“Helga’s turned my small budget into a beautiful wedding banquet!”

Laura Phelps

“Thank you! My mother was thrilled with everything you all did for her party. The wonderful menu was delicious and received rave reviews.”

E. P., McLean, VA

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Cocktail Reception

images of reception foods

$33.75 per person


  • Waiters greet guest with silver trays of your White Chardonnay wine

Hors D’oeuvres Offered on Silver Trays by Waiters:

  • Italian Marinated Shrimp wrapped with Snow Peas
  • Spinach and Feta Triangles wrapped in Phyllo served baked to perfection
  • Chicken Polynesian with Chutney Butter
  • Red Bliss Potato Baskets filled with Sour Cream and Caviar
  • Belgian Endives with Smoked Salmon Mousse
  • A Variety of Fresh Melons (in season) wrapped with Prosciutto

Raw Bar:

  • Pine Island Oyster and Cherrystone Clams shucked to order onto giant beds of fresh seaweed with cocktail sauce, lemons and oyster crackers at side

A Magnificent Fresh Fruit and Cheese Display:

  • Fresh strawberries flowing onto trays of mounded grapes and an array of domestic and imported cheese and crackers garnished with dried dates and figs

Carved to Your Order:

  • Succulent Beef Tenderloin cooked medium rare
  • Boneless Porkloin stuffed with Plums
  • Served on slices of French Bread with condiments of Horseradish Sauce, Dijon Mustard and Mustard Caper Sauce

Helga’s a la Carte Specialties Include:

  • Grilled Italian Chicken and Artichoke Kebabs with Cherry Tomatoes
  • Miniature Beef Wellington with Bernaise Sauce
  • Filet Mignon Tidbits with Horseradish Sauce
  • Bratwurst Tidbits with Dijon Mustard
  • Miniature Potato Pancakes with Apple Sauce
  • Bacon-Wrapped Scallops
  • Cajun Duck Bites with Creole Sauce
  • Marinated Hearts of Palm Wrapped with Smoked Breast of Turkey
  • Assorted Mushroom Caps Filled with Crabmeat and Spinach with Italian Sausage
  • Jumbo Shrimp Served on a Bed of Seaweed with Cocktail Sauce and Lemon
  • Shrimp Cocktail Served on a Bed of Seaweed with Lemon
  • Italian Marinated Shrimp Wrapped with Snow Peas
  • Assorted Pea Pods and Cherry Tomatoes filled with Boursin
  • Miniature Spinach and Mushroom Strudel with Roasted Red Pepper Sauce
  • Spinach and Feta Triangles served with Hollandaise Sauce
  • Seafood Phyllo Triangles filled with Shrimp and Crabmeat served with Tarragon Dip
  • Chicken Polynesian with Chutney Butter
  • Miniature Spring Rolls with Duck Sauce
  • Oriental Beef Kebabs with Peppers laced with Fresh Garlic and Ginger
  • Tex Mex Chick Burrito Slices with Salsa
  • Red Bliss Potato Baskets filled with Sour Cream topped with Caviar
  • Red Bliss Potato Baskets filled with Broccoli Purée laced with Pernod and with Carrot Purée laced with Grand Marnier
  • Belgian Endives with Smoked Salmon Mousse
  • A Variety of Fresh Melons in Season wrapped with Prosciutto
  • Marinated Hearts of Palm wrapped with Prosciutto
  • Olives Stuffed with Marinated Carrots
  • Celery Boats filled with Salmon Mousse
  • Smoked Salmon Canapés on Pumpernickel with Fresh Dill
  • Fresh Fruit Kebabs with Honey-lime Yogurt Dip
  • Mushroom caps filled with Chevre and Sun-dried Tomatoes
  • Assorted Profiterole Puffs filled with Smoked Tuna Salad and Curried Egg Salad
  • Baked Cheese Puffs

Stationary Hors D’oeuvres

  • Crabmeat Charissa: Hot crabmeat spread with artichoke hearts and parmesan served with French Bread
  • Fresh Salmon Mousse served from a Boulle with Pumpernickel Triangles
  • Romanoff Caviar Pie with Peta Petals
  • Shrimp Cocktail Dip served with Bremner Wafers
  • Brie en Croute with Raspberry Spread garnished with Fresh Fruit and Crackers
  • Crudité: Fresh Crisp Vegetables dramatically displayed with Herb Dip
  • International Cheese Tray: an array of Imported and Domestic Cheese and Gourmet Crackers garnished with Fresh Strawberries and Grapes
  • Miniature Bombays: Smoked Breast of Turkey with Watercress, Lettuce, Mango Chutney, and Mayonnaise on French Bread
  • Miniature Parisiennes: Rare Roast Beef on French Bread spread with Horseradish Sauce and topped with Ripe Brie Cheese
  • Whole Poached Salmon elegantly garnished with Lemon Scales and Caviar, served with Cucumber-Dill Sauce and Cascading French Baguettes

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