TABLE HORS D’OEUVRES & SMALL PLATES


Seared Portobello w/ Caramelized Onions, Thyme and Feta on Arugula

Roasted Eggplant, Red Pepper, Onion Salad w/Cilantro

Seared Eggplant Rounds w/ Lemon-Tahina Sauce

Artichoke Heart and Parmesan Cheese Soufflé w/ Baguette

Marinated Olives, Sun Dried Tomatoes, Roasted Garlic and Goat Cheese

Warm Crab and Baby Spinach Fondue

Seared-Garlic Shrimp w/ Thyme Butter

Medallions of Tilapia w/ Lemon, Sherry and Caper Sauce

Salmon w/ Cold Dill Relish n Cucumber Rounds

Fresh Mozzarella,Vine Ripe Tomato, Basil- Balsamic Drizzle

Roasted Asparagus in Champagne Vinaigrette w/ Crumbled Feta

Hearts of Palm, Green Olive and Radicchio w/ Maytag Bleu

Fresh Orange, Caramelized Almonds, Mint, Honey-Fig Glaze w/ Chevre Cheese

Mediterranean Tuna Salad in Radicchio Cups

Chicken Lettuce Wraps w/ Tamarind Chutney Sauce

Platter of Prochuito, Sopressata, Figs, Melon, Olives and Fontina Cheese

Crudités Ensemble w/ Trio of Dips

Imported and Domestic Cheese Selection w/ Fresh Fruit, Olives and Toasts

Middleast Platter w/ Pita, Toasts and Mixed Olives

Grilled Flatbread w/ Roasted Peppers, Olives, Basil and Crumbled Feta

     

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