Passed Hors d'Oeuvres
Maryland Crabcakes with a Horseradish Dill Dollop

Fried Lobster Ravioli with a Fresh Tomato Dip

Vegetarian Potstickers with a Soy Chive Dip

Stationary Hors d'Oeuvres
Pan Seared Sea Scallops in a Saffron Cream Sauce

Tapas Buffet
Assorted Rustic Rolls and Sliced Breads with Butter Roses

Roasted Duck Breast Phyllo Triangles with an Apricot and a 3 Berry Sauce

Sauteed Haloumi with Caramelized Onions and a Honey Drizzle

Roasted Vegetables wrapped in a Savory Crepe, tied with a Chive and served with a Warm Béchamel Sauce

Buffalo Mozzarella, Vine Tomatoes and Basil Salad with a Balsamic Reduction Drizzle

Pinot Noir Marinated Beef Kebabs grilled with Fresh Garden Vegetables

Dessert
Italian Wedding Cake

Red Wine and White Wine Sangria

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

Service for 7 hours
1 Chefs
2 Waitstaff
1 Bartender