Emerald Coast Catering, Inc -- Hors d'oeuvres

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Emerald Coast Catering
Hors d'oeuvres & Cocktail-Menu Items

  "Tips" on ordering Hors d'oeuvres or a Cocktail-menu
What time of day is the event? If it is in between meals, light fare is appropriate.
If it is at a meal time, feed your guests, don't just tantalize them, especially if they have traveled to attend your wedding!
What is a Cocktail-Menu"? A "cocktail-menu" is when you serve hors d'oeuvres exclusively.  There are no main dishes or side dishes.  It can either be "finger food" or food served on small plates.
When is serving a cocktail-menu appropriate? At cocktail hour, in the afternoon, between meals, for a "Cocktail  Party".  Cocktail parties typically only last for a couple of hours.  For a party that last all evening, you should consider serving more substantial food, particularly if everyone is drinking alcohol.
If the budget is not large, should you  have a cocktail-menu? Not necessarily.  Many hors d'oeuvres are hand-crafted and require more labor and more expensive ingredients.  Discuss your budget with the chef.  You should consider feeding your guests a meal at mealtime, especially if you are serving alcohol.  If you do wish to serve a cocktail-menu for an evening party we can recommend heartier selections and serving more items per person.  See our Cocktail-Menu below.
How do you calculate the quantity to serve?
As a precursor to a meal, we recommend three, with two per person per item.  This way, when, not if, someone loads up on their favorite hors d'oeuvres, others can still get a taste!
If you are having a cocktail party, serving only hors d'oeuvres, we recommend five to six different hors d'oeuvres with two per person per item.  See our "Heavy" Hors d'oeuvres Cocktail Party Menu below.

We are happy to recommend quantities & advise you on a combination of appetizers to please your guests' tastes!



Hors d'oeuvres,
Asian Fusion....
spoons, forks & satay

This list can change without notice!


Caribbean Pork Satay with Mango Dipping Sauce

Curried Chicken Satay served with a Coconut Dipping Sauce

Curried Chicken, Mango Chutney & Cashew "Asian Spoons"    

Gazpacho, Lump Crabmeat & Sour Cream "Asian Spoons"       

Italian Sausage Satay  with Marinara

 Jamaican Jerk Chicken Satay with Mango Sauce

 Marinated Beef Tenderloin Satay with chimi-churri sauce

Marinated Shrimp & Grape Tomato "Cocktail Forks"   

Oriental Chicken Satay with Peanut Dipping Sauce

 Pan-seared Scallop & Snow Pea "Cocktail Forks"  

 Pork & Vegetable Potstickers    

Salsa, Guacamole & Shrimp "Asian Spoons"   

Summer Rolls with a Sweet Chili Sauce

Yakitori Chicken Kebobs   



Traditional & Cutting-edge Hors d'oeuvres!

See Tips for ordering hors d'oeuvres & Cocktail-menus at the bottom of the page. 

This list may change without notice! We are happy to provide custom requests.

Anti-Pasti Platter - Marinated Mushrooms & Red Bell Peppers, Assorted Salamis, Cheeses & Olives, and Prosciutto-wrapped Melon

Artichoke Leaves with Crab Stuffing  
Asparagus and Prosciutto Bundles    

Assorted Artesanal Cheeses  served with Crackers & Signage. 

Assorted Vegetable Platter served with Roasted Red Bell Pepper Dip.

Baby New Potatoes  with a Creme Fraiche Filling Topped with Red & Black Caviar

Bagel Slices with Smoked Salmon, Dill Cream Cheese & Capers   

Baked Brie in a Pastry Puff   with a Walnut/ Honey Glaze  (serves 30 guests)

 Beef Carpaccio-Wrapped Asparagus  with Roasted Red Bell Pepper Coulis

Chicken & Almond Phyllo Cups  

Crab & Corn Bisque Shooters topped with Homemade Corn Muffin

Crab & Goat Cheese Quesadillas with Chipolte Cream 

Crab Claws served with Traditional Cocktail Sauce

Crab, Spinach & Artichoke Dip served with Crackers, Serves 30

Crispy Polenta with Pesto and Parmesan
Fresh Asparagus marinated in Herb-infused Olive Oil.  Served with a Roasted Red Bell Pepper & Cumin Dip

Fresh Fruit a beautiful presentation served on a platter
Ham & Peach Chutney served on Miniature Biscuits

Hot Tomato & Cheese Tarts 

Imported & Domestic Cheese with Seasonal Fruit   
Jumbo Boiled Shrimp served with Traditional Cocktail Sauce OR Creole Remoulade Sauce

Lobster Bisque Shooters served in shot glasses! 

Macaroni & Cheese Lollipops 

Mango Chutney & Cashew Deviled Eggs  
Maple-soy Glazed Salmon with Rice Crackers, for 30 guests

Marinated Pork Tenderloin on Potato Rolls  
     with Apple Relish

Mini Crab Cakes, New Orleans Style with Creole Remoulade Sauce

Mini Pork Burgers with Caramelized Onions

Mushrooms with an Andouille Sausage Stuffing

Oyster Shooters served in Shot Glasses with Bloody Mary Mix

Puff Pastry with Mimolette Cheese  

Risotto Bites with Shiitake Mushrooms & Parmesan Cheese

Roasted Butternut Squash Soup Shooters served in Shot Glasses Topped with Maple Syrup Creme Fraiche

Sea Scallops Wrapped in Bacon    

Shrimp with Caper Dill Coulis on Cucumber Rounds

Sliced Duck Breast on Pumpernikel Crostini with a Napoleon Marmalade 
Smoked Salmon Dill Mousse on Toast Points 

South of the Border Shrimp with Avocado & Cucumber

Sushi Rolls - California, Spicy Shrimp &/ or Tuna

Tuna Tartare  served on Wonton Crisps

Zucchini Cups stuffed with Roasted Red Bell Pepper & Feta Cheese

 *All prices subject to change without notice.

If you are serving hors d'oeuvres as a tantalizing start to an evening of our delicious food, platters & chaffers are complimentary.  
However, if you are serving a hors d'oeuvres exclusively,  serving platters & vessels, chaffing dishes, plates, forks and napkins are available for rental.

Below you will find menu options offered at $26.50/per person for 30+ guests.


So you want to have a cocktail party!
This section offers you a mix of items for $26.50 per person*.

This menu selection includes serving platters & utensils plus glass cocktail plates!
Delivery, setup & breakdown and staffing, if needed, are additional costs.
*Pricing is valid for 30 or more guests.  For fewer guests, please contact us for pricing.

This packaged menu is offered to make your selection easy.

The per person price indicated consists of:
3 selections from Group "A",
3 selections from Group "B",
1 selection from Group "C"
and includes the item(s) in Group "I". 

You may create your own menu from the individual items listed above.
You may wish to add a particular item not on the list below. 
Our chef is also happy to design custom cocktail-menus.


#/per person

Baby New Potatoes with Creme Fraiche Filling & Topped with Red & Black Caviar     


Ham & Peach Chutney on Mini-Biscuits


Mango Chutney & Cashew Deviled Eggs


Marinated Pork Tenderloin on Potato Rolls with Apple Relish


Puff Pastry with Mimolette Cheese


Risotto Bites with Shiitake Mushrooms & Parmesan Cheese




#/per person

Bagel Slices with Smoked Salmon, Dill Cream Cheese & Capers                                  


Curried Chicken, Mango Chutney & Cashew "Asian Spoons"


Mini-Crabcakes, New Orleans-Style, served with Remoulade Sauce


Mini-Pork Burgers with Caramelized Onions


Roasted Butternut Squash Shooters


Sliced Duck Breast on Pumpernickel Crostini with Napoleon Marmalade


Sushi Roll with Soy Sauce & Wasabi (California, Spicy Shrimp or Tuna)


Zucchini Cups Stuffed with Roasted Red Bell Pepper & Feta Cheese



#/per person

Mushrooms Stuffed with Andouille Sausage


Maple-Soy Glazed Salmon with Rice Crackers

1 side/per 30 guests


#/per person

Baked Brie in a Puff Pastry Served with Crackers 

1/per 30 guests

For 30 or more guests, the selections of 3 from Group "A", 3 from Group "B", 1 from Group "C", and Group "I" 

For guest counts less than 30, the price will be adjusted upward per person accordingly.
For changes, substitutions, additional quantity of selections, the price will be adjusted accordingly.

We are more than HAPPY to create any menu you wish and advise you on quantity and type of selection based on the venue of your event.  Some items work better as pick-up food, others outside, etc.  If you have any questions, please contact us & speak with the Chef.

Remember, make certain you hire a licensed caterer!

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Chef Gary Serafin owned Jamie's Wine Bar & Restaurant for seventeen years, serving fine-dining menus with a stellar wine list.  The Pensacola, Florida restaurant was one of the first in the Florida Panhandle to receive the prestigious Wine Spectator "Award of Excellence" & one of the first to be listed "Top 100 Restaurants" by Florida Trend Magazine with recipes published in numerous journals and cookbooks.  Thirty years of creating fine-dining menus coupled with the last eleven in catering ensure the quality of food, presentation, & high level of service you will receive from Emerald Coast Catering!  Custom menu requests are welcome.

We are proud that "The Knot" has presented us with their Best Caterer of North Florida award so many times we have been inducted into The Knot Hall of Fame! We have also received Wedding Wire's coveted Brides Choice Award. Thank you to all of our brides for voting on these awards!

Chef Serafin has now opened 30-A Gourmet, delivering restaurant quality meals to your door! 
Heat, plate & enjoy!  To see 30-A Gourmet menus and to order please visit the website,

Copyright (c) 2004-2013, Emerald Coast Catering, Inc. All Rights Reserved.

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Dept of Bus & Prof Reg, Div of Hotels & Restaurants, Lic. # CAT7601843

Emerald Coast Catering, Inc.
3906 Hwy 98 W, Ste 40, Santa Rosa Beach, FL 32459
Destination Wedding Specialists