AT THE BAR
            • Champagne, Mojitos

HORS D’OEUVRES
        Stationary Hors D’Oeuvres
            • Vegetable Crudite with Dill and Parsley Dip
            • Homemade Herb Infused Breadsticks with marinated mixed olives on
               the side and fresh hummus
        Passed Hors D’Oeuvres
            • Goat Cheese Phylo Tartlets
            • White Bean Puree Tartlets with Roasted Cherry Tomato
            • Grilled Lemon Chicken on skewers served with Satay Dipping Sauce
            • Grilled Herb Shrimp on skewers with Mango Salsa
            • Blinis with crème fraiche topped with smoked salmon

STATIONARY BUFFET
            • Orzo with roasted shrimp and vegetables
            • Grilled Flank Steak with Soy/Chili Glaze – served sliced and sprinkled
               with scallions and lime wedges

DESSERT
            • Chocolate Covered Strawberries
            • Assorted cheese and fresh, seasonal fruit platters