CARVING/BUFFETT | DINNER | LUNCHEON | HORS d'OEUVRES | CONTACT | Catering Reviews
Hors d’oeuvre Menu
The Laurrapin is a chef owned and operated business with a reputation for creative, high quality food at very affordable prices. We take tremendous pride in our food and selectively use the highest quality ingredients. The varied training of our chefs gives us the ability to prepare almost any style of cuisine and adapt to any special dietary needs.
We are a full-service caterer able to work closely with you to ensure your wedding or event is the celebration you deserve. Whether you need catering for a few or a few hundred we can arrange for every necessity; from rentals and staffing, to cakes and desserts. We also have private space available in our restaurant, The Laurrapin Grille, for private parties of up to 28 people.
The Laurrapin is experienced in large formal weddings, rehearsal dinners, small intimate dinners as well as corporate and business functions. We are capable of executing menus ranging from simple buffets and hors d'oeuvre receptions to custom multi-course plated dinners, backyard barbeques and theme parties. Let the Laurrapin’s trained professional staff handle all the details to make your event one you and your guests will truly enjoy.
Customer satisfaction is important to us at the Laurrapin; we meet directly with you to design and customize a personalized menu to satisfy your palate and your budget. Be assured that your needs will be met.
Staffing Fees:
We do not charge a standard gratuity fee; we believe you should choose the level of service for your event.
Four Hour Event
Service charges for a standard 4 hour event, including 2 hour set up and 2 hour break down:
Supervising Chef $250
Carver/Server/Bartender $210
Porter $150
Two Hour Event
Service charges for a 2 hour event, including 2 hour set up and 2 hour break down:
Supervising Chef $175
Carver/Server/Bartender $160
Porter $100
Displayed Hors d’oeuvres
All displays are created to suit your event and include all appropriate decorations and condiments
International and Domestic Cheese Display
A variety of imported and domestic cheeses from various regions and countries from all around the world displayed with gourmet mustard, chutneys, crackers and breads
Garden Fresh Vegetable Display
Freshly cut and served with assorted dips
Local Fruit Display
The freshest and ripest fruits and berries we can find displayed with fruit carvings and served with yogurt dips
Mediterranean Table
Humus, Baba Ghanoush, Tapénade and Tomato Basil Relish displayed with garlic crostini, flat bread, and a variety of cured meats and olives from Italy, Greece, Morocco and elsewhere
Crab Dip
Served with assorted crackers and pita bread
Spinach Dip
Served with assorted crackers and bread
Beef Carpaccio
Served with horseradish sauce and assorted crackers and breads
Tuna Carpaccio
Served with lemon, capers, onion and assorted flatbread
Smoked Seafood Display
Smoked salmon, trout, scallops and crab displayed with assorted condiments and sauces
Smoked Salmon
Duck Trap smoked salmon served with toast points and traditional condiments
Charcuterie Platter
An assortment of sausages, cured meats, pâtés and marinated vegetables presented with various sauces
Roasted Vegetable Display
Seasonal vegetables seasoned, roasted and displayed
Hors d’oeuvre List
All appetizer items listed may be served as Tray Passed or Buffet Style
SEAFOOD
Proscuitto wrapped Shrimp and Asparagus
Jumbo shrimp and asparagus wrapped in Italian Ham, roasted and deglazed with balsamic vinegar
Eastern Shore Shrimp
Wrapped in country ham, roasted and deglazed with sherry wine
Shrimp Cocktail
Jumbo shrimp served chilled with cocktail sauce and lemon
Roasted Garlic Crab Toast
Roasted garlic cream sauce with lump crab meat served with toast points
Petite Maryland Style Crab Cakes
Served with a tartar sauce or lemon chive aioli
Roasted Corn Pancakes
Topped with lump crab and bell pepper relish
Scallops wrapped in Hickory Smoked Bacon
Served with a horseradish cream
Blackened Tuna Bites
Bite size Ahi Tuna pieces blackened and served with a lemon chive aioli
Lobster Cannoli
Lobster mascarpone mousse filled inside a savory cannoli shell
Crab Mushroom Caps
Mushroom caps stuffed with crab imperial and baked golden brown
Smoked Salmon Canapé
Duck Trap Salmon served on top of cucumber rounds with a dill crème
VEGETARIAN
Beggars Purses
Fontina cheese, sun-dried tomatoes and fresh basil wrapped in filo dough to represent small purses and baked golden brown
Spanikopita
Spinach and feta cheese wrapped in filo dough and baked
Bruchetta
Tomato Basil relish on sliced, lightly toasted French bread with goat cheese
Vegetarian Spring Rolls
Served with a ginger soy sauce
Parmesan Crisps
Topped with California golden beets, whipped Brie and dressed with a reduction
MEAT AND POULTRY
Peppered Filet Mignon
Chilled black pepper encrusted beef tenderloin sliced and served with garlic crostinis, shaved asiago cheese and horseradish sauce
Petite Beef Wellington
Beef tenderloin wrapped in puff pastry with mushrooms and pate
Jerked Chicken
Strips of Jamaican jerked chicken served with a pineapple salsa
Blackened Chicken Skewers
Petite chicken skewers blackened in Creole spices
Teriyaki Chicken Skewers
Petite chicken skewers roasted in a teriyaki sauce
Chicken Satay Skewers
Chicken breast marinated in a Thai Curry Peanut Sauce
Smoked Chicken Canape
Smoked chicken with asiago cheese and cranberry chutney served on wheat crouton
Cajun Chicken Fingers
Served with Chipotle Barbeque Sauce, Creole Rémoulade and Honey Mustard
Buffalo Chicken Wings
Served with blue cheese dipping sauce and celery
Pieds de Porc encroute a la Moutarde
(Pigs in a Blanket) Boars Head hot dogs wrapped in puff pastry and baked
