Garden Party

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  • Hors d'oeuvre Table
  • Vertical Crudité Display with Roasted Shallot and Red Pepper Dips
  • Fresh Fruit Platter with Lemon Mint Dip
    sliced melons and pineapple, seedless grapes, and citrus wheels
    garnished with select whole berries and kiwi crowns
  • Portabello Brie
    whole brie in pastry, split and filled with grilled portabello mushrooms
    and carmelized onions - baked and served warm

  • Buffet
  • Baby Spinach Leaves Tossed with Tangerines, Waterchestnuts,
    Fried Wonton Strips, and Sesame Ginger Vinaigrette
  • Orzo Salad with Sun-Dried Tomatoes, Kalamata and Green Olives,
    and Feta Cheese
  • Vine Ripened Cherry Tomato and Bocconcini Salad with Fresh Basil
  • Blanched Asparagus Sprinkled with Lemon Zest
  • Chicken Mosaic
    Breast of Chicken Rolled Around a Mosaic of Carrot, Zucchini,
    Red Peppers, Yellow Squash with Fontina Cheese -
    Baked, Sliced and Plattered
    Served with Pesto Cream Sauce on the Side
  • Baskets Overflowing with
    French, Herb, and Poppyseed Rolls