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Hors D'Ouevre Dining

At your discretion, Pine Knob will create an evening of samplings that will amaze your guest. We describe this menu approach as “dining” because of the vast selection and quantity. Your guest will have the opportunity to create their own meal based on their personal preference. This creates a more relaxed intimate atmosphere in which your guests can move freely and have the opportunity to converse with more people.


Have your guest start with a carving station, serving Seasoned Top Round of Beef, with Miniature rolls, mustards and sauces.

HOT HORS D'OEUVRES: (Choose Three)

Sesame chicken strips - marinated strips of chicken, sautéed in a sesame sauce
Chicken Carciofi – Lightly Brown, Topped with sautéed Artichoke, Red Peppers & White Wine sauce
Mushroom Caps - Filled with blended Cheeses
Swedish Meatballs and Kentucky Bourbon Meatballs - Baked in our own special sauces
Mini Quiche - Mini Assorted Quiche
Spanokapita - Spinach trangles in Phyllo
Italian Sausage Bites - Bit Size Italian Sausage, served with Peppers and Onions
Kielbasa Wedges – Bit Size, served with Honey Sauce
Louisiana Chicken Wings - Served with Ranch or Bleu Cheese
Tomato Bruschette - Topped with Roma Tomatoes, Parmesan, Basil, Garlic and Oil

PASTA: (Select One Sauce and One Pasta)

Choice of Sauces: Fresh Tomato Basil, Quattro Fromaggio, Garlic and Oil, or Pesto
Choice of Pasta: Mini Penne, Bow Ties, Fettuccini, or Linguini

* Due to market fluctuation of these entrees, please consult your reception consultant for additional charges
* Scallops wrapped in Bacon
* Escargot
* Shrimp Scampi
* Roasted Red Peppers
* Baked Brie en Croute
* jumbo Shrimp
* Lamb Chops
* Mini Kabobs


Crudite and Dip - Assorted Cheeses and Vegetables, Salami Sticks, Crackers and Dip
Miniature French Puff Pastries - Light and Flaky pastries filled with, chicken, crab, or vegetarian
Salmon Canapes - Garlic Toast with smoked salmon
Smoked Salmon Display - served with cucumbers, Onions, Lemon
Asparagus or Melon w/ Prosciutto - Seasonal
Fresh Tomato, Basil , Mozzarella, Display.
Beef and Cheddar Arbors.
Chilled Tomato Gazapacho.
Marinated Artichoke Hearts.
Salami Coronets.
Liver Pate - Served with Scallions and Herbs.

The Chef can create a menu especially for your Occasion

***According to the Michigan Food Code: Consuming raw or undercooked meat or fish may Increase your risk of foodbourne illness.

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