Wild Mushroom & Artichoke Salad with a Jamaican Jerk Vinaigrette

Flash Fried Spicy Green Beans with Roasted Red Bell Pepper

Roasted Brussel Sprouts & Pearl Onions with Black & Tan Sesame Seeds with Fresh Ginger

Wheat Berries with Wild Mushrooms, Pecans, Dried Cranberries, and Scallions

Roasted Parsnips, Rutabegas, Purple Potatoes, Turnips, and Russets with a Walnut Thyme Balsamic Vinaigrette

Roasted Vegetable Crepes with a Gorgonzola Cream

Russet and Sweet Potato Cakes with Leeks, Cabbage, and Shittake Mushrooms with a Roasted Red Bell Pepper Cream

Southern Pecan Butter-topped Chicken Skewers

Marinated Pork Loin with Sweet Bourbon and Thyme

Assorted mini-desserts including Strawberries dipped in Assorted Chocolates

Grilled and Roasted Veggie Antipasta

Sauteed Calimari with Tomatoes, Red Pepper, Basil, and Garlic

Grilled Breasts of Chicken Halved and Topped with a Mushroom Marsala Wine Sauce

Tuscan Salad of White Beans, Mixed Bells, and a Fresh Herb Vinaigrette (no raw onion)

Salad of Fresh Baby Mozzarella, Grape Tomatoes, Roasted Peppers, Roasted Pearl Onions, and Basil

Grape Leaves Filled with Wild Rice, Feta, Dried Cherries, Pinenuts, and Calamata Olives

Mediterranean Pasta Salad with a Roasted Garlic, Sundried Tomato Vinaigrette (no raw onion)

Carpaccio of Beef Tenderloin Drizzled with Herbed Olive Oil, Topped with Capers, Fresh Ground Black Pepper, and Shaved Parmesan

Hand-rolled Sicilian Style Meatballs Served on a Bed of Marinara Made with Fire-oasted Peppers

Bowls of Assorted Breads and Rolls

Assorted Mini-desserts to be passed, as well as placed, around the party (includes Coffee and Hot Tea Service)

Three Pepper and Roasted Garlic-crusted Tenderloin of Beef

Crab Cakes with Whole Corn, Roasted Red Bell Peppers, and a Chipolte Rumulade

Twice-baked New Potatoes with Carmelized Onions and Smoked Gouda

Grilled and Roasted Vegetables with a Warm Peanut Balsamic Vinaigrette

Jumbo Shrimp with a Caribbean Fruited Salsa

Thai Vegetable Spring Rolls with a Chili Plum Dipping Sauce

Assorted Mini-desserts

Coffee Service

Carved Three Peppered Tenderloin of Beef

Black and Tan Sesame-crusted Cocktail Shrimp with a Roasted Garlic, Apricot Dipping Sauce

Couscous with Dried Cranberries and Pecans

Scalloped Potatoes with Fennel and Carmelized Onions

Chilled Poached Brocollini Wrapped in Smoked Salmon and Topped with Fresh Lemon and Capers

Sliced French Bread and Seeded Flat Bread

Passed Appetizers

Crustinis Topped with Roasted Eggplant Caviar or Tomato, Fresh Mozzarella, and Basil

Flour Tortilla Cones Filled with Avocado Shrimp Salad

Platter of Imported Cheese Served with Fresh Cut Fruit, Sliced French Bread and Seeded Flat Bread

Grilled and Roasted Vegetable Antipasta

Long-grain and Wild Rice with Sweet Potato Stuffed Cabbage Leaves

Mediterranean Style Pasta Salad with Roasted Atlantic Salmon Filets

Vietnamese Style Cold Veggie Spring Rolls with Ginger Hoisin Dipping Sauce

Platter of Chilled, Poached Asparagus Dressed with Sliced Grape Tomatoes, Bermuda Onion, Fresh Basil, Crumbled Stilton and Lemon

Grape Leaves Filled with a Pine Nut and Currant Bulgar Salad

Sugar Snap Peas with Black and Tan Sesame Seeds, a Sweet and Soy Dressing, and Grilled Halibut

Platter of Imported Cheeses with a Garnish of Fresh Cut Fruit

Banana Cake with a Fudge Center, Coffee Service