Passed Hors d'Oeuvres
Wild Mushroom Toasts

Mini Beef Wellingtons

Spanekopita Triangles

Cherry Tomatoes stuffed with Basil and Mozzarella

Stationary Hors d'Oeuvres
Hot Asiago Cheese Dip with Sundried Tomatoes and Mushrooms and served with Sliced Baguettes and Multi Colored Tortillas Chips

Seated Appetizer
Assorted Rustic Rolls and Sliced Breads with Butter Roses

Clams and Mussels served with drawn Butter and Marinara Sauce

Seated Salad
Caesar Salad with a Creamy Dressing and Homemade Croutons

BBQ Dinner Buffet
Grilled Sirloin Filets with a Scallions and Garlic Rub

Honey Bar-B-Que Braised Louisville Pork Ribs

Lemon and Herb Marinated Chicken Breasts

Cajun Skewered Shrimp

Potatoes Lyonnaise

Grilled Mixed Garden Vegetables

French Green Beans with Kalamata Olives, Capers and Cherry Tomatoes

Beverages and Dessert
Tiered Watermelon Cake with Chocolate Waterfall

Mixed Berry Bowl with Hand Whipped Cream

Angel Food Cake with White Chocolate Ganache

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

Service for 8 Hours
2 Chef
7 Waitstaff
No Bartender Necessary