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Appetizer, Hors d'oeuvres, and Finger Food Catering

At on Safari Foods, we strive to offer the best appetizer catering in Seattle whether you are hosting a wedding, a cocktail event or a corporate holiday party. Our catering team will deliver appetizer, hors d’oeuvres, or finger foods ideas or customized menu selections for your next event. Our tasteful small bites can be vegan, vegetarian, kosher, or gluten-free. We also offer delectable cocktail party desserts.


All items are subject to seasonal availability.  We are happy to provide vegetarian (v), vegan (vg), and gluten-free (gf) options. Some limitations apply.


Appetizers are sold by the dozen with a minimum 2 dozen per selection (unless noted). Please inquire for pricing.

Please also visit our FAQ for more information when ordering your next catering.

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Spicy Chicken Skewers (gf)
Tender chicken rubbed with paprika and curry

Berber Rubbed Chicken Skewers
This lively spice is made with warm hints of cumin, cinnamon, coriander, ginger, garlic, and fresh lemon

Chicken Satay Skewers (gf)
Served with peanut dressing

Chicken Sosaties (gf)
Our best seller and a South African specialty!  Tender chicken marinated in apricot curry, skewered with onion and apricots




Sausage Rolls*
Ground beef and pork sausage with our special Boerewor spice blend wrapped
in puff pastry, served with mango chutney

Boerewors Bites*

Our Lamb-Beef-Pork boerewors are grilled to perfection and sliced into bite-sized pieces served with mango chutney

Balsamic Flank Steak Crostini
With olive tapenade

OR blue cheese spread

Flank Steak Skewers (gf)
Rubbed with Latin spices and served with chipotle and parsley dipping sauces

Hoisin Smoked Duck Breast (df)

Served with wonton chips and hoisin sauce, and garnished with pickled ginger and green onion. Served as a Build Your Own.

Stuffed Mushrooms (gf)*

With bacon, spinach, and leek

Deviled Eggs (v)(gf)
With bacon and chives

Lamb Kofta Kebabs (gf)
Served with cucumber raita

Miniature Italian Meatballs
Served with marinara sauce


Antipasto Platter (gf)
Prosciutto, salame, and coppa, with fresh mozzarella, served with cornichons, marinated olives, marinated mushrooms and crusty bread 

Platter of Charcuterie and Cheese (gf)

Prosciutto, salami, Beecher's cheddar, and brie. Served with fig jam, olives, cherry peppers, and crackers

Vegetable Appetizers



Ahi Poke (df)(gf)

Raw Ahi tuna salad with sesame and lime, garnished with green onion and sesame seeds. Served with taro chips. Served as a Build Your Own.


Rosemary and Lemon Marinated Salmon Skewers (gf)


Sweet Potato Salmon Cakes*
Served with a Bang Bang sauce


Miniature Cod Cakes*
With garlicky aioli

Basil and Prosciutto Wrapped Prawns (gf)(df)


Lemon and Bay Marinated Prawns (gf)(df)

 with a sugar snap pea garnish

Deviled Eggs with Smoked Salmon (df) (gf)

with everything bagel topping

House Smoked Salmon

served with red pepper jelly, cream cheese, and crackers. Served as a Build Your Own.

House Smoked Trout

served with house-made brown bread and lemon-caper butter. Served as a Build Your Own.

Smoked Salmon in a Cucumber Cup (gf)

with dilled cream cheese, garnished with pickled red onion

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"A world without tomatoes is like a string quartet without violins."
Laurie Colwin




Grilled Pear on Aged Pecorino (v)(gf)
With honey and thyme

Oatmeal Shortbread with Red Wine Poached Pear and Blue Cheese (v)

Served as a Build Your Own


Fig Jam and Chevre Crostini (v)

Insalata Caprese Crostini (v)

Vegan Caprese Crostini (vegan)

House-made crostini topped with tomato, vegan mozzarella, and a basil chiffonade

Sweet Potato and Sherried Mushroom Crostini (vegan)

House-made crostini topped with fresh spinach, mashed sweet potato, and sherried mushrooms


Mushroom Duxelles (v)*
Served in a phyllo cup with brandied cranberry compote and thyme


Greek Salad in a Cucumber Cup (v)(gf)

Diced tomato, bell pepper, red onion, kalamata olives, feta, and fresh herbs, tossed in Greek vinaigrette and served in a cucumber cup


Grilled Eggplant Rollups with Balsamic Glaze (v)(gf)
With fresh tomato, basil and goat cheese drizzled with a Balsamic glaze


Stuffed Mushrooms (v)*
With spinach, leek, and sun-dried tomato


Fresh Vietnamese Salad Rolls with Tofu (vegan)(gf)
Served with peanut and chile dipping sauces

Zucchini Roll Up (v)(gf)

With harissa, goat cheese, lime, and mint and garnished with pine nuts

Hand-Made Dolmades (vegan)(gf)

a Mediterranean dish of grape leaves stuffed with seasoned rice 

Eggplant Caponata Tartlet (vegan)*

in a vegan phyllo cup

Mango Summer Roll (vegan)(gf)

A vibrant take on a Vietnamese spring roll, with cucumber, carrot, avocado, beet, mango, Thai basil, and fresh mint wrapped up with rice noodles in a rice paper wrapper. Served with miso ginger sauce.

Deviled Eggs (v)(gf)(df)

  • Classic with paprika and parsley garnish 

  • with truffle salt

Caprese Skewers (v)(gf)
Fresh mozzarella, cherry tomatoes, and basil


Tortellini Skewers (v)
Served with pesto dipping sauce

Savory Cheese and Corn Empanadas (v)

Samosas (v)*
Savory pastry filled with carrot, peas, and potatoes

Spanakopita (v)*
Made with spinach, feta, and ricotta cheeses

Crispy Black Bean Cakes (vegan)*

Served with an avocado pico de gallo

Hummus Bar (v)(vegan)(gf)

House-made hummus served with the following toppings:

  • Mama Lil's peppers 

  • Olive tapenade

  • Served with pita

* must be warmed, assembled, and/or plated on site (additional set up fee may apply)

Platter of Local, Domestic, and International Cheeses (v)(gf)

Garnished with fresh and dried fruit and nuts, served with crusty bread and crackers

House-made Spreadable Edibles (v)(vegan)(gf) 
Choose 2 of the following:

  • Hummus

  • Baba ganoush

  • Roasted carrot spread

  • Eggplant caponata

  • Ricotta, pea, and lemon zest spread (Seasonal - May-September)

Served with pita, crackers and crusty bread.


Fresh Vegetable Crudités (v)(vegan)(gf)

Served with Hummus (vg), Ranch, or Hummus and Ranch (please choose)

Rustic Roasted Vegetable Tarts (v)*

  • Mushroom and Gruyere tart

  • Artichoke, ricotta, and lemon tart 

  • Caramelized three onion and three cheese tart

  • Roasted sweet potato, butternut squash, and goat cheese tart (Seasonal - October-March)

  • Asparagus, ricotta, and lemon tart (Seasonal - March-June)


Roasted Vegetable Platter (vegan)(gf)

Marinated eggplant, cool roasted mushrooms, cumin roasted carrots, basil scented zucchini, balsamic red onions

Marinated Spiced Vegetable Platter (vegan)(gf)

Warm Artichoke Parmesan Dip (v)

Served with crusty bread

Warm Cannellini Bean and Blue Cheese Dip (v)

Served with crusty bread

Maui Onion Dip (v)(gf)

Served with house-made taro chips

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