Chef's Selection of Hors d'oeuvres
Served Butler Style
Steak on Garlic Toast, Bruschetta, Brie and Pesto Crostini,
Crab Meat & Gorgonzola in Phyllo Cup, Cocktail Franks in Pastry,
Vegetable Spring Rolls, Thai Chicken Salad , Zucchini Fritters,
Chicken Satay, Olive Tapenade with Goat Cheese
(Specific Selections: add’l cost)

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Cold Antipasto Display
Marinated Artichokes, Roasted Peppers, Pepperoni, Salami,
Dried Sausage, Assorted Italian Cheeses & Olives with Grilled Eggplant, Roasted Red Pepper Humus with Pita Chips

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Cheese Display
A Grand Assortment of Domestic Cheeses
Accompanied by an Array of Crackers,
Sliced Baguette and Red Seedless Grapes

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Crisp Crudité Display
Chef’s Selection of Fresh Vegetables
Graciously Arranged and Served with Herb Aioli