There are many types of hors d'oeuvres from which to choose. Our catering department will be happy to recommend items that compliment each other for a tasteful event.
Light Hors d'oeuvres:
Usually served in early afternoon or prior to dinner.

Plan 4 to 6 pieces per person plus dips, spreads, fruit or vegetable trays
Medium Hors d'oeuvres:
Usually served mid to late afternoon and considered "bridge" food for the period between lunch and an "after 6" dinner.

Plan 7 to 10 pieces per person plus snack foods, chips, and dips

 

Heavy Hors d'oeuvres:
Usually a lunch substitute and/or a pre-show or light dinner substitute, which includes sliced meats and sandwich items.

Plan 11 to 13 pieces per person plus dips and fruit, cheese, vegetable trays
Meal Substitute Hors d'oeuvres:
Served in lieu of a meal and always includes hot or cold meat items.

Plan 14 plus pieces per person.