Passed hors d’oeuvres

A selection of the chef’s choice

Food Stations

Station 1

  • Buffalo-Style Chicken Meatballs with Celery, Blue Cheese and Apple Salad
  • Traditional Falafels with Greek Salad, Cucumber Mint Yogurt (gluten free, vegetarian)
  • Beef Short Rib Meatballs with Whiskey BBQ Sauce and White Cheddar Grits
  • Arugula, Golden Beet & Daikon Salad Cone, Elderberry Vinaigrette (gluten free, vegan)

Station 2

  • Smoked Tomato and Blue Cheese Macaroni Fritters (vegetarian)
  • Cornflake Fried Chicken with Collard Greens, Chipotle Aioli
  • Rustic Chicken, Mushroom and Sherry Potpie with Poppy Seed Spaetzle

Station 3

  • BBQ Ginger Chicken Humbow with Stir-Fried Vegetables
  • 10 Ingredient Fried Rice (gluten free, vegan)
  • Crispy Chicken Firecrackers, Spicy Sweet & Sour Dip

Station 4

  • Whipped Potatoes with Juniper-Smoked Salmon (gluten free)
  • Whipped Potatoes with Curried Turkey, Smoked Tomatoes (gluten free)
  • Roasted Potatoes with Chimichurri and Balsamic Glaze (gluten free, vegan)


  • Chocolate Fudge Brownie (gluten free, vegan)
  • Carrot Cake with Cream Cheese Frosting (gluten free, vegetarian)
  • Sea Salt Caramel and Chocolate Tartlet (vegetarian)

Food catered by: Kaspars Catering & Events


Elizabeth Davis
Assistant Director of Development
425-868-6191 x657