Cowgirl caviar:black bean, corn and avocado salsa finished with fresh cilantro served with corn tortilla chips.
Cowboy caviar:a zesty, vinegar base with black bean, shoe peg corn, red onion, diced tomato, and green pepper, finished with fresh cilantro, and served with corn tortilla chips.
Bruschettaon parmesan crostini, with a drizzle of balsamic reduction.
Custom cheese display:assorted domestic and imported cheeses, fresh and dried fruit, nuts, Bavarian salami, stuffed grape leaves, cherry peppers stuffed with provolone and prosciutto, cured olives, and cornichons. Served with assorted crackers and sliced baguettes.
Custom cheese display:assorted domestic and imported cheeses, fresh and dried fruit, and nuts. Served with assorted crackers and sliced baguettes.
Custom Gouda cheese display:aged Gouda, classic Gouda, and smoked Gouda with nuts, fresh and dried fruit. Served with assorted crackers and flat bread.
Baked Briewith local maple syrup and toasted almonds. Served with butter crackers.
Charcuterie platter:a selection of cured meats, liverwurst, aged cheeses, pickles, olives, grapes, and dried apricots. Served with grainy mustard and sliced pretzel rolls.
Antipasti platter: Parma, prosciutto, cured salami, aged Gouda, sharp provolone, marinated ciliengini mozzarella, olives and roasted red pepper, accompanied by flat bread.
Veggie displaywith veggie dipping sauce.
Classic tahini hummus and veggie dip,served with assorted crudité (broccoli, baby carrots, pea pods, and sweet peppers) and pita chips.
Hummus trio:classic tahini, black bean, and peanut hummus displayed with pita chips, assorted crudité and corn chips.
Classic tahini hummuson sliced English cucumber, topped with a viola.
Classic tahini hummuswith carrots, pea pods, and pita chips.
Thai style peanut hummuson Belgian endive.
Thai style peanut hummusserved with pita chips and assorted crudité.
Sliced English cucumber with a dollop of Thai style, peanut hummus,topped with a viola.
Mini Caesar saladswith Asiago crisps.
Mini Caprese saladwith arugula, cherry tomato, and fresh perline mozzarella (pearl size), finished with a pesto balsamic vinaigrette.
Mini chopped wedge saladwith shredded iceberg, cherry tomato, chopped bacon, and blue cheese crumbles with a creamy blue cheese dressing.
Mini blueberry salad:mixed green salad with local blueberries, red onion, roasted pistachios, and feta, dressed with a honey lemon vinaigrette.
Artichoke French:egg battered artichoke hearts in a French lemon sauce.
Baked artichoke and asiago tartlet.
Grape truffles:seedless grapes surrounded by gorgonzola and rolled in crushed pistachio. Displayed with frosted grapes.
Grape truffles:seedless grapes surrounded by goat cheese and rolled in crushed, roasted pecans. Displayed with frosted grapes.
Prosciutto wrapped pear slices.
Meatball display:cocktail meatballs in a spicy sweet sauce with soft Hawaiian rolls and fresh pineapple wedges.
Zesty, savory, sweet mini meatballs.
Lamb mini meatballsmade with grass raised lamb, Mediterranean herbs, and feta cheese, in a mint demi-glace sauce.
Lamb lollipops:marinated and grilled, French cut, petite lamb chops finished with a balsamic reduction.
Sesame crusted, seared ahi tunaserved on an Asian spoon, finished with citrus soy and wasabi aioli.
Asian chicken satayswith a Thai peanut dipping sauce.
Tortellini skewer: cheese tortellini and grape tomato with pesto, dusted with crushed roasted pine nuts.
Grilled asparagus and red onion mini quesadillawith smoked Gouda, topped with a lime infused, cumin sour cream.
Grilled beef tenderloin sliders:with lettuce, tomato, red onion, and horseradish mayo, on a soft Hawaiian roll.
Petite sandwich display:Sliced herb encrusted beef tenderloin with horseradish cream sauce, and oven roasted turkey with Dijon cranberry mayo. Served on soft Hawaiian rolls.
Picnic chicken:basket filled with skillet fried, buttermilk chicken wings, with ranch and hot honey dipping sauces. Accompanied by baby carrots and pea pods.
Spicy baked chicken wingswith baby carrots and pea pods. Served with ranch and blue cheese dipping sauces.
Chicken & sundried tomato puff,with roasted pine nuts and Asiago cheese in puff pastry.
Classic shrimp cocktail:lemon poached shrimp with a zesty cocktail sauce.
Grilled shrimp cocktailwith a zesty mango salsa.
Cucumber cup with mango salsa topped with a marinated, grilled shrimp.