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Hors D’Oeuvres



Stuffed Mushroom Caps
(stuffed with cheddar and cream cheese, bacon and green onion)

Caprese Kabobs
(Cherry tomato, cherry size mozzarella & basil in bamboo skewer drizzled with olive oil and balsamic reduction)

Gougere – Cheese puff with assorted fillings
(smoked salmon mousse, Herbed goat cheese & grapes or cheddar & bacon)

Indian Spiced Beef Patty over Pita Toast Point
topped with cucumber yoghurt

Vegetable Samosa
w/ sweet chili dipping sauce

Roasted Garlic Risotto Cake

Prosciutto wrapped Shrimp with Garlic Dipping Sauce

Lightly Curried Chicken Kabobs

Chicken Saltimbocca ‘Lollipops’
ground chicken, prosciutto, sage and parmigiano reggiano
with Roasted Pepper Dipping Sauce


Mini Crab Cakes topped with Bell Pepper and Tomato Aioli

Herb Crusted Filet Mignon Skewers

Smoked Salmon Mousse on Belgian Endive

Brushetta

Lamb Chop Masala


Asparagus wrapped in Prosciutto

Smoked Salmon on Baguette Toast Point w/ Pesto

Chicken Satay w/ Peanut sauce

Steak Kabobs

Sea Scallops wrapped in Bacon

Curried Lamb Cutlets

Salmon Tartar on baguette toast points

Potstickers (Pork, veggie or shrimp)

Tuna tartar on spiced wanton w/ lime caper aioli

Mushroom ceviche on crisp corn chip

Snapper ceviche on crisp corn chip

Seasonal Fruit Kabobs marinated in Muscat wine