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Ready to Eat
(pre-set on guest tables)
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Assorted Olives and Manchego Cheese
Cheesy Crab Cobbler
Served with rustic sliced breads
Marinated Grilled Asparagus
With a lemon vinaigrette
Hummus
Served with toasted pita triangles
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The Ultimate Salad Experience
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Assorted Seasonal Salad Greens
Including hearts of romaine, baby spinach, watercress, and field greens, individually tossed with a choice of toppings and dressings
Roasted vegetables (including beets, tomatoes, wild mushrooms,
and caramelized onions)
Pine nuts, sunflower seeds,
focaccia croutons, toasted almonds,
and candied pecans
Crumbled bacon, country ham,
and smoked turkey
Marinated artichokes, roasted red peppers, and assorted olives
Avocados, cucumber chips, sliced red onion, and vine-ripened tomatoes
Danish bleu cheese, shaved Parmiggiano-Reggiano, and bocconcini mozzarella balls
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Tapas Dishes
(to be served at guest tables
throughout the evening)
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Vegetable Spring Rolls
With citrus-infused duck sauce
Petite Crab Cakes
With a spicy remoulade sauce
Mini Beef Wellingtons
Chunks of seared beef tenderloin topped with a wild mushroom duxelle
and wrapped in golden puff pastry
Spanikopita
Spinach and feta cheese in
puff pastry triangles
Vegetarian Quesadillas
With black bean salsa and sour cream
Pork Potsticker Dumplings
With plum-hoisin dipping sauce
Baked Brie
With an apricot glaze
Roasted Vegetable Cous Cous
Roasted New Potatoes
Topped with firecracker sauce
Seasonal Fresh Fruit
Including ripe strawberries, red and green grapes, granny smith apple slices, melon chunks, and pineapple wedges, offered with homemade caramel and dark chocolate dipping sauces
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