New York - Hors d'Oeuvres - Hot

Hors d’Oeuvres – Hot

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

• Truffle-scented polenta, roasted mushrooms with herbs and Reggiano
• Mint-scented spinach spanakopita
• Wild mushroom streudel with Brie and thyme
• Roasted zucchini, sun-dried tomatoes and goat cheese packet
• Petite quiche of smoked salmon and goat cheese with chives
• Spinach and mascarpone quiche
• Samosa with cilantro chutney

Poultry

• Quesadilla de pollo, tomatillo salsa
• Crumbled chicken sausage on roasted Yukon gold potatoes
• Chicken makhani in a filo triangle

Seafood

• Chicken and crab roulade wonton with sweet chile garlic sauce
• Rock shrimp with artichoke ratatouille in pastry cup
• Steamed shrimp Shumai

Meat

• New Zealand baby lamb chops with tzatziki sauce
• Beef tenderloin with artichokes and Cashel blue cheese
• Applewood smoked bacon, water chestnuts and hoisin sauce
• Crispy traditional pork wontons
• Petite Croque Monsieur
• Pulled barbeque pork in corn cup
• Baby cheeseburger on brioche rolls with Russian dressing
• Mini pizzas with Genoa salami, mozzarella and peppers
• Prosciutto-wrapped asparagus with truffle butter