Let’s Do It a Little Differently

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


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


Mini Toffee Brownies

Bite size Caramel Chocolate Chews

Lemon Luscious cookies
With fresh Lemon glaze