COCKTAIL RECEPTION BUFFET MENU

Passed Hors d'oeuvres

Sautéed Tequila Prawns

large ocean prawns marinated in fresh lime juice, jalapeno peppers, cilantro and fresh herbs, sautéed with sweet butter and Tequila served with a fire roasted chili salsa

Bresaola a la Tuscany

wrapped lightly around arugula, wild mushrooms, cheese, herbs, garlic and brushed with olive oil and lemon

Spinach, Onion and Cheese Phyllo Squares

phyllo dough layered with spinach, cheese and caramelized onions, cut into squares

Stuffed Crimini Mushrooms

with onions, bread crumbs, and parsley

Artistic Buffet Presentation

Sides of Pacific Smoked Salmon

served with cream cheese, marinated red onions, capers, and diced tomatoes served with baguette slices

Grilled Portabello Mushrooms

served with braised fennel and butter sauce on grilled baguette

Calamari Salad

mixed with celery, onions, peppers, olives, avacado, capers, tomatoes, garlic and fresh lemon

Mini Pizzettas Triangles

topped with roasted red peppers, olives, artichoke hearts, caramelized onions, mushrooms, tomatoes and cheese

Chicken Roulades

moist boneless breast of chicken pounded until thin and tender, layered with spinach, red pepper strips and mozzarella cheese, rolled in asiago bread crumbs, roasted, sliced and served with ginger scallion aioli

Brie En Croute

creamy brie wrapped in brioche, baked until golden and puffed served with crackers, red raspberries, apple and pear slices

Passed the Last Hour

Florentines

Biscotti Cookies

Lemon Bars

Sugar Cookies