Seared Ahi Tuna Bite
Atop orange sticky rice garnished sour cream & Edamame
Served on an Asian Spoon
Shrimp-Arugula with Tarragon Brushetta
Garlic sautéed shrimp and arugula atop a mascarpone smeared crostini
Pan Seared Maryland Crab Cakes
A traditional East Coast recipe with cracked mustard, Old Bay and herbs
Wild Mushroom-Walnut Terrine
Exotic mushrooms with fresh herbs and nuts, presented in a wonderful pate
Offered on a soft-centered baguette slice
Caramel Apple and Goat Cheese
Apple, goat cheese, walnuts and caramel in a Phyllo beggar’s purse
Genies on Horseback
Sliced locally made, artesian Andouille sausage, wrapped in Arizona bacon
Pumpkin Soup Shooters
Creamy pumpkin soup served in mini shooter glasses
Garnished with sour cream
Roasted Brussel Sprout “Sliders”
Brussel Sprouts sandwiched with tempeh, sautéed onions and whole grain mustard
Mac and Cheese Bites
Creamy, four cheese blend in a cracker crust
Salmon Topped Cucumber Round
Thinly sliced smoked salmon, with herb cream cheese, caper, and fresh dill
Smoked Duck Crostini
Delicately smoked duck breast topped with cranberry blood orange sauce
with a hint of fresh mint on a garlic crostini
Selection of domestic and imported cheeses, sliced fresh and dried fruits, nuts including brie and herbed goat cheese offered with, artisan bread crisps, seeded lavosh and breadsticks
Marinated Artichoke Hearts, Grilled asparagus and carrots, Roasted Red Peppers, Italian Meats and Cheeses, Assorted Olives and Pepperoncini
Served with Sliced Baguettes and Gourmet Crackers
garnished with roasted red pepper
Spinach Artichoke
Fresh spinach and artichoke hearts blended to create this creamy dip
Served hot with pita chips
Chef’s Quesadilla Station
A chef will prepare to order your guests’ choice of:
Cheese, chicken or shrimp quesadillas
offered with sour cream, guacamole and salsa