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!

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