Hors d’Oeuvres
Cold Hors d’Oeuvres
Zucchini Rounds with Goat Cheese and Sun-dried Tomato
Zucchini slices topped with goat cheese and sun-dried tomato slices with a balsamic glaze.
Caprese Skewers with Fresh Mozzarella Cheese
Mini skewers of fresh mozzarella cheese balls, cherry tomatoes, and fresh basil drizzled with a basil olive oil.
Vegetable Crudité
A variety of fresh vegetables served with a ranch dipping sauce.
Fresh Fruit Display
A variety of seasonal fresh fruits.
Domestic Cheese Display
A selection of soft cheeses and seasoned crackers served on a board with garnish.
Charcuterie Display
A selection of sliced meats and soft cheeses served on a board with a variety of crackers, nuts, and dried fruits.
Hummus and Pita
A traditional hummus served with Mediterranean pita bread and fresh vegetable garnish.
Guacamole and Chips
White corn tortilla chips with freshly made guacamole.
Mini Sandwiches
Tasty bite-sized turkey, ham and vegetable sandwiches topped with seasonal vegetables and mayo.
Hot Hors d’Oeuvres
Mini Quiche
Variety of four different flavors and two styles of quiche. The varieties made without crust are a three cheese and a ham and cheese. The two varieties that have the traditional pastry crust are a bacon and cheese and a Florentine.
Spanakopita with Dipping Sauce
Filo dough stuffed with spinach, feta and cream cheese with a tangy yogurt sauce.
Sweet and Sour Tempura Chicken
Fried chicken breast pieces with a side of sweet and sour sauce.
Meatballs
Juicy all-beef meatballs baked in our apricot brandy BBQ sauce.
Breaded Cheese Ravioli with Tomato Sauce
Ravioli filled with ricotta, mozzarella, asiago and parmesan cheese with tomato sauce.
Vegetable Spring Rolls
Chopped mushroom, carrot, onion, cabbage, and green beans spring roll with a sweet and sour sauce.
Bacon-wrapped Dates
Dates wrapped in bacon glazed with a brown sugar butter.
Crispy Asparagus Asiago
Asparagus spear and a mix of asiago and bleu cheese wrapped in filo dough.
Tandoori Chicken
Tender skewers of chicken breast meat with a tandoori sauce.
Bacon-wrapped Water Chestnuts with Teriyaki Glaze
Water chestnuts wrapped in bacon, glazed with an Asian teriyaki glaze.
Crab-stuffed Mushroom Cap
Chesapeake Bay style blue crab stuffing in a mushroom cap.
Mini Beef Wellington
Beef filet mignon and a mushroom duxelle in a flaky puff pastry.
White Cheddar and Parmesan Perogies
White cheddar and parmesan perogies sauteed in butter.
Contact Us
Campus Catering Services
hsc@niu.edu
815-753-1744