sample menu 

Stationary Hors D'Oeuvres:
Steamed baby vegetable platter with buttermilk-cilantro dip
International cheese display with table water crackers
and savory cheese twists
White bean-garlic salsa & Roasted pepper humus
Pita chips and Terra chips
Ripe strawberries dipped in rich dark chocolate

Passed Hors D'Oeuvres:
Dixie chicken skewers with chimicchura dipping sauce
Jumbo brown chili shrimp served with tangy dip
Filet mignon with horseradish on garlic rusks
Smoked salmon quesadillas with fresh dill
Miniature Reubens with deli mustard
Steamed Szechuan dumplings presented with sesame
tahini noodles in Chinese take out boxes
Miniature crepes of smoked turkey, sun dried cherries and ricotta
Skewers of fresh mozzarella, tomato and artichoke hearts
Cheddar and jalapeno Tostitos with cilantro
Wonton cups filled with Asian seared duck breast and papaya salsa
Eggplant and roasted vegetable napoleons on black bread
Sesame encrusted tuna on sticky rice with wasabi
Fruitta di mare presented on the littleneck clam half shell