Passed Hors d'Oeuvres
Vegetarian Potstickers with Soy Chive Dip and Duck Sauce

Crispy Coconut Shrimp

Mini Brie Purses served in a pool of Cranberry Chutney

Sundried Tomato and Artichoke Phyllo Triangles

Stationary Hors d'Oeuvres
Custom Cheese Platter with Brie En Crute, Parrano, Havarti Dill, Danish Blue, Pepper Rolled Goat, Irish Cheddar, and Mustard Seed Gouda and served with Assorted Crackers, Red Grapes and Strawberries

Hot Artichoke and Spinach Dip served with Multi Colored Tortilla Chips and Sliced Baguettes

Caribbean Station
Grilled Jerk Chicken Breasts served with Mango Salsa

Coconut Rice

Sweet Potato Fritters

Tapas Station
Sizzling Garlic Sausage

Balsamic Sautéed Portobello Mushrooms or Saffron Roasted Potatoes

Assorted Marinated Olives

Assorted Hummus served with Pita Bread and Panne Rustica

Thai Station
Thai Beef with Mixed Vegetables tossed with Thin Rice Noodles (chef service)

Chicken Satay

Thai Curry Seafood Stew over Jasmine Rice

Mandarin Orange Salad with Red Peppers, Snow Peas, Bean Sprouts and Sliced Almonds with an Orange Cinnamon Dressing

Beverages and Dessert
4-Tier Wedding Cake

Coffee, Decaf and Tea with Milk and all the Condiments

Red Wine and White Wine Sangria

Service
2 Chefs
2 Bartenders
6 Servers
Liquor Liability Insurance