• Hors d’oeuvres

  • At Epic Catering we have a passion for food and its apparent in everything we do.

    We would love to help develop the perfect menu for your event, tailored around your tastes and using the freshest ingredients of the season.

    Take some time to view all of our menus, but keep in mind that this is just a small sampling of the dishes that we make.

      • Hors d'oeuvres - Cold

      • Lobster Medallions

        Lobster Medallion with Mango Papaya Salsa served on a Silver Spoon

      • Seared Ahi

        Seared Ahi Tuna on a Daikon Crisp with Ginger, Tabiko Caviar and a Wasabi Aioli

      • Pepper Crusted Sirloin

        Pepper Crusted Sirloin rolled with Arugula served on Crostini with a Horseradish Sauce

      • Grilled Shrimp

        Grilled Shrimp, Red Pepper, Feta Cheese with Lemon Vinaigrette served on Artichoke Leaf

      • Blue Cheese New Potato

        New Potato filled with a Creamy Blue Cheese and topped with Pecan and Dried Cranberry

      • Roast Chicken Brie Apple Tart

        Roasted Chicken, Green Apple, creamy French Brie and Walnut Tart

      • Eggplant Caviar

        Eggplant Caviar with Roasted Garlic and Olives on a Fennel Crisp

      • Crostini and Bruschetta Trio

        Crostini and Bruschetta Trio

        Assorted Crostini and Bruschetta Trio with Tomato, Basil and Goat Cheese

      • Hors d'oeuvres - Hot

      • Shrimp Sticks

        Shrimp Sticks with a Sweet Citrus Chili Sauce

      • Seared Scallops

        Seared Sea Scallops with a Wild Mushroom Soy Butter

      • Baby Lamb Chops

        Chipolte Rubbed Baby Lamb Chops Grilled with a Cilantro Mint Salsa

      • Cajun Crab Cakes

        Cajun Crab Cakes Dusted in Panko and served with a Spicy Remoulade Sauce

      • Mushroom Cheese Pouch

        Forest Mushroom, Fontina Cheese and Sherried Pearl Onions in a Swiss Chard Pouch

      • Procuitto Cheese Phyllo

        Herbed Goat Cheese, Procuitto and Caramelized Onion Phyllo Packets

      • Scotch Maple Salmon

        Scotch Maple Salmon sprinkled with Pecans on Black Melba Bread

      • Coconut Chicken Skewers

        Tender Coconut Chicken Skewers served with a
        Mango Chutney

      • Baby Back Ribs

        Seared Baby Back Ribs with Southern Whiskey Glaze

      • Hors d’oeuvres - Station

        Hors d’oeuvres stations

      • French Country Table

        French Country Table

        A beautiful assortment of Imported Cheeses, Fresh Pate accompanied by Cornichons, Caramelized Onion, Capers and Dijon Mustard, and an assortment of Berries and Red and Green Grapes. Served with a variety of crisp Water Crackers, and sliced French Baguettes

      • Warm Baked Brie en Croute

        Imported Brie Cheese in Puff Pastry baked to golden brown and filled with unlimited choices of Sweet or Savory Fillings. A few of our favorites include: Mixture of Wild Berries, Brown Sugar and Toasted Almonds, and Tropical Fruit with Mango, Papaya and Toasted Macadamia Nuts

      • Antipasto Misto

        A large display of Marinated and Grilled Vegetables, Italian Cured Meats and Cheeses, Kalamata Olives, Pickled Pearl Onions, Marinated Mushrooms, Asparagus Vinaigrette and fresh Marinated Hearts of Palm. Accompanied by a display of freshly baked Crusty Italian Breads

      • Chilled Seafood Display

        An abundance of chilled Seafood, including Lemon Pesto Shrimp, chilled Crab Claws, Scallop Ceviche, Decorated Whole Poached Salmon, and Oysters on the Half Shell...accompanied by a Zesty Cocktail Sauce and fresh Lemon Wedges.

      • Smoked Seafood Station

        Cold and Warm Smoked Fish, slowly smoked with Hickory and Sugar Maple using the freshest catch of the season including Steelhead Salmon, Pacific Swordfish, Alaskan Halibut and Idaho Trout. Accompanied by Smoked Shellfish to include Oysters, Clams and Mussels. Served with Herbed Cheese Spread, Creamy Horseradish, Capers and Onions and Garlic Rubbed Toast Points

      • German Station

        Assorted bite size German Sausages that range from Mild to Wild. Veal Bratwurst simmered in German Beer and served with Spetzel, traditional Braised Red Cabbage and Specialty Mustards. Accompanied by petite Rye and Pumpernickel Rolls

      • Fresh Sushi and Sashimi Station

        Display of fresh Magurao (Tuna), Hamachi (Yellowtail), Sake (Salmon), and Rolls to include California, Spicy Tuna, Philadelphia and some additional creative combinations. Accompanied by Wasabi, Soy Sauce, Fresh Ginger and Edemame Sushi Chef optional to prepare at Site.