Hors d’oeuvres passed Butler style
Wild Mushroom and Gorgonzola Pizza Bites
Thin crust, crunchy pizza topped with sautéed Wild Mushrooms sprinkled with Gorgonzola crumbs and herbs
Cheese Filo Triangles
A savory combination of Cream, Cottage, Feta and Parmesan Cheeses Blended and spiced rolled into Filo pastry Sprinkled with
Sesame Seeds and baked to golden
Mini Shrimp Cakes
lightly fried to golden brown served with a dollop of Avocado Mayo
Buffet
Lamb Kabobs
seasoned with Indian spices grilled and ready to eat skewer style
Salmon with French Onion crumbles
sides of fresh salmon prepared with a crumbly and savory Onion crust accompanied by Honey Mustard
Shrimp and Cheddar cups
A cheddar crumb crust filled with herbed Cheese Topped with Shrimp, a baby pearl Onion and fresh Dill
Beefy Chutney Filo triangles
baked to golden brown
Ahi Tuna Avocado Pitas
seeded and seared Ahi Tuna placed atop mini Pitas w/ a dollop for fresh Guacamole and Cilantro
Roasted Eggplant, Tomato & Smoky Cheese Tartelettes
mini golden brown crusts holding fresh veggies, cheese and herbs served warm
Beef and Mango Bruschetta
Olive oil infused Crostini topped with a fresh herbed Mango medley With a thin slice of beef tenderloin
Roasted Asparagus Platter
Rows of freshly roasted Asparagus Dabbed with
Pine nuts and Lemon Zest
Brie Cheese Wheel
quick fried for a crunchy crust topped with Cranberry, Cilantro and herbed Salsa served with classic Crackers and Ginger snaps
Crab and Shrimp Dip
Pepper dice, caramelized Onions, Parmesan Reggiano Fresh Lump Crab and steamed Shrimp Combine to make a delectable and smooth dip Served with toasted Pita Chips and Classic Crackers