Hors D'oeuvres
Bruschetta Fig
toasted baguette with Brie cream cheese; topped with sliced figs, honey butter and havarti cheese
Caprese Skewers
with mozzarella, tomatoes and fresh basil; drizzled with olive oil
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Mac n Cheese Lollipop
rolled in panko bread crumbs
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Mediterranean Cucumber Salad Cup
with Israeli couscous, tomatoes, red onion, black olives and crumbled Feta
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Grilled Vegetable Platter
grilled and roasted with herbed colored cauliflower, mini red and yellow peppers, green onion, zucchini, yellow squash, asparagus, carrots and garnished with thinly sliced watermelon radishes and rosemary
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Mini Shrimp Cake
topped with chipotle aioli
Roasted Beet and Goat Cheese Napoleons
on herbed crostini, garnished with crispy onion
Smoked Salmon Lollipop
rolled in black sesame
Grilled Brussels Sprouts
on a bamboo skewer drizzled with maple
dijon sauce
Baked Artichoke Bottom
filled with Camembert cheese and a dollop of pesto
Fried Polenta Round
with sun-dried tomato and goat cheese
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Mini Crepe
filled with smoked salmon salad, chicken salad, crab salad, or roasted veggies
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Phyllo Cup
filled with chicken salad, crab salad OR wild rice salad
Skewers
chicken, beef or lamb
with teriyaki, ginger glaze, chili peanut sauce, ect.
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Grilled Filet of Beef
on rosemary crostini with caramelized onion-Boursin marmalade
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Empanadas
with spicy ground beef or chicken in savory dough with roasted salsa
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Sesame Shrimp
with Asian vegetable in a cucumber roll with lotus chip
Balsamic Apple, Peach or Pear
on three-seed crostini with Gorgonzola cheese spread; topped with microgreens
Mini Red Potato
bacon-wrapped and filled with crème fraiche, topped with caviar
Seared Ahi Bite
served rare with cucumber wrap and wasabi-oyster sauce
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