Sample Hors d'oeuvres/Cocktail Party  Selections
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• Asian Inspired Prawns with Ginger Cilantro Pesto
• Carmelized Sea Scallops with Curry Clam Sauce and Fennel Compote
• Spanikopita Streudel
• Thai Chicken Bites with Coconut Peanut Dipping Sauce
• Spinach, Marsala-laced Mushrooms and Artichoke Heart Fritatta
• Alsatian Cheese Tart
• Coconut Crusted Prawns with Sweet and Spicy Dipping Sauce
  
• Prosciutto and Gruyere Pastry Pinwheels
• Hot and Spicy Siracha Chicken Wings with Creamy Blue Cheese Dip
• Spinach and Italian Cheese Strata
• Chilled Prawns with Zesty Cocktail Sauce and Ginger Cilantro Aioli
  
• Cream Artichoke Heart Dip with Crispy Pita Chips
• Sausage and Mushroom Phyllo Tarts
• Spicy Hummus with Grilled Pita Chips
• Blue Cheese and Carmelized Shallot Dip
• Gorgonzola and Spiced Walnut Terrine
• Pepper Crusted Steak with Horseradish Cream on Grilled Garlic Crostini
• Pear, Leek and Gruyere Turnovers
• Roasted Red Pepper and Garlic Dip with Fennel Crudites
• Cucumber and Dill Finger Sandwiches
• Pecan Encrusted Blue Cheese Grapes
• Walnut Encrusted Gingers Grapes
• Crostini with White Bean and Artichoke Spread topped with Crispy Fennel and Balsamic Glaze
• Sun Dried Tomato and Carmelized Shallot Crostinis
• Mediteranian Olive and Sun Dried Tomato Pesto
• Grilled Filet Mignon slices atop Horseradish Cream and Endive
• Bountiful Seasonal Vegetables served with Hummus and Tzatziki
• Warm Brie Cheese topped with Candied Almonds and Dried Cranberries
  
• Warm Brie Cheese topped with Carmelized Garlic and Peppers
• Smoked Salmon Crostinis with Capers and Sweet Onions
  
• Toasted Pecan Cream Cheese Roll with Blue Cheese and Scallions
• Assorted Gourmet Cheeses, Nuts  and Fresh Seasonal Fruit
• Parmesean, Asiago and Black Pepper Cheese Straws

Sample Five-Course Menu...

Appetizers

• Asian Inspired Prawns with Ginger Cilantro Pesto
• Carmelized Sea Scallops served with a Curry Clam Sauce and Fennel Compote
• Spanikopita Streudel
• Thai Chicken bites with Coconut Peanut dipping Sauce
  

First Course

• Fresh Spring Greens with Dried Cranberries, Fresh Berries and Candied Pecans tossed with Creamy Gorgonzola crumbles and Raspberry Vinegarette
  

Second Course

• Butternut Squash Ravioli with Hazelnut Brown Butter Sauce
• Grilled Ciabatta
  

Third Course

• Grilled Filet Mignon with Port Wine Glaze
• Dauphanious Potatoes
• Grilled Julienned Zucchini and Carrots with fresh herbs
  

Fourth Course

• Chocolate Ganache Tart with fresh berries and Brandied Cream

Sample Buffet Menu Items...