| Cold Hors d'Oeuvres - Per Piece |
| Foccacia, Fresh Mozzarella, Tomato & Basil Infused Olive Oil | $2.90 |
| Gravlax on Brown Bread with Creme Fraiche & Caviar | $4.00 |
| Chilled Duck Confit & Wild Mushroom Ragout in a Phyllo Cup | $4.25 |
| Prosciutto di Parma Wrapped around Fresh Seasonal Melon | $3.75 |
| Chicken Salad with Walnuts on Petite Puff Pastry | $2.75 |
| Smoked Salmon & Lemon Herbed Cheese Crostini | $4.00 |
| Chef's Choice of Assorted Nori or, Maki Rolls | $3.25 |
| Lobster Salad with Truffle Oil on Belgian Endive | $4.25 |
| Hot Hors d'Oeuvres - Per Piece |
| Spanakopita - Spinach with Feta Cheese in Phyllo Dough | $2.35 |
| Mushroom Caps Stuffed with Crab Meat | $2.75 |
| Grilled Scallop in a Tortilla Cup with Avocado & Pico de Gallo | $3.50 |
| Grilled Skewered Shrimp with Tahini Lime Aioli | $3.75 |
| Chicken Sate with Peanut Dipping Sauce | $2.50 |
| Hibachi Grilled Pork Sate - attended on Buffet | $2.50 |
| Skewered Duck Breast with Thai BBQ Sauce | $3.50 |
| Beef Negamaki with Sweet Teriyaki Glaze | $3.50 |
| Buffalo Chicken Tacquitos | $2.75 |
| Moroccan Chicken Kabobs | $2.50 |
| Hot Hors d'Oeuvres Display - For Groups |
| Cheese Display, Crackers and Fruit Garnish (for 50p) | $225.00 |
| Display of Seasonal Fruits and Berries (for 50p) | $195.00 |
| Vegetable Crudite with Assorted Dips (for 50p) | $150.00 |
| Antipasti Display (for 50p) | $175.00 |
| Grilled Vegetables, Fresh Basil and Balsamic Glaze (for 50p) | $140.00 |
Petits Fours Station |
$7 a person, choose 4 of below options
CARAMEL APPLE PIE, CAPPUCINO TIRAMISU Cake, STRAWBERRIES
Fondue with Chocolate Sauce, Triple CHOCOLATE FUDGE BROWNIE,
RASPBERRY Eclair CHEESECAKE, KEY LIME PIE, PECAN PRALINE CHEESECAKE
White and Dark Chocolate Fondue
With assortment of fresh fruit, $6.00 per person (minimum of 25 p).
Bananas or Strawberry Foster
Served flamed, over French Vanilla and/or Coffee Ice Creams
$7.50 per person (minimum of 25 p)
Add either of above to petit fours station for $5 each per person.
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