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.

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

Hickory grilled salmon or halibut on wonton crisps with green onion, avocado & fresh lemon-mint vinaigrette...or with pineapple-cantaloupe salsa

Miniature corn muffins with ancho chile chicken & cilantro

Honey Roasted red grape & lemon ricotta bruschetta on rosemary shortbread

Brentwood farms apricot quarters filled with cambezola

Hickory grilled chicken breast skewers with red grapes, toasted almonds & green onion-curry sauce

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

Fresh Brentwood corn fritters with honey, lime & jalapenp sauce

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

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

Hickory grilled pork tenderloin & green chile empanadas with guacamole

Choux puffs filled with hickory grilled chicken, red grapes, Castelo blue cheese, sugared walnuts & raspberry vinaigrette.

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.

Fresh herb mozzarella, Brentwood farms tomatoes & fresh basil on Parmesan crisps

Miniature artichoke cakes with brown sugar mustard

Vegetarian egg rolls...carrots, zuchinni, bean sprouts, fresh ginger, peanuts & sweet chile sauce

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.

Hickory grilled lamb "lollipops" with mint pesto

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

Mesquite grilled chateaubriand skewered with melon & drizzled with fresh ginger, brown sugar & soy glaze

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

Dates, chevre & applewood smoked bacon in puff pastry

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.

Crisp snow peas filled with lemon cream cheese

Warm Brie & phyllo tartlets with raspberries & sugared pecans...fresh pineapple & coconut... cinnamon apples or pears

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

Curried crab wontons with apricot, lime & Chinese 5 dipping sauce

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.

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

MINATURE....Filet Mignon Wellington with Madeira sauce

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

Hickory grilled pork & green chile empanadas with guacamole

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 on baguette toasts with dijon aioli & baby greens

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, wrapped in pancetta & grilled

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

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

POTSTICKERS with hot chile sauce

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

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

Fresh Ahi on English cucumber chevrons with wasabi aioli, chives & toasted sesame seeds

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....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.

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

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.

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

Wild mushroom & Parmesan tartlets




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



Anna Seymour - Fresh Catering

Thanks for the visit - Bon Appétit!

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