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


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


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)