Hors D’oeuvres

W A L T E R   B U R K E  C A T E R I N G

phone: (505) 473-9600  fax: (505) 473-1080

Hors d’Oeuvres

Minimum order of 4 dozen. Priced per piece.


Apricot Goat Cheese Lollipops with Roasted Shallot Relish

Sundried Tomato and Manchego Risotto Balls

Stilton Shortbread Crackers with Port Marinated Mission Figs

and Vanilla Scented Mascarpone

Avocado Lime Wontons with Citrus Cumin Aioli

Caramelized Leek and Gruyere Tartlet

Balsamic Glazed Greek Stuffed Mushrooms with Feta and Kalamata Olives

Belgian Endive Leaves with St. Andre, Slivers of Sundried Apricots and Watercress

Crisp Polenta Triangles with Sundried Tomato Tapenade and Shaved Manchego

Smoked Corn and Goat Cheese Bocaditos

Spicy Vegetarian Samosas with Sweet Vinegar Dip

Edamame Puree on Rice Cracker with Kimchi Garnish

Watermelon Cubes with Feta Cheese, Balsamic Reduction, and Fresh Mint

Roasted Artichoke Heart

topped with Lemon Scented Mascarpone and Basil Chiffonade

Poblano Hush Puppies with Smoked Paprika Aioli

Ricotta Fritters with Quince Jam

Brie and Tart Cherries in Phyllo Purses

Julienne Zucchini, Red Bell Pepper and Goat Cheese Quesadilla

Wild Mushroom Strudel

Classic Gazpacho, Gazpacho Amarillo, or

Watermelon Jalapeño Gazpacho Shots

*Choose one*

Chimayo Red Chile and Gruyere Twice Baked Petite Potatoes


Chipotle Dusted Scallops on

Brioche Toast with Cilantro Crème Fraiche

Spicy Crab Cakes with Saffron Aioli

Zucchini Fritters topped with Citrus Cream Cheese and

Jalapeño Shrimp

Santa Fe Salmon Tartare in a Yellow Corn Cup

Smoked Salmon Roulades with Lemon Dill Cream

On Black Bread Rounds with Shaved Cucumber

Sweet Potato Crisps with Smoked Trout Mousse and Lime Cumin Aioli

Gorgonzola Applewood Bacon Wrapped Shrimp

Honey Habañero Shrimp Skewers

Cajun Beer Battered Coconut Shrimp with Orange Ginger Sauce

Avocado Crabmeat Canapés on Dill Crisp or Cucumber Chip

Buckwheat Blinis with Crème Fraiche and Tobiko Caviar

Champagne Gelee with Fresh Dill

Topped with Black Caviar and Crème Fraiche

Squid Ink Cones Filled with Smoked Salmon Mousse and Microgreens

Peruvian Ceviche with Shrimp, Tuna and Roasted Peppers in a Cucumber Cup

Seared Tuna on Purple Potato Crisps with Wasabi Crema


Spicy Lamb Kefta Skewers on a Sweet Potato Crisp with Harissa Coulis

Pomegranate Rosemary Lamb Chop Lollipops

Herb Marinated Tenderloin of Beef on Brioche Toast Served with Horseradish Cream

Endive Leaves Filled with Crying Tiger Beef Salad

Beef Bulgogi on Bamboo Skewers

Beef Wellington Purses

Kobe Beef, Pepperjack Cheese, and Jalapeno Relish on a Butter Roll

Roasted Red Chile Meatballs

Empanaditas Filled with Red Chile Beef

Bacon Wrapped Dates Stuffed with Manchego and Mint

Goat Cheese Lollipops Rolled in Black and White Sesame Seeds

Topped with Pancetta and Smoked Tomato

Juniper Marinated Bison Tenderloin on Broche Toast with a Smoked Cherry Aioli

Spicy Roast Corn Cakes with Grilled Chorizo and Romesco Sauce


Gruyere Puffs Filled with Chicken Walnut Salad

Cashew Encrusted Chicken Skewers with Apricot Dijon Dip

Classic Chicken Sate with Spicy Peanut Sauce

Chicken Mole Empanaditas with Pepita Salsa

Duck Confit and Potato Cakes with Curried Caramelized Apples

Smoked Duck Carnitas with Napa Cabbage and Quince Marmalade

Duck Wontons with Sweet and Sour Dip

Cheap and Cheerful Set-Out Hors d’Oeuvres

Sesame Chicken Potstickers with a Soy Sambal

Italian Sausage Skewers with Cheese, Olive and Dijon Aioli

Caprese Skewers

Pretzel Bites with a Guinness Cheddar Dip

Assorted Platter of Cheese Cubes Garnished with Fresh Fruit

Served with Crackers

Chips and Roasted Tomato Salsa

Chicken or Beef Taquitos with Salsa Roja

Rosemary Parmesan Twists

Roasted Red Bell Pepper Sage Palmiers

Spinach Prosciutto Pesto Straws

Chipotle Spiced Nuts

Spiced Whole Wheat Cumin Crisps with South Western Hummus

Tesuque Pinwheels with Cilantro Cream Cheese