Hors d’oeuvres
Four Cheese Filo Triangles
Filled with feta and parmesan, baked to golden brown
Mini Corn beef and Swiss Reubens
Served on bite size rye and pumpernickels
Buffet
Marinated and grilled beef tenderloin
sliced into fingerling strips surrounded by fresh
julienne beets, peapods and shallots and
combined with herbed vinaigrette
Chinese Chicken Salad
Marinated and grilled chicken breasts
sliced on the diagonal surrounded by crunchy
Chinese Noodles and slivered Almonds
Peppered with scallions, napa cabbage &
wonton slivers and tossed with a
sesame soy cider vinaigrette
Couscous with Dates
A combination salad composed of couscous, toasted
almonds, ginger and dates tossed with a
red wine vinaigrette
Seven Layer Pita Fiesta Layers of Fresh Pita Triangles
Topped with field greens in a light vinaigrette,
marinated tomatoes, kalamata olives, slivered
red onion, guacamole and feta
Roasted Beet Salad with Blue Cheese
Golden yellow and red beets roasted
until tender with sea salt sliced and stacked
topped with crumbled blue cheese,
a hint of olive oil and orange zest
Mini Pizettes
Topped with caramelized onions and goat
cheese with a drizzle of honey drop jam
Fresh Fruit in Season
Dessert
Before leaving, a mini ice cream cone
filled with key lime ice cream
Baskets to take along
To contain waters, small fruits such as
plums, plutos, peaches, apricots
Cherry Chocolate Biscotti
Pecan Butter Cookies
Lime Pecan Buttons
Mocha Marble Chocolate Chippers