a+express
Barbeque Boys

Cold Hors d'oeuvre

Cold Hors d’oeuvre

 

$2.99 each

 

Shrimp Shooters

GF

A single serving of jumbo shrimp presented in a mini shot glass with cocktail sauce, fresh lemon and a parsley garnish.

 

Tenderloin Truffle Crostini

French baguettes topped with sliced beef tenderloin, truffle aioli and sliced scallion.

 

Ahi Tuna Wonton

Seared rare ahi tuna coated in sesame seeds. Sliced and served atop a crisp wonton with wasabi crème fraiche.

 

Chicken Caprese Salad

Tender grilled chicken mixed in a creamy dressing with roasted yellow tomatoes, marinated grape tomatoes, fresh basil and mozzarella cheese served on a water cracker.

 

$2.75 each

 

Strawberry Bruschetta

Fresh diced strawberries with basil and a hint of lemon, served on a toasted crostini with goat cheese.

 

Baja Flatbread

Toasted pita triangle with spicy chipotle corn pesto, arugula and queso fresco.

 

Balsamic Onion Tartlet

Sweet caramelized red onion mixed with balsamic reduction in a mini phyllo cup, topped with crumbled goat cheese.

Artichoke Feta Cups

Mini phyllo cup stuffed with chopped artichoke, fresh basil, kalamata olive, sun dried tomato and topped with feta cheese.

 

Wild Mushroom Toast

A mix of oyster, shitake, portobello, and crimini mushrooms lightly sautéed and blended with boursin cheese. Served on a toasted crostini with fresh parsley.

Smoked Salmon in a Cucumber Cup

GF

Seedless European cucumber nest filled with smoked salmon mousse.

$2.25 each

Apricot and Brie Phyllo

Whipped, creamy brie cheese piped into a delicate pastry cup topped with sweet apricot preserves.

 

Pita Feta Crisps

Fresh fried pita triangles with creamy roasted garlic aioli and sprinkled with Greek feta crumbles, walnuts and spinach.

 

Deviled Egg

GF

A classic deviled egg with the chef's seasonal twist.

Red Pepper Hummus in Endive Boat

GF

Roasted red peppers married with fresh made traditional hummus piped in to a Belgian endive spear.

 

Bacon and Brie Flatbread

Soft naan bread covered in whipped brie and topped with crumbled bacon and basil pesto