WARM BEGINNINGS Hot Hors D’Oeuvres Priced Per 50 Pieces – Best When Passed (P) Or Best When Displayed (D)
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WARM BEGINNINGS hot hors d’oeuvres priced per 50 pieces – best when passed (P) or best when displayed (D) ARTICHOKE BEIGNET SMOKE HOUSE POPPERS boursin cheese, parmesan crusted tri color sweet peppers, pimento cheese, 85 P/D smoked bacon 90 P/D MEDITERRANEAN LAMB MEATBALL GRILLED HALLOUMI CHEESE loaded with flavors of oregano, mint, Greek olive oil, fresh thyme, sweet paprika Kalamata olive and feta, sided with homemade cool tzatziki 80 P sauce, soft pita wedge 95 P/D SPANAKOPITA spinach phyllo triangle with lemon, garlic, feta WILD MUSHROOM RISOTTO CROQUETTE 85 P/D aged white cheddar, sherry wine and panko crust 90 P/D CRISPY COCONUT SHRIMP sweet coconut, panko, horseradish apricot dipping sauce 98 P/D STUFFED FRESH MUSHROOM CAPS Chef’s signature walnut and three cheese pesto 80 P/D CHICKEN SATAY creole style, blue crab stuffed skewered marinated chicken, 90 P/D Thai peanut sauce, broiled to perfection 95 D SHREDDED DUCK QUESADILLA flat top grilled and wedge cut with boursin cheese and SEASONED BEEF EMPANADA roasted red onion, sided with cilantro lime crème fraîche thin layers of flaky pastry, 105 P/D cumin seasoned beef and minced peppers, sided with sour cream 95 P/D MINI CHICKEN WELLINGTONS mushroom sherry duxelle, wrapped in buttery puff pastry 95 P/D ALMOND STUFFED DATES WRAPPED WITH BACON glazed with chili powder brown sugar 80 P/D FAMOUS BAKED PARMESAN ARTICHOKE DIP served with bakery-fresh crusty breads and pita chips (serves approximately 50 guests) CHICKEN QUESADILLA CONES 110 D Jack cheese and Mexican pico bundled tightly and served with sour cream 85 P/D PETITE RACK OF LAMB char-grilled with rosemary jam 165 P/D MAC & CHEESE BITES house-made cheese sauce, siracha, panko 80 P/D Custom Catering To Every Degree! 5100 Academy Dr., Ste. 200, Lisle, Illinois 60532 | 630.493.4300 | www.chefbyrequest.com effective 2021 WARM BEGINNINGS PAGE 2 HAND-ROLLED MEATBALLS BRICK OVEN FLATBREADS smoked with sweet bbq sauce or seared with Swedish cream sauce BLACK MISSION FIG PRESERVES 65 D mild blue cheese, caramelized onion 90 P/D SMOKED BRISKET PROFITEROLES ITALIAN SAUSAGE 12hr beef brisket, sweet carrot slaw, crushed tomato, garlic and Tuscan herbs cheese profiteroles 90 P/D 95 P/D SHERRIED WILD MUSHROOMS gruyère cheese 95 P/D BUFFALO SHRIMP crispy shrimp, Frank’s red hot, BBQ CHICKEN celery salad, blue cheese drizzle cilantro, red onion, aged white cheddar 90 P 98 P/D PUB STYLE CRAB CAKE old bay, lemon zest, Creole remoulade CRISPY SPRING ROLLS 120 P/D ASIAN VEGETABLE sweet & sour chili sauce 80 P/D CUBAN CIGAR CLASSIC 6” MINI BROCHETTES ham, pickle, swiss, dijon dip 85 P/D CHICKEN CORDON BLUE ham, swiss, dijon BUFFALO CHICKEN 105 P/D pulled chicken, crispy brick dough, creamy blue cheese dip BEEF BOURGUIGNON 85 P/D pearl onions, marble potatoes, micro carrots, red wine glaze 115 P/D FIRE CRACKER SHRIMP Thai basil, Mae Ploy dipping sauce PIG ROAST 90 P/D anise braised pork belly, roasted apples, brown sugar demi 110 P/D LOW COUNTRY BOIL old bay shrimp, smoked sausage, salt roasted potato, 2oz SOUP SHOOTERS sweet corn cream, cajun chicken 100 P 95 P/D FIRE ROASTED TOMATO BASIL SHERRIED LOBSTER / CREAM ESSENCE WILD MUSHROOM CAPPUCCINO pair with baby toasted cheese sandwich - add 35 per 50 Custom Catering To Every Degree! 5100 Academy Dr., Ste. 200, Lisle, Illinois 60532 | 630.493.4300 | www.chefbyrequest.com effective 2021 COLD HORS D’OEUVRES cold hors d’oeuvres priced per 50 pieces – best when passed (P) or best when displayed (D) CRISPY AHI TUNA WONTON blackened rare Ahi, chili-lime aïoli, brilliant wasabi caviar 98 P MANGO SHRIMP SPOON chopped citrus shrimp, cilantro, fresh mango, jicama, sweet chili sauce 95 P/D MUFFULETTA MINIATURES a New Orleans favorite – salami, mortadella, capicola, imported ham and provolone cheese with olive tapenade on onion ciabatta bread CALIFORNIA ROLLS 75 P/D lump crab, avocado, cucumber, soy, wasabi and pickled ginger 115 P/D JUMBO FRESH SHRIMP boiled in court bouillon lemon and zesty cocktail sauce FRESH FRUIT SKEWERS 110 P/D five festive fruits skewered with brown sugar yogurt dip 115 P/D PROSCIUTTO-WRAPPED ASPARAGUS prosciutto and boursin cheese CHICKEN ROULADE 80 P/D brioche crisp, garlic aïoli, provolone, Kalamata olives, roasted red pepper 80 P/D GRILLED & CHILLED JERK CHICKEN PICKS lime, cilantro, red pepper aïoli 75 P/D BURRATA TOAST creamy burrata cheese, oven dried tomato focaccia crisp, smoked sea salt, olive oil, basil 80 P CAPRESE KABOB fresh mini mozzarella, grape tomato, basil leaf and roasted garlic clove 80 P/D SHRIMP GAZPACHO SHOOTER passed in a 2oz shooter poached shrimp, cucumber, avocado, garden tomatoes 105 P/D HAWAIIAN POKE SPOONS sushi grade Ahi tuna, avocado, lime, serrano chili, cilantro, jicama and pink Hawaiian sea salt 110 P/D MOROCCAN SPOONS lemon curry, couscous, grilled veggie confetti 80 P/D SMOKED SALMON CUCUMBER ROUND thinly sliced Scottish smoked salmon, horseradish dill cream cheese and capers 95 P/D Custom Catering To Every Degree! 5100 Academy Dr., Ste. 200, Lisle, Illinois 60532 | 630.493.4300 | www.chefbyrequest.com effective 2021 COLD HORS D’OEUVRES PAGE 2 SINGLE BITE SENSATIONS CRISPY PHYLLO TARTLETS mini forks loaded with fusions of flavor SUN-DRIED TOMATO CHICKEN PRIME BEEF AND BLUE whipped chèvre seared tenderloin, cabrales blue 90 P/D melted sweet onion BLACK MISSION FIG PRESERVE 100 P goat cheese truffle and candied walnut ATLANTIC SALMON 95 P/D miso glaze, charred scallions, BAKED FRENCH BRIE toasted nori furikake apricot, toasted pecans 95 P 90 P/D SICILIAN BAKED EGGPLANT SCOTTISH SMOKED SALMON pomodoro glaze, fire roasted sweet peppers horseradish cream cheese, caper relish 90 P 95 P/D 2 BITE STREET TACOS MODERN TEA FINGER SANDWICHES authentic flavor packed into crunchy mini shells TOASTED PECAN CHICKEN SALAD CHIPOTLE STEAK open faced, classic white, red grape, lemon aïoli grilled scallions and cilantro cream 95 P/D 110 P BEEF TENDERLOIN ASIAN PORK open faced, sourdough, tenderloin rosette napa cabbage and apple lime slaw whole grain mustard, cornichon 110 P 100 P/D TOMATILLO CHICKEN SMOKED SALMON charred poblano corn salsa closed face, dark rye, dill cream cheese, lemon zest 110 P 100 P/D ENGLISH CUCUMBER three layer, shaved seedless cucumber, CBR SIGNATURE CROSTINIS classic white, watercress cream cheese 90 P/D BEEF CARPACCIO PETITE TURKEY CROISSANT shaved beef tenderloin, roasted garlic aïoli, parmesan curl 95 P/D roasted turkey breast, dijon aïoli, bacon, swiss 110 P/D FRENCH BRIE roasted apple compote, clover honey and crispy bacon jam EAST COAST LOBSTER ROLL 85 P/D poached lobster, lemon, tarragon mayo DUCK CONFIT 130 P cherry preserves, parsley salad 95 P/D MEDITERRANEAN fresh goat cheese, tomato jam, basil 85 P/D PAN SEARED PORK pumpkin seed pesto, caramelized onion, whole grain mustard 90 P/D Custom Catering To Every Degree! 5100 Academy Dr., Ste. 200, Lisle, Illinois 60532 | 630.493.4300 | www.chefbyrequest.com effective 2021.