Passed Hors d'Oeuvres
Beef Teriyaki Skewers

Scallops wrapped with Bacon

Spanekopita Triangles

Butternut Squash Risotto Balls with Browned Butter Sage Dip

Stationary Hors d'Oeuvres
Grilled Chicken Breasts topped with a Chopped Tomato, Olive and Caper Putanesca Sauce

Sweetly Spiced Pork Tenderloin topped with Shiitaki Mushrooms and Crumbled Goat Cheese

Roasted Asparagus rubbed with a Roasted Red Pepper Infused Olive Oil and Chopped Garlic

Penne Pasta tossed with Sliced Garlic, Oil, White Wine and Parsley

Coffee and Dessert
Mini Pastries: Mini Pumpkin Pies, Mini Apple Crisps, Carrot Cakes and Chocolate Dipped Strawberries

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

Service
1 Chef
1 Waistaff
1 Bartender
Liquor Liability Insurance