Passed Hors D’oeuvres

Chicken & Vegetable Shu Mai served in Authentic Bamboo Steamers
accompanied with a Peanut Hoisin Sauce

Almond & Sesame Crusted Chicken Tenders
accompanied with a Horseradish Orange Marmalade

Shiitake & Portobello Mushrooms in Phyllo

Vegetable Spring Rolls accompanied with an Asian BBQ Sauce

Homemade Tomato Pie

Buffet Presentation

Tossed Fresh Greens Salad with Sliced Granny Smith Apple, Mixed Berries of the Season, Honey Caramelized Spiced Walnuts & Crumbled Goat Cheese (very light) tossed in a Pommery Balsamic Vinaigrette

BBQ Chicken Breast Sandwiches with Roasted Vegetables, Bibb Lettuce & Low Fat Dijon Chive Mayonnaise

Peppercorn Crusted Filet Sandwiches with Caramelized Onions & Roasted Peppers accompanied with a Pommery Horseradish Sauce

Assorted Homemade Pepperoni, Chicken & Spinach Stromboli

Sesame Noodle Salad with Spicy Peanuts, Celery, Scallions, Carrots Red Pepper tossed in a Thai Peanut Sesame Dressing

Grilled Vegetable Display
To include Portobello Mushrooms, Zucchini, Carrots, Red & Yellow Peppers, Caramelized Onions, Asparagus accompanied with Rosemary Foccacia Bread

Dessert Presentation

Chocolate Covered Frozen Fruit Skewers