Cocktail Reception

Stationary Displays

Charcuterie Table
Brie, Roquefort, Parmesan, & Gouda Cheeses
Prosciutto Di Parma, Soppressata, & Chorizo
Asparagus & Wild Mushroom Pate
Rosemary Olives, Spiced Pecans, Honey Comb, Cornichons, Grape Clusters,
Fig Jam & Grainy Mustard, French Bread, Petit Toasts, & Specialty Crackers

Seasonal Raw Vegetable Crudités Display
Served with Creamy Roasted Red Pepper Dip

Passed Hors D’oeuvres

Please choose –SIX- of the following:
Spicy Crab Cakes with Cajun Remoulade
Seared Tuna on a Sushi Rice Cake with Wasabi Aioli
Scallops Wrapped in Maple Glazed Bacon
Coconut Crusted Crab & Corn Cakes with Pineapple Tartar Sauce
Beef Tenderloin Crostini with Roasted Onion Marmalade
Petite Beef Wellington Cigars with Horseradish Crème
Grilled Lamb & Eggplant Brochettes with Rosemary Aioli
“BLT” Cherry Tomato Cup with Lettuce Chiffonade, Herb Aioli & Bacon Crisp
Thai Chicken & Lime Salad with Spicy Red Pepper Garnish in a Crispy Wonton Cup
BBQ Pulled Pork with Corn & Red Pepper Relish in a Crispy Tortilla Cup
Spicy Chicken Quesadilla Cigars with Cilantro Sour Cream
Chicken Cordon Bleu Pinwheels with Grainy Mustard Sauce
Apple & Brie Phyllo “Kisses”
Fresh Vietnamese Summer Rolls with Thai Basil Sauce
Herbed Artichoke & Feta Spring Rolls with Shaved Parmesan
Assorted Vegetarian Sushi with Wasabi & Soy Sauce
Mozzarella Stuffed Arancini Balls with Marinara Sauce
Lobster Crostini with Arugula & Saffron Aioli