Dips

  • Hummus
  • Baba Ghanoush
  • Tomato Salsa
  • Black bean and corn salsa
  • Red Lentil/Yogurt
  • Roasted eggplant /roasted red pepper
  • Marseilles style seafood
  • Artichoke/spinach (mayonnaise base)

Fondues (Warm Dips)

  • Classic Swiss cheese
  • Wild Mushroom
  • Red Lentil/Coconut milk

Finger Foods

  • Open faced grilled seasoned beef sandwiches, horseradish sauce
  • Crostini of cubed seasoned roast pork, white bean puree
  • Crostini of seasoned shrimp atop fennel salad
  • Crab Normandy (a blend of lump crabmeat, cream, apples, Calvados, chives on toast points
  • Crostini of Cajun seasoned shrimp atop Créole rice with Andouille sausage
  • Smoked salmon Panini
  • Filo cup of poached pears, Gorgonzola and caramelized walnuts
  • Southern style chicken salad with pecans atop corn bread

  • Mini squares of Tortilla Espanola
  • Banderillas (on a toothpick) of fresh Mozzarella, grape tomato and green olive
  • Crostini of oven roasted tomato topped with country ham
  • Open faced Caprese sandwich
  • Deviled eggs topped with green olives and pimento

Tapas


  • Curry egg salad on Classic White
  • Black Forest Ham, oven roasted tomato, Manchego on rye
  • Lemon/tarragon crab salad on Sesame Semolina

Tea Sandwiches