Passed Appetizers

• Tart Michelle—a mini tart with goat cheese, cherry tomato and mint
• Tuscan Bread—with warm Stilton and pear
• Golden Polenta—with roasted vegetables
• Crostini Misti—crostini with mixed toppings
• Hot Mushroom Caps—with pesto, spinach or sausage
• Gourmet Pizza—homemade white pizza with assorted toppings-served bite size
• Phyllo Triangles—stuffed with wild mushrooms, feta cheese, spinach or curried
• chicken and walnuts
• Quesadillas—cheese, black bean, or shrimp-served with guacamole or salsa
• Duck Profiteroles—herb profiterole with a duck mousse filling
• Mini Maryland Crab Cakes—served warm with cocktail sauce
• Mini Salmon Cake—served with a dill sauce

Appetizer Table Ideas

• Antipasto—a beautiful and delicious choice for a platter or table.
• Fresh vegetable arrangement with our homemade basil dip
• Marinated or roasted vegetables such as artichoke hearts, mushrooms,
• olives and red and yellow bell peppers
• Italian meats such as prosciutto, salami or sausages
• Spreads such as black or green olivada, hummus or baba ghannouj
• Cheese roulade with roasted peppers provencal and pita chips
• Goat cheese marinated in salsa rosa
• Phyllo triangles filled with mushroom, spinach, cheese, or chicken curry
• Stuffed mushroom caps with pesto, sausage or spinach
• Crostini misti topped with spreads such as pate, mushroom, white bean, sun-dried tomato or olivada
• Brie served as phyllo wrapped, warm apple and walnuts, or summer with
• raspberry and apricot sauces—served with crackers or French bread
• Heart-shaped cheese garnished with pecans and green apples
• Assorted imported cheeses with grapes
• Layered cheese torta with pesto and sundried tomatoes

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Salad Selections

• Sally’s Salad—mixed greens with roasted red and yellow peppers, toasted walnuts, crumbled goat cheese, fresh pears and pomegranate seeds
• (in season) with a homemade vinaigrette.
• Teena’s Salad—mesclun and Belgian endive with orange supremes, crispy pecans and a maple orange vinaigrette.
• Italian Salad—mixed greens with sliced mushrooms, hearts of palm, artichoke hearts and shaved parmesan with a red wine vinaigrette.
• Gourmet Greek Salad— baby greens with crumbled feta cheese, shaved red onions and yellow and red pear tomatoes with a balsamic vinaigrette.
• Caesar Salad—crisp romaine lettuce tossed with homemade croutons, parmesan cheese and our homemade Caesar dressing.
• Summer Salad—mixed greens topped with roasted almonds, fresh raspberries, and crumbled goat cheese with a raspberry vinaigrette.
• Winter Salad—mixed greens topped with roasted walnuts, dried cranberries and crumbled bleu cheese with a honey vinaigrette.
• French Salad—mixed greens with shredded carrots, tomatoes, sliced cucumbers and crumbled hard boiled egg with a creamy Dijon vinaigrette.
• Antipasto Plate—roasted peppers, marinated mushrooms and olives, Tuscan white beans or hummus and bruschetta with goat cheese.

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Entrees & Dinner Suggestions

• Pecan crusted salmon with Sally’s salad, golden polenta, roasted veggies and bread
• Rack of lamb with Teena’s salad, mashed potatoes, creamed spinach and bread
• Shrimp scampi with Italian salad, springtime spagattini, stuffed tomatoes and bread
• Filet of beef with French salad, potato custards, haricot verts and bread
• Crab cakes with Summer salad, new potato salad, Cole slaw and bread
• Paella with Gourmet Greek salad, grilled vegetables and bread
• Stuffed chicken breast with Teena’s salad, rice pilaf, asparagus and bread
• Chicken penne artichoke casserole with Caesar salad and bread

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