Gratuity, staff and rentals are extra
Crouton Cups: Filled with: Caesar Salad or Southwest style with chili
Bruschetta: Topped with Basil-Mozzarella-Tomato or Steak with Gorgonzola
Prosciutto Wrapped Figs: Stuffed with Chevre cheese and grilled
Antipasto Platter: A wonderful assortment of sliced meats, cheeses and vegetables
Prosciutto Wrapped Scallops
Stuffed Mushrooms: With Arugula, Walnuts, and Sun-Dried Tomatoes (vegan)
Herbs, Pecorino Romano Cheese, Italian Bread Crumbs (v)
Grilled, Hand Rolled Meatballs: Served with our signature tomato sauce or BBQ sauce - (gf, df)
Herbed Cheese Straws: Puff pastry with Gruyere cheese and fresh herbs
Hot Artichoke Dip with Bacon: Served with sliced Baguette
Smoked Salmon Pinwheels: With cream cheese, horseradish sauce and chives
Cranberry Chicken Cups: Bite size phyllo cups stuffed with grilled chicken, creme fraiche, green onions, cilantro and topped with cranberries
Crostini: Topped with sweet roasted red bell pepper, mushroom pate, sundried tomato hummus, traditional hummus, white bean puree, olive tapenade or chicken liver pate
Grilled Asparagus: Wrapped in prosciutto
Skewers
Bacon Wrapped Shrimp (gf, df)
Buffalo Chicken Meatballs
Two meatballs per skewer with buffalo sauce
Rosemary Chicken (gf, df)
Chicken breast marinated in garlic, rosemary, lemon and olive oil
Beef Kebabs (gf, df)
Cubed prime beef, red onions and peppers
Grilled BBQ Beef Meatball (gf, df)
Greek Salad (gf, v)
Cucumber, feta cheese, Kalamata olive and cherry tomato
Caprese Salad (gf, v)
Mozzarella, cherry tomato and fresh basil
Platters
Cheese Platter (gf, v)
Vegetable Crudités (vegan)
Charcuterie Board
Fresh Fruit Platter (gf, vegan)
Sweet Peppadew Peppers: Stuffed with Whipped Feta (gf,v)
Deviled Eggs Topped with Bacon (gf)
Classic Hot Wings
Apricot, Goat Cheese, and Almond Bites (v)
Gruyère Gougères (v)
Endive Spears with Sweet Potato and Bacon (gf)
Stuffed Dates wrapped in Prosciutto: Your choice of marcona almonds or goat cheese (gf)
Mini Tortilla Wraps: Chicken, chilies, roasted peppers, sundried tomato, monterey jack cheese, romaine and cilantro (sub avocado for v)
Crab or Salmon Cakes: A great blend of salmon or crab with mashed potato, bell peppers, cornbread, horseradish and dill
Herbed Cheese Straws: Puff pastry with gruyere cheese and fresh herbs
Hot Artichoke and Bacon Dip: With Baguette
Cranberry Chicken Cups: 2” phyllo cups filled with grilled chicken, crème fraiche, scallions, lemon zest, cilantro and garnished with a cranberry
Smoked Salmon Pinwheels: Smoked salmon with horseradish, cream cheese, lemon and chives in a sundried tomato tortilla
Prosciutto Wrapped Scallop (gf, df)
Prosciutto Wrapped Figs (gf): Stuffed with chevre cheese
Prosciutto Wrapped Melon with Arugula (gf)
Goat Cheese Truffles (gf)
Pistachio Rolled Chevre Cheese: Mixed with roasted peppers, bacon and garlic
Cheese Diablo Wafers: (v)
Tillamook cheddar cheese and cayenne pepper: like a spicy cheese cracker
Tarts: All tarts are in a 2” flaky crust with an egg base
Asparagus and Prosciutto Tarts (v)
Onion Marmalade, Sage and Bacon Tarts
Blue Cheese, Pine Nuts and Basil Tarts (v)
Mushroom and Brie Crostini or Tarts (v)
Spinach, Bell Pepper, and Parmesan (v)