Hors D’Oeuvres

Lisa Fielding, Private Chef, Gourmet Caterer


Blinis with Smoked Salmon & Caviar

Creme fraiche & dill.

Tapenade with Roasted Walnuts & Anchovies

Served on Crostini

Caprese Skewers

Summer tomatoes, buffalo mozzarella and fresh basil skewered and lightly doused with a pesto vinaigrette.

Medallions of Ahi Tuna

with Cannelini bean and arugula saute.

Kale Fondue with Sliced Baguette

Rich kale fondue studded with walnuts, shallots and scented with Marsala served with toasted baguette.

Apricot Kisses

Apricots stuffed with Marcarpone, wrapped in prosciutto and crisped.

Caramelized Onion, Nicoise Olive & Gruyere Pizza

We specialize in homemade pizzas. Tell us your favorite toppings or leave it to us.

Spicy Chicken Wings

Marinated in honey, chilies, ginger and lime.

Lemony Spicy Prawns

Skewered and cooked on a hot grill.

Medley of Appetizers

Kobe sliders with slow-roasted tomatoes; crostini with pea & mint spread; chicken kisses in pastry with powdered sugar.

Crispy Latke Platter

Homemade latkes served with smoked salmon, creme fraiche and homemake apple sauce.

Lamb Lollipops

Rack of lamb individually carved marinated in a sweet and savory mixture quickly broiled and eaten off the bone.

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