Passed Hors d’Oeuvres
Honey Teriyaki Chicken Skewers

Grilled Beef Rolls with Colorful Peppers and Scallions

Shrimp Cocktail with Zingy Sauce and Lemon Wedges

Brie Purses served on a Pool of Cranberry Chutney

Spanokopita Triangles

Stationary Hors d’Oeuvres
Assorted Vegetarian and Seafood Sushi with Soy, Wasabi and Pickled Ginger

Mediterranean Platter: Hummus, Tabbouleh, Kalamata Olives, Baba Ganoujh, Marinated Mushrooms and Artichokes, Roasted Red Peppers, Pepperoncinis and Mixed Fresh Veggies served with a Yogurt and Tahini Dip. Served with Soft and Toasted Pita Chips

Custom Cheese Platter: Brie En Crute, Danish Blue, Italian Crucolo, Mustard Seed Gouda and Cranberry Rolled Goat served with Red Grapes, Strawberries and Assorted Fine Crackers

Hot Artichoke and Spinach Dip served with Sliced Baguettes and Tri Colored Tortilla Chips

Dinner Buffet
Caesar Salad with Creamy Dressing and Homemade Croutons

New England Dried Cranberry Salad with Balsamic Vinaigrette

Roasted Red Bliss Potatoes

Grilled Mixed Garden Veggies

Twice Baked Portobello Mushrooms

Grilled Sirloin served with Brandy Hoisin and Mushroom Burgundy

Dessert
Coffee, Decaf and Tea with Milk and All Accompaniments

Assorted Mini Pastries

Price:
$72 per guest (price does not include rentals)