New York - Hors d'Oeuvres - Temperate

Hors d’Oeuvres — Temperate

Most à la carte Hors d’Oeuvres require the services of Dean & DeLuca’s professional uniformed, on-site chefs and waitstaff. Dean & DeLuca can arrange this service for you. Additional charges may apply and rentals may be required.

Vegetarian

• Japanese eggplant crisp with ratatouille and hummus
• Rustic tomato bruschetta and extra-virgin olive oil on sourdough crostini
• Belgian endive with Cashel blue cheese, toasted pine nuts and orange segment
• Mozzarella, tomato and basil on focaccia rustica

Poultry

• Thai chicken satay with peanut sauce
• Peking lacquered duck atop a crispy wonton with scallions and hoisin sauce
• Jerk chicken and papaya toss on pâté brisse
• Miniature chicken Caesar with baby Bibb, brioche croutons and Parmesan

Seafood

• Salmon rillettes with salmon roe on crispy ficelle
• Fire-grilled skewers of gremolata shrimp
• Spicy tuna roll-ups with julienne vegetables and a soy ginger dipping sauce
• Maryland lump crab and Hampton corn salad in a barquette shell
• Scallop seviche with XO sauce
• Lobster medallion, avocado on jicama chip
• Smoked salmon lollipops

Meat

• Italian bresaola-enrobed arugula and balsamic vinaigrette
• Corned duck breast, grilled Asian pear, smoked blue cheese atop a walnut-raisin ficelle
• Foie gras, sweet fig and onion jam brioche toast
• Herb-crusted, seared beef tenderloin with red onion marmalade atop herb ficelle with Cashel blue cheese
• Proscuitto-wrapped asparagus with truffle butter