KANGAROO KITCHEN
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Hors d'oeuvres Menu​​________________________
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All our hors d’oeuvres are made from scratch and with love!~ 

We can arrange our friendly staff to butler pass them, set them out as a station, or present them on decorative 
​platters ​should you wish to have them available for a pick-up or drop off order. 

Vegan options are available and most other dietary requests and needs can also be accommodated. 
​For more vegan options, check out our
 Vegan menu.

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​
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​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 ​

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​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
​

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​Kangaroo Kitchen and Catering LLC © 2013-2025
  • KANGAROO KITCHEN
  • OUR MENUS
    • LUNCH - WRAPS - QUICHES - SALAD
    • HORS D'OEUVRES
    • BUFFET AND FAMILY STYLE
    • PLATED
    • STATIONS
    • VEGAN OPTIONS
    • DESSERTS
    • LATE NIGHT SNACKS
  • PHOTOS/REVIEWS
    • CATERING PHOTOS
    • REVIEWS (What Our Clients Are Saying)
  • INQUIRY FORM / CONTACT US
    • CONTACT US