Hors d’oeuvres
Shallot and Goat Cheese Dip with Parmesan Crackers
Mini Potato Kugelettes topped with Sour Cream and Chives
Blue Stilton herb Toasts topped with Mango slivers
Wild Mushroom, Smoked Gouda and fresh Tomato Basil Pizza
Apple Brie Tartlets
Entrees
Citrus Chicken Tangine with herbed Couscous
Lettuce Wraps surrounding fresh seared Tuna
Tequila cured Salmon
Grilled Corn Salad
Fresh Garlic Spinach leaves
Glazed baby Carrots with Pistachio halves
Dessert
Tunnel of Fudge Cake with Cinnamon Ice Cream
Cranberry Biscotti
Lime nut buttons
Chocolate chip cupcake bites
