Chef's Choice
Butlered Passed Hors d’oeuvres to include:
Olive and Goat Cheese Tapenade, Steak on Garlic Toast,
Mini Spring Rolls, Cocktail Franks in Pastry,
 Brie and Pesto in Mini Phyllo Cup, Crab and Gorgonzola,
 Crab Cakes with Horseradish and Sour Cream
Spicy Sausage Puffs,  Eggplant Bruschetta,
 Chicken Satay, Coconut Shrimp

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Hot Stations
Grilled Vegetable Platter
Mushrooms Stuffed with Sun-Dried Tomatoes and Spinach

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Crudité Display
Chef’s Selection of Garden Fresh Vegetables,
Exquisitely Arranged and Served with Herb Aioli

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International Cheese Display
A Grand Array of Cheeses Accompanied by an Assortment of Crackers,
Red Seedless Grapes & Baguette Toasts