Passed Hors d'Oeuvres
For Jazz Room:
Cool and Smooth Gazpacho Shots

For Brazillian Room:
Beef Empanadas with Cayenne Aioli
Fresh Corn Fritters

For Classical Room:
Asparagus wrapped with Prosciutto
Twice Baked Creamer Potatoes with Créme Friache

For R&B Room:
Pan Seared Voodoo Shrimp with Zingy Lemon Dip
Cajun Chicken and Andouille Sausage Skewers

Stationary Hors d'Oeuvres
Hot Crab Dip topped with Sliced Almonds, Scallions and Chopped Tomatoes served with Multi Colored Tortilla Chips and Sliced Baguettes

Zingy Bar-B-Que Spareribs

Cheese Platter with Baked Brie En Crute, Leerdammer Swiss, Danish Blue, Cubed Havarti Dill, Irish Cheddar and Cranberry Goat Cheese served with Red Grapes, Strawberries and Assorted Fine Crackers

Swedish Meatballs with a Creamy Pepper Sauce

Fresh Vegetable Basket with Ranch Dip and Roasted Red Pepper Hummus

Beverages and Dessert
Assorted Fine Tea Cookies

Trays of Fun and Classical Chocolates

Coffee, Decaf and Assorted Teas with Milk and all the condiments

Service for 6.5 Hours
1 Chef
7 Waitstaff
3 Bartenders
Liquor Liability Insurance
Ice