Passed Hors d’oeuvres
Classic Hummus with Pine Nuts served with Pita Chips
Mushroom Caps Filled with Lemon Spinach and Feta Cheese
Crispy Sweet Potato Pancakes with Greek Yogurt and Apple Chutney
Crostini with Fig Preserves, Fresh Goat Cheese and Black Pepper
Garlic Herb Biscuits with Roasted Turkey and Mango Chutney
Served Salad
Caprese Salad of Fresh Mozzarella, Hydroponic Tomatoes and Fresh Basil served over bed of Arugula with Olive Oil and our own Red Wine Vinegar
Seafood and Pasta Station
Pan-seared Atlantic Salmon served with mélange of White Kidney Beans, Sun-Dried Tomatoes and Roasted Garlic
Five Cheese Tortellini and Shrimp with a Pesto Sauce
Antipasto Platters including Stuffed Olives, Balsalmic Cippolini Onions, Aged Provolone, Girlled Sweet Peppers, pepperoni, Marinated Mushrooms, Caponata, Marinated Artichoke Hearts, Assorted Olives, Celery Hearts and Hard Salami
Grilled Rosemary Flatbread and Rustic Olive Bread served with Butter Balls
Mediterranean Station
Grilled Herb Chicken Breast in Marsala Wine Sauce
Moroccan Cous Cous with Grilled Winter Vegetables with Preserved Lemon and Olive Oil
Vegetarian Mousaka featuring layers of Zucchini and Potatoes, Mushrooms, Lentils, Chick Peas and Tomatoes topped with a Yogurt Custard
Sautéed French Green Beans with Baby Carrots and Dill
Crusty French Bread and Signature Bread Sticks served with Butter Balls