Meat | Poultry | Seafood

with melted brie in puff pastry and topped with raspberry compote
coated with lemon zest, salt and cracked pepper skewered with a roasted heirloom tomato
made with white wine, asiago cheese and topped with seared scallops
wrapped around a water chestnut
served in a parmesan tuille cup with crispy pancetta and chives
sliced and topped with choice of fresh berries or grilled pears, and then drizzled with a balsamic reduction
served on miniature sweet corn bread with sour cream and chives
with gourmet grilled chicken sausage based in spicy red pepper and garlic sauce
with a citrus and beets salsa and topped with cotija cheese and cilantro
with pecans and grapes served on a cucumber slice
filled with avocado, cucumber and mango with black sesame seeds
skewered with a grape tomato
made with dill and topped with avocado, cocktail sauce and a twist of lemon
in a creamy curry sauce with fresh peas served over basmati rice
and topped with prosciutto and grilled pear
with cucumber, red onion, tomatoes, jalapeño and cilantro served with a wonton crisp
with cucumber, peanuts, shaved radishes and spicy soy glaze
with swiss cheese, crushed pineapple and ham on a hawaiian roll
served in a phyllo cup and topped with melted gorgonzola
with grilled breakfast sausage and syrup for dipping
served on a cucumber slice and topped with tzatziki
with red pepper flakes for a touch of heat and served in a crisp wonton cup
with roasted pineapple chutney sauce
with fresh mozzarella and marinara sauce for dipping
and asparagus in puff pastry and topped with a horseradish cream sauce
with artichoke pesto spread and fresh parmesan cheese
served with assorted mustard dipping sauces
with black beans, avocado, corn, cilantro and a twist of lime
with melted cheeses and finished with crispy bacon
turkey with creamy mashed potatoes, stuffing and topped with cranberry chutney
marinated artichoke hearts, salami, fresh mozzarella, bell peppers and kalamata olives with a basil and red wine vinaigrette

Vegetarian

served warm in a phyllo cup
with brie cheese and cinnamon candied pecans
in a phyllo cup with walnuts and dried cranberries
with roasted asparagus, goat cheese and sprinkled with red pepper flakes
made with aged white cheddar, avocado and roasted tomato chutney
with garlic and parmesan topped with a skewer of roasted cauliflower
served on a wonton crisp with herbed goat cheese and served with a sweet and spicy sauce
with dried cranberries, toasted almonds and feta
served in puff pastry with havarti cheese and chives
with toasted almonds, fresh grapes and feta
sautéed with herbs and served with mandarin oranges and gorgonzola in a phyllo cup
served with a lemon and garlic dipping sauces and finished with parmesan cheese
with tomatoes, green beans, scallions, feta cheese and a lemon vinaigrette
topped with southwest salsa and sour cream
topped with grapes in a yogurt honey spread and topped with toasted almonds
with pistachios and drizzled with honey in a flaky phyllo cup
juicy grapes rolled in a creamy roquefort spread and coated in toasted almonds
served with fresh beets and feta in roasted zucchini
topped with cinnamon apples, pecans and dried cranberries
with toasted pine nuts, tomatoes, feta and lemon
served on a wheat toast with pesto and parmesan cheese
in a lettuce cup with red and green cabbage, edamame beans, mandarin oranges and lime cilantro vinaigrette
filled with goat cheese and roasted red pepper tapenade
served on a crostini with sundried tomato spread and finished with a pesto drizzle
with fresh mozzarella, grape tomatoes and drizzled with a white balsamic and basil vinaigrette
with squash, zucchini, carrots, tomatoes tossed in a red wine vinaigrette
with fresh rosemary and parmesan cheese

Platters

Pricing based on selections and quantities
Beautiful assortment of fresh vegetables served with various dips
Assorted meats, cheeses, marinated vegetables, peppers, olives
Pricing based on selections and quantities

Platters and displays are charged per person

Additional Information

ORDERING

Orders may be submitted by phone, email, or website submission. Once details and client’s needs are determined, an Event Production Order (EPO) will be completed by our team and sent to the client. Orders are not confirmed until the EPO is signed and returned to our team with payment.

ORDERING REQUIREMENTS

A minimum order of 2 dozen is required for any appetizer order.

PRICING AND PAYMENT STRUCTURE

To secure your order, a 25% deposit will be due with a signed Event Production Order. The remaining balance needs to be paid in full 7 days prior to delivery or pick-up. Orders placed within 7 days will require full payment prior to order confirmation. All checks are made payable to Emjaye Inspired or submitted by credit card authorization. Credit card payments are subject to a processing fee of 3% of the total EPO.

DELIVERY

Delivery will be based on venue location. When requested, set-up is available and a fee will be assessed as needed. Please provide your information for a quote.

TERMS

Fresh fruit and vegetable availability will be based on seasonality. Terms and conditions are subject to change without notice.

If you like what you see – You’re gonna love what you’ll taste.

Your Favorite Foods are Waiting for you to enjoy!

Let’s Talk