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Hors d'oeuvres Menu________________________
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Our hors d’oeuvres are handcrafted with love - no soulless bites - just bold flavor and good vibes.
Want them passed around by our friendly crew, styled on a fun food station,
or presented on platters for your pick-up or drop-off order?
Your call. We’ll make it look amazing either way.
Be sure to also check out our Vegan menu for delicious plant based bites.
And for other dietary requests, just ask — we’ll be happy to work with you to accommodate them.
24 piece minimum required per selection.
All pries are priced per piece.
GF = Gluten free, DF = Dairy free, V = Vegetarian, Vgn = Vegan
Cold Hors d’oeuvres
Beet and goat cheese mousse canapé - 2.10
topped with orange marmalade and candied walnut (V)
Smoked salmon and dill mousse canapé - 2.45
topped with smoked salmon and cucumber
Artichoke mini quiche - 2.25
in phylo pastry topped with lemon feta and fresh herbs (V)
Caprese skewer - 2.10
with fresh mozzarella, cherry tomato and cucumber, finished with basil herb oil (V, GF)
Antipasto skewer - 2.85
with grilled salami, fresh mozzarella, green olive and cherry tomato
and a lemon herb vinaigrette (GF)
Goat cheese and mixed berry canape - 2.25
topped with candied walnuts and drizzled with honey (V)
Hearts of palm style vegan "crab" cake - 2.95
fried and served with a vegan caper remoulade sauce and pickled baby bell pepper (Vgn)
Lamb gyro canape - 2.65
with lamb, feta cheese, giardiniera pickled vegetables
and a cucumber and mint raita
Caribbean shrimp skewer
with a Caribbean citrus apricot glaze (DF, GF)
1 x shrimp 1.85 - 2 x shrimp 2.55
Feta shrimp and cherry tomato skewer
in a fresh rosemary and feta cheese pesto (GF)
1 x shrimp 1.95 - 2 x shrimp 2.75
Sweet chilli BBQ pulled pork cucumber boat - 2.10
topped with pickled red cabbage and sriracha aioli (DF)
Thai marinated brisket cucumber boat - 2.25
with lime, chili, red peppers, mint and cilantro (DF)
More vegan options
check out more of our vegan options
Hot Hors d'oeuvres
Smoked Gouda and bacon cheese ball - 2.15
crusted in panko, fried and served with a mustard and pickle relish aioli
Avocado ball - 2.10
crusted in panko, fried and served with a cilantro lime sour cream aioli
Vegan quinoa rice cake - 2.45
topped with a tarragon vegenaise and pickled slaw (Vgn)
Pork belly and roasted pear skewer - 2.45
with lemon vanilla maple glaze (GF)
Bacon wrapped goat cheese stuffed date - 2.25
served with honey rosemary glaze (GF)
Bacon wrapped scallop - 2.95
served with Creole mustard aioli (DF, GF)
Cheesy Broccoli Fritter - 2.25
with vegan cheddar cheese and served with sriracha vegenaise (Vgn)
Vegan samosa - 2.25
filled with potato and peas and served with a cilantro and mint chutney (Vgn)
Kielbasa sausage roll - 2.95
wrapped in puff pasty and served topped with a
tomato mustard aioli and pickled leeks
Twice baked potato - 2.55
* Spinach, artichoke, feta cheese and potato (GF)
(The above stuffed potatoes can also be made vegan)
Twice baked potato - 2.65
* Sautéed leek, potato and dill Havarti cheese (GF)
(The above stuffed potatoes can also be made vegan)
Twice baked potato - 2.65
* Sour cream, crispy bacon, green onion and cheddar cheese (GF)
Artichoke stuffed mushrooms - 2.25
* Spinach, artichoke, feta cheese and potato (GF)
(The above stuffed mushrooms can also be made vegan)
Bacon and cheddar stuffed mushrooms - 2.25
* Potato, sour cream, crispy bacon, green onion and cheddar cheese (GF)
Caramelized red onion stuffed mushrooms - 2.25
* Potato and sherry glazed caramelized red onion and fresh thyme served topped with Swiss cheese and parsley
Parmesan meatball - 1.45
with beef and pork, served with a mushroom, sage and marsala cream sauce
Tuscan meatball - 1.50
with beef and pork, served with a mustard and sun-dried tomato cream sauce
Chicken and dill meatball - 1.55
served with a creamy lemon and dill sauce
Sweet potato, sage and goat cheese wonton - 1.45
served with a roasted garlic and lemon aioli dipping sauce (V)
Thai chicken wonton - 1.50
served with an apricot and mustard dipping sauce
Caribbean chicken thigh skewer - 2.95
marinated in chili, ginger, thyme, tamari and citrus juices, served with a Caribbean jerk aioli
and topped with pickled baby bell peppers (DF and GF)
More vegan options
check out more of our vegan options
Want them passed around by our friendly crew, styled on a fun food station,
or presented on platters for your pick-up or drop-off order?
Your call. We’ll make it look amazing either way.
Be sure to also check out our Vegan menu for delicious plant based bites.
And for other dietary requests, just ask — we’ll be happy to work with you to accommodate them.
24 piece minimum required per selection.
All pries are priced per piece.
GF = Gluten free, DF = Dairy free, V = Vegetarian, Vgn = Vegan
Cold Hors d’oeuvres
Beet and goat cheese mousse canapé - 2.10
topped with orange marmalade and candied walnut (V)
Smoked salmon and dill mousse canapé - 2.45
topped with smoked salmon and cucumber
Artichoke mini quiche - 2.25
in phylo pastry topped with lemon feta and fresh herbs (V)
Caprese skewer - 2.10
with fresh mozzarella, cherry tomato and cucumber, finished with basil herb oil (V, GF)
Antipasto skewer - 2.85
with grilled salami, fresh mozzarella, green olive and cherry tomato
and a lemon herb vinaigrette (GF)
Goat cheese and mixed berry canape - 2.25
topped with candied walnuts and drizzled with honey (V)
Hearts of palm style vegan "crab" cake - 2.95
fried and served with a vegan caper remoulade sauce and pickled baby bell pepper (Vgn)
Lamb gyro canape - 2.65
with lamb, feta cheese, giardiniera pickled vegetables
and a cucumber and mint raita
Caribbean shrimp skewer
with a Caribbean citrus apricot glaze (DF, GF)
1 x shrimp 1.85 - 2 x shrimp 2.55
Feta shrimp and cherry tomato skewer
in a fresh rosemary and feta cheese pesto (GF)
1 x shrimp 1.95 - 2 x shrimp 2.75
Sweet chilli BBQ pulled pork cucumber boat - 2.10
topped with pickled red cabbage and sriracha aioli (DF)
Thai marinated brisket cucumber boat - 2.25
with lime, chili, red peppers, mint and cilantro (DF)
More vegan options
check out more of our vegan options
Hot Hors d'oeuvres
Smoked Gouda and bacon cheese ball - 2.15
crusted in panko, fried and served with a mustard and pickle relish aioli
Avocado ball - 2.10
crusted in panko, fried and served with a cilantro lime sour cream aioli
Vegan quinoa rice cake - 2.45
topped with a tarragon vegenaise and pickled slaw (Vgn)
Pork belly and roasted pear skewer - 2.45
with lemon vanilla maple glaze (GF)
Bacon wrapped goat cheese stuffed date - 2.25
served with honey rosemary glaze (GF)
Bacon wrapped scallop - 2.95
served with Creole mustard aioli (DF, GF)
Cheesy Broccoli Fritter - 2.25
with vegan cheddar cheese and served with sriracha vegenaise (Vgn)
Vegan samosa - 2.25
filled with potato and peas and served with a cilantro and mint chutney (Vgn)
Kielbasa sausage roll - 2.95
wrapped in puff pasty and served topped with a
tomato mustard aioli and pickled leeks
Twice baked potato - 2.55
* Spinach, artichoke, feta cheese and potato (GF)
(The above stuffed potatoes can also be made vegan)
Twice baked potato - 2.65
* Sautéed leek, potato and dill Havarti cheese (GF)
(The above stuffed potatoes can also be made vegan)
Twice baked potato - 2.65
* Sour cream, crispy bacon, green onion and cheddar cheese (GF)
Artichoke stuffed mushrooms - 2.25
* Spinach, artichoke, feta cheese and potato (GF)
(The above stuffed mushrooms can also be made vegan)
Bacon and cheddar stuffed mushrooms - 2.25
* Potato, sour cream, crispy bacon, green onion and cheddar cheese (GF)
Caramelized red onion stuffed mushrooms - 2.25
* Potato and sherry glazed caramelized red onion and fresh thyme served topped with Swiss cheese and parsley
Parmesan meatball - 1.45
with beef and pork, served with a mushroom, sage and marsala cream sauce
Tuscan meatball - 1.50
with beef and pork, served with a mustard and sun-dried tomato cream sauce
Chicken and dill meatball - 1.55
served with a creamy lemon and dill sauce
Sweet potato, sage and goat cheese wonton - 1.45
served with a roasted garlic and lemon aioli dipping sauce (V)
Thai chicken wonton - 1.50
served with an apricot and mustard dipping sauce
Caribbean chicken thigh skewer - 2.95
marinated in chili, ginger, thyme, tamari and citrus juices, served with a Caribbean jerk aioli
and topped with pickled baby bell peppers (DF and GF)
More vegan options
check out more of our vegan options
Lettuce Boats
Sweet chili BBQ pulled pork - 2.45
served in a lettuce boat topped with pickled red cabbage and sriracha aioli (DF)
Roast chicken and feta - 2.55
served in a lettuce boat with celery and lemon dill aioli (GF)
Thai style marinated chicken - 2.50
in red Thai chili BBQ sauce served in a lettuce boat topped with pineapple ginger relish (DF)
Roast chicken bacon ranch - 2.55
with mayonnaise, ranch, crispy bacon bits, shredded cheddar cheese and died tomato
Korean bqq brisket - 2.55
served in a lettuce boat with kimchi and roasted pear (DF)
Caramelized tofu - 2.55
served in a lettuce boat with pickled cucumber and daikon radish and sriracha vegenaise (VG)
Roasted and Grilled Vegetable Display
A beautiful display of roasted and grilled vegetables
Presented on a decorative platter (a butcher's block for larger events)
served with a pickled beet aioli.
Minimum 30 serves - 4.20
Cheese Board Display
Deluxe Cheese Board
Selected cheeses from around the globe, beautifully presented on a decorative butcher block with an assortment of crackers,
pita chips, assorted olives, marinated artichokes, grapes and selected dried fruits and chutneys
Minimum 30 serves - 5.65
Charcuterie Board
Selected cheeses from around the globe and gourmet Italian meats, beautifully presented on a decorative butcher block with assorted
crackers, pita chips, assorted olives, marinated artichoke, grapes and selected dried fruits and chutneys
Minimum 30 serves - 7.15
Dip And Raw Vegetable Board
Two selected dips beautifully presented on a decorative butcher block with an assortment of raw vegetables and pita chips
Minimum 30 serves - 5.25
Dip Options For The Above Dip and Raw Vegetable Board
* Zucchini, caper and crispy bacon dip
* Pickled beet, fresh rosemary and ginger dip
* Lemon ricotta and fresh basil dip
* French onion dip with cream cheese, sour cream, caramelized red onion and Dijon mustard
* Corn and jalapeno dip with mayonnaise, yogurt, smokey corn kernels, jalapeno, green onion and fresh lime juice
* Spinach and artichoke dip with cream cheese, sauteed spinach, marinated artichokes and Dijon mustard
* Sun-dried tomato, fresh rosemary and great northern bean dip - vgn
* Roasted butternut squash and great northern bean dip - vgn
* Chickpea and roasted red pepper hummus dip - vgn
Deluxe Cheese Board
Selected cheeses from around the globe, beautifully presented on a decorative butcher block with an assortment of crackers,
pita chips, assorted olives, marinated artichokes, grapes and selected dried fruits and chutneys
Minimum 30 serves - 5.65
Charcuterie Board
Selected cheeses from around the globe and gourmet Italian meats, beautifully presented on a decorative butcher block with assorted
crackers, pita chips, assorted olives, marinated artichoke, grapes and selected dried fruits and chutneys
Minimum 30 serves - 7.15
Dip And Raw Vegetable Board
Two selected dips beautifully presented on a decorative butcher block with an assortment of raw vegetables and pita chips
Minimum 30 serves - 5.25
Dip Options For The Above Dip and Raw Vegetable Board
* Zucchini, caper and crispy bacon dip
* Pickled beet, fresh rosemary and ginger dip
* Lemon ricotta and fresh basil dip
* French onion dip with cream cheese, sour cream, caramelized red onion and Dijon mustard
* Corn and jalapeno dip with mayonnaise, yogurt, smokey corn kernels, jalapeno, green onion and fresh lime juice
* Spinach and artichoke dip with cream cheese, sauteed spinach, marinated artichokes and Dijon mustard
* Sun-dried tomato, fresh rosemary and great northern bean dip - vgn
* Roasted butternut squash and great northern bean dip - vgn
* Chickpea and roasted red pepper hummus dip - vgn
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Kangaroo Kitchen and Catering LLC © 2013-2025
Kangaroo Kitchen and Catering LLC © 2013-2025