant Puree with Toasted Pita Crumbles White Bean and Fresh Herb Puree Crostini - Two bite toasted baguette bread with elegant toppings: Shaved Roasted Beef with a Parmesan Curl and Drizzled with Truffle Oil Ripe Tomatoes layered with Fresh Mozzarella and Basil Chiffonade New Orleans Muffaletta - Green Olive,Genoa Salami, and Provolone Salad Artichoke Spread topped with Shaved Roast Beef and Fresh Arugula Chimichurri Beef - spicy Argentinean Parsley Sauce, Roasted Red Peppers and Queso Fresco Roasted Garlic Spread topped with Housemade Apple Chutney and Chevre Artichoke Spread topped with Prosciutto Chiffonade Apricot Spread with Melted Brie Cheese and Sliced Almond Artichoke and Arugula Pesto Artichoke Spread topped with a Parmesan Curl Canapés - Delicate crust-less bread with savory toppings: Shallot and Parsley Butter Spread topped with English Cucumber Slices Bay Shrimp and Dill Cream Cheese Cream Cheese and Salmon Lox decorated with Caviar Duck Liver Pate Mousse with Lingonberries Fines Herb Butter with Layered Radish Chive Mustard Butter Spread topped with Salmon Lox Fresh Herb and Olive Tapanade topped with Chevre Prosciutto, Parmesan Curl and 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: Creamy Lobster and Tarragon Salad Dungeness Crab with Lime and Ginger Slaw Five Spice Duck Breast with fresh Mango and Scallions 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 Dungeness Crab with Lime and Ginger Slaw Chili and Lemongrass Squid Salad Noodle Cup - Two Bite baked Shredded Phyllo Cups: Creamy Lobster and Tarragon Salad Dungeness Crab with Lime and Ginger Slaw Five Spice Duck Breast with fresh Mango and Scallions Salmon Lox wrapped around Wasabi Cream Cheese and topped with Tobiko Chili and Lemongrass Squid Salad Hearty Savory Tartlets - 3" baked tart shells: Bleu Cheese, Red Onion Confit, and Mascarpone Cheese Sundried Tomato with Olive Tapanade topped with Chevre Savory Vegetable and Fruit Based Treats: Tuna Tartare filled Endive Leaf Chilled Asparagus Spears with Lemon Basil Aioli served in square shot glass Cherry Tomatoes stuffed with Bleu Cheese and Fresh Watercress Gorgonzola and Walnut coated Red Grapes Chevre and Pistachio coasted Red Grapes Bleu Cheese and Hazelnut coated Red Grapes Prosciutto Wrapped Asparagus Spears Fresh Pear, Stilton Cheese, and Candied Walnut filled Endive Leaf Roasted Golden Beets, Chevre, and Candied Hazelnut filled Endive Lea Elegant Plated Starters: Dungeness Crab and Bay Shrimp Martini with Vermouth Vinagrette Spicy 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 Sambucca Marinated Prawns wrapped in Shaved Proscuitto Housemade Hot Soups Passed in Demitasse Cups: Asparagus and Fresh Basil Soup Roasted Butternut Squash and Pancetta Soup Cauliflower and Saffron Soup Celeriac Bisque with White Truffle Oil Drizzle Curried Roasted Pumpkin Soup Gingered Butternut Squash and Fresh Pear Soup Sautéed Leek and Camomile Soup Potato and Fennel Soup Potato and Fresh Watercress Soup Potato and Leek Soup Roasted Pumpkin and Coconut Soup Sweet Pepper Soup with Sambuca Cream Swirl 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

Delicate Hors d'oeuvres and Passed Finger Foods