Hors D’oeuvres

Artichoke Heart Fritters

With Béarnaise Sauce

Petite Spinach Quiche

Stuffed Mushrooms

With Shrimp; With Spinach

Chicken and Pineapple Mini Brochettes

With Honey Mustard Sauce

Beef and Mushroom Mini Brochettes

With Teriyaki Sauce

Broiled Lamb Chops

Beer Batter Chicken Finger Bites

With Honey Mustard Sauce

BBQ Ribs

Oysters Rockefeller

With Hollandaise Sauce

Stuffed Shrimp

With Crab Meat

Baked Clams

Tenderloin Meatballs

Seafood Medley

With Octopus, Calamari, Shrimp and Crabmeat With Chef’s Special Marinade

Fried Calamari

Cocktail Sauce

Fried Shrimp

Cocktail Sauce

Pyramid Iced Fresh Shrimp

Char Broiled Octopus

Smoked Salmon

With Cream Cheese and Capers on Cocktail Rye Bread

Charcuterie Board

Assorted Cheese, Olives, Roasted Peppers, & Cured Meats (24 in. x 16 in.) (50 servings)

Tray of Fresh Vegetables

With House Dip

Asparagus in Prociutto Cream Cheese and Red Peppers

Fried Macaroni & Cheese Balls

Fresh Fruit Platter

(30 servings)

Spread Trio

Hummus, Roasted Tapenad, & Spinach Artichoke Dip (40 servings)

Toasted Tiropita

Filo Pastry Triangles With Imported Feta Cheese Filling

Toasted Spanakopita

Filo Pastry Triangles With Spinach Scallion Filling

Caprese Skewer

Ciliegine Mozzarella Cheese, Cherry Tomato, Fresh Basil, Balsamic Glaze