Passed Hors D’oeuvres…

Fresh Seasonal Fruit Skewers, Coconut Ambrosia Dip

Spinach Rockefeller Stuffed Mushrooms

Tuna Alforno Crustiness

White Bean, Jalapeño, Cheddar Empanadas, Stuffed in White Corn Pastry

Crispy Cod Strips, Tartar

Vegetable Spring Rolls

Vegetable Tartlets

Brie on French Bread, Cranberry Jam

Ahi Tuna, Seaweed Salad

Thin Sliced Fingerling Potatoes, Caviar, Crème Fraiche

Stationary Platters…

Vegetable Sticks, Blue Cheese Dip, Dijon Dip, Peanut Dip

Artisan Cheese Platter, Breads, Crackers, Assorted Chutney’s

Mediterranean Grazing Platter,

Assorted Olives, Hummus, Baba Ganouch, Assorted Cheeses, Flatbreads, and more

Vegetarian Sushi Rolls, Wasabi, Ginger, and Soy Sauce

Entrees…

Swordfish Medallions, Olive Tapenade, Sun-dried Tomato Citrus Glaze

Baked Rosemary and Grapefruit Infused Flounder

Blackened Mahimahi, Roasted Garlic Butter

Cold Buckwheat Soba Noodles, Sesame Ginger Vinaigrette, Exotic Fruit and Julienne Vegetables

Baked Red Snapper, Avocado-Tomatillo Relish, Fresh Chopped Cilantro

Baked Panko Breaded Codfish, Petite Tomato, Basil, and Red Onion Salad, Lemon Olive Oil

Spinach Lasagna, Ricotta Fontina Cheese, Yellow Tomato Sauce

Poached Salmon, Watercress Puree, Toasted Almonds

Sides…

Grilled Vegetable Tortas, San Marzano Tomato Sauce, Buffalo Mozzarella

Hearts of Artichoke Filled with Caramelized Vegetables, Parsley Butter

Goat Cheese and Herb Stuffed Sweet Peppers, Saffron Cream Sauce

Sautéed Exotic Mushrooms in a Madeira Wine Sauce, Shallots

Five Grain Rice Pilaf, Dried Currants, Mixed Berries

Diced Potato and Squash Au Gratin, Herbed Bread Crumbs