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Hors D’oeuvres

(Minimum 50 pieces)


Boursin Cheese Crostini, Sun-Dried Tomato Relish

Prosciutto Wrapped Asparagus, Whole Grain Mustard Sauce

Smoked Salmon Rosettes, Buttered Rye Bread and Herb Lemon Crème Fraîche

Bruschetta, served in a bowl with Crostinis

California Roll with Wasabi Ponzu

Goat Cheese Mousse filled Vol-au-vent

Fresh Fruit Skewer with Mint Yogurt Dip

Truffled Mushrooms, buttered Crostini

Cherry Tomato, Bocconcini Mozzarella, Basil Pesto

Smoked Salmon Mousse on Toast Points

Jumbo Shrimp with Lemons and Spicy Cocktail Sauce

Chocolate Dipped Strawberries

Assorted Tea Sandwiches



Mini Reuben Sandwich: Corned Beef, Sauerkraut & Swiss on Rye

Vegetarian Spring Roll with Plum sauce

Mini Crab Cake, Chipotle Rémoulade

Spanakopita: Spinach & Feta Baked in Flakey Phyllo

Coconut Shrimp, Pineapple Glaze

Mini Hot Brown: Roasted Turkey, Bacon, Tomato with Mornay Sauce

Maple Glazed Chicken Skewer with Warm Peach Relish

Seared Sesame Tuna spoon

Assorted Petite Quiche

Sweet & Sour or BBQ Meatballs

Southern Style Chicken Tenders with Honey Mustard dipping Sauce

Good ‘ol Pigs in a Blanket

Buffalo Hot Wings with Celery and Bleu Cheese Dressing

Mini Beef Wellingtons: Beef & Mushroom duxelle wrapped in Puff Pastry

Fried Ravioli with Marinara Sauce

Mini Lamb Chop Lollipop

Loaded Potato Skins with Cheese, Bacon, Green Onions & Sour Cream

Sausage Stuffed Mushrooms




Soups of the Day

Shrimp Bouillabaisse
Cream of Broccoli

Today at the Club

Dinsmore & Shohl 7:30 am
Kent School 8 am
Advancement 8 am
COB Dean Search 8 am
Kent School 10 am
UL Women's Club 11:30 am
YFB Executives 11:30 am
Charles Parrish 12 pm
Office of the President 12 pm