Station by Station Celebration

Hors d’oeuvres by the Bar

Feta cheese crisp Biscotti
Popcorn Carmel Crunch
prepared with Peanuts and Chow Mein noodles

Hors d’oeuvre Station One

Marinated and grilled Beef Tenderloin
silver dollar egg twist buns studded with Sesame and Poppy with a side of Curry sauce

Fresh Shrimp Cocktail
served over ice with a “kicked up” Cocktail sauce

Grilled Chicken Satays
prepared with Peanut sauce served Skewer style

Hors d’oeuvre Station Two

Reuben Sandwiches
Layers of Corn beef stacked with Sauerkraut and Swiss Spread with Dijon mustard and sautéed to golden

Home made Chips
with warm Blue Cheese dipping sauce

Marinated Antipasto Veggie Platter
Pickles, Artichokes, Olives and Peppers

Hors d’oeuvre Station Three

Egg Rolls Southwestern Style
Crunchy Wontons filled with Corn and Black Beans, Spinach and Jalapenos Stuffed with Jalapeno Cheese and spices Accompanying Avocado and herbed Dipping Sauce

Crab Cakes Minis
fresh, lump crabmeat blended with colorful peppers and herbs crusted and sautéed to golden brown with a dollop of savory Tartar Sauce

Classic California Roll
served in individual cut pieces with dipping sauce

Hors d’oeuvre Station Four

Couscous with Dates
a combination salad composed of Israeli Couscous, toasted Almonds, Ginger, Apricots, Dates and Curry
Tossed with a Red Wine Vinaigrette

Spice Peanut Asian Pasta
served in mini nodle boxes with chop sticks

Sunflower Almond Salad
a zesty combination of salted Sunflower Seeds, Toasted Slivered Almonds and Roasted Pine Nuts Tossed with lettuces and Scallions Topped with Chow Mien Noodles and whisked with a Brown Sugar Rice Vinegar Vinaigrette served in Martini Glasses

Coffee Service