Passed Hors d’Oeuvres
Maryland Crab cakes with Horseradish Dill Sauce

Vegetarian Potstickers with Soy Chive Dip

Mushroom Caps stuffed with Brie and Herb

Beef Tenderloin Canapés with Rosemary Spread

Lobster Bon Bons with a vodka dipping sauce

Stationary Hors d’Oeuvres
Hot Artichoke Spinach Dip Served with Colored Tortilla Chips and Sliced Baguettes

Swedish Meatballs in a Creamy Pepper Sauce

Custom Platter with Brie en Crute, Cubes of Havarti Dill and Cheddar Cheese, Carrots, Celery, Broccoli, Peppers, and Cucumbers. served with Ranch Dip and Assorted Crackers

Pita and Nacho Platter with Salsa, Guacamole and Zingy Black Bean Dip

Dessert
Assorted Mini Pastries

Service
1 Chef
1 Server
1 Bartender

Price:
$35 per guest (price does not include rentals)