Meat Items

• Charcuterie tray with imported meat, cheeses olives and flavored crostini

• Grilled beef tenderloin topped with a tomato caper relish on crostini

• Duck sausage on pastry with a blueberry reduction

• Mini blue cheese burgers with stone-ground mustard and fried shallots

• Turducken burgers on brioche buns with a dijon cheese

• Home made BBQ pork sliders with a citrus slaw

 • Buffalo sausage in puff pastry — “Buffalo in a Blanket”

• Mini chicken confit quesadilla with cilantro lime sour cream served with mini margaritas

• Thin sliced sous vide filet mignon on bamboo spoons with a mix herb chimichurri

• Madeira and marsala marinated elk tenderloin spoons with a bing cherry compote

Seafood Items

• Baked clams with a pancetta marjoram and shrimp stuffing with balsamic reduction

• Blue crab spoons with a sweet pepper aioli

• Lobster Mac and cheese spoons

• Butter-poached lobster and mascarpone spoons with an avocado tomato confit

• Yellow fin tuna tartar in sesame edible spoons with a siracha aioli

• Macadamia crusted Chilean sea bass in bamboo cones a vanilla basil vinaigrette

• Carolina glazed shrimp

• Wasabi crusted Ahi cub with a siracha aioli

• Cedar smoked Chilean Sea Bass in bamboo cones with a blood orange chervil glaze

• Mini lobster strudels with a charred tomato compote

• Potato latkes with a brown sugar cured salmon with a caper crème fraiche

Vegetarian items

• Grilled vegetables in phyllo with pecorino cheese

• Mac and cheese spoons

• Potato latkes with an apple compote.

• Goat cheese mousse in a parmesan crisp

• Vine-ripened tomatoes and summer basil crostini with aged parmesan

• Baked brie and au jou pear crostini

• Fire roasted tomato basil bisque with parmesan creme fraiche cordials with brioche grill cheese bits

• Marinated Grilled vegetable, arugula and gorgonzola on crispy flat bread

• Fig and goat cheese crostini

• Mozzarella and basil pesto monti cristos

• Zucchini pancakes with basil chive cream