Chef David Hill
At Naples Catering, we specialize in hand-crafted, unique and flavorful hors d'oeuvres. We have a selection of specialties listed here that we prepare often but we don't shy away from putting together a completely custom menu for your next cocktail party or as a starter for your catered event.
SOME IMPORTANT NOTES FROM THE CHEF ON HORS D'OEUVRES
For a two hour cocktail party plan on about 10-12 hors d’oeuvres per guest.
If the hors d’oeuvres at your cocktail party are intended to replace dinner we would suggest having about 17 pieces per guest and opting for some more substantial selections.
If the hors d’oeuvres precede a lighter meal then 5-7 per guest should suffice.
Before a full, multi course meal, 3-4 per guest may be adequate.
Why not an exact number? Because different groups of people tend to eat differently. Guest at a formal function tend to eat a little less than at a casual event. Older guests usually eat less than younger guests. The time of day and the activity level of guests are also important factors.
And finally, it is important to note that, because of the amount of labor involved, hors d'oeuvres will almost invariably be more expensive than a traditional meal if you are intending to use them to replace a meal.
Chef David Hill
Petit Crab Cakes
whole grain mustard sauce
Chicken Pot Stickers
roasted garlic-lime dipping sauce
avocado ranch sauce
Mediterranean spiced grilled lamb chop
Coconut Chicken Tenders
Sweet chili sauce
Grilled Sweet Italian Sausage with Pepper & onion "Spaghetti"
roasted tomato dipping sauce
Bacon wrapped scallop
swedish or Italian style
Tiny Twice Baked Potatoes
bacon and Cheddar
Denver Style BBQ Lamb Ribs
smoky dipping sauce
Tempura Pink Gulf Shrimp
Choice of hot, mild, garlic parmesan, teryaki, BBQ, Korean
Beef tenderloin "churrasco" skewers
tomato-basil, honey-gorgonzola, mushroom-pancetta and tuna-cannellini bean
Tomato and bocconcini skewer
EVOO, red pepper flakes
rich and creamy with a touch of spice
bagel chips, horseradish sauce, shaved onion
Vegetable crudite with raw and prepared vegetables
green goddess and miso sauces
cocktail Sauce and Lemons
Cool shrimp springroll
Carrot wrapped mini salad
Cucumber & Avocado Summer Roll
soy-mustard dipping sauce
Includes marinated mushroom, grilled asparagus, marinated artichoke hearts, stuffed cherry peppers, salami, sopressata, capicola, marinated olives, sliced tomato & mozzarella caprese, roasted peppers, diced cheeses and pepperoncini
Please fill out the form below and Chef David will get back to you shortly. It's not necessary, but always helpful to know approximately how many guests you plan on hosting at your event, an idea of the type of menu (buffet or plated/cuisine style), whether you would like us to provide service and/or beverage and an estimated budget. The information provided on our site can help guide you through these decisions; or simply request information and we will contact you to discuss the details.