Hors D’Oeuvres

HORS D’OEUVRES - COLD

Garlic-Lime Poached Shrimp & Cucumber Rounds

with fresh Dill Cream cheese and garnish

Prosciutto Wrapped Asparagus Spears

with aged Balsamic vinegar and Fleur de Sel

Maryland Crab Stuffed Deviled Eggs

with Cayenne pepper and smoked Paprika

Seasonal Vegetable & French Baguette Medley

with Asparagus spears, tri-colored Bell peppers, Carrot, Green beans and/or Sugar Snap peas

Spicy Ahi Tuna Crisps

with roasted Sesame seeds, Sriracha, low-sodium Soy sauce and diced Green onion

Fig, Gorgonzola and Balsamic Crostini

with Garlic, Black pepper and aged Balsamic vinegar

Caprese Skewers

with Cherry tomatoes, Mozzarella pearls, fresh Basil and a Basil vinaigrette

Smoked Salmon Crostini

with fresh Dill cream cheese and Chive

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HORS D'OEUVRES - HOT

Bacon Wrapped Stuffed Dates

wrapped in Applewood smoked bacon; stuffed with Gorgonzola cheese and/or Cashew nuts

Maryland Crab or Italian Sausage Stuffed Mushroom Caps

with diced Sweet onion, Parmigiano-Reggiano cheese and white or red wine

Bacon Wrapped Scallops

wrapped in Applewood smoked bacon with a Garlic-Lime Aioli

Grilled Zucchini Rolls

with Chorizo sausage and Portabella mushroom filling; tied with fresh Green onion

Bacon Wrapped Stuffed Jalapeño Poppers

wrapped in Applewood smoked bacon; stuffed with Cream cheese and (optional) trio of wild game sausages

Pear and Goat Cheese Pancetta Crisps

with diced Bartlett pear, Goat cheese and Honey

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