Upscale Hors d'oeuvres Titles & Descriptions

Aurora Catering's

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Artichoke Balls
Artichoke Hearts
Artichoke Leaves
Assorted Finger Sandwiches
Baked Brie & Seasonal Fruit Display
Baked Brie Cheese
Bar-B-Que Shrimp
Beef Teriyaki Kabobs
Brie and Kiwi Baked in Puff Pastry
Brie en Croute
Buffalo Wings
Cajun Beef Wellingtons
Cajun Rumaki
Caribbean Shrimp
Coconut & Beer Battered Chicken Bites
Corn Crab Dip with Melba Rounds
Crab Cakes
Crab Claws
Crab Mold with Cracker Assortment
Crawfish Boudin
Crawfish Nets
Crawfish Sushi
Creole Andouille Pizza Bread
Crown Rack of Lamb
Duck Boats
Duck Tenders with Peking Sauce
Escargot in the Shell
Fillo Rolls of Stuffed Crawfish
Fillo Triangles
Fresh Fruit and Vegetable Assortment
Fried Catfish Fingers
Fried Eggplant Cubes
Fruit Assortment Tray
Grilled Duck Sausage with Honey Creole Mustard
Grilled Marinated Tuna Kabobs
Hawaiian Chicken Kabobs
Hawaiian Chicken Strips
Hunan Style Fried Chicken Breast
Jalapenoes Stuffed with Smoked Duck
Jumbo Gulf Shrimp Cocktail
Louisiana Alligator Sausage
Louisiana Caviar Pirogues
Marinated Crab Claws
Marinated Mozzarella
Meatballs in Cream Sherry Sauce
Mini Croissants
Mini Hamburgers
Mini Muffalettas
Mini Oyster Beds
Monterey Jack Quesadas
Mushroom Crowns Stuffed with Crab Claw Meat
Mushroom Crowns Stuffed with Smoked Duck
Mussels with Pesto Sauce
New Potatoes with Crabmeat Stuffing
Oyster Patties
Oyster Shells
Oysters Rockefeller Soufflé in Fillo
Pate` and Cracker Assortment
Pineapple Cactus
Po-Boy Finger Sandwiches
Pork Potstickers
Prosciutto Wrapped Melon Wedges
Scallops Wrapped in Bacon
Shrimp Boats
Shrimp Cocktail Tray
Shrimp Mold and Cracker Assortment
Shrimp Shells
Shrimp Teriyaki Kabobs
Sliced Fresh Fruit Display
Smoked Oysters on Zucchini Canapes
Smoked Salmon Rolls
Smoked Turkey Tomatoes
Southern Fried Oysters
Spicy Shrimp Kabobs
Spinach and Cheese Mini Quiches
Stuffed Grape Leaves
White Boudin with Honey Creole Mustard Dip
Wine and Cheese Assortment
Zucchini Boats Stuffed with Crabmeat

Artichoke Balls
Artichoke hearts, onions, and garlic are sauteed in olive oil then
folded with romano cheese and seasoned bread crumbs.
We roll'em into balls and serve 'em chilled!

Artichoke Hearts
The heart of the artichoke is stuffed
with a rich crabmeat dressing then roasted and served
with our homemade vinaigrette dressing.

Artichoke Leaves
We boil our artichokes in seasoned water then pull the leafs
and pipe on cold cream cheese stuffings.

Assorted Finger Sandwhiches
An assortment of Ham, Turkey, and Roast Beef as some of what we can
prepare along side Chicken Salad, or Tuna. Let us know
what your preference is.

Baked Brie & Seasonal Fruit Display
Wheels of Brie are smothered with fresh Kiwi, pecans and a brown sugar
glaze.Then encased in puff pastry and brushed with a fruit
glaze. It is served with fresh fruit in season
served with a Strawberry Yogart Dip.

Baked Brie Cheese
A round of French Brie is baked in a white wine sauce
and served with our cracker assortment.

Bar-B-Que Shrimp
This is Cajun Bar-B-Que, plenty of onions, bell peppers and celery
with peeled shrimp swimming in butter, cayenne and creole seasonings.

Beef Teriyaki Kabobs
Cubes of prime beef are marinated in our teriyaki seasonings
then skewered with onions and bell peppers.

Brie and Kiwi Baked in Puff Pastry
Small rounds of brie cheese are baked with fresh kiwi fruit,
pecans and brown sugar in our puff pastry.

Brie en Croute
Wheels of brie are smothered with fresh kiwi,
pecans, and brown sugar.
Then encased in puff dough and brushed with a fresh fruit glaze!

Buffalo Wings
Why of course buffalos have wings, and we know how to cook them!
We start with tender drumettes, then smother them in
our hot and spicy wings sauce.
Served with blue cheese dressing.

Cajun Beef Wellingtons
Cubes of prime rib are marinated in our scotch-saki-cream sherry
marinade then wrapped in puff pasty and baked to golden brown.

Cajun Rumaki
Tender crawfish tails and plump shrimp are wrapped
in bacon and broiled with mushroom soy and house seasonings.

Caribbean Shrimp
Large gulf shrimp are skewred with onions, pineapples and
cherries, then grilled with our sweet and sour sauce.

Coconut & Beer Battered Chicken Bites
Succulent chicken strips are dipped in our rich beer batter then
rolled in grated coconut shavings, fried golden brown in
cholesterol free peanut oil!!!

Corn Crab Dip with Melba Rounds
The best marriage since red beans and rice!
We prepare our dip with rich heavy cream, nibblet corn and, of course,
plenty of South Louisiana Gulf Crabmeat!!
The dish is served with our assortment of Melba Rounds.

Crab Cakes
Full of fresh blue point lump crabmeat, rolled in seasoned
bread crumbs and pan fried in clarified butter.

Crab Claws
The fresh crab claws are sauteed in our own butter-garlic-wine sauce.

Crab Mold with Cracker Assortment
Fresh lake crabs are boiled then picked clean of shells
for this traditional party favorite.
We spice our mold with a rich crab stock and softened cream cheese
The mold is supplied with a generous supply of crackers.

Crawfish Boudin
Crawfish and rice and everything nice makes Louisiana's
favorite boudin sausage!!

Crawfish Nets
Our puff pastry "nets" are overflowing with an award winning
creamy crawfish filling.

Crawfish Sushi
Don't worry we cook the crawfish!
They are presented on a bed of Japanese rice complete with
wasabi, seaweed paper, soy sauce and fresh ginger.
We will also pass portions of hot saki wine. HI!

Creole Andouille Pizza Bread
New Orleans style french bread becomes pizza when topped with
spicy creole sauce, andouille sausage and mozzarella.

Crown Rack of Lamb
Marinated in olive oil and herbal seasonings is our
regal centerpiece of rack of lamb chops.
The crown is roasted medium rare
and served with mint jelly.

Duck Boats
Tender duck breast are minced then sautéed with draft beer and
caramelized onions, then stuffed into our mini boats.
We season the boats with fresh cilantro and nutmeg.

Duck Tenders with Peking Sauce
Tender strips of duck tenderloin are lightly marinated
in teriyaki sauce, then battered with bread crumbs and almond slivers.
For dipping, our special sweet and sour Peking Sauce.

Escargot in the Shell
If you haven't tried them yet, now is the time.
We simmer them in a butter-garlic-parsley sauce and serve them
hot and in the shell.

Fillo Rolls of Stuffed Crawfish
Both kassiere and ricotta cheeses are combined with crawfish
to make this most unique fillo filling.

Fillo Triangles
Oysters are pureed with shallots and mushrooms then
sauteed with butter, white wine and our house seasonings
the stuffing is placed on the fillo then folded into a triangle
and baked until golden brown.
This is a take-off from our 1st Place finish
in the 1986 Times-Picayune Cookbook Contest.

Fresh Fruit and Vegetable Assortment
with Chocolate Fondue
Crisp, fresh fruits and vegetables of the seasons are featured
the display is highlighted by a topical melon carving
and a sensational chocolate fondue for dipping.

Fried Catfish Fingers
Slivers of pond raised catfish are fried
until a golden brown then served with our creole sauce.

Fried Eggplant Cubes
Our spicy eggplant is the hit each year at the
Destrahan Plantation Festival
Just say "Give me a plant!"

Fruit Assortment Tray
Fresh fruits of the season are hand selected by our Chef,
then sliced off the rind and neatly presented.

Grilled Duck Sausage with Honey Creole Mustard
Fresh duck sausage are boiled in draft beer,
then grilled over our charbroiler.
They are sliced and served with our homemade
honey Creole mustard.

Grilled Marinated Tuna Kabobs
Fresh Gulf tuna steaks are cubed and marinated with
basil, tarragon, fresh minced garlic and extra virgin olive oil.
The tuna is skewered with bell peppers and onion wedges then
lightly grilled over charcoal and pecan wood.
For dipping we serve our dill and cucumber sauce!

Hawaiian Chicken Kabobs
Tender strips of chicken breast are marinated in our
Hawaiian marinade then skewered along with onions, pineapples,& peppers.

Hawaiian Chicken Strips
Boneless chicken breast are marinated in Hawaiian seasonings
then seared with pineapples, onions and peppers.

Hunan Style Fried Chicken Breast
Ah so - Good to taste tender strips of chicken breast battered and fried to
perfection with Hunan spiced seasonings and served with our
own unique sweet -n- sour sauce

Jalapenoes Stuffed with Smoked Duck
Smoked duck cubes, apples and nutmeg are the perfect
contrast for the hot jalapeno pepper.

Jumbo Gulf Shrimp Cocktail
Only 12 to 16 count shrimp are boiled then peeled and deveined
for our shrimp cocktail. The shrimp are great,
but just wait till ya try our homemade cocktail sauce.
(The secret ingredient is the Japanese Wasabi!!)

Louisiana Alligator Sausage
Our alligator sausage is simmered in a wine flavored Creole sauce
and served with coarsely chopped bell peppers.

Louisiana Caviar Pirogues
Our pirogues are made of avocados and filled with cream cheese
and topped with some of Louisiana's finest caviar.
Push-pole down the bayou, mon ami!

Marinated Crab Claws
Blue point crab claws are marinated in our white wine vinaigrette
dressing with shallots and garlic then served chilled.

Marinated Mozzarella
Mama Mia!! This is somma gooda!
Cubes of mozzarella cheese are marinated in extra virgin
olive oil, oregano, fresh sweet basil, thyme, minced garlic, pecans,
white pepper and tarragon vinegar.

Meatballs in Cream Sherry Sauce
We roll fresh ground meat and selected seasonings into meatballs
and serve them with a brown sherry flavored gravy.

Mini Croissants
Mini croissants are overstuffed with mesquite smoked turkey breast meat
honey smoked ham and Cajun spiced roast beef.
All meats are sliced wafer thin
and dressed with an assortment of mayo, yellow and Creole mustards.

Mini Hamburgers
Fresh ground charbroiled beef and mini hamburger buns
with plenty of ketchup, mustard, pickles and cheese,
go into making this American Classic!!

Mini Muffalettas
Mini muffaletta buns with Genoa salami, Provolone cheese, boiled ham,
and olive salad make this New Orleans Classic.

Mini Oyster Beds
Filo dough is baked golden brown to make a bed for Louisiana's favorite
bivalve mollusk. Our reduced cream sauce is seasoned with Benedictine
Liqueur and parmesan cheese. We are very proud of our First Place finish
in the 1986 Times-Picayune Cookbook Contest with this recipe.

Monterey Jack Quesadas
Mounds of Monterey Jack cheese and fresh plum tomatoes
are broiled on a flour tortilla and seasoned with
strips of dried red chilies !! Ole

Mushroom Crowns Stuffed with Crab Claw Meat
The white crab meat is good but many Cajuns will tell you that
they prefer the sweet meat of the crab's claw.
We stuff mushroom crowns with a Creole blend of garlic,
bread crumbs, shallots and plenty of claw meat!!

Mushroom Crowns Stuffed with Smoked Duck
Diced Smoked Duck is combined with apples, cinnamon and brown sugar;
then sauteed with the mushroom stems and cream sherry.
We stuff the fresh mushroom crowns with this mixture then bake and enjoy!

Mussels with Pesto Sauce
Mussels on the half shell have long been a favorite of our
Cajun cousins along the New England seaboard.
We bake our mussels in a rich pesto sauce made
from nuts, sweet basil and olive oil.

New Potatoes with Crabmeat Stuffing
Baby sized new potatoes are parboiled in our seafood boil
then hollowed out and restuffed with crabmeat, sour
cream and cheddar cheese.

Oyster Patties
Miniature bouchee puff pastry shells are stuffed with
Louisiana oysters, mushrooms and a selection of Creole spices
to make one of our most sought after hors d'oeuvres.

Oyster Shells
Fresh Louisiana oysters are diced then seared in olive oil and
Creole seasonings of garlic, thyme and oregano. The oysters are
then stuffed into croissant "shells", topped with provolone cheese and
broiled to a golden brown.

Oysters Rockefeller Souffle in Fillo
Our fluffy spinach souffle is baked with fresh South Louisiana
oysters in a puff of fillo dough and clarified butter.
We don't forget the Herbsaint Liqueur!!!

Pate` and Cracker Assortment
Duck Liver, Forest Mushroom and French Truffle Pates
are featured with a complete array of
Stone Creek Hearty Rye, Toasted Sesame, and Whole Grain Crackers.

Pineapple Cactus
Our cactus has caught some of the freshest and largest
shrimp and presented them for your enjoyment with
our homemade remoulade sauce.

Po-Boy Finger Sandwiches
Crusty French Bread filled with choice meats and cheeses
then cut into fingersized bites.

Pork Potstickers
These Oriental delights are stuffed with ground pork, rice and carrots.
They are spiced Hunan style, which is just the way us Cajuns like 'em.

Prosciutto Wrapped Melon Wedges
If there were two ingredients that were made for each other these
are them, fresh melon wedges are wrapped with thinly sliced
imported Italian prosciutto ham.

Scallops Wrapped in Bacon
Fresh scallops are seasoned with our house seasonings then
rolled in bacon with a crunchy water chestnut.

Shrimp Boats
We hollow out miniature hard rolls then stuff
them with fresh gulf shrimp and top with melted provolone cheese.

Shrimp Cocktail Tray
We boil five pounds of bite-sized shrimp in seasoned water,
peel them and arrange on a serving tray with plenty of crackers,
homemade cocktail sauce and lemons. Our secret is
that after the shrimp are cooked, we chill them in ice water
then soak them in a blend of seafood boil seasonings!

Shrimp Mold and Cracker Assortment
Gulf Shrimp and cream cheese are the basis
for this traditional party favorite.
We spice our mold with lobster base stock and Cajun seasonings
The mold is supplied with a generous cracker assortment.

Shrimp Shells
Miniature croissants are sliced in half, shelled,
then stuffed with shrimp seared in seasoned olive oil and topped
with harvarti slices and grated parmesan.
The shells are served broiled to a golden brown.

Shrimp Teriyaki Kabobs
Fresh gulf shrimp are marinated in teriyaki seasonings
squired with pearl onions and bell peppers.

Sliced Fresh Fruit Display
Assorted seasonal fresh fruits sliced and served with
a Strawberry Yogart Dip.

Smoked Oysters on Zucchini Canapes
New Orleans smoked oysters are featured with ricotta cheese
and served on a zucchini round.

Smoked Salmon Rolls
White pickled asparagus spears are piped with cream cheese and capers
then rolled with tender slices of smoked salmon
seasoned with dill weed and lemon pepper.

Smoked Turkey Tomatoes
We smoke our turkeys in a rich pecan smoke
then dice the meat and mix it with celery and Cajun seasonings
this spicy mixture is stuffed into a cherry tomato.

Southern Fried Oysters
Our batter of half corn flour and wheat flour along with
granulated garlic, white, black, and red peppers is the base for
our golden fried pearls of the back bays!

Spicy Shrimp Kabobs
Fresh Gulf shrimp are boiled in our seasoned seafood boil,
skewered along side pickled pearl onions and greek peppers,
then marinated in our lime laced spice sauce and broiled!!!
Make sure you have your drink alongside!!!

Spinach and Cheese Mini Quiches
Who said real men don't eat quiche, because we'll bet that
they will eat these bite sized pastries which are baked full of our rich
cheese and egg custard. Anyway, everyone knows that
all men are caring-sensitive men of the 90's.

Stuffed Grape Leaves
The Greeks yell, Opah! When they are excited and having a good time.
Our stuffed grape leaves are made with currants,
dill weed and pine nuts.
Then drizzled with olive oil and frensh lemon juice. Opah! Opah!

White Boudin with Honey Creole Mustard Dip
Fresh boudin sausage is grilled, then sliced into balls
and served with our honey creole mustard dip!

Wine and Cheese Assortment
Aged cheeses are presented alongside a favorite accompaniment
assorted wines - assorted crackers and breads complete the tray.

Zucchini Boats Stuffed with Crabmeat
Miniature zucchini logs are hollowed out and stuffed
with a spicy crabmeat filling
these can be served either hot or cold.

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