hors d’oeuvres
vegetarian lentil chopped liver
mini panko crusted caramelized onion and potato cakes
smoked salmon bruschetta
with basil cream
mini spinach leek and gorgonzola pizzettes
artichoke canapes on soft toasted pillows
buffet
fresh challah rolls with basil infused butter
roasted salmon sides
peach salsa
dill sauce
honey dijon sauce
lime cilantro herbed basmati rice
toasted pine nuts
vidalia onion pie
smashed cracker crust caramelized onions and cheddar topper
mini vegetable medley
seasonal mini vegetables
prepared with cracked pepper and kosher salt
asparagus cauliflower broccoli eggplant mushrooms carrots tomatoes red onion
arugula baby kale and mixed greens salad
lemon shallot vinaigrette