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Cold Hors D'Oeuvres
 
INTERNATIONAL CHEESE, FRUIT & VEGETABLE MONTAGE
Imported Cheeses and Seasonal Fruits Served with Assorted Water Crackers: Havarti Swiss, Muenster, Provolone Mozzarella, Hot Pepper, and Cheddar Cantaloupe, Honeydew, Pineapples, Strawberries, Oranges, Red and Green Grapes An Array of Vegetables served with Creamy Ranch Dressings: Broccoli, Cauliflower, Seasonal Squash, Zucchini, Cherry Tomatoes, Carrots, Celery, Red and Green Peppers, Cucumbers, Scallions, and Black Olives
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GOURMET ROLLUPS
Sliced Roast Beef. Southern Roasted Turkey, or Virginia Baked Ham.
Swiss Cheese, Lettuce, Tomato, Onion, and Tarragon Mayonnaise
Wrapped in a Flavored Flour Tortilla.

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ASSORTED FINGER SANDWICHES
Sliced Roast Beef, Southern Roasted Turkey, and Virginia Baked Ham. Served on Fresh Silver Dollar Rolls and Served with Dijon Mustard and Tarragon Mayonnaise.
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STUFFED CHERRY TOMATOES
Cherry Tomatoes Filled with Boursin Cheese.
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CUCUMBER LEMON PEPPER
CANAPES

Served on a Pumpernickel Round.
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COCKTAIL SHRIMP
Jumbo Shrimp Served with Cocktail Sauce.
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ZUCCHINI CRAB ROLLUPS
Avocado, Carrot, and Succulent Crabmeat with a Spicy Sauce. Rolled in a Zucchini Ribbon.
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SUSHI
Philadelphia, California and Tuna Rolls Served with Soy, Ginger and Wasabi.
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SOUTHWESTERN SPINACH DIP
Served with Pumpernickel Raisin Squares.
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SMOKED SALMON PINWHEELS
Cream Cheese and Green Onions Wrapped in Smoked Bacon.
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JUMBO SHRIMP WRAPPED IN
PEAPODS
Hot Hors D'Oeuvres
SESAME CHICKEN TENDERS
Served with Honey Mustard and Barbecue Sauce.
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JAMAICAN CHICKEN SKEWERS
Made with 21 Different Spices.
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GRILLED SWORDFISH SKEWERS
Soy and Garlic Marinated with a Lime Ginger Sauce.
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MARINATED TENDERLOIN OR CHICKEN
SKEWERS

Medallions of Tenderloin or Chicken Grilled to Perfection Served with Yoshita Sauce.
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SKEWERED CHICKEN AND TORTELLINI
In Alftedo or Marinara Sauce.
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SHRIMP AND SCALLOP SKEWER
Grilled and Brushed with a Lemon Caper Sauce.
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BABY BRIE IN PUFF PASTRY
Brie Cheese Wrapped in Puff Pastry Topped with Brown Sugar and Cinnamon.
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POTATO PUFF
Potato in Puff Pastry Served with Sour Cream or Topped with Bacon and Cheddar Cheese.
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DILL CHEESE PUFF
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STUFFED MUSHROOMS
Mushroom Caps Stuffed with Delicate Crabmeat.
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COCKTAIL QUICHE
Spinach and Swiss, Lorraine, and Vegetable and Fontina Cheese.
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GOURMET MINI PIZZAS
Sausage and Rosemary.
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COCKTAIL QUESADILLAS
Vegetable, Chicken and Cheese.
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SCALLOPS WRAPPED IN BACON
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MINI RUEBEN
Rye Bread with Choice of Pastrami or Corned Beef, Swiss Cheese, Saurkraut, and Thousand Island.
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SPANIKOPITA
Spinach and Feta Cheese in Phyllo Dough.
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CONCH FRITTERS
Served with Cocktail, Rulade or Cucumber Wasabi.
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OYSTERS ROCKEFELLER
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COCONUT SHRIMP
Jumbo Shrimp Coconut Battered and Fried to a Golden Brown.
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COCKTAIL MEATBALLS
Swedish or Sweet and Sour.
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MARYLAND CRAB CAKES
Delicate Crab Meat Blended with Assorted Herbs and Spices Served with Cocktail Sauce.
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POTATO OR POTATO SALMON PANCAKES
Mashed Potatoes Blended with spices and/or Salmon Pan Fried to Golden Brown.
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VIETNAMESE SPRING ROLLS
Assorted Veggies Wrapped in a Thin Pastry, Deep Fried, Served with Sweet and Sour Sauce. A Vegetarian's Delight.
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HAM AND PEAR MELT
Deli Sliced Ham, Succulent Pears, and Swiss Cheese Baked in Flour Tortilla.
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STUFFED TOASTED BREADBOXES
A Secret Blend of Cheeses, Beer, and Spices Topped with Tomato.
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BAKED NEW POTATOES
New Potatoes Stuffed with Sour Cream, Chives, and Bacon and/or Sour Cream and Caviar.
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STEAK GRILLADE
Marinated Tenderloin Served on a Garlic Crustini Topped with Caramelized Onions.
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GRILLED BEEF ROLLS
Tender Slices of Beef Wrapped around Crispy Bell Peppers then Skewered.
Served with a Scallion Soy Dipping Sauce.

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TROPICAL CHICKEN SKEWERS
Pieces of Tender Breast of Chicken Glazed with Anthony's Tropical Marinade
And Skewered with Pineapple, Mango, and Papaya.

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POMMES ANNETTE
A Delicate Potato and Melted Goat Cheese Hors D'oeuvre.
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CRISPY ASPARAGUS STRAWS
Fresh Asparagus Wrapped first in Prosciutto, then in Phyllo, And then Sprinkled with Parmesan Cheese.
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TOMATO PESTO BRUSCHETTA
Toasted French Baguette with Spinach Pesto Topped with Tomato and Basil.
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ARTICHOKE BRUSCHETTA
Creamy Artichoke Souffle' on Toasted Baguettes.
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CRAB BRUSCHETTA
Lump Crab Souffle' on Toasted Baguettes.
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BAKED CRABMEAT SOUFFLE
Served with Garlic Butter Toast Points.
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HOT ARTICHOKE SOUFFLE
Served with Garlic Butter Toast Points.
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THAI PEANUT CHICKEN SATAY
Strip of Chicken Breast Marinated in a Spicy Thai Sauce.
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CHILE LIME SALMON SATAY
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MUSHROOM TART
Tart Shell Filled with a Blend of Swiss Cheese and Five Varieties of Mushrooms.
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CASHEW CHICKEN SPRING ROLL
Chicken, Cashews and Oriental Vegetables Sauteed in an Oriental
Barbecue Sauce and Wrapped in a Spring roll Wrapper.

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BREADED PARMESAN ARTICHOKE HEART
A Quarterd Artichoke Heart with a Touch of Goat Cheese Dipped in
Tempura Batter and Rolled in a Mixture of Parmesan Cheese and Bread Crumbs.

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FETA AND SUNDRIED TOMATOES IN PHYLLO
Tangy Blend of Feta Cheese and Sundried Tomatoes Delicately Seasoned
With Basil, Olive Oil and Garlic in a Phyllo Triangle.
 
Chef Attended Stations
 
CARVING STATION

TENDERLOIN OF BEEF
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SOUTHERN ROASTED TURKEY BREAST
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TOP ROUND OF BEEF
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TENDERLOIN OF PORK ROAST
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VIRGINIA BAKED HAM
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FILET OF TUNA
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Served with Assorted Silver Dollar Rolls, Dijon Mustard,
Tarragon Mayonnaise and Horseradish Sauce.


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FRESH PASTA STATION

ROTINI MARINARA
Rotini Pasta Served with Hotnemade Marinara Sauce.
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BABY SHELLS & PEAS
Served in a Delicious Rose' Sauce.
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RAVIOLI FUNGHI
Cheese Ravioli with Fresh Mushrooms in a Garlic Butter Sauce.
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TRICOLOR PASTA
Served with Mushrooms and Onions Tossed with Pesto Cream Sauce.
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CELIA'S PASTA
Asparagus Garlic Tomatoes and Bowtie Pasta Tossed with Rose' Sauce.
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TARRAGON VEGETABLE PASTA
Julienne Carrots, Fresh Mushrooms, and Broccoli
Tossed with Penne Pasta Served in a Creamy Tarragon Bechamel Sauce.

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STIR FRY STATION
Sautied Beef, Chicken or Shrimp and Fresh Garden Vegetables
Soy Sauce, Ginger, Garlic, and Sesame Seeds.
Served with Chinese Noodles.

 

Along with a beautifully displayed selection of sliced Fresh Seasonal Fruits, Imported and Domestic Cheeses and Fresh Vegetable Crudite, Unique offers a wide variety of Platted and Butler passed Hors d' oeuvres. Should you desire special hors d' oeuvres of your choosing, an experienced and knowledgeable staff member will work closely with you in assuring your every need is met.

 

 

 

 

 

 

 

 

 

 

Dating back to the 17th Century, hors d'oeuvres is French for appetizers. They are small, light, delicious portions of food, commonly served before a meal to accompany drinks, alcoholic or otherwise. There are numerous occasions at which a selection of hors d'oeuvres may be served. They can be the first course for a casual luncheon or the featured food during the standup portion of a social affair.

Whether displayed on a bountiful buffet table or butler passed on silver trays, hors d'oeuvres should be visually enticing and appealing. Unique makes a special effort in designing beautiful arrays of hors d'oeuvres consisting of delicious assorted delicacies of varied shapes, sizes, colors, textures and tastes. Combinations of hors d'oeuvres are often served cold, at room temperature, and hot.

Hors d'oeuvres can be a selection of daintily prepared cold dishes of meat, fish, egg, fruit and vegetables. They are most often presented as canapes', dips, spreads and wraps. Hot hors d'oeuvres normally are placed in chaffing dishes where guests can serve themselves from a large and varied selection of miniature savory filled pastries, skewered kabobs, cocktail meat balls, and seafood items to scrumptious crab and artichoke dips, with freshly made toast points.

Hors d'oeuvres should not forecast any of the joys of the meal to follow. Our qualified staff, in conjunction with their kitchen personnel, will assist you in striking a balance between tastes, textures and a degree of richness which will assure your special event is a memorable culinary experience.

Most importantly, Unique stands ready to serve you. We welcome your ideas and will do everything possible to prepare any specialty food item, which you might wish to have included for your upcoming affair.


 

 

                                      

Chef Attended Stations are very popular for all stand up affairs, buffet style dinners and during the cocktail hour prior to a sit-down dinner. A Unique staff member will visit the location, of your choice, to plan the best layout for the entire area being used for your special event. Stations will be placed in a manner that will keep your guests circulating and socializing with as many attendees as possible. Service at the various stations will assure your guests they are being served in a very personal, friendly and professional manner.

During the planning stage, please let us know of any item you might like to have included for your planned event. Unique will always be responsive to your needs and will assist you in making every aspect of your affair as perfect as possible.










 
Unique Events Inc.
904-591-9591
theeventpros@aol.com