Hors d’oeuvres passed Butler style
*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
*Eggplant Marmalade on Brie Toasts
Roasted Eggplant dice with a hint of Garlic
Topping Multigrain bread toasts
Topped with a slightly warm Brie slice
*Ahi Tuna Pitas
Black and white Sesame seared Ahi Tuna
Sliced on the diagonal and stuffed atop mini Pitas
Topped with fresh Guacamole and Scallions
Buffet
*Marinated and grilled Flank Steak
served over a bed of freshly sautéed garlic Spinach
*Grilled Chicken Satays
prepared with a Hoisin Peanut Sauce
*Salmon Fillets
slow roasted Salmon fillets
prepared with a brine of kosher salt,
brown Sugar and Dill
with a side of whole grain Mustard sauce
*Penne Pasta
lightly tossed in Pesto, sun dried
Tomatoes and Capers
*Portobello Salad Grill
Fresh Portobello Mushrooms, marinated and grilled
topped with roasted Eggplant and Kalamata Olives
sitting atop fresh Arugula with Feta Cheese
and roasted Tomato quarters
*Mini wild Mushroom Tartelettes
filled with herbs, earthy Mushrooms and a light cream
baked into a mini golden crust
*Maytag Blue Chips
crunchy slivered Potato crisps
layered with fresh Maytag blue crumbles
baked to slightly warm
ready to dip and crunch !!
Dessert
*Ice Cream Sundae Bar
with your favorite ice creams and toppings!