Summer Hors d'oeuvre Party

Grilled skewer of beef tenderloin with an espresso brown sugar and smoked sea salt rub
Chilled jumbo split back shrimp with a wasabi, ginger vinaigrette
Peppadew, grape tomato, fresh baby mozzarella, skewered with Calamata olive, finished with lemon basil, and olive oil
Illini goat cheese log… goat cheese whipped with roasted garlic, Illini honey, rolled in candied pecans, and served with toasted pita
Grilled asparagus wrapped in prosciutto with a sweet soy drizzle
Baked filo triangles filled with wild rice, roasted squash, dried cherries, scallion, almonds, and feta cheese