Hors D'oeuvres
Italian Hors D'oeuvres
Winter Hors D'oeuvres
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Fabulous Catering - 925-634-0137

Tasteful and Imaginative Food

Catering the SF Bay Area & Sacramento Central Valley Region - Since 1980

Hors D'oeuvres

We are continually creating new exotic tasting hors d'oeuvres that are tantalizingly delicious - Just give a call or email tor the current trendy favorites and new creations

The following selections may be passed or beautifully displayed. Create your own combination or let us help you.

CRUDITÉS....Fresh seasonal vegetables, fruits & herbs artistically arranged in a beautiful basket. Accompanied by sour cream dill dip.

MEAT & CHEESE "CRUDITÉ"....Mesquite smoked turkey, served with roasted red pepper butter, honey baked ham, salami, Mesquite smoked roast beef, sliced cheeses, onion, tomatoes, pickles, pepperoncini, sunflower sprouts, rolls & condiments served in hollowed out squash cups. Served in a basket "Crudité style".

ANTIPASTO "CRUDITÉ"....Similar to the foregoing except using anything & everything Italian.

4 CHEESE RAVIOLI....Served with roasted garlic sauce.

AGNOLOTTI OR TORTELLINI....Served on skewers with thyme hazelnut pesto, sourcream, lemon, parmesan sauce etc.

ANCHO CHILE CHICKEN....Shredded chicken breast, cilantro, ancho chile powder & homemade mayonnaise served in polenta tarts.

APRICOT QUARTERS....Filled with cambezola or with a cheese or your choice.

ARTICHOKE CROWNS....Filled with lemon cream cheese & fresh herbs or golden caviar.

CAJUN LAMB PIES....Lamb, onions, garlic, & cajun spices in bite-size pies. Served with cayenne sauce.

CALZONE....Chevre, ricotta, mozzarella & garlic baked in puff pastry.

CAMBEZOLA.... & fresh berries topping an endive leaf.

CARPACCIO....Paper thin filet mignon served on homemade croutons with capers, red onion & dijon.

CARRAVAGIO....Raw filet mignon filled with grated celery & fresh parmesan....then, rolled, thinly sliced & served on skewers with a sour cream, pepper. lemon & truffle oil sauce.

CAVIAR PIE....An elegant presentation of cheeses, onions, hard boiled eggs & golden caviar.

CHEESE....Stilton with sweet hot mustard, chevre with olive oil & fresh thyme, stilton & port, cambezola etc...

CHICKEN & PESTO PINWHEELS....Chicken breasts stuffed and rolled, sliced and served On herbed bread rounds with Dijon Aioli.

CHILE RELLENOS....Green chile & Monterey jack cheese "pouches" served with enchilada sauce.

CHIVE CREPES....Rolled with guacamole & bay shrimp....then topped with sour cream & golden tomato salsa.

COUNTRY PORK & SPINACH PATÉ....Served with baguette and Aioli.

CRABMEAT CANAPÉS....Fresh crab, shallots, parsley & cayenne aioli served on English cucumber rounds.

CROSTINI....With walnuts & blue cheese.

CURRIED CHICKEN....Peanuts & grapes on miniature chive biscuits with chutney.

DATE, WALNUT & cream cheese pinwheels.

EGGPLANT CAVIAR....Pureed eggplant, garlic, onion & tomato served in belgian endive or with pita bread.

FRESH BAY SCALLOPS...."Cooked" in lime juice & cumin cream sauce. Served in individual scallop shells.

FRESH SNOW PEAS....Filled with St. andre or with cream cheese & fresh crabmeat.

FRESH RASPBERRIES.... and Brie in phyllo.

FRESH SCALLOPS....Rolled in cornmeal, fried & served with black bean salsa.

GRILLED BASS....With lemon & chives on english cucumber rounds.

GRILLED PRAWNS & PINEAPPLE...Prawns marinated in teriyaki sauce, then grilled over mesquite with pineapple & served on skewers.

GRILLED PASILA PEPPERS...Stuffed with chevre, mozzarella, ricotta & jalapenos, then thinly sliced & served on skewers.

GRILLED CHATEAUBRIAND.... Skewered with golden tomatoes, pearl onions, olive oil and italian herbs.

GRILLED POLENTA TRIANGLES....Stuffed with sundried tomatoes & dry cured french olives.

HALIBUT BABY EGGPLANT KEBABS.... Served with roasted red pepper butter.

HAM....Artichoke heart & red bell pepper pizzettas.

ITALIAN MELON....Marinated in port or madeira & wrapped in proscuitto.

MACADAMIA....Nut muffins stuffed with chutney chicken.

MINATURE....Filet Mignon Wellington & Rondele cheese.

MINI TOSTADAS....Corn tortilla rounds topped with black beans, marinated grilled pork, fresh corn, red bell pepper "confetti" & dry aged jack cheese.

MINIATURE MOZZARELLA & GARLIC PIZZAS....Brushed with virgin olive oil and baked.

MUGS OF SOUP OR CHOWDER....Great as a filler or to warm one up on a chilly evening.

MUSHROOM CAPS.... With blue cheese and roasted hazelnuts.

MUSHROOM & ROASTED PECAN PATE....Served with fresh baguette & herb mayonnaise.

OLIVES EN CROUTE....Dry cured french olives, ricotta, & shallots baked on puff pastry triangles.

OYSTERS ON THE HALF SHELL....Served with mignonette, fresh horseradish sauce, papaya salsa, traditional salsa.

PALMIERS.....Sweet hot mustard, proscuitto & fresh parmesan rolled in puff pastry & baked.

PANCETTA PRAWNS....Marinated in olive oil & herbs de provence...then wrapped in pancetta & grilled.

PHYLLO "POUCHES"....With garlic, chevre & herbs de provence.

PHYLLO "POUCHES"....With black beans & hot pepper jack.

POLENTA TARTS....With red pepper, fontina & parmesan filling.

POTSTICKERS....Accompanied by a hot sesame oil dip.

PRAWNS...Chilled fresh prawns served with aioli or tarragon sauce.

PROVOLONE....Olives & melon skewered & drizzled with truffle oil.

RED PEPPERS & PROSCUITTO....Julienned red bell peppers sauteed in garlic, olive oil & herbs. Then wrapped with prosciutto in bundles & served in belgian endive.

ROQUEFORT MOUSSE....Served with crisp apple wedges.

SAGE TARTLETS....With mesquite grilled turkey, onions & cranberries.

SASHIMI....Ahi marinated & grilled rare. Served with wasabi soy sauce.

SAUSAGE EN CROUTE....Accompanied by sweet hot mustard.

SCALLOP RAMAKI....Fresh bay scallops rolled in toasted sesame seeds then wrapped in bacon & broiled.

SHRIMP AND CRAB....Stuffed Choux Paste Puffs with tarragon mayonnaise.

SMOKED SALMON MOUSSE....Served with Baguette and crackers.

SMOKED SALMON....Served on black bread with dill cream cheese, red onion, & capers.

SMOKED PRAWNS....Smoked to perfection over a mesquite grill.

SPANAKOPITA...Phyllo filled with spinach, feta, onion, & dill.

SPICY THAI BEEF....With basil & Cilantro in minature won ton crisps.

STEAK TARTARE....Raw Filet Mignon, finely chopped and mixed with lemon onions capers, hot sauce and spices served with thin sliced French croutons.

STEAMED CLAMS VINAIGRETTE....served with lemon, hot sauce, and Baguette

SWEDISH PANCAKES....Bite-size pancakes filled with young asparagus & prosciutto. Rolled & topped with aioli.

SWEET & SOUR PORK WON TONS....served with Plum Sauce and....

TACO PIE...Served with fresh corn tortilla chips.

TINY APPLE MUFFINS...........Filled with prosciutto & chutney cream cheese.

TINY NEW POTATOES....Filled with sour cream, bacon & chives; sour cream & golden caviar, or sour cream and salsa.

TORTA...Mascarpone (whipped cream cheese & sweet butter) & basil pinenut pesto alternately layered; or, mascarpone & black olives, oregano walnut pesto or fresh blueberries.

TRADITIONAL.... duck or chicken liver pate....served with baguette and crackers.

VEGETARIAN EGG ROLLS....Ginger, garlic, mushrooms, peanuts, grated carrots & bean sprouts - served with a hot & spicey dipping sauce.

WARM GARLIC......Olive and anchovy dip with fresh Baguette.

WHEEL OF BRIE.... Filled with cilantro pesto and topped with spicy fried pecans.

WILD....Mushroom & parmesan tartlets....Served hot out of the oven.

WON TONS....Filled with curried crabmeat & served with apricot/Lime and Chineese 5 Sauce.



Hors D'oeuvres Dinner Southwest Breakfast Sandwich Tea
Winter Hors D'oeuvres Lunch Italian Hors D'oeuvres Polynesian Holiday Sample Summer Menu

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Anna Seymour - Fresh Catering

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