HOT HORS D’OEUVRES:

• Scallops wrapped in Prosciutto
• Beef Satays with a Soy-Ginger Dipping Sauce
• Chicken Satays with Spicy Peanut Sauce
• Portobello Mushroom Crostini with a Balsamic Shallot Relish
• Peking Duck Rolls with a Hoison Glaze
• Maine Lump Crab Cakes with a Choice of Aioli
• Shrimp and Brie Fajitas
• Wild Mushroom Goat Cheese Chopsticks
• Macadamia Nut Chicken
• Mini Yorkshire Pudding with Beef Tenderloin with a Horseradish Cream
• Chicken and Spinach Cakes
• Truffled Robiola Pizza
• Shrimp and Avocado Egg Rolls with a Spiced Sweet n’ Sour Sauce
• Vegetable Spring Rolls with a Coconut Cream Dipping Sauce
• Coconut Shrimp
• Chicken Taquitos with Avocado Aioli
• Chicken Pot Stickers with a Sweetened Soy Reduction

COLD HORS D’OEUVRES:

• Smoked Salmon with a Dill Crème Fraiche on Pumpernickel
• Caprese Salad Bites with Basil Pesto and Kalamata Olive Tapenade
• Kaffir Lime Chicken Salad in Crisp Wonton Cups
• Sashimi Tuna on Scallion Pancakes with a White Bean Puree
• Gazpacho filled Cucumber Cups
• Crab Salad filled Watermelon Wheels
• Mini Griddled Lobster and Chive Salad Sandwiches
• Scallop Ceviche Margaritas
• Ahi Tuna Tartare Cornets with a Wasabi Aioli
• Salmon Tartare over Braised Lentils and Sweetened Turnip Puree
• Black Mission Fig wrapped in Prosciutto and Mint on Pumpernickel

STATIONARY HORS D’OEUVRES:

• Artesian Cheese Display: Domestic and Imported Cheeses with Water Biscuits, Baguettes and Dried Fruits
• Cascading Vegetable Crudité Display
• The True Tuscan Platter: Roasted Tomatoes, Marinated Olives, Red Onion, Garlic, Fresh Basil, Olive Tapenade, Fresh Mozzarella Cheese, Focaccia Bread
• Spinach and Caramalized Onion Di: Served with grilled bread
• Mascarpone Torte: Sun-dried tomato, artichoke, basil pesto; Assorted breads and crackers
• Homemade Tomato Brushetta
• Array of Cascading Vegetable Crudités Served with a Duo of Dipping Sauces
• Fresh Pico de Gallo served with Peppered Crostini
• Caramelized Onion and Spinach Dip served with Water Biscuits
• Hot Artichoke Fondue served with Grilled Bread and Crisp Melba
• A Three Tiered Selection of Artisanal Cheeses, Grapes and Dried Fruits served with Baguette and Assorted Crackers
• Fresh Corn and Black Bean Salsa with Citrus Tortilla Chips
• Shrimp Cocktail served with a Lemon Horseradish Cocktail Sauce and Lemon Wedges
• Antipasto Platter: Melon and Prosciutto, Deviled Egg Wedges, Eggplant Caviar Salad with Crostini, Marinated Mushroom Salad, Bocconcini Skewers with Fresh Basil Sprig

PASSED HORS D’OEUVRES:

• Butternut Squash Ravioli served in Asian Spoons with a Sage Brown Butter Sauce
• Pulled Pork Biscuits with a Spiced BBQ sauce
• Black Bean Mini Burger with Avocado Aioli
• Grilled Chicken Crostini with Carmelized Onion & Tomato Compote
• Gazpacho filled Cucumber Cup with Greek Yogurt and Mint
• Garlic Spiced Shrimp Cocktail
• Sage Seared Scallops wrapped in Prosciutto
• Maine Lump Crab Cakes with Citrus Aioli
• Mini Griddled Lobster and Chive Salad Sandwiches
• Coconut Shrimp Cakes with Thai Ginger Sauce
• Asian Beef Satay with Soy-Ginger Dipping Sauce
• Herb-Crusted Beef Tenderloin on Polenta Rounds with Fresh Basil Pesto
• Mini Kobe Beef Cheeseburgers topped with Sautéed Mushrooms and Caramelized Onions
• Tandoori Chicken Satay with Tomato and Coconut Sambal
• Kaffir Lime Chicken in Crisp Wonton Cups
• Crispy Chicken Taquitos with Avocado Aioli Dipping Sauce
• Fresh Mission Figs wrapped in Prosciutto with Mint Leaf
• Vietnamese Spring Rolls with Spice Cucumber Dipping Sauce
• Caprese Salad Bites with Olive Tapenade
• Truffled Portabella Mushroom Crostini with Balsamic Shallot Relish
• Wild Mushroom Chop Sticks

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DELIVERY SERVICE: BASIC WEEKLY