Hot Hors D'oeuvres
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. Anthony's 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. Anthony's 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, Anthony's 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.
