| Selection One
$14.00 per person International Cheeseboard A selection of French, Italian and artisanal cheeses served with Carrs crackers and flatbreads Sliced Fresh Fruit Seasonal melons, berries, kiwi, grapes and dried fruits Crudités Fresh seasonal vegetables served with spinach dip Stone Baked Focaccia Served with herb and roasted garlic olive oils Hummus and Pita Chef’s selection of fresh made hummus with toasted pita wedges Pellegrino and Assorted Soda
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Selection Two
$18.00 per person International Cheeseboard A selection of French, Italian and artisanal cheeses served with Carrs crackers and flatbreads Crudités Fresh seasonal vegetables served with spinach dip Antipasto Italian meats and cheeses, olives, artichokes and pickled vegetables Baked Brie Baked en croûte with pignoli and brandied fruit Cured Salmon With capers, crème fraiche and pumpernickel Pellegrino and Assorted soda |
| Selection Three
$22.00 per person Antipasto Italian meats and cheeses, olives, artichokes and pickled vegetables Baked Brie Baked en croûte with pignoli and brandied fruit Crudités Fresh seasonal vegetables served with spinach dip Stone Baked Focaccia Served with herb and roasted garlic olive oils Passed hors d’oeuvres Choice of six hand crafted hors d’oeuvres See selections below Pellegrino and Assorted soda
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Selection Four
$28.00 per person Crudité Fresh seasonal vegetables served with spinach dip Baked Brie Baked en croûte with pignoli and brandied fruit Cured Salmon With capers, crème fraiche and pumpernickel Stone Baked Focaccia Served with herb and roasted garlic olive oils Passed hors d’oeuvres Choice of six hand crafted hors d’oeuvres see selections below Chef attended station Make selection below Pellegrino and assorted soda |
| Hot Hors D’oeuvres
Assorted miniature quiche Vegetable eggrolls with plum sauce Mini crab cakes with citrus salsa Sausage stuffed mushroom caps Spanakopita Thai chicken or beef satay Coconut shrimp with mango chutney Sea scallops wrapped in bacon Italian meatballs with marinara Black bean quesadilla Brie and pear in phylo beggars purse |
Cold Hors D’oeuvres
Smoked salmon mousse in cucumber rounds Boursin cheese in belgian endive Peppered tenderloin & horseradish cream on crostini Asparagus wrapped in prosciutto Sea scallop ceviche with avocado, jalapeno and fresh lime Finger sandwich assortment Roasted garlic & tomato bruschetta Sundried tomato pesto on crostini |