chef's specialty platters
Small (serves 10 - 12) |
Large (serves 20 – 25) |
Melon and Prosciutto Di Parma: Melons wrapped with Prosciutto drizzled with Extra Virgin Olive Oil and Cracked Black Pepper
Imported and Domestic Cheese & Fruit: Garnished with Seasonal Fruits, Baby Greens, Sliced French Bread and Crackers
American Antipasto: Sliced Roast Beef, Roasted Turkey Breast, Baked Virginia Ham and Genoa Salami, Provolone, Swiss, and American Cheese garnished with Leaf Lettuce, Tomatoes, Pickles, and Onions
Tuscan Antipasto: Prosciutto di Parma, Soppresata, Pepperoni, Genoa Salami, Fresh Mozzarella, Sharp Provolone, Roasted Peppers, Marinated Artichoke Hearts, Mushrooms, and Pepperoncini
Mediterranean: Hummus, Eggplant, Taboule, Roasted Red Onion Dip with Pita Chips and Vegetable Pieces
Crudités of Vegetables: Assorted Vegetables displayed among a Creamy Ranch Dressing
Tequila Lime Grilled Shrimp Cocktail: Jumbo Shrimp Marinated in Tequila and Fresh Lime Juice then Grilled and Served Cold with a Fresh Avocado and Corn Salsa Along with Horseradish Cocktail Sauce, and Lemon Wedges (we recommends 1lb. per 5 guests)
Baked Brie Wheel in Puff Pastry: Wheel of Brie wrapped in Puff Pastry with your Choice of Brown Sugar and Walnut, Almond and Crain raisin or Plain Baked and Displayed, topped with Fresh Fruits and Crackers
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