
Hors d'oeuvres
Pesto scallops wrapped with bacon GF
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Antipasto plate with mixed cheeses and meats, olives and crusty bread
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Ham and cheese mini croissants with herbed Dijon mayonnaise
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Shrimp, spicy Capicola and goat cheese turnovers
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Spicy beef brochette with cilantro pesto GF, DF
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Butternut almond bisque soup shot GF, DF
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Parsnip apple soup with cider drizzle GF, DF
Herb crusted lamb pops with Chimichurri dipping sauce
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Goat cheese filled Dates wrapped in bacon (can be done without bacon too) GF
Curried deviled eggs with fig GF
Grilled portobellos with olive tapenade and balsamic reduction GF, DF
Mini Cuban pork sandwich (can be done with GF bread)
Spinach and Mushroom Puff pastry pinwheels
Mini Mexican corn pancakes with chipotle black bean salsa GF
Asparagus toasties with prosciutto and Boursin cheese (can be made without pork and with DF “cheese”
Shrimp three ways (Cajun, garlic and herb) with three sauces (peach chutney, cocktail sauce, tarragon aioli) GF
Roasted Beef tenderloin with horseradish cream GF
Mini phyllo cups filled with fruits and cheeses brie and raspberry, apple and aged cheddar, pear and Blue.
Spinach, walnut and feta phyllo triangles Can be made with (Vegan feta)
Sushi rolls with various fillings can do some vegetarian. GF
Arugula and Asiago wrapped with prosciutto GF
Grilled Harvest platter with zucchini, yellow squash, asparagus, roasted peppers, eggplant, mushrooms, sundried tomatoes and basil, with balsamic reduction and extra virgin olive oil GF, DF
Fresh Vietnamese spring rolls with sweet chili mango sauce GF, DF
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GF denotes Gluten free/ DF denoted Dairy free