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Chef's Top Shelf Appetizers

Creative Catering is the only caterer in Central Florida that can boast 2 certified chefs on staff. 
Here are some of our suggestions for your consideration.

Cold Hors d’oeuvres & Canapés

Smoked Salmon with Mascarpone on Sweet Potato Scones
Gravad Lox Salmon, Sweet Onion & Tomato in Crispy Cocktail Cups
Cucumber Cups with Sushi Rice and Sashimi Tuna or Salmon
Prosciutto Wrapped Heart of Palm
Jumbo Chilled Tiger Shrimp with Roasted Garlic & Red Pepper Rouille
Tuscan Ciabatti Crostini with Goat Cheese & Tomato Bruchetta
Artichoke Hearts Stuffed with Crab Salad
Chilled Broccoli Spears Wrapped in Black Forest Ham with Honey Mustard
Pate of Marinated Mushrooms & Artichoke Hearts on Paris Toasts
Rare Roast Filet of Beef on Herb Buttered French Rounds with Dijon Horseradish Sauce
Coronation Curried Chicken Salad Tartlettes with Apricot & Sliced Almonds
Steak Tartar of Ground Sirloin Steak on Cocktail Rye with Capers & Onions
Endive Barquettes with Stilton Cream Cheese & Toasted Walnut
Tapenade of Caper, Black Olive & Sun Dried Tomato on Crostini
Campari Tomatoes Stuffed with Heart of Palm & Avocado
Bay Scallop & Avocado Ceviche in Cocktail Cups
Gazpacho Shooters with Jumbo Cocktail Shrimp

Hot Hors d’oeuvres & Canapés

Caribbean Coconut Shrimp with Sweet Chili Dipping Sauce
Grilled Brazilian Run Marinated Shrimp with Chimichurri Sauce of Parsley, Cilantro & Garlic
Fresh Salmon Spring Rolls with Mango Hoisin Dipping Sauce
Quesadillas of Smoked Chicken & Brie
Mini Fresh Salmon Cakes with Roasted Garlic Aioli Sauce
Seared Duck Breast with Cranberry Merlot Confit
Indonesian Chicken Breast Sate with Peanut Dipping Sauce
Thai Chicken Skewers with Sweet Chili Dipping Sauce
Ham & Asiago Stuffed Mushroom Caps
Mini Crab Cakes with Spiced Avocado Sauce
Thai Marinated & Grilled Gigantic Green Tiger Shrimps on Skewers
Oriental Pork & Water Chestnut Dumplings with Soy & Ginger Dipping Sauce
Spanikopita Philo Triangles with Spinach, Feta & Dill
Baby Niagara Raised Rack of Lamb Chops with Shiraz & Cranberry Dipping Sauce
Gorgonzola & Pear in Phyllo Purses
Seared Niagara Farm Raised Venison Tenderloin with Truffle Oil on Crostini
Rillettes of Niagara Duck Leg Confit with Cranberry Conserve
Croustade of Wild Forest Mushroom in Brandy Cream
Parmesan Crostini with Cranberry & Red Onion Confit
Grilled Bay Scallop Skewers with Remoulade Sauce

Additional catering service fees may apply