Catering

-Chef’s Cheese Board Selection of Local and International Cheeses French Bread,
Crostini, local honey and berries.
-Charcuterie Board: selection of cold cuts, prosciutto, cured ham, sopressata, salami,
onion jam, grape in Porto, crispy breads.

Garbanzo Hummus, chickpeas, garlic, cumin, tahini, lemon juice.
Baba ghanoush; roasted eggplant, lemon juice EVOO,
Tabbouleh, Italian parsley, mint, cucumber, tomatoes, grilled herb Naan bread.
Bruschetta, buffalo mozzarella fresh tomatoes, shallots, basil, EVOO.
Marinated Olives (pits)
-Two Dozen of Lamb Meatballs, Red pepper sauce, Parmesan cheese, crispy toast
point.
-Roasted Roots Vegetables.

-24 ea. Lemon Shrimp Cocktail, cocktail sauce, lemon, limes
-20 each small Crab cakes, Garlic-lime Tartar sauce
-Shrimp Ceviche or Fish Ceviche, lime juice, Cilantro, spicy peppers, red onion.
-24- Seared Sushi Tuna, Mango Wasabi, over cucumber or crispy wonton.
-Seafood Empanadas, Chipotle Aioli

- 12 pl Seasonal Tropical Fruit Board.
- 24 ea Tomato & small mozzarella skewer, basil, balsamic glaze.
-24 ea Dried Fig and Blue cheese.

- 12 ea Bruschetta on Crostini’s.
- Crudites, assorted seasonal veggies, Ranch style Feta & roasted garlic dressing,
cheese dip.
-Cheese Empanadas.
-Deviled Eggs, creamy, mild spicy!