COLD ITEMS

Vegetable Platter with dip - zucchini, summer squash, carrots, broccoli, cauliflower, tomatoes & olives

Prosciutto & Melon cantaloupe wrapped with paper-thin prosciutto

Fruit & Cheese Ball - light fruit with cream cheese, rolled in almonds

Gourmet Cheese Ball - cheddar, bleu & cream cheese with currants & walnuts

Pesto Cheese Mold - layers of provolone, pesto and sun-dried tomato spread

Wontons with spicy chicken salad - crispy wontons with chilled Asian-spiced chicken

Stuffed Dates - dates stuffed with almond orange cream cheese

Dab a Crab - fresh corn & crabmeat dip with tortilla chips

Deviled Eggs - traditional

Fresh Fruit Tray - seasonal fresh fruit in attractive presentation

Shrimp Cocktail - 20-26 ct shrimp with spicy cocktail sauce

Cheese & Cracker Platter - sliced block cheese, served with crackers

Relish Tray - assorted pickles and olives, etc.

Shrimp Crescent Bites - a coconut/curry tart topped with apricot jam & shrimp

 

HOT ITEMS

Stuffed Mushrooms - mushroom caps stuffed with gorgonzola & pancetta

Scallops wrapped in Bacon - broiled with an orange-maple glaze

Coconut Shrimp - with an apricot dipping sauce

Beef Rumaki - seasoned, marinated beef, broiled in bacon

Cranberry Chili Meatballs - beef meatballs slow cooked with cranberry/chili

Cranberry Jalapeno Wontons - cranberry jalapeno & cream cheese with dipping relish

Oriental Five-Spice Chicken Wings - subtle spice and great flavor

Chicken Satay - marinated and served with spicy peanut-lime sauce

Mini Quiche - Florentine & Lorraine

Baked Brie - 6” - with fruit & nuts, baked in pastry, served with crackers

Gorgonzola & Roasted Red Pepper Tarts - delish! served in a phyllo tart

Chicken Wellington - boneless chicken wrapped in pastry

Grilled Vegetable Quesadilla Cornucopia - mouth-watering!

Spinach & Goat Cheese - wrapped in phyllo dough

Smoked Chicken Quesadilla Cornucopia - smoky & spicy!

Fig & Marscapone Cheese - wrapped in phyllo dough

Crispy Baby Asparagus - with Asiago cheese in phyllo

Coconut Pecan Crusted Scallops

Artichoke heart with creamy parmesan in croute