Voted Best Caterer 2005 and 2006 Fort Worth Texas Magazine

Scrumptious Hors D'oeuvres

Beef Tenderloin
with Verde Sauce and Toasted Crutes

Mini Beef Wellington
with Dijon Mustard Sauce

Charbroiled Meatballs
Ginger BBQ Sauce, Green Peppercorn Brandy Sauce, Chipotle Glazed

Beef Filet Lollipops
with Red Wine Glaze

Grilled Beef Skewer
with Chipotle Glaze

Beef Satay
with Peanut Sauce

Andouille Sausage en Croute
with Whole Grain Mustard

Italian Sausage Stuffed Mushrooms

Smoked Gouda Tortellini Skewer
Sweet Italian Sausage

Lamb Nachos

Lamb Chops Montrachet

Grilled Lamb Kebabs with Tahini and Honey Sauce

Crab Cakes
with Creole Remoulade

Coconut Shrimp
with Sweet and Sour Sauce

Grilled Shrimp Wrapped in Bacon

Crab Stuffed Mushrooms

BBQ Shrimp Taco
with Mango Salsa

Smoked Salmon Napoleon
with Wasabi Cream

Jumbo Gulf Shrimp
Cocktail Sauce or Remoulade Sauce

Pepper Crusted Tuna
Citrus Ginger Sauce on Cucumber Round

Tuna, Mango and Citrus Ceviche
in Corn Cups

Chicken Tenders
Served with Bourbon BBQ Sauce

Baby Shrimp Salad
in Cucumber Cup

Smoked Salmon on Pumpernickel
with Dill Cream

Smoked Salmon Mousse
in Cucumber Cup

Grilled Chicken on Brie
with Pico de Gallo

Grilled Chicken Skewer
with Mango & Red Pepper Salsa

Teriyaki Chicken Skewer

Sesame Crusted Chicken
with Honey Ginger Sauce

Chicken Satay
with Peanut Sauce

Mini Chicken Empanadas
with Tomatillo Salsa

Chili Rubbed Quail Breast Wrapped in Crisp Bacon

Smoked Duck Breast on Crute
Sun Dried Cherry Chutney

Country Pate on Crute
Cornichons and Old Fashioned Mustard

Scrumptious Hors D'oeuvres

Torta Normandie
Layered Crepes, Turkey, Ham, Cheddar Cheese & Garlic Chive Aioli

Kalamata Olive and Artichoke Tarts

Brie, Pear and Almond Crisp

Spinach and Feta Cheese Wrapped in Phyllo

Warm Apple and Gorgonzola Crisp

Fried Stuffed Jalapenos

Fig, Goat Cheese and Bacon Tarts

Petit Smoked Ham Crepes
with Tarragon Mustard Cream

Parmesan & Rosemary Shortbread
with Feta

Wild Rice & Scallion Pancake
with Avocado Salsa

Petit Ricotta and Sage Crepes
with Citrus Cream

Texas Goat Cheese Pinwheel
with Green Olives

Belgian Endive with Goat Cheese Mousse
and Spiced Pecans

Cherry Tomatoes Poppers
Classic Boursin Cheese

Spicy Guacamole

Crab Salad

Chilled Watermelon Cubes
with Aged Balsamic Vinaigrette

Roquefort Mousse
on Raisin Pecan Crute

Roasted Veggie and Boursin Cheese Pinwheels

Chickpea and Feta Spoons

Summer Corn Salad
served in Crispy Corn Cups

Baby New Potatoes with Crème Fraîche and Caviar

Southwestern Cheddar Cheese Crisp
with Jalapeno Jelly

Caprese Skewer

Warm Soup and Grilled Cheese
served in Demitasse Cups
Tomato Basil, Wild Mushroom with Sherry Crème, or Classic French Onion


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