Hot & Cold Hors d’oeuvres

At Pepper Moon Catering, we realize the importance of providing new and interesting hot and cold hors d’oeuvres. Our Executive Chef has come up with many new, unique items to accompany our classic ones.

The items listed are our most popular selections. If there is something that you would like our Chef to prepare exclusively for you, do not hesitate to ask. We will be happy to do whatever it takes to make your party or reception a success.

We have not listed any prices for the hors d’oeuvres. Because the price is dependent upon the number of people you will have at your function, the combination of selections that you choose and the time of day of your event, it is very difficult to list a standard price. We suggest that you make a list of the items that interest you and we will put together a price per person based upon that list. If you are not satisfied with the price we will either add, remove or replace items from your original list. Or, if you prefer, you may tell us the amount of money you are willing to spend per person and we will customize a menu for you.

Fruits, Vegetables and Vegetarian Selections | Cheeses, Fondues, and Homemade Dips | Chicken Selections | Beef & Pork Selections | Sandwiches, Sliders and Flatbreads | Seafood Selections | Pasta, Rice and Potato Dishes | Sweets! | Interactive and Action Stations

Fruits, Vegetables and Vegetarian Selections

Note: some items may be served with meat, descriptions are provided with individual items

Fresh Seasonal Fruit Display served with your choice of dipping sauce:  brandied custard, caramel cream, chocolate fudge, raspberry anglaise, OR lemon sabayon

Fresh Strawberries served with chocolate fudge sauce (warm or room temperature), powdered sugar, and whipped cream

Stuffed Figs filled with goat cheese.  Delicious wrapped in proscuitto. 

Endive filled with fresh homemade Waldorf salad OR garlicky hummus

Gourmet Crudite Basket (as available) with yellow squash, zucchini, asparagus, red pepper, grape tomatoes, hearts of palm, artichoke hearts and kalamatas olives.  Served with your choice of dipping sauce:  sundried tomato, Bossong, ranch or herbed vegetable.

Green and White Crudite Display (as available) with fresh green beans, sugar snap peas, asparagus, broccoli and cauliflower.  Served with Bossong dip

Grilled Vegetable Display seasonal vegetables lightly-grilled, served with sundried tomato vinaigrette for dipping

Grilled Asparagus drizzled with balsamic glaze and garnished with shaved parmesan.  Asparagus  may be wrapped in prosciutto.

Sweet African Peppers sweet and hot, these tasty peppers are filled with herbed cream cheese, goat cheese, or pimento cheese

Mushroom Caps served either warm or room temperature, stuffed with your choice:  spinach, crab, chicken and fontina, hoisin duck, or sausage and goat cheese

Roasted Mushroom Caps stuffed with goat cheese, topped with sautéed rosemary and panko

Caprese Skewers grape tomatoes, fresh mozzarella and basil on a bamboo skewer

Cool Cucumber Wedge filled with Peppadew mousse

Petite Polenta Cakes finished with smoked gouda and fresh mushroom.  May be served with bacon.

Spanikopita traditional Greek treat

Almond and Asparagus Brie Pinwheels in puff pastry

Cranberry Bleu Cheese Pinwheels in puff pastry

Carmelized Onion Palmiers in puff pastry

Mediterranean Palmiers sundried tomatoes, feta and pesto in puff pastry

Deviled Eggs gourmet style, flavored with wasabi

Jalapeno Fingers Pepper Moon’s twist on a traditional cheese straw, served with salsa

Petite Black Bean Cakes served with sour cream, garnished with cilantro and chopped tomatoes

Dry Snacks your choice of mixed nuts, sweet and hot snack mix, pretzel twists, OR old-fashioned popcorn (popped on-site, buttered and salted, in popcorn bags)

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Cheeses, Fondues, and Homemade Dips

All Cheeses served with assorted crackers. All Fondues and Dips served with your choice of blue and red tortilla chips, toasted bread rounds, grilled bread rounds, or crackers. Our Fondues are warm cheese dips.

Imported and Domestic Cheeses Display wedges of imported cheeses and cubes of domestic cheeses, displayed with red grapes and berries

Cubed Cheeses Display

Cheese Torta layers of feta, pesto and sundried tomatoes

Baked Brie Brie wrapped in puff pastry filled with raspberry preserves, apricot preserves, brown sugar bourbon pecans, or almonds

Almond and Asparagus Stuffed Brie

Savory Cheesecakes made like a dessert cheesecake but with no sugar.  Flavors include:  roasted garlic sundried tomato, wild mushroom, creole crawfish or crab bleu cheese

Goat Cheese rolled in toasted pistachios or bourbon pecans

Spinach, Artichoke and Smoked Gouda Fondue

Gruyere Fondue with Fresh Spinach

Southwestern Fondue pepper jack cheese, peppers, cilantro

Warm Crab Dip filled with crab, rich and creamy

Smoked Bacon, Tomato and Artichoke smoked gouda base

Lobster Fondue served hot or cold, with chopped tomatoes, artichokes, herbs and chunks of real lobster

Anthony’s Best Onion Dip Chef Tony’s own recipe

Black Eyed Pea Salsa

Fresh Herb and Tomato Salsa made with yellow and red grape tomatoes and basil

Dip Trio artichoke aioli, olive tapenade, and tomatoes and scallions marinated in balsamic vinaigrette

Hummus garlic OR roasted red pepper white bean, served with pita chips upon special request

Three Cheese Pimento Cheese

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Chicken Selections

Rosemary Chicken Skewer with Merebob dipping sauce

Bourbon Pecan-coated Chicken Tender with honey mustard dipping sauce OR tequila apricot dipping sauce

Thai Pesto Chicken Skewer with spicy sriracha mayo

Chicken Satay with peanut ginger dipping sauce

Caribbean Chicken Skewer with fresh pineapple salsa

Teriyaki Chicken Skewer with sweet chili sauce

Chunky Chicken Walnut Salad in a canapé shell

Basil Chicken Salad Croustad with roasted tomato

Chicken Cordon Bleu Bite with pommery crème fraiche

Buffalo Chicken Wings with bleu cheese dipping sauce or ranch dipping sauce, served with celery sticks

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Beef & Pork Selections

Beef Satay with peanut ginger dipping

Moroccan Beef bites of beef tenderloin served over fancy greens with coarsely cut red pepper and kalamatas olives, with herbed aioli for dipping

Beef Bruschetta a slice of beef tenderloin on a freshly-toasted bread round topped with marinated tomatoes and scallions, finished with bleu cheese crumbles

Tenderloin Roulade beef tenderloin stuffed and rolled into bitesize pieces, served on a skewer

Traditional Swedish Meatballs

Citrus-glazed Meatballs

Cranberry Barbeque Meatballs

Creole Cream Meatballs

Antipasta Display pepperoni, salami, fresh marinated mozzarella, grilled zucchini, grilled yellow squash, grilled asparagus, marinated mushrooms, artichoke aioli, olive tapenade and bruschetta served with toasted bread rounds and crackers

Bangers and Chutneys assorted sausages cut into wheels and grilled, served with assorted mustards (honey, spicy and stoneground) and chutneys (Chef’s choice of two) accompanied by soft bread rounds and crackers

Graham-cracker Crusted Pork Croustad on a grilled bread round with mango chutney

Muffaletta Skewer salami, tortellini, ham, swiss cube and olive on a skewer

Petite Pork Shanks grilled, with mango salsa OR peppadew gastrique.  Original and unique! 

Shredded Pork Tamale our slow-roasted pulled pork tossed in enchilada sauce served over a polenta cake round topped with sour cream and fresh cilantro

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Seafood Selections

Grilled Shrimp with tequila apricot dipping sauce OR homemade cocktail sauce

Jumbo Shrimp Cocktail 5 jumbo shrimp per guest, served with homemade cocktail sauce and lemon wedges

Pan-seared Salmon Bites on a skewer with dill crème fraiche for dipping

Pan-seared Scallops on small puff pastry round with garlic aioli

Shrimp Casino a tail-on jumbo shrimp topped with bacon, red pepper, crab, onion, herbs and panko, baked

Smoked Salmon Canape with cream cheese on a rye square

Mini Crabcakes OR Crawfish Cakes with mustardseed remoulade

Smoked Salmon Platter whole sides of smoked salmon garnished with red onion, capers, lemon wedges, cream cheese, and toasted bread rounds

Shrimp Shooters jumbo shrimp served in a cocktail sauce OR Thai ginger sauce-filled shot glass – a personal shrimp cocktail

Crab and Shrimp Tartlette a pastry shell is filled with crabmeat in a rich cream sauce and topped with shrimp and fresh dill

Barbequed Shrimp on Polenta shrimp sautéed in beer and fresh herbs, served over creamy polenta

California Rolls (20-person minimum) cucumber/crab/avocado, spicy roll with tuna, vegetable rolls, and small salmon roll, served with soy, pickled ginger, and wasabi

Oysters Suzanne a fresh oyster baked in its own shell with crab, bacon, herbs and bread crumbs served with a mini fork for easy consumption

Seared Ahi Tuna with wasabi cream on a crispy flour tortilla strip

Shrimp Caviar Canape a soft bread round topped with cucumber, cream cheese, a vertical shrimp on a skewer, garnished with caviar

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