Titanic catering - Appetizers 

$3.00 per person 

If you are concern about your guests getting enough to eat, we recommend that you choose six to seven appetizers to balance your meal. Additional food items may be added to balance your meal 

Vegetable Crudites with Dips

Pigs in a Blanket

Deviled Eggs

Barbecue Chicken Wings

Lemon Peppered Wings

Hot Chicken Wings

Stuffed Cherry Tomatoes

Stuffed New Potatoes topped with Bacon and Chives

Stuffed New Potatoes topped with Blackened Shrimp and Chives

Stuffed New Potatoes topped with Turkey, Cheese and Chives

Tomato Bruschetta topped with Feta Cheese on a Crostini

Titanic catering - Appetizers 2  

$3.00 per person 

If you are concern about your guests getting enough to eat, we recommend that you choose six to seven appetizers to balance your meal. Additional food items may be added to balance your meal. 

Brie Tartlets with Red Chili Pepper Spread

Brie Tartlets with Almond and Peach Chutney

Hot Spinach Artichoke Dip with Tortilla Chips

Chicken Sate with Peanut Sauce or Sweet Chili Sauce

Teriyaki Spicy Beef on Crostini

Tomato, Mozzarella & Basil Kabobs

Eggplant Tapenade with Blackened Shrimp

Mini Burger Sliders topped with Pimento Cheese

Crab Stuffed Mushrooms

Spinach Stuffed Mushrooms

Pulled Pork Sliders

Meatballs in Barbecue Sauce

Sweet N Sour Meatballs

Beef Kabobs

Chicken Quesadillas

Spanakopita

Chicken Kabobs

Chicken Salad on Crostini

Chicken Salad on Mini Croissants

Pecan Chicken Bites with Honey Barbecue Dipping Sauce

Coconut Shrimp with Sweet & Sour Sauce

Pimento Cheese Balls rolled in Toasted Almonds

Thai Chicken Skewers served with Thai Peanut Sauce

Crudite Shots with Peppercorn Ranch Dressing

If you are concern about your guests getting enough to eat, we recommend that you

choose six to seven appetizers to balance your meal. Additional food items may be

added to balance your meal.

Antipasto Platter

Sweet Chili Shrimp on a Wonton with Hummus

Sliced Smoked Salmon Platter

Chicken Wellingtons topped with Spicy Mustard

Beef Wellington topped with a dap of Horseradish Sauce

Fruit Display with Yogurt Dip

Domestic Cheeses garnished with Berries and Nuts served with Gourmet Crackers

Shrimp Cocktail

Shrimp Cakes with Remoulade Sauce

Mini Crab Cakes with Remoulade Sauce

Lamb Chops marinated in Teriyaki Sauce

Baby New Zealand Lamb Chop with Hot Mango Glaze

Whole Poached Salmon Display

California Rolls

Assorted Breads, Chips & Spreads to include (Hummus, Seafood Dip, Spinach & Artichoke

Dip, Pimento Cheese Spread)

Roasted Vegetables Drizzled with Aged Balsamic

Brisket Sliders

Spicy Beef on Endives

Cucumber with Smoked Lobster Mousse with Lemon Dill

Lobster Spread in Phyllo Cup

Cajun Catfish Bites with Remoulade

Shrimp Shooter Cocktail served with Cocktail Sauce

Titanic catering - Appetizers 3

$4.50 per person

If you are concern about your guests getting enough to eat, we recommend that you

choose six to seven appetizers to balance your meal. Additional food items may be

added to balance your meal.

Antipasto Platter

Sweet Chili Shrimp on a Wonton with Hummus

Sliced Smoked Salmon Platter

Chicken Wellingtons topped with Spicy Mustard

Beef Wellington topped with a dap of Horseradish Sauce

Fruit Display with Yogurt Dip

Domestic Cheeses garnished with Berries and Nuts served with Gourmet Crackers

Shrimp Cocktail

Shrimp Cakes with Remoulade Sauce

Mini Crab Cakes with Remoulade Sauce

Lamb Chops marinated in Teriyaki Sauce

Baby New Zealand Lamb Chop with Hot Mango Glaze

Whole Poached Salmon Display

California Rolls

Assorted Breads, Chips & Spreads to include (Hummus, Seafood Dip, Spinach & Artichoke

Dip, Pimento Cheese Spread)

Roasted Vegetables Drizzled with Aged Balsamic

Brisket Sliders

Spicy Beef on Endives

Cucumber with Smoked Lobster Mousse with Lemon Dill

Lobster Spread in Phyllo Cup

Cajun Catfish Bites with Remoulade

Shrimp Shooter Cocktail served with Cocktail Sauce

CONSUMING RAW OR UNCOOKED MEAT, POULTRY, SEAFOOD, SHELLFISH OR EGG MAY INCREASE YOUR CHANCE FOR A FOODBORNE ILLNESS *PRICES ARE SUBJECT TO CHANGE*