COLD HORS D’OEUVRES
Endive Spoons with Smoked Salmon Mousse
Fresh Tomato and Basil Brushetta
Sun-Dried Tomato and Goat Cheese Brushetta
Grilled Shrimp and Tomato Bruchetta
Mediterranean Tapenade
Chilled Jumbo Shrimp with Cocktail Sauce and/or Cilantro Pesto
HOT HORS D’OEUVRES
Scallops wrapped in Bacon
Sausage Stuffed Mushrooms
Crabmeat Stuffed Mushrooms
Swedish or Barbeque Meatballs
Mozzarella En Carrozza with Marinara Dipping Sauce
Mini Salmon Cakes
Pecan Crusted Chicken Fingers with Strawberry Honey Mustard
Coconut Shrimp with Plum Glaze
Mini Filet Mignon Biscuits with Horseradish Cream
Pork Tenderloin Biscuits
Goat Cheese and Red Bean Quesadillas
Southwestern Eggrolls
Panko Encrusted, Gruyere Risotto Cakes
Spanikopita
Spanish Pork Kabobs with Pineapple and Dates
DISPLAY PLATTERS AND
STATIONS
I
GARDEN VEGETABLE CRUDITÉS
Seasonal raw vegetable platter attractively displayed and served with assorted dips.
Available to serve 25 , 50 or 100 and plus persons
IMPORTED & DOMESTIC CHEESE DISPLAY
Selection of domestic and imported cheeses attractively displayed and served with fresh, seasonal fruit.
Available to serve 25 , 50 or 100 and plus persons
DELI PLATTER
Assorted sliced deli meats, assorted cheeses attractively displayed and served with rolls and condiments
Available to serve 25 , 50 or 100 and plus persons
SLICED ROMA TOMATOES AND FRESH MOZZARELLA
Drizzled with Balsamic Vinegar and Chiffonade of Fresh Basil
Available to serve 25 , 50 or 100 and plus persons
CARVING STATIONS
Filet Mignon
Virginia Baked Ham
Asian Roasted Pork Tenderloin
All cuts of meat include Yeast Rolls, appropriate condiments and a Carver!