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Bruschetta with Tomato & Fresh Basil

Garlic & Herb Cream Cheese on Crostini

Chilled Gazpacho Shooters

Sun-Dried Tomato & Artichoke Purée on Crostini

Polenta Cake with Roasted Asparagus & Truffle Crème

Dried Figs Topped with Bleu Cheese

Herb Stuffed Mushroom Caps

Baked Ricotta Tarts with Sun-Dried Tomatoes

Roasted Zucchini Cups Filled with Ratatouille

Citrus Marinated Feta Cheese & Olive Skewers

Broccoli Cheddar Mini Quiches

Wild Mushroom Mini Quiches

Honey-Glazed Brie with Pear and Walnuts on Wheat Crackers




Smoked Salmon Roulade with Chive Cream Cheese

Smoked Salmon on Potato Rosti with Sour Cream and Caviar

Gravlax Tartare Served on Toast

Gravlax Served on Brioche with Mustard Sauce & Dill

Lemon Ginger Tiger Prawns

Filo Tartlets with Shrimp & Cilantro

Asian Crab Cakes with Wasabi Sauce

Crab Salad Filo Tartlets

Tuna, Mango and Avocado Ceviche

Maine Lobster Bisque Tart with Apple & Fennel Salad

Mini Lobster Rolls

Blue Point Oysters Served Ice Cold in the Shell with

Spicy Tomato Horseradish Salsa




Lemon & Thyme Marinated Chicken Skewers

BBQ Chicken Skewers

Chicken & Cilantro Wraps

Chicken Satay with Spicy Peanut Sauce

Chicken Tikka Masala Skewers with Raita Dipping Sauce

Confit of Duck Leg with Port Wine Lentils and Truffle Cream

Seared Breast of Duck Served on Polenta with Fig Chutney




Roulade of Prosciutto Stuffed with Sundried Tomatoes

& Herb Cream Cheese

Swedish Meatballs with Lingonberries

Grilled Beef Skewers with Spicy Peanut Sauce

Lamb Kebabs with Minted Yoghurt Raita Sauce

Rosemary Polenta Towered with Roasted Filet of Lamb,

 Cherry Tomato & Goat Cheese

Asian Beef Salad in Crispy Filo Cups

Seared Sirloin Skewers Served with Chipotle Aioli

Seared Filet Mignon on Crostini with Dijon Crème Fraîche

©2008 BeHolm Catering. All rights reserved.