While every menu is custom created to suit the event and season,

the following are some examples of items from our hors d’oeuvres menu:


*Items are only available seasonally.


Roasted New Potatoes topped with an olive tapenade and fresh oregano


Cheddar Pecan Balls


Sesame Rice Bites drizzled with a Wasabi ginger glaze


Fresh Spring Rolls stuffed with seasonal herbs & veggies. Served with a spicy peanut

or a soy sesame dipping sauce


Red & Golden Beets layered with local chevre cheese, fresh dill & pine nuts


*Local Heirloom Tomato Brushcetta with Celtic sea salt, herbs & olive oil


Roasted Garlic Hummus on Crostini with local cherry tomatoes & fresh parsley oil


* Local Cherry Tomatoes, fresh mozzarella, and basil skewers


Sunburst Farm Smoked Trout Pate Platter served with fresh bread & herb mustard


Antipasto Platter

Stuffed grape leaves, grilled veggies and portobello mushrooms, roasted red peppers,

olive tapenade, Pyrwood Dairy goat chevre, fresh mozzarella, house made roasted

garlic hummus and assorted Italian meats. Served with fresh baguette slices.


Greek Layered Dip

House made roasted garlic hummus, caramelized onions, Pyrwood Dairy chevre,

roasted red peppers, olive tapenade, and spinach. Served with fresh bread or crackers.

©2013 Wild Indigo Catering  |  Anne Somich, Owner & Chef  |  828-553-6640  |  wildindigocatering.com  |  email