Cheese Boards
Selection of French, Italian, New York State
Cheeses with Fresh Fruit and Dried Fruit,
Crackers, Walnut Bread and Baguettes

Crudite Dislpay
Assortment of Seasonal Vegetables,
With Red Pepper, Cilantro Mint, and Mango Dip.

Mediteranean Display
Bowls of Hummos, Baba Ganouj, White Bean Flagole,
Eggplant Caponatta, Tzatziki,
Served with Grilled Nan Bread, Toasted Pita and Crostini.

Brushetta Station
Toasted Herb & Cheese Crostini, and Tuscan Bread
Served with an Assortment of Dips
White Bean, Garlic and Rosemary, Tomato and Basil and Caponata.

Pate Boards
Pate De Campagne, & Vegetable Pate En Crout.,
Prosuitto and Bresaola, Served with Cornichons, Nicoise Olives,
Mustard and Baguettes.

Tuscan Table
Mozzarella with Basil & Extra Virgin Olive Oil
Marinated Artichoke Hearts, Spiced Olive Medley,
Grilled Eggplant, Marinated Mushrooms, Fire Roasted Peppers, Charcuterie, Imported & Domestic Farm Cheeses,
Decorative Display of Breads to include Baguettes, Parmesan Crisps
and Focaccia.

~Wild Mushroom Rissotto Orencinni Topped with Truffle Oil.

~Rosemary Grilled Baby Lamb Chops with a fresh Mint and Appricot Salsa.

~Roasted Tomato Bisque With Grilled Cheese Triangles

~Pan Seared Scallop with Sweet Red Onion Marmelade & Safron Aioli

~Seared Duck Breast on Casava Chip topped Peach & Mango salsa

~Szechwan Seared Chicken Dumplings with an Orange Ponzu Dipping Sauce.

~Taquilla & Lime Rubbed Swordfish with a Margarita Dipping Sauce.

~Garlic Scented jumbo Shrimp and Chorizo Sausage Skewer.

~Seared Scallops with Lemongrass Broth in an Asian Soup Spoon.

~Roasted Beet & Stilton on Organic Endive Spears.

~Organic Chicken Slaw with Dried Cranberries & Appricot Topped On a Curry Bow Chip.

~Seared Ahi Tuna on Cucumber disk with Caviar and Wasabi Creme Fraiche.

~Smoked Salmon Napolean Gateu Topped with Caper & Dill Aioli

~Roasted Finger Ling Potatoes with Caviar and Creme Fraiche.

~Filet on Garlic and Herb Ficelle with Horseradish Creme Fraiche.