Passing Options

Mini Crab Cakes with Remoulade Sauce

Coconut Crusted Shrimp with Sweet Chili Glaze

Shrimp and Scallop Ceviche on Plantain Caps

Ahi Tuna Poke on Taro Chips with Wasabi Aioli

Grilled Jerk Marinated Chicken Sautee with Pureed Mango Chutney

Mini Chicken and Grape Salad on Phyllo Caps

Sweet and Sour Chicken Bites

Mini Beef and Tricolor Pepper Kebabs with Chimichurri Sauce

Duck Breast and Sweet Potato Skewers with Port Wine Glaze

Grilled Lamp Lollipops with Mint Tarragon Glaze

Jerk Marinated Pork Tenderloin and Mango Skewers

Twice Baked Mini Potatoes with Pancetta and Cheddar Cheese

Mini Quiche Tarts with Spinach and Feta

Mushroom Ragu and Brie Cheese on Phyllo Caps

Tomato Mozzarella and Pesto Crostinis

Diced Pears and Carmelized Onions and Bleu Cheese on Phyllo Tartlets

Stationary Platters

Charcuterie Platter

Prosciutto, genoa salami, capicola, salsiccia, with olives, oven-dried tomatoes and baby mozzarella tossed with pesto, served with assorted crackers and crostinis

Vegetarian Antipasto Platter

Tuscan bean salad, roasted tricolor bell peppers, marinated artichoke, kalamata olives, grilled zucchini, summer squash, and asparagus

Artisan Cheese Platter

Chef's choice of imported and domestic cheeses, candied walnuts, honey, dried fruits and assorted crackers and crostinis


Chicken Buffalo Dip

Artichoke and Spinach with pita

Guacamole with corn chips

Hummus with pita bread