Hors D ‘Oeuvres

Beef tenderloin on sweet potato bread crostini with caramelized onions and fresh horseradish

Shrimp with red curry dipping sauce

Grilled pork tenderloin skewers with spicy pear dipping sauce

Black-eyed pea dip made with tomatoes, red onions, avocado, garlic, jalapeño pepper, cilantro and lime juice. Served with fresh cut sweet potato chips

Blackened shrimp skewers with pineapple, red pepper and red onion salsa

Buttermilk battered fried wing dings

Fruit & cheese tray with artisan cheeses and house-made lavosh

Mini spinach pie (Spanakopita)

Herb goat cheese wontons with sweet-spicy dipping sauce

Oven roasted chicken breast skewers with teriyaki-chili pepper marinade

Caramelized onion & gorgonzola cheese puffs

Seared tuna with honey-soy ginger glaze served on wonton crisp

Crudités with roasted sweet potato dip

Rosemary-cracked pepper crusted grilled sirloin beef skewers with horseradish dipping sauce

Three cheeses with fontina, goat and parmesan cheese flatbread

Pesto, sun dried tomato and grilled zucchini flatbread

Spinach, fig, gorgonzola & walnut lightly drizzled with honey flatbread

Spicy assorted nuts