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Cocktail Hour

Cold Canapes:

•Pumpernickel Bread, Blue crab and lemon confit

•Tapenade corn cake, honey goat cheese and marinated tomatoes

•Cherry almond bread, foie gras, ginger cherry

•Black bread, cucumber-ginger- mint Aspic, tartar of salmon, trout roe

•Squares Nordic bread, tapenade eggplant and marinated tomatoes

•Blinis with poppy seeds, lemon cream, smoked salmon and spices

•Black bread, Avocado guacamole, Chipotle maple syrup marinated shrimp

•Herbs bread, comfit Pepper, Prosciutto, Figs Mascarpone Roulade

•Lavender Honey Goat Cheese Toast with Pear Thyme salad and Arugula Cream

•Castalaverno Olives Butter on Grilled Sour dough Toast, Red pepper oil drizzle

Shot Glass

•Smoked Tomato Gazpacho, Avocado cream

•Avocado Gazpacho Shooter with Smoked Paprika Orange Salad

•Chilled Sweet pea and Shallots soup with Lobster

•Thai Coconut Curry, Thai Ginger Soup Roasted Pumpkin

Small Cubes :

•Crad Salad with Lemon and Orange Zest, Basil &Mint, Corn & Avocado Salad

•Black Quinoa Cole Slaw, Truffle Oil, Smoked Duck

•Lemon Mascarpone, Smoked Salmon, Cucumber Salad

•Salmon tartar with dill, fennel cream cheese, trout roe

  • Marinated Shrimp with Mexican spices, Avocado-Mango Guacamole
  • Small Cocktail Plate

  • Seared Tuna Asian Crust, Seasoned Sushi Rice Square, Sweet Chile, Asian BBQ Sauce
  • Tuna Tartare, Chorizo Aioli
  • Miniature lemongrass and Ginger Crab Cakes With Orange Wasabi Mayonnaise
  • Homemade Crab Wonton, Cream Cheese, Scallion and Ginger, sweet Chile Sauce
  • Teriyaki Chicken Dumpling,Green pea, bamboo shoot and ginger
  • )

    Warm Tartlet

    •Smoked Mushrooms tartlet, Brie , sage and Hazelnut

    •Thai Chicken Tartlet, Cilantro Cream

    •Short Ribs, Blue Cheese and Horseradish

    Mini Polenta Cake:

    •Polenta & Orange-Cumin carrots, chopped nuts, candied diced carrots

    •Smoked Tomato Polenta, Comfit cherry tomato

    •White Truffle & Parmesan Polenta, Sweet Potato Grits

    •Smoked Mushrooms Polenta, Oven Dried Marinated Tomato

    Sliders:

    •Beef Sliders, Onion Comfit, Cheddar

    •Beef Slider&Short Ribs, Horseradish Cheddar

    •Beef Slider, Blue Cheese,Balsamic Onion

    •Italian Meat Ball, Parmesan& Provolone

    •Spicy Lamb Meat Balls, White garlic cucumber Sauce

    Spring roll

    •Philly Cheese steak Spring rolls

    •Thai Chicken Spring roll

    •Chile con Carne spring roll

    •Basil Coconut Curry Shrimp spring roll

    ABOUT..

    Fleur de Lys Catering proudly uses only the freshest ingredients and farm-fresh seasonal produce to create its ever changing seasonal menus.

    Classically trained in French traditional technique, Fleur de Lys Catering's chef and staff have an outstanding reputation for their creativity, exceptional cuisine and attention to details. To maximize our culinary resources, we only host one event a day. We are always happy to meet with you to discuss every aspect of your event. Contact us now for your occasion.

    Fleur De Lys Catering welcomes discussing alternative menus in order to provide a truly personalized event. Entrees include Chef's selection of seasonal vegetables, French bread and butter.

    Hosted bars require 1 bartender per 100 guests. Pennsylvania law prevents any caterer, regardless of whether or not they hold a liquor license, from purchasing and selling liquor for off-premise consumption, but we will be happy to assist you with the quantity and where to purchase specific wine and liquor.