A Large Selection of Hors d'oeuvres Served Butler Style
Chef's Selection of the Following:
Maryland Crab Cakes, Pineapple Chicken Kabobs, Cocktail Franks in Pastry, Bacon Wrapped Scallops, Vegetable Spring Ross, Brie and Pesto Crostini, Bruchetta, Coconut Fried Shrimp, Steak on Garlic Toast

Cheese Display
Assorted Domestic and Imported Cheeses Accompanied by Assorted Crackers and Red Seedless Grapes

Fresh Crudité Display
Fresh Seasonal Vegetables Sliced and Elegantly Displayed
Served with Lemon Garlic Aioli

Cold Antipasto
An Elaborate Display of Mediterranean Specialty Items

Sauté Station
Bow Tie Pasta, Shrimp, Scallops, Broccoli and Sundried Tomatoes Sauteed in Garlic Herb Butter.

Chafing Dish Station
(Choose Four)
Calamari - Served Fra Diablo or Fried with Marinara Sauce
Swedish or Sweet and Sour style Meatballs
Mushroom Caps Stuffed with Spinach and Fontina Cheese
Eggplant Rollentini with Tomato Basil Cream Sauce
Chicken and Vegetable Stir Fry
Zuppa di Mussels
Tortellini Bolognese
Skewered Chicken Satay with Thai Peanut Sauce
Paélla with Chicken, Shrimp and Chorizo


Minimum 50 people

Open Host Bar-1st hour-$6/person (each add'l hour-$3/person)
To upgrade the bar to included Premium liquors add $6/person
Beer, Wine and Soda bar-1st hour - $5/person (each add'l hour-$3/person)