Hors D’oeuvres
Boboli Goat Cheese
Boboli crusts topped with herbed Goat Cheese
Layered with Pesto and Sun dried Tomatoes
topped with toasted Pine nuts
Curried Chicken Triangles
Triangles of golden brown filo filled with
Pine nuts, Curry, Scallions and Chicken
Reuben Minis
Mini Ryes and Pumpernickels
Stacked with Dijon, Corn Beef and Sauerkraut
Sautéed until golden brown and melted
Buffet
Open faced Lamb Sandwiches
Fresh roasted, garlic studded Lamb, sliced thin
Layered upon fresh mini Pita, Hummus and Cilantro
Slow roasted Steelhead Trout
Prepared with fresh herbs and a swirl of Olive oil
Served with a delightful sweet and savory Tartar sauce
Sesame Almond Chicken Fillets
baked in a crunchy crumb coating
with Almonds, Sesame seeds and Chives
served with a side of
Jezebel Dipping Sauce
Vidalia Onion Soufflé
Cubes of rustic French baguette and
A creamy blend of sweet Vidalia Onions
Swiss cheese and Cream blended with fresh Thyme
Eggplant Mediterranean with roasted Tomatoes
thickly sliced Eggplant sautéed with Garlic
topped with fire roasted Tomatoes and Kalamata Olives
Olive and three Cheese Marinade
A zesty blend of lemon herbed Olive Oils
Bathing a combination of
fresh Mozzarella, Muenster and Swiss
Surrounding chunks of Salami and Kalamata Olives
Served with wooden spears
Mexican Bread Bowl
filled with savory and spicy Black Eyed Peas
Scallions, Cumin and Pimentos
served with Scoopable Fritos
Dessert
Mini Toffee Brownies
Bite size Caramel Chocolate Chews
Lemon Luscious cookies
With fresh Lemon glaze