Passed Hors d'Oeuvres
Butternut Squash Risotto Balls with Browned Butter Sage Dip

French Pate Canapes with Aged Chevre Cheese

Cucumber Rounds with Smoked Salmon and Lemon Mousse

Spinach and Cheese Mini Quiche

Grilled Beef Rolls with Colored Peppers and Scallions

Stationary Hors d'Oeuvres
Custom Cheese Platter with Brie En Crute, Irish Cheddar, Morbier, Italian Crucolo and Danish Blue served with Fine Crackers, Red Grapes and Strawberries

Basket of Blanched Asparagus, Carrots, Green Beans and Broccoli served with a Wasabi Aioli Dip

Roasted Fig and Gorgonzola Tea Sandwiches

Dessert
16" Round Carrot Cake with Cream Cheese Frosting

Service
1 Chef
3 Waistaff
2 Bartender
Liquor Liability Insurance