Summer Party Crowd-Pleasers

Fresh menus for hosting a summer bash
Summer Hors d'oeuvre Tips from 34 Degrees

Canard Inc. sets the bar with this gorgeous summer stunner.

Pigs in a blanket, beef Wellington, and spring rolls — these are the classic hors d'oeuvres you’ve seen a thousand times at weddings, cocktail parties, and special occasions. 

While the classic, go-to "crowd-pleasers" are a great starting point when preparing to host a fete, sometimes a twist is all it takes to have guests oohing and ahhing. Summer is a tremendously bountiful season, and there are plenty of opportunities to showcase bold and refreshing flavors when hosting guests. 

We have our own take on summer menus here at The Daily Meal, but to get a fresh take on summertime dishes, we looked to the pros — caterers. We’ve rounded up a few menus from across the country so you can get innovative ideas for your next summer bash. 

If you have your own go-to summer crowd-pleasers that you’re serving up for your guests, we want to hear them! Tweet at us @thedailymeal, tell us on Facebook, or simply leave a comment below!

Wente Vineyards
Livermore, Calif.
Summer Ratatouille on Crostini with Parmigiano-Reggiano
Grilled Marinated Tuna Skewer with Ginger Dipping Sauce
Heirloom Tomato, Fresh Mozzarella, and Basil on Baguette
Spicy Rock Shrimp Flatbread with Basil Pesto and Dry-Aged Jack Cheese
Smoked Chicken Salad on Brioche with Caramelized Onions

Jasper White’s Summer Shack
North Atlantic Oysters with a Champagne Mignonette
Mango, Papaya, and Pineapple Salsa Served on Thin Plantain Chips
Thai Lemongrass Grilled Chicken Satay with a Galangal-Peanut Sauce
Roasted Sea Scallops Wrapped in Corn Cob Smoked Bacon
Overstuffed Mushroom Caps Filled with a Vegetable Medley and Japanese Panko

All Seasons
Napa Valley, Calif.
Ahi Tartare with Taro Root Chip, Daikon Radish, and Wasabi Emulsion
Icy Cold Tropical Ceviche Shooters with Mango and Avocado
Toasted Almond Bread with Nectarine and Whipped Basil Chevre
Truffled Mushroom Timbales with Mascarpone and Leeks
Cucumber Panna Cotta with Beet-Infused Caviar

Robert Fair Caterers
Belgian Endive with Duck and Apricot Salad
Chilean Lime Salmon Satay
Blue Cheese à l’Orange in Filo with Brandied Pears
Rolled Tenderloin with Hazelnut Béarnaise

Classique Catering
Sacramento, Calif.
Tri-Colored Polenta with Mascarpone Cheese
Strawberry Halves Topped with Cracked Black Pepper Cream Cheese
Javanese Curried Chicken with Cucumber Raita Dipping Sauce
Artichoke Fritters Filled with Bleu Cheese

Taste Event and Catering Services
San Francisco
Panchetta-Wrapped Dates Stuffed with Manchego Cheese
Fava Bean Purée with Lemon Zest on Tiny Biscotti
Spring Rolls with Green Papaya and Jicama Served with Peanut Cilantro Dipping Sauce
Corn Sopes with Yellow Squash, Queso Fresco, and Salsa

Go Catering Services
New York City
Grilled Pork Tenderloin with Guava BBQ Glaze and Papaya Salsa on a Plantain Chip
Saffron Chicken Skewers with Sweet Tomato Jam
Jumbo Lump Crabcakes with Cucumber Lemon Tartar
Asparagus Risotto Cakes
Steamed Edamame Dumplings with Ponzu Sauce

Canard Inc.

Canard's Signature Proscuitto Wrapped Figs

Buratta with oven dried tomatoes, crisp basil and sea salt on crostini

Rare sirloin with horseradish cream, enoki and micro greens on brioche toast

Savory Cones: Tomato Sorbet with Turkish Salt