Stationary Hors d’eouvres
Crudités of Fresh Vegetables with a Roasted Red Pepper Hummus, Caperberries, Olives & Parmesan Reggiano Chunks and Savory Biscotti
Light Buffet Lunch
Assorted Finger Sandwiches to Include: Cucumber with Dill, Watercress and Roast Beef, Chicken Salad with Grapes and Walnuts
Spiral Tea Sandwiches: Smoked Salmon with Watercress & Dill, Grilled Vegetables with Roasted Red Pepper, Brie and Smoked Turkey
Petit Stuffed Chicken Breast Rolled with Spinach & Roasted Red Pepper, on a Fresh Tomato Basil Coulis, served at room temperature
Wild Grain Salad of Toasted Orzo, Quinoa, Wild Rice, Barley, Oranges & Toasted Pecans, served in a Radicchio Cup
Heirloom Tomato Ring with a Salad of Frisee, Parsley Oak Leaf Lettuce with Goat Cheese & Pecans Balsamic Fig Dressing
Fresh Fruit Skewers served over Yogurt Parfait with Granola Nut Toppings
Dessert
Pretty Decorated Mini Cup Cakes
Petit fours, Assorted Mini Dessert on a tiered silver server (one on each table)
Mixed Berry Sundaes
