Menu

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 with a goat cheese and balsamic reduction 

with Reggiano and blistered tomato

with olives, fig, feta and fire roasted red peppers 

 Deviled eggs lightly pickled in beet juice

Served with Sweet Chili, BBQ or Buffalo Sauce

Spinach and feta pastry

Roma tomato with garlic, red onion and basil on a Crostini drizzled with balsamic glaze

Served with Sweet Chili, BBQ or Buffalo

Crisp vegetable spears with hummus or ranch dip

 Prosciutto, cheese, olive, tomato & salami on a bamboo skewer

Savory mini pancakes with salmon mousse, cucumber and fresh dill

 with Prosciutto and fresh blackberry

On a croustade with pickled beets and baby arugula

with Creole mustard sauce

Mixed crab and shrimp salad on Belgian endive with fresh dill

Tenderloin and mushroom duxelles in pastry

with beef tenderloin, Danish Blu, grilled red onion and baby arugula

Fresh rice paper rolls with rainbow slaw and a sweet chili sauce

Seared sea scallops wrapped with bacon over a Boursin cream sauce

Pieces of lobster wrapped in flaky puff pastry

 Assortment of cheeses with crackers and grapes

 Various imported cheeses with assorted crackers, crisp flatbreads & clusters of grapes

 A trio of flavored hummus featuring roasted red pepper,
spinach & red beet with pita chips and flatbread crackers.  
Accompanied by cucumbers, carrots, celery & colorful bell peppers

 Lemon poached tiger shrimp with cocktail sauce

 A variety of dry cured and smoked meats arranged amongst rustic toast points,
house bacon jam and fruit preserves.  Served with Chef’s choice of cheese,
cornichons, marinated peppers and roasted garlic spread

 A tray of assorted vegetables with a garden herb dipping sauce

A fresh and colorful display of the season’s fruits and berries