jacqueline's catering offers an assortment of hot and cold hors d'oeuvres.  When you are finished browsing, please view our sample menus to see how these appetizers fit into different wedding and event menus.
   
 
  poached or smoked salmon platters with remoulade sauce
  herbed stuffed littleneck clams
  bite-sized pan-fried crabcakes with aioli dressing
  lobster skewer with fresh lemon-olive oil dipping sauce
  crabmeat wontons with apricot-dijon dip
  lavash salmon roulade (smoked salmon, cream cheese,
      and red onion rolled in lavosh and sliced thin)
  marinated grilled shrimp with thai peanut sauce
  belgian endive stuffed with smoked salmon mousse and caviar
  scallops and bacon
     
 
  walnut and grape chicken tartlets
  duck confit on garlic toast points
  roasted duck skewers with a maple-balsamic glaze
  dim sum (steamed wontons stuffed with seasoned turkey
    and hoisin-chardonnay dressing)
     
 
  phyllo triangles (lamb and fennel sausage)
  tender asparagus wrapped with imported prosciutto
    assorted petite Italian meatballs
  garlic and rosemary grilled rack of lamb served as individual chops
  assorted mini fresh-baked focaccia sandwiches
  assorted grilled pizzettas
  country pate with fresh french bread, onion relish, and grainy mustard
  smoked ham on fresh mini-biscuits
  large mushrooms stuffed with gorgonzola, spinach, bacon, and
      parmesan
     
 
  whole wheel of baked brie in puffed pastry
  cheese palmiers (baked layers of peppers, cheese, and herbs
      shaped into "elephant ears")
  artichoke hearts with dijonnaise dip
  marinated fresh mozzarella with garlic crouton
  smoked mussels with green peppercorn sauce
  phyllo triangles (spinach and feta cheese)
  bruschetta with fresh basil, garlic, tomatoes, and shaved parmesan
  jalapeno cheddar puffs stuffed with avocado, corn, and black
      bean puree
  assorted grilled vegetables tossed with balsalmic vinegar and
      fresh herbs
  domestic and imported cheese with fresh fruit
  garden fresh vegetables and dip
  mediterranean platter
  mushroom and fresh basil frittata