Hors D'oeuvres Menu

Ginger Man Kosher Catering NYC

Passed Hors D’oeuvres

  • Miniature Hamburger Sliders All-beef all-organic homemade burgers on a mini challah bun with lettuce and tomato

  • Teriyaki-glazed Beef Satay Spicy sweet marinated beef satay with a teriyaki reduction and sesame oil

  • Cocktail Franks in Puff Pastry Franks wrapped in puff pastry served with Dijon honey mustard

  • Sliced Rib-eye with Miso Sliced rib-eye on garlic toast rounds topped with onion marmalade and miso dressing

  • Mini Vegetarian Tacos Mini shells with refried beans, pico de gallo and avocado with micro cilantro

  • Sweet Potato Lollipops Crispy balls of savory sweet potato with cinnamon encrusted with panko served on sticks topped with pesto

  • Red Miso Grilled Japanese Eggplant Grilled Japanese eggplant slice filled with micro arugula and miso

  • White Bean & Yellow Tomato Bruschetta Crispy baguette rounds with a rough white bean & herb tapenade and yellow tomato puree

  • Porcini Risotto Balls Tempura Style Porcini mushroom risotto balls encrusted with panko

  • Miniature Vegetarian Spring Rolls One-bite hand-rolled mini spring rolls topped with a carrot ginger sauce

  • Spicy Tuna ConesHand-rolled crispy cones with spicy tuna, toasted cayenne & minced chives

  • Beef Burger Sliders, Organic homemade burgers on a mini challah bun with lettuce, tomato, onions, fried mushrooms and special sauce

  • Wild Mushroom Crisps Sourdough baguette rounds topped with a Chardonnay-infused wild mushroom medley topped with micro cilantro

  • Pate and Marmalade Toast Goose liver pate served on mini toast & berry marmalade

  • Syrian Lamb & Mint Kebab Lamb and beef infused with cumin with mint tahini and pine nuts

  • Seabass & Mango Seviche in Cucumber Cups Hollowed English cucumber cups filled with a sea bass mango ceviche topped with blue potato chips

  • Tequila & Lime Gravlax with Dill Homemade gravlax infused with tequila, lime, cilantro & chili on toast with dill & capers

  • Torched Sushi Bites with Wasabi Crunchy sushi rice squares topped with faux crab, torched and finished with jalapeno wasabi sauce

  • Cilantro & Lime Salmon Croquettes Fresh salmon croquettes encrusted in seasoned bread crumbs with a chili-lime sauce & red grapes

  • Chicken with Nori & Roasted Red Peppers Chicken rolled with seasoned nori & roasted red peppers then topped with cranberry orange marmalade

  • Saffron & Turmeric Chicken Kebabs Saffron-infused grilled chicken skewers topped with a sweet paprika glaze

  • Ginger Man Chicken Sliders Bite-sized chicken burgers infused with ginger & shitaki mushrooms on a challah bun

  • Sesame & BBQ Curry Chicken Morsels of organic chicken bites with a BBQ curry infusion and micro basil

  • Chicken & Edamame Spring Rolls Crispy wrappers filled with chicken & fresh edamame topped with a wasabi and jalapeno sauce

  • Beef Carpaccio with Baby Arugula Bundles of baby arugula wrapped in thinly-sliced filet of beef topped with truffle oil & three-color pepper corn

  • Pâté of Chicken Liver & Wild Mushrooms Pâté of broiled chicken livers and wild mushrooms on homemade crisps topped with cherry sauce and micro basil

  • Chicken en Croûte Chicken with wild mushrooms, carrots and pearl onions served with an infusion of roasted yellow tomato sauce

  • Grilled Baby Lamb Chop with Basil & Mint Dijon, basil & balsamic-marinated grilled lamb chops served with a basil & mint chutney

  • “Beef Wellington” in Scallion Crepes Beef with mushroom duxelles and a touch of Dijon wrapped in layers of scallion crepes and homemade puff pastry with an olive & caper

  • Torched Sushi Bites with Wasabi Crunchy sushi rice squares topped with faux crab, torched and finished with jalapeno wasabi sauce

  • Crispy Potato Cups of Duck Confit Hand-carved crispy potato cups filled with duck confit & frisée topped with a parsley chutney and faux crème fraîche

  • Organic Micro Greens Salad Miniature silver bowls of organic micro greens, mini croutons and an aged balsamic dressing

  • Organic Yellow Gazpacho Rough puree of yellow tomatoes and yellow peppers with toasted brioche

  • Ahi Tuna Tortilla Salad Ahi tuna with a jalapeno wasabi sauce and micro arugula on a tortilla chip

  • Salmon Duo with Fresh Dill Sashimi-grade salmon atop a smoked salmon mousse with fresh dill in a miniature boat-shaped shell

  • Asian Tuna Tartare Seared tuna with celery, onion, capers & sea salt topped with a sesame sake marinade served with a taro root chip

  • Homemade Smoked Salmon with Quail Eggs and chives served on a spoon

  • Fresh Mackerel Ceviche with Champagne Vinaigrette and Passion Fruit

  • Escalop Foie Gras, Mini Brioche and Fig Marmalade

  • Mini Filet Mignon on Bruschetta with Tomato Fresca and Baby Arugula

  • Vegetable Crudité