Hors d’Ouevres
(some options!)

We can happily deviate from the available options to cater to YOUR tastes. Here are some tried-and-true favorites from our hors d’ouevres menu…

Food prepared by Chef Deon, Photo by Randi Baird

IMPORTANT NOTE: As with all of our catering services, please note that these menus are d for you. You are very welcome to chat with us about exactly what you want (it does not have to be from our menus!), and we can also add or subtract items from any of our sample menus…! We have these sample menus to give you ideas or to be a starting point if it’s helpful to you.

Hors d’Ouevres Menu Items

Shrimp Cocktails.    Prepared by Chef Deon, photographed by Randi Baird

Shrimp Cocktails. Prepared by Chef Deon, photographed by Randi Baird

Priced per piece:

  • Shrimp Cocktails freshest, steamed Colossal Shrimps served with tart lemon and tangy cocktail sauce —$2

  • Deon’s Custom Raw Bar

    • Fresh Lemons, Scotch Bonnet Pepper Pickle, Grated Horseradish, French Mignonette… (Note: Raw Bar Attendant required for this option —$200)

    • Conch Ceviche Spoons —$1.50,

    • Katama Bay Oysters —$3,

    • Lagoon Pond Littlenecks —$1.75

    • Limpets —$1.50

  • Jerk Mako Bite on Smoked Mozzarella smoky goodness of Deon’s signature jerk sauce, mozzarella & tropical salsa —$3.50

  • Cajun Fish Bites with Crumbled Blue Cheese Dip golden fried fish medley chunks, Cajun seasoning —$3.50

  • Ahi Tuna Tartar on Plantain Crisps with Osetra Caviar —$5

  • Harpooned Swordfish Kabobs topped w/ Roasted Pepper Salsa —$4

  • Chopped Grilled Shrimp & Avocado Mousse on Crackers —$3

  • Coconut Crusted Shrimp & Cinnamon Apple Chutney colossal shrimp in buttermilk coconut batter —$4

  • Crunchy Coconut Crusted Katama Bay Oysters, Lime Tartar —$4

  • Baked Stuffed Quahogs pancetta, onions, peppers and seasoned panko —$3.50

  • Pan Fried Fish Cake seasoned fresh and salted Cod, herbs and spices with roasted vegetable aioli —$3.50

  • Crab Cakes Maryland style crab cakes, with our flavorful Dijon mustard dill sauce —$5

  • Lobster Cakes Chuck full of Maine lobster-meat served with mango Cajun remoulade, Coriander Cress —$5

  • Cod Fish Fritter buttermilk, scallion, scotch bonnet batter, Celery Cress, house tartar —$3.50

  • Conch Fritter with Roasted Vegetable Aioli conch and vegetables in light batter —$3.50

  • Stuffed Mushroom with Goat Cheese & Lobster Meat —$5

  • Prosciutto Wrapped Sweet Plantains golden plantain spears and fine herbs —$3.50

  • Pan seared pepper speckled Sea Scallops scallion ginger pesto, micro bak choi —$4

  • Grilled Sea Scallop and Prosciutto with garlic butter —$4.50

  • Crab Salad Canapés —$4

  • Mini Lobster Roll butter-poached Maine lobster on brioche —$4

  • Sliders on mini brioche: Beef, Turkey, Chicken, Conch with fried pickle and buttermilk sauce —$3.50

  • Jerk Chicken Skewers spicy chicken breast with our house-made mango chutney —$4

  • Sun-dried Pineapple Chicken Satay turmeric, ginger and cumin —$3.50

  • Chicken Wings Jerk Wings, BBQ Wings, Buffalo Wings, Fried Wings —$3.50

  • Plantain Crisps with Chicken Escovitch & Split Pea Relish —$3.50

  • Bite-size buttermilk Fried Chicken & Rosemary Waffles —$3.50

  • Jerk Pork Satay & Caramelized Sweet Potato —$3.50

  • Slow roasted Pulled Pork on Mini Brioche —$3.50

  • BBQ Pork Riblets Bite-size pineapple tamarind glazed ribs —$4

  • Barbequed Meat Balls —$3.50

  • Spicy Beef Tips Satay —$3.50

  • Lollipop Rosemary Lamb & Artichoke Mint Dip —$5

  • Bitter Ballen & Dijon Mustard Dip (ground beef, veal & chicken balls in béchamel breaded and fried to golden hue) —$3.50 

  • Goat Cheese Toast Points crostini topped with warm herbed-goat cheese & honey drizzle —$3.50

  • Toasted Corn Bread Bruschetta with Fresh Corn Salsa warm corn bread squares topped with organic corn salsa —$3

  • Vegetarian Spring Rolls & Georgia peanut sauce —$3.50

  • Three Onion Quiche Bites caramelized scallion, red & sweet onion Gruyere and butter cream —$3

  • Deon’s Vine-ripened Tomato Tart flaky crust, Dijon, Gruyere, herbs and spices, organic tomato —$3.50

  • Mango BlackBerry and Feta Bites ripe mango cubes, blackberry, mint and feta on skewers —$3

  • Tomato, Mozzarella & Basil Pipettes teardrops, ovolinni and basil infused olive oil —$3

  • Endive Boats with Marinated Vegetables Seasoned julienne vegetables with roasted pine nuts —$3

  • Tamari and Maple Roasted Almonds —$3

  • Petit 3-Cheese or Mini Fried Mac n Cheese Balls fresh cream, jack cheddar and blue —$3

  • Stuffed Mushroom with Goat Cheese and caramelized shallots —$3  

Hors d’Ouevres Platters

Garden Crudité.    Prepared by Chef Deon, photographed by Randi Baird

Garden Crudité. Prepared by Chef Deon, photographed by Randi Baird



  • crisp, colorful, and garden-fresh medley of vegetables,

  • homemade dips,

  • hummus,

  • flavorful dill sauce



  • A sophisticated spread of Imported and Domestic Premium Fine Cheese

  • served with fresh berries,

  • champagne grapes

  • and our rustic housemade crostini & crackers,

  • West Tisbury Honey,

  • Beach Plum Jam,

  • Fresh Figs &

  • Dried Apricot

—$8/person (3-5 Cheeses)
$15/person (7-9 Cheeses)


  • Domestic & Imported Cured Meats,

  • Bluefish Pate,

  • Chef Deon’s Smoked Conch Spread,

  • Pork Sausages,

  • Argentinian Prosciutto,

  • Seed Mustard Pickle,

  • Cornichons,

  • Caper Berries,

  • Pickled Brussel Sprouts,

  • Crostini &

  • Assorted Crackers



  • our freshest, juiciest, sweetest, sliced in-season fruits and berries


More Catering Info:

ALL SAMPLE CATERING MENUS: [dinner/clambakes/buffets] [hors d’ouevres] [brunch] [general catering menu]
CATERING DETAILS & FAQ: [click here] CONTACT US: [contact page]