Mini Risotto Cake with Mushroom and Boursin Topping
Vegetable Quesadilla served in Cylinder Cones
(Cold) Gravlox served on Whole Wheat Bread with
Stone-Ground Mustard and White Asparagus
Topped with Fresh Dill
Portabella Mushroom Fries with Balsamic Horseradish
Vegetable Spring Rolls with Sweet Chile Sauce
Figs wrapped in Blankets
Brie and Raspberry Tartlettes
Red and Yellow Pepper Strips, Cauliflower Buds,
Tiny Red and Yellow Grape Tomatoes, Baby Carrots,
Celery Frills, Radish Roses, Lightly Steamed Snow Peas,
String Beans, Broccoli Blossoms
Large Hollowed out Savoy Cabbages with
White Bean Dip, Zesty Dill Pepper Dip,
Traditional Spinach and Water Chestnut Dip,
Tarragon Mustard Dip
Glass Goblets filled with Homemade Breadsticks
Assorted Grainy Mustards,
Flatbreads and Crackers
ORIENTAL STATION
SUSHI DISPLAY:
California Roll, Fresh Salmon, Tuna, Yellowtail
Served with Wasabi, Pickled Ginger & Soy Sauce
Vegetable Moo Shu wrapped in Rice Pancake
Served with Plum Sauce
Asian Noodles Chopsticks
Bamboo Steamers with
Vegetable Dumplings served with Dim Sum Dipping Sauce
PASTA STATION
Petite Wild Mushroom Ravioli and Bow Ties
Served with Sauces to include:
Olive Oil, Garlic and Sundried Tomatoes
Classic Marinara Sauce
Toppings to Include
Fresh Parmesan, Blacken Salmon, Wild Mushroom and Roasted Peppers
CREPE STATION
Prepared by Uniformed Chef:
Assorted Fillings
Brie and Asparagus
Spinach and Pine Nuts
Ratatouille
Accompanied with Appropriate Sauces
MIDDLE EASTERN DISPLAY
Hand Rolled Falafel Balls
With Tahini and Israeli Salad
Pita Pockets Mediterranean
Hummus
Babaganoush
Charcoal Roasted Eggplant Dip
Roasted Red and Yellow Peppers with Balsamic
Selection of Greek Olives
