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HOLLYWOOD C​ATERING 

A FULL EVENT & PRODUCTION COMPANY

Hors D’Oeuvres

The following items are a sampling of Hors D’oeuvres that Hollywood Catering Company can provide.


SHELLFISH


Lobster Grilled Cheese

buttery grilled sandwiches with fontina cheese and Maine lobster


Chesapeake Crab Crisps

lump crabmeat salad with red pepper and celery leaves on Old Bay potato chips

Hollywoods Signature Crab Cake

with cornichon remoulade


Lobster Pineapple

sliced Maine lobster tail and roasted Hawaiian pineapple on a knotted bamboo skewer with a sesame-soy vinaigrette


Ebi Shrimp

Black Tiger shrimp glazed with a miso aioli


Bacon-Wrapped Diver Scallop

diver scallop wrapped in peppered bacon on a sweet potato pancake


FISH

Strawberry Tuna

Ahi tuna rolled in black and white sesame seeds topped with a Driscoll strawberry cloud, drizzled with balsamic vinegar syrup


Rockfish Sandwich

wild rockfish flan sandwiched between crisp wonton sheets with lobster mayonnaise


Norwegian Lollipop

smoked salmon, roasted nori seaweed pinwheels resting in wheatgrass with chive and dill crème fraîche


Shenandoah Smoked Trout

smoked trout on European cucumber rounds with horseradish crème fraîche


Ossetra Caviar on Potato Crisps

fresh ossetra caviar on waffle potato chips with sour cream and snipped chive


CANAPÉS

Applewood Smoked Salmon Flowers

salmon rosettes on toasted pumpernickel triangles with mango relish


Tuna Nicoise

seared tuna on baby ficelles

Shrimp with Cucumber and Dill

on a brioche round

Sesame-Crusted Thai Chicken Salad

on white bread triangles with black and white sesame seeds

English Cucumber & Boursin Cheese

with watercress on marbled bread

Bucheron Goat Cheese and Yellow Pear Tomato

with arugula on a brioche toast point


MEAT


Veal Oscar

veal, asparagus and crabmeat served in a demitasse spoon with Béarnaise sauce


Pomegranate Lollipop Lamb Chop

baby lamb chops marinated and served with pomegranate mint sauce


Prosciutto Purses

filled with mascarpone cheese and a drizzle of truffle oil tied with a chive ribbon


Beef Tataki

loin of beef seared to a medium rare sliced thin with ponzu vinaigrette on an endive spear


Grilled New York Sirloin

slices of New York strip on whole grain toast with Maytag blue cheese and tomato jam


Short Rib Sliders

braised beef short rib on mini buns with horseradish cream


Roast Beef Crostini

rare beef tenderloin and baby arugula on toasted ficelle with an artichoke-red pepper relish


POULTRY


Chicken Samosas

chicken breast with ginger, garlic, tomato, and Indian spices in crisp phyllo leaves with cilantro dipping sauce


BBQ Chicken Sliders

breast of free-range chicken marinated with house-made barbecue sauce, served with coleslaw on a ping pong bun


Lemon Chicken

grilled chicken breast with lemon thyme and sweet roasted garlic, with agave mustard dipping sauce


Chicken Satay

grilled free-range chicken breast marinated in Asian spices, on bamboo skewers with Indonesian peanut sauce


Coconut Chicken

breast of chicken in toasted Hawaiian coconut with orange blossom honey


Grilled Chicken Bruschetta

chicken breast with Parmesan and Asiago cheeses, balsamic marinated tomato and sweet basil on toasted focaccia


Magret Duck Flapjacks

hoisin barbecued duck breast on sweet corn pancakes with sour cherry compote


Strawberry and Foie Gras

California strawberries with Hudson Valley foie gras


Bob White Quail Egg

poached quail eggs on buttered brioche and American Sturgeon caviar


VEGETABLE AND CHEESE

Artichoke Fritters with Shallot Aioli

artichoke hearts fried in herb batter, dusted with Parmesan cheese and served warm with lemon wedges and shallot aioli


Pissaladière

roasted flatbread with black olives, caramelized onion and roma tomatoes


Portobello Sliders

mini mushroom burgers with Asiago cheese on rosemary buns


Provencal Tartlets

confit of heirloom tomato tartlets with Pernod cream


Caprese Pipette

cherry tomatoes, basil and a liquid blend of mozzarella


Roasted Peewee Potatoes

sea salt roasted heirloom fingerling potatoes, passed in paper cones


Garlic and Gorgonzola Mashed Potato Cigars

Idaho potatoes and blue cheese in crispy phyllo pastry with chive crème fraîche


Sweet Basil Beignet

crispy, warm fontina cheese puffs with fresh Italian basil and sun-dried tomato dipping sauce


Vermont Grill

grilled Vermont cheddar cheese sandwiches with vine-ripened tomato


Smoked Gouda Tart

Gouda cheese and toasted pine nuts baked in a mini tartlet with Granny Smith apple compote