Passed Hors d'Oeuvres
Chicken and Mango Salsa Canapes

Cherry Tomatoes with Mozzarella and Basil

Carmelized Onions and Goat Cheese Bouchees topped with Roasted Red Peppers and Parsley

Mushroom Caps with Brie and Herbs

Stationary Hors d'Oeuvres
Mediterranean Platter with Babaganouj, Hummus, Tebouleh, Yogurt Tahini Dip, Asparagus, Cucumbers, Grape Tomatoes, Celery, Marinated Mushrooms, Marinated Artichokes, Roasted Red Peppers, Kalamata Olives and Pepperoncinis

Luncheon
Coffee, Decaf and Assorted Teas with Milk and all the condiments

Fresh Fruit Platter

New England Dried Cranberry Salad with Cherry Tomatoes, Walnuts, Gorgonzola and served with Raspberry Vinaigrette

Sushi Platter with California Rolls, Spicy Tuna and Smoked Salmon and served with Wasabi, Pickled Ginger and Soy Sauce

Cold Poached Salmon with Lemon and Cucumber Scales and served with Melon Salsa and Cucumber Dill Sauce

Beef Tenderloin Tea Sandwiches with Roasted Red Pepper Couli served on Whole Wheat Bread

Tomato and Basil Focaccia and Panne Rustica Bread with Fine Dipping Oils and Butter

Beverages and Dessert
10" Le Frazier Cake

Assorted Miniature Pastries

Coffee, Decaf and Assorted Teas with Milk and all the Condiments

Berry Raspberry Lemonade

White Wine Sangria

Service for 5.5 Hours
1 Chef
2 Waistaff

Price:
$41 per guest (price does not include rentals)