Passed Hors d'Oeuvres
Butternut Squash Risotto Balls served with a Browned Butter and Sage Dipping Sauce

Brie Purses served on a Pool of Cranberry Chutney Crispy Coconut Shrimp

Mushrooms stuffed with Gorgonzola and Parsley Spanokopita Triangles

Grilled Beef Rolls stuffed with Colorful Peppers and Scallions

Mango Salsa and Chicken Canapés

Sashimi Tuna atop a Sesame Cracker with a Dollop of Wasabi

Stationary Hors d'Oeuvres
Veggie Basket: Assortment of Fresh and Blanched Veggies. Served with Caramelized Onion Dip and Balsamic Reduction

Assorted Olives

Mediterranean Platter: Roasted Garlic Hummus, Tabbouleh, Baba Gannoujh, Marinated Mushrooms, Marinated Artichoke Hearts, Roasted Red Peppers, Pepperoncini, Yogurt and Tahini Dip. Served with Pita Chips(Toasted and Soft) and Crispini

Grape Leaves stuffed with Lamb, Mint and Bulger Wheat

Service
1 Chef
2 Waistaff
1 Bartender