Regional Managers for Dinner

Hors d’oeuvres

Shallot and Goat Cheese Dip with Parmesan Crackers

Mini Potato Kugelettes topped with Sour Cream and Chives

Blue Stilton herb Toasts topped with Mango slivers

Wild Mushroom, Smoked Gouda and fresh Tomato Basil Pizza

Apple Brie Tartlets


Citrus Chicken Tangine with herbed Couscous

Lettuce Wraps surrounding fresh seared Tuna

Tequila cured Salmon

Grilled Corn Salad

Fresh Garlic Spinach leaves
Glazed baby Carrots with Pistachio halves


Tunnel of Fudge Cake with Cinnamon Ice Cream

Cranberry Biscotti

Lime nut buttons

Chocolate chip cupcake bites