Sample Menus

Cold Hors d'oevres
Hot Hors d'oevres
Hot Entrees
Side Dishes

Hot Hors d'oevres

Three Cheese Crostini with Roasted Grape Tomatoes
Caramelized Onion, Gorgonzola Foccica
Garlic and Smoked Gouda Quesadillas
Baked Brie and Cranberry Tartlets

Lime Cilantro Chicken Phyllo Rolls
Tarragon Chicken Salad BLT Brushcetta
Buffalo Chicken and Pepper Jack Pizzas
Chicken Liver Pate on Petit Toast

Black Forest Ham and Emmenthal Quiches
Ohana Chicken Wings with Teriyaki Glaze
Spinach and Feta Purses
Prosicutto and Mozzarella  Pinwheels

Sweet and Sour Teriyaki Meatballs
Spicy Beef Empanadas
Roasted Beef Pastries with Horseradish Cream
Pigs in a Blanket
Spicy Sausage Stuffed Mushrooms
Spinach Feta Stuffed Mushrooms

Crab Rangoon Cups
Shrimp and Asparagus Cakes
Smoked Salmon  Pate on Pita Toasts
Crab Cake with Remoulade Sauce