Yellow Springs Inn - Fine Dining and Catering Yellow Springs Inn - Fine Dining and Catering

Butlered Hot Hors d'Oeuvres

Beef Romaki
tenderloin of beef, marinated in teriyaki sauce combined with
scallions and water chestnuts and wrapped in bacon and broiled.

Snow Pea Romaki
tenderloin of beef, marinated in teriyaki sauce with water
chestnuts, scallions and snow peas.

Crab Profiteroles
cheese pate choux puffs filled with seasoned crabmeat,
topped with béarnaise sauce.

Duck and Chestnut in Phyllo
pieces of duck with chestnuts and herbs,
wrapped in phyllo dough, baked and served with a Madeira wine sauce.

Clams Casino
clams topped with a compound butter of sweet peppers,
pimentos, shallots, garlic and bacon and then baked.

Oysters Madeira
freshly shucked oysters layered with a mixture of
crabmeat, cream, and Madeira wine, topped with bacon and baked.

Veal Parmesan
medallions of formula fed veal, lightly breaded and sautéed,
topped with marinara sauce and mozzarella cheese.

Shrimp Lejon
shrimp, stuffed with horseradish, wrapped in bacon, broiled
and served with a spicy mustard sauce.

Shrimp Scampi
shrimp baked in garlic butter and finished with a dash of
sherry.

Stuffed Mushrooms with Crab
seasoned with butter and white wine.

Stuffed Mushrooms with Ham and Cheese
baked ham and Swiss cheese filled
mushrooms.

Veal Savoyarde
formula fed veal medallions, sautéed and topped with ham
and Swiss cheese and served with a brandy, cream and mushroom sauce.

Chicken Vol Au Vents
small puff pastry shells filled with a mixture of
chicken and mushrooms in a white wine and cream sauce.

Scallops Lejon
sea scallops stuffed with horseradish, wrapped in bacon and
broiled.

Bruschetta
slices of French bread topped with grilled tomatoes and roasted
peppers with parmesan cheese.

Scallops with Smoked Duck
blackened sea scallops wrapped in a slice of
smoked duck, served with a black raspberry sauce.

Oysters Rockefeller
freshly shucked oysters topped with spinach, sour
cream, sambucca and cheddar cheese, baked on a half shell.

Scallops in Shell
steamed with white wine and garlic butter, available
seasonally.

Stuffed Mini Vegetables
stuffed with herb cheese and baked.

Miniature Carre d'Agneau En Croute
lamb rib chop topped with spinach,
mushrooms and herbs, wrapped in pastry, baked and served with a Madeira wine
sauce.

Stuffed Quail
boneless quail, stuffed with mushrooms and foie gras,
wrapped in pastry, baked and served with a Madeira wine and truffle sauce.

Miniature Beef Wellington
pieces of filet mignon, topped with a thin slice
of liver pate and mushrooms, wrapped in pastry and served with a red wine
and mushroom sauce.

Oysters Fennel En Croute
sautéed oysters with a cream, fennel and roasted
garlic sauce in puff pastry.

Shitake Mushrooms with Artichokes
shitake mushrooms stuffed with
artichokes, garlic and sour cream, baked and topped with a light piccante
sauce.

Escargots Vol au Vents
small puff pastry shells filled with escargot that
have been simmered in white wine, beef stock and tarragon and finished with
hazelnut butter.

Brie in Puff Pastry
triple cream brie and seedless raspberry jam in puff
pastry.

Champignon En Croute
wild mushrooms, cream, sherry and thyme served in
puff pastry.

Lamb Curry Vol au Vents
small pastry shells filled with curried lamb.

Chicken Satay
seasoned pieces of chicken breast, served with a spicy
peanut sauce.

Coconut Shrimp
beer battered shrimp, rolled in fresh coconut, deep fried
and served with a marmalade sauce.

Steak on a Stick
marinated beef grilled and served on a skewer.

Miniature Pizza
served with assorted toppings.

Quesadilla
two flour tortillas filled with crab, shrimp or lobster, baked
with salsa and cheese.

Miniature Crab Cakes
seasoned crabmeat with basil wrapped in phyllo dough
and served with an orange and Grand Marnier sauce.

Lobster Tempura with Creole Mustard and Honey Butter Sauce
scampi lobster
tail, batter fried and served with a sweet butter sauce.

Lollipop Lamb Chops
crispy coated lamb chops, dipped in a sweet mustard
breading and fried.





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