VC Gourmet offers a wide variety of appetizers and hors d' ourves perfect for any event or occasion. From simple platters for small get togethers to elaborate passed hors d' ourves for formal affairs, we have just what you've been looking for.

Gourmet Shrimp

• Cilantro lime shrimp with a cilantro cream dressing

• Sautéed slightly spicy shrimp with avocado relish

• Steamed shrimp with cocktail sauce


Truffle Lamb Chops

• Lamb chops individually sliced and seasoned with truffle salt

(VC Personal Chef specialty!)


Seasonal Fruit with Cheese and Crackers

• Fresh Seasonal Fruit

• Gourmet Cheeses

Gorgonzola, Brie, Jarlsberg, Gouda, Pecorino Romano, Goat cheese, Crackers, and Nuts

• Fruit with cheese and crackers

• Chocolate dipped Fruit


Meat Antipasto

• Meat and Cheese

Assortment of Salami, Capicola, Roast Beef, Turkey, Provolone, Fresh Mozzarella


Vegetarian Antipasto

• Vegetarian

Marinated roasted bell peppers, Italian green and black olives, marinated artichokes, zucchini, squash, mushrooms, tear drop tomatoes, pearl onions and Italian hot peppers


Additional Appetizers

• Beef tenderloin lolly pops skewered on a spring of rosemary, served with Béarnaise dipping sauce

• Sautéed jumbo prawns on top of fresh avocado relish and tortilla shell

• Miso infused sea bass , presented on a bamboo leaf

• Mini puff pastry pies filled with warm goat cheese and sun-dried tomatoes

• Mini Baked Brie with raspberry preserve

• Asparagus wrapped in prosciutto

• Alaskan king crab cakes with spicy remoulade

• Taro chips topped with shredded beef and creamy avocado

• Caviar with its traditional accompaniments

• Cured salmon served with capers, hard-boiled eggs, minced red onion and crème fraiche

• Seafood empanadas with lobster sauce

• Sautéed mushroom puff pastry napoleon

• Chilled shrimp served with choice of cocktail or anchovy sauce, or ceviche style

• Flank steak Rossettes with créme Fraiche & baby greens

• Beef Carpaccio with imported D.O.P. olive oil and Parmigiana Reggiano shavings

• Polenta with beef, veal and pork ragú

• Hummus, Baba ghanoush and Tzatziki platter with crispy pita


Hors d' ourves and Canapés

• Goat cheese and dragon fruit vinaigrette barquette with minced walnuts and basil

• Tear drop tomatoes stuffed with cream cheese & Italian black olives

• Salmon canapés with dill cream cheese and capers

• Mascarpone wrapped prosciutto garnished with roasted bell peppers

• Salmon mousse barquette topped with Spanish capers

• Italian tuna mousse canapés

• Seared Scallops with Peruvian mashed potato

• Blue cheese and walnut crisps topped with figs and a Port wine reduction

• Traditional bruschetta with aged Parmigiana Reggiano

• Prosciutto, mascarpone cheese wrapped around French green beans

• Homemade Pâté canapés

• Spring Rolls with sweet and sour dipping sauce

• Lumpia, a tradition Philippine egg roll served with sweet sauce

• Antipasto Skewers; Bamboo skewers with fresh tomato, boconccini di mozzarella, roasted red pepper, kalamata olive and an artichoke heart

• Crab stuffed won tons served with sweet and sour dipping sauce

• Spicy beef and chicken skewers