PARTY PLATTERS AND FINGER FOODS

Skewers of Grilled NY Strip Steak with a Peppercorn Dijonaisse Dipping Sauce

Jamaican Jerk Chicken Skewers with a Cucumber-Cilantro Dipping Sauce

Smoked Salmon, Lemon, Caper and Dill  on Petite Pumpernickel

Petite Bruschetta – Tomato, Basil, Garlic and Olive Oil Relish on French Bread Medallions

Roast Beef Roulades - Arugula and Whole Grain Mustard wrapped in Roast Beef

Tuscan Roulades – Sun Dried Tomato Goat Cheese wrapped in Grilled Baby Eggplant

Baked Brie Topped with Dried Cherries and Toasted Macadamia Nuts – Served with Crackers and Crispbreads

Imported and Domestic Cheese Platter with Berries and Served with Crackers and Crispbreads

White and Black Sesame Coated Prawns

Prosciutto Wrapped Shrimp

Classic Bacon Wrapped Scallops

Crab and Corn Cakes with a White Horseradish Cocktail Sauce

Ruby Port Caramelized Pears and Chevre on Baguette Rounds

Basil, Roasted Red Pepper and Goat Cheese Pinwheel Sandwiches

Assorted Petite Italian Deli Style Sandwiches on Mini Kaiser Rolls

Chive Crème Fraiche on Mini Crispy Potato Cakes

Skewers of Andouille Sausage and Peppers with a Chili Aioli

Maui Chicken Skewers with a Pineapple-Hoisin Glaze

Carolina Pulled Pork on Mini Corn Bread

Caprese Skewers – Cherry Tomatoes, Fresh Mozzarella and Basil on Skewers with Olive Oil and Balsamic

Japanese Style Grilled Beef Skewers with a Ponzu Dipping Sauce

Lime and Chile Marinated Skewers of Grilled NY Strip

Thinly Sliced Seared Filet Mignon on Baguette Medallions with “Emerald” Aioli

Classic Thai Style Grilled Beef or Chicken Satay with a Spicy Peanut Dipping Sauce

Assorted Flavors of Petite Mini Quiche

Peppercorn and Sea Salt Crusted Medallions of Seared Ahi Tuna with Sun Dried Tomato Aioli on French Bread Rounds

Assorted Flavors of Mini Pizzas

Smoked Salmon Quesadillas with Marinated Maui Onions and Mascarpone

Crawfish Boulettes – Mini Spicy Crawfish Cakes with Creole Tartar Sauce

Applewood Smoked Bacon Wrapped Roasted Water Chestnuts

Crab and Goat Cheese Stuffed Mushrooms

Caramelized Apples with Gorgonzola and Toasted Walnuts served in Belgian Endive Boats

Assorted Petite Crispy Panini Sandwiches with Our House Pesto Sauce

Balsamic and Olive Oil Marinated Grilled Vegetable Platters

Large Fruit and Berry Display Garnished with Fresh Spearmint Leaves

Classic “Caprese” Platters – Tomatoes topped with Basil and Fresh Mozzarella with Olive Oil and Cracked Pepper