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How to use hors d'oeuvre in a sentence

Looking for sentences with "hors d'oeuvre"? Here are some examples.

Sentence Examples
Welcome greeter, cocktail server, hors d'oeuvre passer, reception bus person, buffet runner, front server, back server, and exit usher.
Rich, ripe aromas provide a wonderful hors d'oeuvre before a strong, rich fruitiness.
You could easily get pinned into a corner and cut off from the hors d'oeuvre trays.
These little onions are superb when served on vol-au-vents, as a vegetable hors d'oeuvre or as an ingredient in tasty mixed salads.
Great as an hors d'oeuvre with a glass of wine, or for supper with a big arugula salad.
One might describe it as the hors d'oeuvre of a menu, the main course of which is yet to be served.
It is especially recommended as an hors d'oeuvre, but can also add an extra kick to salads of cooked vegetables.
Or cut narrow wedges for an aperitif hors d'oeuvre.
And this picture-postcard beauty is just the hors d'oeuvre.
One omnivore's horror is another's hors d'oeuvre.
Alderweireld, however, was merely the hors d'oeuvre.
It is served in small portions in small cups, as a hors d'oeuvre.
Let me move from this institutional hors d'oeuvre to the main course.
Maine scallops with spinach lasagna barely passes muster as a beginning, and a mushroom medley hors d'oeuvre is merely a fair starter.
In the early episodes of the season, Chef David Wolfman provided ingredients for eight Kitchen Warriors to prepare an Aboriginal Fusion Hors d'oeuvre dish for four.
Examples from Classical Literature
There epicurism was in the lip as well as the palate, and one had humour for a hors d'oeuvre and repartee for an entremet.
This fish is excellent prepared in the same manner as finnan haddie or smoked salmon, or served raw as a hors d'oeuvre.
But, if Andre-Louis would hope to dine, he must begin by eating his pride as an hors d'oeuvre.
No soup had been offered and champagne was served with the hors d'oeuvre.
Each hors d'oeuvre is handmade from the freshest ingredients from award-winning, time-tested recipes, perfected by Master Chefs.
First came a vial of ant-infused gin, followed by a shot glass of warm cricket consomme, then an hors d'oeuvre of cockchafer butter and herb crisp.
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