Wedding Hors d’oeuvres in Overland Park, Kansas
Create an elegant atmosphere with hand passed hors d’oeuvres and hors d’oeuvres stations.
Hors d’oeuvres Stations
Gourmet Cheese Board
Local and imported cheeses to include rich sharp cheddar, tangy blue, and double créme brie cheeses with spicy candied walnuts, fresh seasonal cut fruits, artisan crackers and crispy gourmet flatbreads.
Authentic bruschetta topping of fresh diced roma tomatoes, basil, roasted garlic, balsamic vinegar reduction, kalamata and queen olive tapenade with thyme, garlic, shallots and roasted red peppers and a goat cheese spread topped with a sweet and savory apricot cherry chutney.
Hummus and Baba Ganoush
Served with oven baked pita chips and lavosh crackers.
Fresh Cut Seasonal Fruit and Berries
Served with strawberry yogurt sauce.
Garden Fresh Crudités
Crisp hand cut batons of fresh celery, carrots, jicama, zucchini, red and yellow bell peppers, florets of fresh broccoli and cauliflower and your choice of creamy buttermilk ranch or tangy honey Dijon dipping sauce.
Hand Passed Hors d’oeuvres
Traditional risotto, flavored with parmesan cheese and white wine, delicately wrapped around a center of creamy mozzarella cheese, lightly breaded and deep fried to a golden brown.
Herbed Goat Cheese Stuffed Zucchini
Roasted medallions of fresh zucchini brushed with olive oil and sea salt topped with lavender-infused goat cheese.
Parmesan Artichoke Bites
Tender artichoke hearts and zesty French goat cheese lightly breaded and fried to a crispy golden brown, served with pesto aioli.
Chilled Beef Tenderloin
Basil-infused olive oil, toasted baguette crostini topped with thinly sliced black peppercorn seared beef tenderloin and garnished with horseradish and rosemary créme fraiche.
Baby mozzarella marinated with oregano, marjoram and fresh thyme, paired with sweet cherry tomatoes and fresh basil, drizzled in a sweet balsamic reduction on a bamboo skewer.
Barbecue Chicken Salad Profiterole
Slow smoked grilled chicken breast with homemade honey barbecue sauce, topped with Maytag blue cheese.
Herb and olive oil marinated baby mozzarella, sun-dried tomatoes, Kalamata olives and tender artichoke hearts on a bamboo skewer with fresh cracked black pepper and imported sea salt.
Vegetable Spring Roll
Finely julienned celery, carrots, snow peas and Chinese cabbage tossed with soy and ginger, wrapped in rice paper sheets and fried extra crispy, served with sweet Thai chili and authentic plum sauces.
Mini Beef Wellington
Seared beef tenderloin with a light duxelle of wild mushrooms tucked into a flaky puff pastry, served with a creamy horseradish and juniper sauce.
Curry Chicken Profiterole
Chicken marinated and cooked in a curry coconut milk mixture tossed with raisins and a curry sauce in a light pastry shell.
Beef Tip and Mushroom Skewer
Grilled dry aged top sirloin with sautéed button mushrooms, basted with rosemary and garlic butter, served on a bamboo skewer.
Ratatouille Stuffed Mushrooms
Traditional homemade French ratatouille with tomatoes, onion, zucchini, bell pepper, garlic, eggplant, and savory parmesan cheese, nestled in a mushroom cap, topped with parmesan and baked to perfection.
A zippy creamy crab salad with cream cheese, sour cream and lump crab meat, cooled off in the middle of a cucumber “cup” and topped with minced scallions.
Spicy Tuna Tartare
Sushi grade Hawaiian tuna blended with ground chilies, citrus and soy vinaigrette served on sesame crusted crispy wonton.