Hors d’oeuvres
Mini Salmon Crostini
topped with Spinach flaked Salmon and Vidalia Onion sauce
Hummus
topped with Mediterranean Olives, Feta, Tomatoes, Pepper, and Parsley
Grilled Balsamic Portobello Mushroom Skewers
Buffet
Fresh Cod with Crispy Thyme Crumbs
Rice and Lentils with Cilantro
Zucchini Fritters with Garlic Tzatziki Sauce
Grilled Eggplant with Red Pepper Flakes
Roasted Golden and Red Beet Salad
Honey Drizzle
Mini Caesar Salad Wonton Baskets
Dessert
Brown Sugar Cheesecake with Cranberry Compote topper