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Classic Hors d’oeuvres

Classic Hors d’oeuvres

Classic Hors d’oeuvres

Classic Hors d’oeuvres

CHICKEN WELLINGTON (#232000)

Juicy chicken tenders, sautéed onions and a white wine mushroom duxelle with seasonings blend inside a puff pastry shell for a great entrée offering.
Case Count: 200 per case. Preparation: Bake.

SESAME CHICKEN TENDER (#372020)

Seasoned chicken tender, lightly battered and rolled in sesame seeds and crunchy bread crumbs. A sophisticated twist to a classic appetizer.
Case Count: 200 per case. Preparation: Fry.

COCONUT CHICKEN (#372000)

Seasoned tenders of chicken are lightly battered and rolled into an exciting mixture of sweet coconut flakes and panko bread crumbs.
Case Count: 200 per case. Preparation: Fry.

CASHEW CHICKEN TENDER (#372022)

Seasoned chicken tender, lightly battered and rolled in cashews and crunchy panko crumbs. A sophisticated twist to a popular appetizer.
Case Count: 200 per case. Preparation: fry.

CHICKEN CORDON BLEU (#372001)

Slices of marinated chicken tenders, prosciutto and Swiss cheese enclosed in a delicious coating of bread crumbs and parmesan cheese.
Case Count: 200 per case. Preparation: Fry.

CHICKEN MASCARPONE RAVIOLI (#122025)

Chicken, peas and onions with creamy mascarpone cheese inside a ravioli triangle.
Case Count: 200 per case. Preparation: Fry.

CHICKEN SAMOSA (#352000)

An exotic mix of ground chicken, onion, peas, cilantro, cumin powder and assorted spice is stuffed inside a flaky puff pastry half-moon. Our interpretation of a classic Indian appetizer.
Case Count: 200 per case. Preparation: Bake.

CHICKEN TEMPURA (#362000)

Asian lemongrass marinated chicken tenders coated with in a light tempura batter sprinkled with sesame seeds.
Case Count: 200 per case. Preparation: Fry.
Tag: Street Foods

CHICKEN, GINGER, & WATER CHESTNUT SKEWER (#222003)

Chunks of chicken tenders, sliced ginger, and water chestnut skewered.
Case Count: 200 per case. Preparation: Bake.

CORNFLAKE CRUSTED CHICKEN TENDER (#372027)

Crispy cornflakes cover strips of succulent white chicken meat, delivering that crunchy texture outside and soft, juicy flavorful meat inside.
Case Count: 200 per case. Preparation: fry

CREAMY CHICKEN DIJON (#232001)

Juicy chunks of chicken are marinated in wine and coated in a creamy Dijon mustard, then wrapped in a puff pastry dough.
Case Count: 200 per case. Preparation: Bake

DUCK WELLINGTON (#237000)

Premium duck breast in a red wine reduction sauce, for a very impressive Wellington hors d’oeuvre.
Case Count: 200 per case. Preparation: Bake.