Antipasto Display Bouquetière of Fresh Crudités and Dip a bountiful display of Italian Cheeses, Genoa Salami, a dramatic and colorful display of fresh vegetables such as green and black olives, pepperoncini, and yellow squash, zucchini, mushrooms, cauliflower, broccoli, balsamic marinated artichokes red and green bell pepper, and grape tomatoes, accompa- nied by red pepper and buttermilk ranch dips Arancini de Riso Creamy risotto rolled with Asiago Cheese, breaded and deep Boursin Cheese Soufflé fried, served with marinara sauce for dipping miniature boursin cheese soufflés in a panko crust garnished with red grape relish Artichoke Parmesan A rich spread of artichoke hearts and parmesan cheese Boursin Fig Flowers served on garlic toasted baguettes rich boursin cheese with a fig glaze baked in a phyllo shell Asiago Cheese Puffs: Boursin Shrimp Canapé Pate a choux dough blended with imported Asiago cheese phyllo cups filled with boursin shrimp cream and garnished and golden fried. Somehow the center stays soft and cheesy with red green and yellow pepper confetti and the out side is very crispy Brie Beggar’s Purse Asian Egg Rolls layers of crispy phyllo buttered pastry filled with Traditional wontons wrapped with Asian vegetables and fresh raspberries, toasted almonds and pork, deep fried until golden brown imported soft Brie Cheese – served warm Assorted Bruschetta Bruschetta Presentation Roasted Garlic and Sun Dried Tomato Grilled Chicken, Olive Tapenade, Red Pepper Pesto, and Feta Artichoke Asiago Cheese, and Plum Tomato Smoked Ham, Pineapple blends served with caramelized onion herb and Sweet Bell Pepper Focaccia crostini and sliced baguettes for spreading Assorted Petite Sweets Buffalo Chicken Bruschetta Bite sized pastries: Chocolate Irish Cream, Butter Cream tender pieces of chicken breast tossed in a Louisiana Delight, Chocolate Peanut Butter Decadence, Cappuccino hot sauce on top of a crisp baguette, finished Mocha, Carmel Oatmeal Fingers, Gooey Coconut Choco- with melted Provolone cheese late Chip Bars, Luscious Lemon Layers, Chocolate Dipped Macaroons and Chocolate Dipped Strawberries (actual Buffalo Chicken Lollypops assortment may vary) tender pieces of chicken breast tossed in a Louisiana hot sauce rolled with Provel cheese, breaded and Assorted Wraps fried until golden, served on a lollypop stick for a variety of flavor combinations wrapped in a white flour, a unique presentation sundried tomato, and spinach tortillas: Turkey and fresh spinach with a Dijon cream Herb cheese w/ black olives, Buffalo Chicken Tortillas sun dried tomatoes and pine nuts, Southwestern Chipotle breast of chicken folded into spicy buffalo seasoned spread with black beans and red, green, and yellow peppers, infused cream cheese, wrapped in spinach, sun dried Jerk chicken with a sweet tropical chutney tomato and white flour tortillas and cut into bite size spirals Avocado Pepper Tostada a crispy pastry shelled filled with seasoned avocado and Burger Sliders sweet but fiery red Peppadew pepper Offered on mini fresh bakery buns with gourmet accompaniments: American and Swiss Cheeses, Bacon Wrapped Filet Minis Guacamole, Bacon Bits, Sliced Tomatoes, Sliced Pickles, skewered beef tenderloin bites wrapped in bacon Jalapeno Peppers, Sauerkraut, Mustard, Mayonnaise, and finished with a honey bourbon glaze Ketchup, Home Made BBQ Sauce, and Dijon Mustard Baked Brie en Croute baked with apple and caramel in a pastry shell Cake Pops and served with crostini for spreading in an assortment of flavors and toppings Beef Roulade California Rolls tender beef rolled with horseradish mousse and served on a crostini Light California vegetables such as avocado, cucumber, carrot, and spinach, accented by fresh crab and wrapped Blue Crab Guacamole in Nori seaweed and served with Wasabi Mustard and house made guacamole blended with lump blue crab and Soy dipping sauce served with multi colored tortilla chips Capellini Frittelle Chocolate Bacon capellini pasta rolled into balls with cream and bacon caramelized with brown sugar and then drizzled with Asiago cheese, breaded and deep fried, offered chocolate for sweet and salty, crowd pleasing, treat! with marinara sauce for dipping Chocolate Dipped Lollypops Caprese Skewers Krispy Treats and Oreo Cookies presented on a balsamic marinated grape tomato skewered with lollypop stick and dipped in chocolate! basil and fresh buffalo mozzarella Clothes Pin S’mores Carpaccio en’ Crostini at this station, our chefs first attach a graham cracker to an wafer thin sliced French bread, toasted crisp and old time wood clothespin and dip the cracker into chocolate topped with grainmustard parsley sauce, fresh Asiago and then dip it in marshmallow cream. Then we torch the cheese and cracked black pepper marshmallow with a blow torch and hand to your guests. This unique interactive take on a classic dessert is sure to create quite the buzz at your event. Carved Cherry Smoked Breast of Turkey served on assorted Bakery Rolls with condiments of Coconut Chicken Blast Roasted Garlic Mayonnaise, Honey Mustard, this unique experience introduces coconut breaded chicken Smoked Tomato Marmalade, and Horseradish Mousse skewered onto a pipette or tube filled with our own island pepper sauce, squeeze the tube, injecting the sauce into your Carved Roasted Tenderloin Au Poivre mouth, while you pull the chicken from the skewer for a served on assorted Bakery Rolls with condiments of special BLAST of flavor! Roasted Garlic Mayonnaise, Honey Mustard, Smoked Tomato Marmalade, and Horseradish Mousse Confetti Chicken Sate tenderloin of chicken encrusted with crushed orange, Carved Salmon Coulibiac yellow and green tortillas and southwestern spices a fluffy puff pastry filled with fresh Salmon, chopped served with a chipotle pepper and lime dipping sauce spinach and egg, carved by a chef at the buffet and served with a lemon caper sauce Crab Cakes sweet lump crab mixed with our special seasoning and seared on a flat grill, served with a corn relish Carved Sicilian Stromboli and rich Louìs Sauce tender chicken, spinach, tomatoes and a blend of rich cheeses wrapped in flakey pastry and baked Crab Rangoon until golden, chef carved at the station crisp wontons stuffed rich crab cream cheese, Served with an Asian sweet n’ sour sauce Checkerboard Crostini Genoa Salami and Monterey Jack Cheese creatively Crispy Parmesan Fettuccini checkered on spiced Crostini fried fettuccini noodles tossed in seasoning and parmesan cheese served in glass vases in the center of each guest table Chicken Cordon Bleu Croquets as a combination crispy snack and conversation piece. chicken, ham and Swiss cheese rolled into balls, breaded and deep fried until golden Crepe Station This interactive station features our chefs making crepes filled with any variety of sweet or savory items Chicken Ratatouille Stuffed Mushrooms large mushroom caps stuffed with a mixture of plum Edamame and Pea Hummus Canapes Tomato puree fresh vegetables grilled breast of chicken -served in cucumber cups and garnished with roasted tomato (vegan friendly) Chili con Queso rich melted cheese folded together with plum Eggplant Caponata tomatoes, chipotle peppers, and seasoned beef, a rich relish of eggplant, onions, tomato, olives, pine nuts served warm with multicolored tortilla chips for dipping and vinegar, served with toasted garlic baguettes Chilled Shrimp Cocktail Feta Artichoke Bruschetta large shrimp piled high in a shell serving piece garnished presented in a giant martini glass garnished with fresh vege- tables and served with Focaccia Crostini with lemon and lime wedges and served with a traditional horseradish cocktail sauce for dipping Feta Artichoke Canapés a rich feta cheese spread folded together with chopped arti- Chinese Dim Sum choke hearts and roasted peppers served on homemade traditionally stuffed wontons served in “potsticker” style, Foccacia toast with a Sweet n’ Sour Dipping Sauce Feta Pepper Tartlets Chipotle Peach Chicken Skewers a creamy blend of artichoke and feta cheese finished with a Skewered boneless breast accented with a sweet and sweet and spicy Peppadew pepper slightly spicy chipotle peach glaze Also can be offered BACON WRAPPED! Fiesta Fajita Station Grilled Vegetable Focaccia Sandwiches Fajita grilled chicken and beef with warm flour tortillas, homemade Focaccia bread stuffed with grilled summer and fajita condiments vegetables and a light Chipotle mayonnaise Filipino Street Chicken Habanero Lime Chicken -grilled dark meat chicken, caramelized seared with a zesty (not too spicy) honey lime habanero in a Filipino BBQ Sauce sauce, skewered and served chilled on a lime garnished tray Fire Roasted Vegetables Smoked Ham Bread Bowl fresh asparagus, mushrooms, red pepper, zucchini Smoked honey ham and Muenster cheese baked into a bite and yellow squash, marinated, roasted and colorfully size bread bowl topped with bacon and sweet onion jam displayed on white platters, served with red pepper and buttermilk dips Herb Risotto Bar chef prepares customized risotto to order with guest’s Forest Mushroom Strudel favorite toppings: Grilled Chicken, Mushrooms, Pine Nuts, an assortment of Shiitake, Cremini and domestic Artichoke Hearts, Sun Dried Tomatoes, Fresh Minced mushrooms combined with bread crumbs, egg Garlic, Julienne Vegetables, Black Olives, Crumbled Bacon, and sweet peppers and baked in a light puff pastry Jalapeno Peppers, Bleu Cheese, Cracked Pepper Fresh Fruit and Berry Display Hummus B’Tahini an assortment of seasonal fruits such as cantaloupe, traditional Hummus spread