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Catering
Hors d' oeuvres

Hors d’ Oeuvre Platters

Smoked Salmon Display
Whole Side of Smoked Salmon Served with Capers Marinated Chopped Onions, Chopped Hardboiled Eggs & Cream Cheese. Served with Crackers and Toast Points. 

Seasonal Sliced Fruit Display
Melons, Strawberries, Raspberries, Blackberries, Pineapples, etc. in a starburst formation.

3-Tiered Seasonal Sliced Fruit Display

Antipasto Tray
Grilled Vegetables such as Zucchini, Peppers and Squash Paired with Savory Meats and Cheeses.  Chef’s Special Mustard and Horseradish Sauce.

Choose from:
Import Gourmet Cheese &  Crackers
Or 3-Tiered Gourmet & Domestic Display

Crudités of Vegetables
Assorted Crisp Vegetables with Ranch Dip
 

Baked Brie and Raspberry En Croute
Brie Cheese and Raspberry Baked in Puff Pastry Served with Wafers and Grapes (Two 10’’ Wheels). 

 

 Carving Station

*Roast Round of Beef
(Serves 100 people)

*Roasted Pork Tenderloin
(Serves 100 people)

*Baked Sugar Cured Ham
(Serves 75 people)

*Prime Rib
(Serves 100 people)

*Grouper Carving Station
(serves 100 people)

*Carved to Order.  Served with Appropriate Rolls, Sauces, and Garnishments

Hot Hors d’ Oeuvres
Items served per 100 pieces unless indicated otherwise

Chicken Satay
Seasoned Chicken Breast Strips Skewered and Broiled to Perfection. 

Spring Rolls
Crispy Spring Rolls with Ground Beef, Shrimp and Mushrooms, Shredded Carrots and Seasoning.  Served with a Sweet & Sour Sauce.   

Barbecue or Swedish Meatballs
Savory Meatballs Brushed with Barbecue Sauce or a Rich Sour Cream Sauce. 

Spanakopita
Greek Style Pastry with a Seasoned Filling of Spinach and Feta Cheese, then Wrapped in a Phyllo Pastry Triangle.

Seafood Stuffed Mushrooms
Delicious Mushroom Caps Filled with Crab Meat & Shrimp. 

Grilled Chicken
Seasoned and Grilled Chicken with a Creamy Sherry Sauce. 

Coconut Breaded Shrimp with Citrus Sauce
Beer Battered Shrimp Rolled in Coconut Mix, and Fried then Drizzled with a Citrus Sauce.

Mini Quiches Assorted
Crumbled Bacon, Grated Cheese and Eggs Mixed Together in a Crispy Pastry Cup. 

Ravioli
Ravioli Stuffed with Cheese and Spinach Covered in Creamy Alfredo Sauce. 

Breaded Chicken Tenders
Lightly Battered Chicken Served with Honey Mustard Sauce.  

Bacon Wrapped Scallops
Fresh Scallops Seasoned and Buttered, then Wrapped in Hickory Smoked Bacon. 

Beef Satay
Tender Morsels of Beef Tenderloin Skewered together with Teriyaki Sauce.

Fried Shrimp with Cocktail Sauce
Golden Fried Shrimp Cooked to Perfection and Served with Our Flavorful Cocktail Sauce. 

Riblets and Barbeque
Tender Juicy Riblets Served with Mouth-Watering Barbeque Sauce.  $200.00

Beef En’Croache
Scrumptious Tenderloin Minced with Shitake Mushroom En’Croache then Baked in a Crispy Flake Puff Pastry and Finished with a Garlic Bordelaise Sauce.

Fried Crab Cakes
Delectable Crab Meat mixed together with Bread Crumbs, and Dressing, then cooked in butter on each side to a perfect golden brown finish. 

Crawfish Etouffee
Tasty Roux Base and Seasoned Crawfish Served over Steamed White Rice.  Serves 100 people. 

Jambalaya
Popular Creole Dish Served with Sausage and Spices in Rice.  Serves 100. 

 

Spicy Buffalo Wings w/Bleu Cheese Dressing
Spicy Chicken Wings Perfectly Prepared and Served with Bleu Cheese Dressing.

 

Cold Hors d’ Oeuvres
Items served per 100 pieces unless indicated otherwise

Brie Cheese & Raspberry on Toast Points
Soft Brie Cheese with a Complimenting Raspberry Spread on Toast. 

Deviled Eggs with Olive Display
Country Style Deviled Eggs & Sliced Queen Olives Displayed in an Eye-Pleasing Manner

Jumbo Shrimp with Cocktail Sauce
Boiled Jumbo Shrimp are then Served with a Stimulating Cocktail Sauce. 

Peel & Eat Shrimp (21/25 cnt)
Peel & Eat Shrimp with Flavorful Caribbean Seasoning and Delicious Cocktail Sauce

Smoked Salmon Pinwheels
Finely Chopped Herbs and Salmon with Cream Cheese Rolled in a Thin Cooked Pastry and Sliced into Bite-Sized Pieces. 

Croissant Sandwiches
Buttery Croissants with Your Choice of Chicken Salad, Ham or Roast Beef 
(Minimum of 100 each type)

 

Jumbo Crab Salad
Jumbo Lump Crab Salad Combined with Vegetables and Cream Cheese Sauce.

 

Assorted Cold Canapés

Blackened Salmon with Boisen Cheese Spread and Sundried Tomato Pesto in a Colby Jack Cheese
Served on a Cracked Pepper Crisp Bread

Prosciutto wrapped Asparagus with a Sweet Chili Remoulade Sauce on a Crispy Bread

Peruvian White Asparagus wrapped with Smoked Salmon and a Creole Remoulade Sauce
On Baked Bread.

Grilled Chicken Sausage with a Herb Boisen Cheese
Topped with Garlic Roasted Cherry Tomato and a Balsamic Sauce Base on Crostini.

Jumbo Lump Crab Salad Topped with Grilled Mini Shrimp and Cheese on Pepper Crisp Bread

 

Planning a Special Event? Contact one of our event planners.
Toll Free: 800-752-0398
Mobile: 251-344-8030
Fax: 251-344-8055

Mailing Address:
Ashbury Hotel & Suites
600 South Beltline Hwy.
Mobile, AL 36608

Location Matters
A great party begins with a great location.  With over 10,000 square feet of ballroom space, Ashbury Hotel & Suites has the largest ground level facility in Mobile.  Whether you’re planning a small, personal event or need space for a wedding reception of 200+, our flexible ballroom space will accommodate your function.

Inject Excitement
Our chef and uniformed banquet staff consistently deliver the level of service meeting planners expect for their event.  Our chef takes pride in superior food quality and his remarkable food presentation will inspire conversation among your guests.  For celebrations that call for customized catering, menus may be tailored to fit your needs.

Desirable Destination
Ashbury Hotel & Suites specializes in providing top notch catering without exceeding your budget.  We invite you to visit our facility to see why so many planners return to the Ashbury for their events. 

"  I can’t say enough about the graciousness of all the staff.  We were well cared for and always with a “can do” attitude.  This is what the service industry should be about!”

Dawn Goffi, On-site Coordinator
Elderhostel Program, Univ. of South AL
February 2009

 



 
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Hors D'Oeuvre Platters
Carving Station
Hot Hors D' Oeuvres
Cold Hors D' Oeuvres


 

 
     
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