Ginger Lime Shrimp: Ginger and lime marinated shrimp skewered and served chilled on a black willow pick.
New Orleans BBQ Shrimp: Sautéed in a butter, beer and garlic blend and seasoned with our New Orleans BBQ seasoning. Served
Roasted Shrimp Cocktail: Seasoned with our New Orleans BBQ seasoning, roasted and served chilled. Served with our Roasted Red
Pepper Cocktail Sauce.
Shrimp Cocktail: Traditional chilled shrimp cocktail with traditional cocktail sauce.
Thai Marinated Shrimp: Marinated with red curry and cilantro. Served chilled on a black willow pick.
Mexican Egg Rolls with Salsa Verde: Filled with black beans, corn and chicken.
Vegetable Egg Rolls with Sweet and Sour Garlic Sauce: Traditionally seasoned eggroll with cabbage, peas, and bean sprouts.
East Indian Egg Rolls with Green Tomato Tamarind Chutney: Filled with chicken, cabbage and carrots
seasoned with Garam Masala and curry.
Baby Beef Wellingtons: Seasoned beef with a bleu cheese-horseradish sauce in a Phyllo pastry.
Tempura Tangiers: Batter fried eggplant with plum date chutney and goat cheese.
Southwest Tortilla Rollups: Multi-flavored tortillas with a seasoned cream cheese filling. Cut into pinwheels and topped with red
pepper and jalapeno jam.
Stuffed Mushrooms: Filled with a spinach and feta filling and topped with shredded parmesan.
Cheese Ball Truffles: A trio of bite-sized cheese balls.
Bourbon Chicken Quesadilla: shredded chicken with a sweet bourbon glaze and cheese baked in a bite-sized tortilla shell.
Lump Crab Cakes: Served with roasted red pepper tartar sauce.
Bacon Wrapped Chili Chicken Bites: Bite-sized chunks of chicken, wrapped in bacon and seasoned with a brown sugar and chili
Ocean Phyllo Roll: Seafood filling baked in a crispy Phyllo cigar.
Italian Sausage Kabobs with Maple Glaze: skewered with pineapple and sweet peppers.
General Tso’s Chicken Kabobs: Skewered with pineapple and sweet peppers and brushed with a sweet soy glaze.
Chicken Fajita Cups: Seasoned grilled chicken, peppers, onions and cheese in a phyllo cup.
Curry Chicken Cups: Golden raisins, almonds and chicken in a light curry sauce.
Chicken Satay: Thin sliced chicken, marinated with Thai seasonings and brushed with a peanut sauce.
Mediterranean Flat Bread: Our home made hummus, Kalamata olive and cherry tomato
Apple Poached Salmon Flat Bread: Apple poached salmon with apple glaze.
Tomato-basil Flat Bread: Tomatoes, basil and garlic on toasted on a soft flatbread.
Moroccan Flat Bread: Rich and thick, cinnamon-honey tomato sauce with creamy goat cheese on a soft flatbread.
Sundried Tomato and Bacon Flat Bread: Sun-dried tomato and bacon tapenade with spinach, and fresh tomato.
Apple Almond Brie Toast: Brandy sautéed apples with almonds and creamy brie on rye toast.
Creamy Mushroom and Bacon Toast: Sherry sautéed mushrooms with herbed cream cheese and bacon on rye toast.
Shrimp Salad Toast: Creamy shrimp salad with bleu cheese and celery on rye toast.
Lamb with Mint and Pistachio Pesto: Traditionally seasoned ground lamb with a mint and Pistachio
Swedish with Dill Cream Sauce: Ground beef with minced dill pickles and seasonings.
Italian with Marinara: Ground beef and Italian sausage with Italian seasonings.
Bacon and Gouda with Bourbon Glaze: Ground beef with bacon and gouda cheese.
Three Little Pigs: Roast pork tenderloin, spiced bacon, black
forest ham and apple-apricot chutney.
Tender Melts: Tender, thin sliced beef, sautéed portabella and onion, asiago, horseradish sauce and greens.
Tender Bleu: Tender, thin sliced beef, roasted red pepper, spinach, bleu cheese dressing and greens.
Lamb Slider : Ground lamb and seasonings with mint pesto.
Gouda BLT: Spiced bacon, lettuce and tomato with smoked gouda cheese.
Chicken Caponata: Grilled Chicken breast with sun-dried tomato tapenade, asiago cheese, tomato and
Portabella Brie : Roasted garlic, spinach, sautéed portabella with melted brie.
Crab Rangoon Dip with Fried Won Tons: Creamy Crab dip with crisp won tons.
Mango Salsa with fresh fried tortillas: Mango, cucumber and red peppers with lime juice and ginger.
Artichoke and Spinach Dip with Fried Tortilla: Creamy artichoke and spinach dip. Hot or cold.
Roasted Red Pepper
Roasted Eggplant Dip: Pureed roasted eggplant with roasted garlic.
Fruit Display: fresh cut fruit
Vegetable Display: Blanched and seasoned mix of seasonal vegetables.
Artisan Cheese Display: Display of artisan cheese, spiced nuts and dried fruits.
Antipasto Salad: A marinated salad of cured meats, pickled vegetables and cheeses.
Charcuturie Display: This combines a mix of charcuterie, berries, gourmet cheeses, pickled vegetables,
crackers and breads to make an impactful display.
(Pricing varies depending on quantity).