Appetizer Menu

It all depends on what part of the world you come from to define the first course of every meal.  They may be called different names but they essentially perform the same function which is to prepare your taste buds for the meal that is to follow.  So without further ado take a look at our Hors D'oeuvres, Tapas, Antipasto, Antojitos, Appetizers.

We recommend four (4) Hors D'oeuvres per person for the cocktail hour with a meal to follow ($12.00) per person.  For the cocktail hour without a meal to follow we recommend eight (8) Hors D'oeuvres per person ($14.00 )

Buffet Platters

Trio De Mexico

Chipotle Adobo Cheese Dip

Mazatlan Guacamole

Nogales Pico De Gallo

Rainbow Tortilla Chips

Crisp Garden Crudités

The season’s freshest selection of vegetables served with a Maytag Blue Cheese and Roasted Sweet Red Pepper Dip

 

Fresh Fruit

Strawberry, Red and Green Seedless Grapes and Seasonal Melons and

Fruits served with a Pineapple Yogurt Dip

Imported and Domestic Cheese

White Cheddar, Swiss, Jalapeno
Salami with Coarse Country Mustard and Cracker Assortment

Sushi

Platter selections will include but not be limited to: vegetarian sushi (sushi with a variety of different vegetables), seafood sushi (sushi with crab, shrimp or a variety of different fish) and sushi varieties using a strip of omelet style cooked egg with vegetables.

 

Sampling of our Butler Passed Hors D'oeuvres
 on Silver platters garnished with fresh flowers.

 Hot

  • New Orleans Crabcake

  • Asparagus Wrapped With Proscuitto

  • Pork Tenderloin Crostini

  • Basil Shrimp Crostini

  • Wild Mushroom Crostini

  • Proscuitto Wrapped Shrimp

  • Pumpkin Pie Wontons

  • Broiled Dates Wrapped with Bacon 

  • Reuben Appetizer Squares

  • Curried Herring on Rye Toast

  • Rosemary Shrimp

  • Baked Artichoke Dip on Toasted Pita Chips

  • Teriyaki Grilled Swordfish Skewers

  • Spicy Chicken Quesadillas

  • Beef Tenderloin on Petite Cocktail Rolls

  • Crab Rangoon

  • Italian Sausage Stuffed Mushroom Caps

  • Pot Stickers (Beef, Chicken, Vegetable)

  • Turkey Spears Wrapped in Sage Leaves

  • Barbecue Meatballs

  • Garlic Stuffed Mushrooms

  • Mini Crawfish Pies

  • Teriyaki Chicken Kabobs

  • Salmon Satay with a Ginger Lime Sauce

  • Coconut Turkey Spears

  • Jamaican Meat Pies

Cold

  • Fresh Fruit Wands

  • Strawberries with Chocolate Ganache

  • Papaya Spring Rolls with Peanut Sauce

  • Spicy Sesame Soba Noodles

  • Smoked Salmon Canapés

  • Jalapeno Gazpacho in a Shot Glass

  • Basil Plum Tomato Bruschetta

  • Smoked Turkey Salad on Celery Boats

  • Salmon Caviar Rice Balls

  • Ice Box Shrimp

  • Smoked Salmon Sushi Balls

  • Vegetarian Egg Rolls

  • Mini Ham and Cheese Poor Boys

  • Stuffed New Potato Halves

 

For more information call 708.848.7112



Blue Duck Catering, Inc.
934 N. Marion Street
Oak Park, Illinois 60302
708.848.7112 (phone)  708.848.6413 (fax)
Executive Chef Gary Cole
info@blueduckcatering.com

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