TEST!

GRILLED TENDERLOIN, WITH MINI ROLLS, HORSERADISH SAUCE
GRILLED BEEF TENDERLOIN DRIZZLED WITH ROSEMARY OLIVE OIL AND GRAPE TOMATOES THINLY SLICED
FILET MIGNON ON BAGUETTE MEDALLIONS WITH “EMERALD” AIOLI
SKEWERS OF GRILLED NY STRIP STEAK WITH A PEPPERCORN DIJONAISSE DIPPING SAUCE
BEEF SATAY WITH A PEANUT DIPPING SAUCE
MINI BEEF TENDERLOIN KEBOBS
BALSAMIC STEAK CROSTINI
SLIDERS, SIRLOIN BURGERS, ASSORTED TOPPINGS

CHICKEN WITH WEST INDIES BBQ SAUCE, SMOKED, SPICY W/ RUM, OREGANO, THYME, TOMATO
TUSCAN CHICKEN, ITALIAN HERBS, GARLIC
CAJON CHICKEN BITES WITH A HONEY MUSTARD DIPPING SAUCE
CHICKEN SKEWERS WITH A PINEAPPLE, GINGER GLAZE
THAI PEANUT CHICKEN WITH PEANUT SAUCE IN LETTUCE LEAVES OR SKEWERED
CHICKEN BASIL PESTO, GRILLED WITH BASIL AIOLI, SKEWERED, TARTLET OR WRAPPED IN TORTILLA
BUFFALO GRILLED CHICKEN SKEWERS
BBQ CHICKEN SKEWERS
CURRIED CHICKEN WON TONS

FRESH SIDES OF SALMON GRILLED, CITRUS SOY GLAZED, FIG GLAZE, BLACK CHERRY BALSAMIC
FRESH SALMON POACHED IN CHAMPAGNE W/ MUSTARD DILL SAUCE, W/ CUCUMBER SLICES
AHI TUNA, SEARED, WASABI AND BLACK SESAME ON A WON TON CRISP OR CUCUMBER MEDALLION

SMOKED SALMON CAKE-LAYERED W/ PUMPERNICKEL BREAD, CUCUMBERS, CREAM CHEESE SMOKED SALMON ON ROASTED SHALLOT, CHIVE PANCAKES, LEMON CRÈME FRAICHE, SMOKED SLAMON
SMOKED TROUT CROSTINI

MINI MEATBALLS IN BBQ SAUCE
BLUE CHEESE MEATBALLS
BACON BOURBON MEATBALLS
BUFFALO CHICKEN BALLS WITH BLUE CHEESE DIP

PETITE PORK TENDERLOIN SANDWICH ON SWEET POTATO BISCUIT WITH APPLE AND DIJON HONEY
PORK TENDERLOIN W/ SMOKED PAPRIKA, CHIPOTLE AIOL, I IN FLOUR TORTILLA, GRILLED PINEAPPLE
PULLED PORK ON MINI CORN BREAD CAKES, SLAW

PROSCIUTTO WRAPPED BOURBON SHRIMP
SHRIMP W/ COCKTAIL SAUCE LARGE
SOUTHWESTERN SMOKED SHRIMP, CHIPOTLE DIP
BLACKENED SHRIMP, AVOCADO, CUCUMBER BITES
MINI CRAB CAKES WITH DIPPING SAUCE

MINI GRILLED VEGETABLE KEBOBS
ASPARAGUS WRAPPED IN PROSCIUTTO
ASPARAGUS WITH ROASTED GARLIC DIP
WILD MUSHROOM PANCAKES WITH CHEVRE AND VANILLA BALSAMIC SYRUP

NEW POTATOES STUFFED WITH CHORIZO AND MANCHEIGO CHEESE
STUFFED WITH CHEDDAR CHEESE AND BACON
ROASTED IN SEA SALT AND SERVED WITH SOUR CREAM, CHIVE DIP
DEVILED POTATOES STUFFED WITH POTATO SALAD, CAPERS, SOUR CREAM

FINGER SANDWICHES
SMOKED TURKEY W/ CREAM CHEESE ON CINNAMON BREAD
CUCUMBER, W/ LIME BUTTER
RARE ROAST BEEF WITH REMOULADE MAYO
CHICKEN SALAD WITH TARRAGON
CRAB SALAD
MINI TOMATO SANDWICH WITH BASIL AIOLI
HAM AND CHEESE ON SWEET POTATO BISCUIT, SMOKED GOUDA, APRICOT PRESERVES

FLATBREAD:
BLUE CHEESE WITH CARAMELIZED ONIONS
FOUR CHEESE WITH FRESH HERBS
TOMATO, MOZZARELLA, BASIL
ROASTED TOMATO, BACON, CARAMELIZED ONIONS
ROASTED GRAPES, PROSCUITTO, HERBS

BRUSCHETTE/CROSTINI
CRANBERRY BRIE PROSCIUTTO
FETA CREAM, ROASTED BELL PEPPERS
HUMMUS, PINE NUTS, GARLIC OLIVE OIL
WILD MUSHROOM, HERBS
SMOKED SALMON, LEMON, CAPERS ON PUMPERNICKEL TOAST
CHEVRE WITH ROASTED GRAPES
ST ANDRE’ CHEESE, SAUTED PEAR, THYME PORT SYRUP
BACON AND DATES
LOBSTER, MAYO, LEMON AND CHIVES
BLUE CHEESE, CARAMELIZED ONIONS

AVOCADO
AVOCADO, WHITE BEAN TOASTS
EDAMAME, BASIL, AVOCADO BRUSCHETTE
DEVILED EGGS WITH AVOCADO
ARTICHOKE DIP IN WON TONS

TARTLETS
ROASTED TOMATO, BASIL
CHORIZO, MANCHEIGO
WILD MUSHROOM
CARAMELIZED VEGETABLES
CRAB SALAD
YOUR CHOICE

PUFF PASTRY BITES
BRIE WITH RED PEPPER JELLY
MUSHROOM AND CHEESES
DRIED CHERRY BRIE BAKED
ASIAGO BLT BITES
BRIE PEAR PECAN BITES
SPINACH RICOTTA ROLLS

CLASSIC SPINACH AND FETA SPANIKOPITA, TRADTIONAL OR DEEP FRIED, COOL TZATZIKI sauce on the side
CHORIZO, MANCHEIGO CHEESE, PINE NUTS AND CURRANTS PHYLLO WRAPPED OR IN CUP
GOAT CHEESE WON TONS WITH TOMATO JAM
APPLE SLICE WITH BRIE AND ROASTED WALNUTS
BLUE CHEESE BALL WITH PECANS AND CURRANTS

ANTIPASTI SKEWERS – SUN DRIED TOMATOES, ARTICHOKE HEARTS, FRESH MOZZARELLA, BLACK OLIVE AND BASIL CAPRESE SKEWERS- TOMATO, BASIL, MOZZARELLA

MUSHROOMS FILLED:
CRAB, THREE CHEESES, CHIVES, STUFFED MUSHROOMS, BREAD CRUMB CRUST TOP
SAUSAGE AND CHEESE STUFFED MUSHROOMS
HERBED CHEESE STUFFED MUSHROOMS

“TAKE-OUT” NOODLES – THAI STYLE NOODLE “SALAD” WITH JULLIENED VEGETABLES, SCALLIONS, SESAME AND A SOY-HONEY VINAIGRETTE – SERVED IN MINI PAGODA BOXES WITH CHOPSTICKS

BELGIAN ENDIVE FILLED WITH THE FOLLOWING:
CAESAR SALAD, CROUTONS, PARMESAN CHEESE
CRÈME FAICHE, MASCARPONE, FRESH RASPBERRY
MAYTAG BLUE CHEESE, ROASTED WALNUTS
ST ANDRE CHEESE, PORT POACHED PEARS
HUMMUS, SPROUTS

MARINATED ASPARAGUS DRIZZLED WITH CITRUS VINAIGRETTE AND CHOPPED JICAMA.
ASPARAGUS WITH ROASTED GARLIC AIOLI DIP
WHITE ASPARAGUS TIPS DRIZZLED WITH TRUFFLE OIL AND FRESH ROSEMARY (SEASONAL)

WHOLE BRIE, CAMEMBERT OR ST. ANDRE:
POACHED APPLES, WALNUTS, MASCARPONE
PECANS, KAHLUA SYRUP
POACHED PEARS, WALNUTS, VANILLA, BALSAMIC SYRUP
BRIE LAYERED W/MAYTAG BLEU CHEESE, PORT SYRUP AND RED GRAPES
DRIED CHERRIES AND TOASTED MACADAMIA NUTS

PLATTERS/TRAYS

CHARCUTERRIE BOARD – ARTISIAN MEATS AND CHEESES, GRAPES, OLIVES, CRACKERS, ETC

ASSORTED GRILLED AND ROASTED VEGETABLE PLATTER WITH BALSAMIC GLAZE, ROOM TEMP

LARGE FRUIT AND BERRY DISPLAY GARNISHED WITH FRESH MINT LEAVES, SWEET CREAM OPTIONAL

IMPORTED AND DOMESTIC CHEESE PLATTER WITH BERRIES AND SERVED WITH CRACKERS

CLASSIC CRUDITÉS PLATTER WITH ASSORTED DIPPING SAUCES

TRADITIONAL MEZZE PLATTERS WITH HUMMUS. BABAGANOUSH, ARTICHOKE HEARTS, ROASTED RED PEPPERS, HEARTS OF PALM, OLIVES AND FRESH NAAN

CLASSIC CAPRESE” PLATTERS – TOMATOES TOPPED WITH BASIL AND FRESH MOZZARELLA WITH OLIVE OIL AND CRACKED PEPPER

GRILLED PORTOBELLA MUSHROOMS LAYERED WITH FRESH TOMATOES AND MOZZARELLA DRIZZLED WITH HERBED OLIVE OIL