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Hors d’oeuvres Selections

The Arts Club of Washington offers a selection of the following hor d’oeuvres.  For more information or to discuss alternative menu requests, please contact Arts Club Executive Chef Ken Kievit at (202) 331-7282 ext. 117 or at

Hors d’oeuvres

Balsamic Onion Tart with Goat Cheese and Thyme

Slowly cooked white onions and Balsamic Vinegar baked in a mini Phyllo cup topped with goat cheese and fresh Thyme

Grilled Vegetable Quesadilla

Flour tortilla stuffed with freshly grilled diced Zucchini, Yellow Squash, Red Onion, Mushroom, Red peppers and Smoked Gouda Cheese.

Fig and Mascarpone Bouchée

Minced dried fig and Italian cream cheese in petite pasty cup with strawberry garnish

Gazpacho Shooter

Chilled puree of tomato, cucumber, bell pepper, onion and garlic with Extra Virgin olive oil and a splash of sherry vinegar

Butternut Squash Soup Shooter

A puree of Butternut Squash, onion, vegetable stock, fresh Thyme and a touch of cream

Sesame Shrimp

Individual skewered shrimp marinated in sesame dressing then baked and served with a Honey Mustard sauce

Coconut Shrimp with Tropical Chutney

Fried coconut and Panko crusted shrimp served with a tangy pineapple mango dipping sauce

Shrimp Ceviche

Lightly cooked shrimp marinated in citrus juice and topped with a spicy onion, cucumber and cilantro relish.

Sofrito Shrimp on Polenta Cake

Split shrimp cooked in an onion, garlic, tomato, green pepper and cumin sauce presented on a petite cornmeal and cream round.

Caribbean Jerk Chicken Skewers with Mango Compote

Allspice and pepper based herb rubbed white meat chicken grilled and served with a sweet mango-citrus puree

Chicken Liver Mousse Canapé

A light buttery-cream whipped blend of liver with a splash of cognac served in a small pastry cup.

Sliced Beef Crostini with Horseradish Cream and Chives

Cracked pepper Grilled Flat Iron steak served on toasted bread slice drizzled with olive oil and salt; with a dollop of horseradish sour cream and a sprinkle of chives


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