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Hot & Cold Hors d'Oeuvre Stations

Station 1:

  • Fruit, Cheese and Vegetable table: Swiss, Cheddar, Jack, Gouda, Brie, Smoked and pavored Cream Cheese with assorted Crackers,
        Mini-Bagels and Baguettes
  • Strawberries, Grapes, Pineapple, Melons and assorted seasonal Fruit with Chocolate Sauce
  • Celery, Jicama, Broccoli, Cauliflower, Carrots and Zucchini with Cilantro-Ranch Dip
  • Station 2:

  • Sirloin of Beef; breast of Turkey, or baked Ham (choice of two) carved at the table and served on assorted Rolls with Mayonnaise,
        Horseradish, Dijonnaise and Cranberry Chutney on the side
  • Sirloin of Beef and Chicken Tenders, dipped in hot Teriyaki Sauce and served on Croissants with Mayonnaise, Horseradish and
        Dijonnaise on the side
  • Greek Gyros, grilled at the table and served in Lettuce-lined Pockets with sliced Tomatoes, Bell Peppers, Onions and Yogurt-Dill sauce
        on the side, sliced Turkey with assorted Rolls and Condiments on the side

  • Mini Rubens, Black and White Cocktail Rye filled with Corned Beef; Swiss Cheese and Sauerkraut, grilled at the table
  • or
  • Grilled Beef and Chicken Fajitas, served in Flour Tortillas with sauteed Bell Peppers, Tomatoes, Onions, Hot Peppers and Cilantro, with Sour Cream, shredded Cheese, Guacamole and Salsa on the side
  • or
  • Crepe Station: Crepes warmed at the table and filled with Chicken and Broccoli Mornay, Seafood Newburg, Spinach Souffle, etc.
  • Station 3:

    Pasta Station: Linguini tossed at the table with Olive Oil, Garlic, Shallots, Basil, Parsley, Tomatoes, Green Onions, Bell Peppers, Mixed Vegetables, Sliced Onions, Diced Ham and Bay Shrimp, with Parmesan Cheese on the side.

    Station 4:

    Mini Mexican: Chimichangas, Taquitos, Quesadillas, cooked at the table and served with Guacamole and Salsa on the side.

    Station 5:

    Vegetable Tempura: Mushrooms, Zucchini, Broccoli, Cauliflower, Carrots dipped in Batter, fried at the table and served with Sweet and Sour Sauce on the side and cold Vegetables served with Cilantro-Ranch Dip.

    Station 6:

    Potato Skins: Skins cooked at the table and served with shredded Cheese, Sour Cream, Bacon Bits, Green Onions, Salsa and Hot Pepper Rings on the side.

    Station 7:

    Lumpia: Cooked at the table and served with Sweet and Sour Red Sauce.

    Station 8:

    Swedish and Bar-B-Que Meat Balls and Hot and Teriyaki Chicken Wings.

    Station 9:

    Seafood: Medium-large Shrimp with Cocktail Sauce, Bay Scallop Ceviche with Corn Chips, Smoked Salmon with Cream Cheese, Whole Poached Salmon with Crackers, Breads, Onions and Tomatoes, Snow Crab Claws (market price).

    Station 10:

    Tray-passed hot Hors d'Oeuvres: Puff Pastry Shells stuffed with Crab-Cheese, Spinach squares with Phyllo Dough tops, Chile Relleno and Artichoke Heart Quiche, Spicy Sausage-stuffed Mushroom Caps.

    Station 11:

    Hot Sea Crab Dip, Hot Artichoke Heart Dip or Hot Mushroom Dip served with French Baguette slices.

    Station 12:

    Omelet Station: Eggs cooked to order with Mushrooms, Bell Peppers, Green Onions, Tomatoes, shredded Cheese, Diced Ham, Bay Shrimp with Salsa on the side.

    Station 13:

    Tostada Bar: Shredded Beef and Chicken served on Flour Tortillas with Refried Beans,
    Spanish Rice and Fixing Table
    Add Fresh Fruit and Chili Rellenos

    Station 14:

    Kabobs: Beef, Lamb, Chicken or Fish on skewers, with Pineapple, Onion and Bell Pepper grilled at the table (Choice of 2). (extra)

    Served with Punch and Coffee.

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