Summer Cocktail Reception

Passed Hors d’Oeuvres

Caprese Salad Bites
imported buffalo mozzarella, yellow pear tomatoes and fresh basil layered on crostini rounds

Corn Cakes with Caviar
and crème fraiche

Coconut Chicken Sticks
with spicy peanut sauce

Curried Sweet Potato Latkes
dotted ricotta salata

Stationary Hors d’Oeuvres

Sliced Beef Tenderloin on Sweet Baguettes
with horseradish mousse and arugula

Vegetarian Spring Rolls
with peanut dipping sauce

Mango Curry Crab Salad
on brioche rounds

Pasta with Pesto and Fresh Peas
served in small take-out containers

Assortment of International and Domestic Cheeses with Seasonal Fresh Fruit
accompanied with crackers and crostini