Hors d’oeuvres
Mini Spinach and Ricotta filled filo Triangles
Mushroom Canapés
Smoked Salmon Corncakes with fresh Dill
First Course
Honeydew Soup shooters
Buffet
Ciabatta wedges with Olive Tapenade
Mini Banana crumble Muffins
Platters of freshly grilled Chicken breasts and slow roasted Salmon
Salad Nicoise
Cucumbers
Tomatoes
Egg quarters
Fingerling potatoes
Haricot Vert
Kalamata olives
Romaine
Classic vinaigrette
Mixed Greens and Spinach Salad
Portobello mushrooms
Grape tomatoes
Slivered Red Onion
Craisins
Toasted nuts
Goat cheese
Sunflower seeds
Dessert
Caramel cake with Caramel icing and sweet Pecans
Chocolate Truffles
Dulce de Lech Cookies