72 hours notice required
Pricing is per person
Minimum of 8 people per selection

$3.25

• Coconut jasmine rice balls filled with fresh mango, served with papaya puree
• Roasted fig &Serrano bruschetta with goat cheese
• Manchego, green olive and chorizo skewers
• Rosemary white bean hummus bruschetta with caramelized onion, feta & black olive
• Gruyere and crimini mushroom frittata
• Bacon wrapped dates stuffed with goat cheese
• Pear and goat cheese with cracked black pepper wrapped in prosciutto
• Fresh melon or grilled asparagus wrapped in prosciutto
• Roma tomatoes filled with Boursin and topped with smoked salmon and chive
• Roasted fingerling potatoes topped with créme fresh, salmon and caviar
• Roasted baby potatoes wrapped in serrano with chili dipping sauce
• Basil and ricotta stuffed baby potatoes
• Caprese skewers (grape tomato, fresh mozzarella & Kalamata olive in basil pesto)
• Greek skewers (Kalamata olive, grape tomato, artichoke & cucumber in feta vinaigrette)
• Deviled egg assortment
• Pumpkin, pecan or berry tartlets
• Caramel apple squares
• Chocolate dipped strawberries
• Lemon pound cakes with fresh berries
• Donut and brie bread pudding bites
• Assorted mini cupcakes

$4.30

• Garlic chili shrimp wrapped in serrano ham
• Shrimp brochettes with blood orange saffron aioli
• Coconut crusted chicken tenderloin with sesame dipping sauce
• Sweet potato biscuit with honeyed ham, green apple & brie
• Buttermilk biscuit sliders filled with honey ham, peach, brie and basil
• Blackberry barbeque pork tacos with avocado cream dipping sauce
• Butternut squash and manchego quesadillas
• Salt crusted roast beef & arugula finger sandwiches with horseradish cream
• Smoked salmon finger sandwiches with dill cream cheese and watercress
• Mini Monte Cristo sandwiches with mascarpone cream and cherry compote
• Herbed stuffing buttons topped with oven roasted turkey & cranberry pecan chutney
• Pecan cranberry chicken salad on endive
• Coconut chicken salad on endive
• Pancetta and bleu cheese stuffed crimini mushrooms
• Bleu cheese and pancetta stuffed potatoes
• Crostini of wild mushroom and parmesan
• Crostini of fresh ricotta, prosciutto, fig and basil
• Crostini of savory white bean puree, wilted radicchio, pine nut and feta
• Crostini of fresh mozzarella, seared flat iron steak, grape tomato and basil pesto
• Crostini of barbequed chicken, queso fresco and cilantro slaw
• Orange chocolate torte
• Rice pudding balls with orange & vanilla bean rum sauce

$5.40

• Wing and prawn skewers (jerk or maple & bourbon glazed)
• Peach tartlets topped with arugula, prosciutto and goat cheese salad
• Barbequed salmon bites wrapped in honey cured bacon
• Antipasto tray
• Blinis topped with creme fraiche, salmon and caviar (mini buckwheat pancakes with assorted toppings)
• Thai red curry duck tacos with cilantro slaw, fig and goat cheese
• Smoked duck quesadilla stuffed with goat cheese and roasted fig
• Sweet potato cake topped with guava roasted pork loin & caramelized onion
• Ceviche shrimp salad with lime, chilies & cilantro on endive

$6.50

• Saffron grit cake topped with grilled shrimp and black pepper
• Sesame tuna tartar with avocado, tomato & basil, served with tortilla and plantain chips
• Risotto cake topped with sautéed sea scallop
• White corn and lump crab cake with roasted red pepper sauce
• Individual lobster pot pie (HOT)
• Couscous cake topped with lamb ragu
• Rosemary beef tenderloin and porcini mushroom skewers
• Crab stuffed Portobello mushrooms
• Argentine meat assortment with chimichurri sauce
• Cucumber cups filled with tuna tartar topped with avocado cream
• Cucumber cups filled with Spanish style salmon salad
• Cucumber cups filled with ceviche shrimp salad
• Fruit, cheese and chocolate assortment

$8.60

• Soy marinated beef tataki served over sesame/ginger slaw