Passed Hors d'Oeuvres
Cajun Skewered Shrimp

Phyllo Triangles with Sundried Tomatoes, Artichokes and Feta Cheese

Mushroom Caps stuffed with Brie and Herb

Mini Quiche – Lorraine and Mushroom & Asparagus

Beef Empanadas with Cayenne Aioli – Family Recipe

Stationary Hors d'Oeuvres
Custom Antipasto Platter: Prosciutto, Salami, Marinated Mozzarella Balls, Artichoke Hearts, Kalamata Olives, Roasted Red Peppers, Blanched Asparagus, Sliced Vine Tomatoes, White Bean Puree, Avocado Hummus, Stuffed Grapeleaves and Toasted Pita Chips

Cheese Platter with Baked Brie En Crute stuffed with Cranberry Chutney, Imported French Pate, Gingered Goat Cheese, Whipped Cheddar And Blue Cheese and Leerdammer Swiss served with Toasted Baguettes, Crackers, Strawberries and Red and Green Grapes

Appetizer Table Garnished with Bunches of Fresh Thyme, Sage and Rosemary

Salad Course
Large Leaf Caesar Salad with Shaved Parmesan, Homemade Croutons and Creamy Dressing

Assorted Rustic Rolls, Sliced Breads and Butter Pats

Dinner
Angel Hair Pasta tossed with Chopped Tomatoes, Garlic, Butter, Olive Oil And Fresh Basil

Lemon Salad with Chopped Cucumbers, Red Onions, Red Peppers and Tomatoes

Grilled Red Wine Marinated Beef Kebabs

Grilled Lemon and Herb Marinated Chicken Kebebs

Phyllo Rolled Spinach Pie Medallions

Grilled Mixed Garden Vegetables

Beverages and Dessert
3 Tier Wedding Cake

Chocolate Dipped Strawberries

Red and White Wine Sangria

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

Service for 8 Hours
2 Chefs
1 Floor Manager
5 Waitstaff
3 Bartenders