Cocktail Receptions

Cocktail Receptions

Category 1

served with Fig Jam and Pear Mustarda<= /p>

cut and whole cheese garnished with fruit with crackers and fresh sliced French bread=

Vegetable Crudités R= 11; Lightly blanched veggies served with dips

Fresh Fruit Display - Cantaloupe, = melon, pineapple, mango, grapes, and berries, yogurt dip

Hot Baked Dips “a house specialty” Crab - Spinach and artichoke, black bean dips with tortilla chips and croustades

Mediterranean Platter   Hummus Tabouli, Baba ghanous= h, carrot salad with toasted pita chips olives and vegetable=

Brushetta Display - Plum Tomat= oes with Fresh Mozzarella, garlic and capers; Green olive tapenade; Sicilian Eggplant Caponata, and artichoke tampanade served with Crostinis=

Category 2

- White Fish Salad, Salmon Mousse, and Shrimp Cilatro Li= me Spread with crackers and fresh sliced French bread



- various house made pates and terrines with crackers and fresh sliced French bread, mustards, olives, French cornichons, capers,

A delicious array of Italian specialties include: Import= ed Provolone and Reggiano Parmesan, Roasted Red and Yellow peppers, Fresh Toma= to and Mozzarella Salad, Marinated Wood Grilled Vegetables, Olives, Assorted Frittatas, Tortellini, Pesto Salad, Italian Cold Cuts, Dried Sausages, Fresh Artisan Rolls, Dipping Oil, and Imported Balsamic Vinegar.

Category 3

Stationary Hors= d’Oeuvres

&nbs= p;

Risotto balls with peas and Romano cheese

Fried Artichoke hearts with a lemon dipping sauce

Mini Samosas

Smoked Salmon & Horseradish Mascarpone in Wonton Cups

Curry Grilled Zucchini with polenta Roll Ups

Spicy Shrimp and roasted corn fritter with Avocado Salsa

Honey goat cheese and pear mousse in crispy cups

·      =    Wasabi Deviled Egg= s

·      =    Coconut crusted chicken fingers, Apricot Mustard Dipping Sauce

·      =    Seafood salad filo cups

&middo= t;      =    Tarragon chicken s= alad on cucumber rounds

·      =    Thai sate chicken with peanut sauce

·      =    Honey goat cheese and candied walnuts in filo cups

·      =    blue cheese mousse on croustade with pear mustarda

·      =    Reuben cakes

·      =    Crab cakes

·      =    Pork dumplings w/dipping sauce

·      =    Beef tenderloin w/horseradish, blue cheese crostini=

·      =    Mushroom caps seafood, spinach or clam stuffing

·      =    Spanikopida

·      =    Beef Skewers

·      =    Chicken and roasted garlic wrapped in bacon

·      =    Crostini w/ andoullie sausage and broccoli rabe

·      =    Raspberry and brie in filo

·      =    Potato pancakes with smoked salmon

·      =    Crispy fried Honey Goat cheese

·      =    Vegetable spring rolls

4 of the above stationary items

<= pre>
Minimum 30 people $25.95 per person.= Price includes all eco friendly disposables. Dropped off and set up on disposab= le platters and chaffers.

We can do this as a staffed event with metal and ceramic presentation pieces which will require a staff person $25.00 4 hour minimum

Alcohol available upon request.