These appetizers are a part of our stock catering menu and are only a small representation of what we offer…. Take these as inspiration in designing the menu for your event!

Meats    chops

  • Rosemary marinated grilled Riester Farms (Washougal, WA) baby lamb chops
  • Peppered roast beef, sliced and served with whole grain mustard horseradish sauce, served with silver dollar rolls and sliced baguette (add pork loin with orange cranberry aioli!)
  • Grilled Andouille sausage bites and sweet potatoes with caramelized onions, sundried tomatoes and rosemary
  • Sliced Italian cured meats with assorted anti pasti and grilled vegetables
  • Marinated grilled chicken satay skewers with sweet and spicy Thai peanut sauce
  • Spicy yogurt marinated tandoori chicken kebabs
  • Black and white sesame seed encrusted wild rice and chicken cakes with a Pacific Rim aioli
  • Rolled chicken pinwheels with spinach and sundried tomatoes and pesto
  • Honey and sesame glazed sausages bites
  • Spicy sausage rolls with fennel in puff pastry
  • Meatballs in a cranberry demi sauce
  • Philly cheese steak tortilla wraps
  • Grilled chicken ciabatta sliders with an cilantro toasted sunflower seed pesto
  • SW sweet and spicy pulled pork sliders
  • Crispy honey, sesame and soy chicken wings with a Pacific Rim dipping sauce
  • Herbed sausage and cheese empanadas

Seafood  ahi

  • Seared black and white sesame seed crusted ahi tuna with pickled ginger, wasabi and soy sauce
  • Poached salmon bites with tarragon aioli
  • Chilled jumbo prawns with a SW red chili aioli (add chilled, seared sea scallops!)
  • Bay shrimp salad with dill on Belgian endive spears
  • Smoked salmon presentation with dill cream cheese, caper, red onion and sliced baguette
  • Pan fried crab cakes with orange saffron aioli
  • Panko crusted shrimp and scallop cakes with peach vinaigrette
  • Smoked salmon wraps with dill cream cheese, capers and red onions
  • Chinese five spice seared sea scallops with orange sesame vinaigrette

Cheesesbrie fade

  • Brie baked in puff pastry with sliced baguette and fresh fruit (ask about the additional fillings like raspberry coulis or basil pesto!)
  • Sundried tomato pesto cream cheese torta with sliced baguette
  • Imported and domestic cheeses with fresh fruit and baguette
  • Domestic cheeses with fresh fruit and crackers
  • Jicama and cucumber coins topped with herb cream cheese
  • Dried apricot and goat cheese rounds coated with crumbled toasted pistachio nuts
  • Caprese salad skewers with tomato , basil and fresh mozzarella
  • Caesar salad on Belgian endive spears; chopped endive with lemon garlic dressing, parmesan cheese and crunchy mini croutons

Vegetariancali rolls

    • California rolls with wasabi, pickled ginger and soy sauce
    • Basmati rice and toasted sunflower seed stuffed grape leaves with lemon yogurt dipping sauce
    • Roasted mushroom caps with goat cheese, topped with crispy herbed bread crumbs
    • Tortilla chips, salsa, black bean dip and guacamole
    • Baked panko breaded risotto balls with a sweet pea and mint coulis
    • Deviled eggs with thyme, horseradish and mustard
    • Vietnamese spring roll with sesame, soy and ginger sauce
    • Mushroom caps stuffed with walnut sage duxelle or spinach and parmesan
    • Caramelized polenta triangles with a roasted tomato thyme coulis
    • Southwest red bean tortilla wraps with avocado crèma
    • Chilled asparagus spears with blackberry vinaigrette dipping sauce
    • White bean and roasted garlic hummus with savory, served with sliced baguette
    • Fresh vegetable crudités with a lemon tarragon crème fraîche dip
    • Baby new potatoes filled with deviled egg and chives
    • Spinach and goat cheese in phyllo pastry
    • Artichoke, spinach and roasted garlic dip with sliced baguette

salad skewers View and print this page as a friendly PDF…

Need a little help deciding which appetizers to serve? Consult with Chef Peter, first – then utilize these tips to help you create an appetizer menu with a little something for everyone — from hungry carnivores to hard-core vegetarians and everyone in between.



Mix it up, a little or a lot!

Remember to offer a variety of appetizers with different flavors, colors, textures and temperatures. A good rule of thumb is to serve an appetizer from each of these categories: meats and seafood, cheese and antipasti plate, dips and spreads, cold and hot bites. By including a range of choices, you’ll be sure to offer something appealing for all of your guests.

Choose a theme ~ or not…

Having a theme for your party will provide direction to the menu, as well as the music, decor and even party attire. A Mexican fiesta calls for margaritas and spicy Southwest fare. Retro parties might lead you to re-imagine some classic appetizers like deviled eggs, endive spears topped with bay shrimp and dill and sublime roast beef sliders with horseradish, and then to mix up some ice-cold martinis and download your favorite Frank Sinatra tunes for an evening to the nines.

Light, medium or heavy; that is the question…

Is the food just a nosh, or a full blown meal? Knowing what you need from what’s offered is always important. Will your guests come hungry and need sustenance, or will they come and go and just perhaps take in a bite or two. These are considerations in planning that cannot be left out.



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