Artichoke & Spinach Phyllo Triangle

Artichoke & Three Cheeses in Phyllo

Asparagus and Roasted Red Pepper Risotto Cake

Black bean pancakes with Pico de Gallo

Caramelized Garlic and Leek Tart with Chevre

Caramelized Red Pepper with Rosemary Tart

Charred eggplant with roasted red pepper dip with pita crisps

Chips with Spicy Tomato Salsa and Fresh Guacamole

Cucumber with Roe and Chives – served atop white toast points

Cut Tempura Vegetables with Wasabi Dip

Fantastic Crudités with Horseradish Dip

Fresh Mozzarella, Basil and Tomato Bites – with balsamic vinegar

Fresh Harvest Roasted Vegetable Puree on Grilled Baguette with Chevre

Goats cheese rolled with garlic and herbs –with mini tomatoes and sage

Herb Crusted Cheese Balls

Hummus and Pita Crisps

Mushroom Croquette – Cremini, Oyster, and Shiitake mushrooms with a béchamel sauce

Mushroom Tart – shiitake, enoki, cremini

Olive Tapenade on Baguette

Organic Crudités

Parmesan Cheese Twists – Homemade pastry dough and fresh grated parmesan

Pepper Painters Palettes – roasted reds, greens, and yellows, with goat's cheese on cucumber round

Pesto, Chevre and Roasted Pepper Phyllo Cups – Served warm, a very nice flavor

Puff Pastry Parcels with French Goats cheese and a rich tomato herb coulis

Roasted Shiitake Mushrooms with Robiola Cheese and Truffle Oil –on toast points

Roasted Vegetables and Goat Cheese baked in a Phyllo Dough Purse

Roquefort Grapes

Savory Cornets with Chive Cream Cheese

Seasonal Baby Vegetables – Grilled and drizzled with olive oil and balsamic vinegar

Sesame Eggplant Salsa with Pita Chips

Shiitake-Leek Spring Roll – with a ginger hoison sauce

Stuffed Fingerling Purple Potatoes –Chilean Purples

Sweet Potato Chip Towers with Crème Fraiche and Chili Sauce

Three Mushroom Croquette (Cremini, Oyster, and Shiitake)

Tortellini Skewers with Lemon-Parmesan Aioli

Watermelon Cube with Aged Balsamic Vinegar

Wonton Napoleons –wontons and ricotta with Kalamata olive and roasted red pepper

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