Rick & Ann's

(vegan) nutty brown rice with spice-marinated tofu, golden raisins, pecans and green onion, in a light vinaigrette of soy sauce, olive oil, rice vinegar and a hint of ginger.

penne pasta with parsley walnut pesto, kalamata olives, sun-dried tomatoes and feta cheese.

(vegan) With almonds, currants, green onion, mint, dill and parsley.

add grilled chicken. per person.

bran muffins and brown sugar millet muffins, along with rick and ann's fruit muffins and scones of the day; served with foil wrapped butter and jam packets. (12 pieces, 24 pieces).

little house-made cream biscuits split and filled with your choice of: (one choice on a small platter; two choices on a large platter) smoked ham and cheddar cheese house-made turkey sausage patties and cheddar bacon, lettuce, tomato and mayo. (30 finger sandwiches. 60 finger sandwiches).

cut into small squares suitable for the fingers, in the following combinations spanish with red potatoes, onions, peppers and cheese. (30 small slices, 60 small slices).

(vegan) apples, pears, oranges, bananas (subject to seasonal availability). minimum order for 10 per person.

(vegan, except for polenta) a marvelous mix of grilled squash, roasted tomatoes, roasted carrots, balsamic mushrooms, grilled asparagus and toasted polenta diamonds. (100 pieces).

(vegan) seared soy sauce marinated tofu tossed with crunchy green beans, red peppers and cashews on a bed of rice noodles in a Thai-inspired dressing including: coconut milk, ginger, red pepper flakes and fresh lime juice. (serves 16 (half-cup), serves 32 (half-cup).

fresh focaccia with mayonnaise, dijon, onions and tomato with your choice of: (one choice on a small platter; two choices on a large platter) house-roasted turkey, house-roasted top round of beef, smoked ham, portobello and brie with spinach and pesto (vegetarian), eggplant and goat cheese with lettuce and pesto (vegetarian), squash with lettuce, sunflower seeds and olive paste (vegan). (24 little sandwiches, 48 little sandwiches).

an arrangement of sliced pears and apples, gorgonzola, triple creme brie and huntsman cheese, with snipped grape clusters, roasted sweet and salty pecans, dried apricots and cherries; served with crackers and crostini. (125 pieces)

cubes of crispy tofu, poached broccoli florets and seared mushrooms; served with Thai coconut peanut dipping sauce. (130 pieces).

baguette slices are brushed with olive oil and toasted as the foundation for the following topping combinations: (one choice on a small platter; two choices on a large platter) brie and apple-cranberry chutney with crispy sage. (25 pieces, 50 pieces).

pepper-crusted steak with horseradish cream. (25 pieces, 50 pieces).

seared tuna with wasabi aioli. (25 pieces, 50 pieces).

golden and crisp topped with your choice of one of the following: blue cheese and caramelized onions, wild mushroom and gruyere. (25 pieces, 50 pieces).

(30 halves, 60 halves).

crisp and golden brown with red peppers, corn, scallions, cilantro and Latin spices, then topped with chipotle tartar sauce. (60 pieces).

roasted cubes of fresh cypress island organically farmed salmon; served with orange miso dipping sauce. (50 pieces, 85 pieces).

with lettuce, carrot, fresh mint and cilantro wrapped in rice paper; served with peanut hoisin dipping sauce. (30 pieces, 60 pieces).

grilled and sliced boneless chicken breast plattered with lemon dill aioli; served with cream biscuits. (60 small slices, 120 small slices).

served with your choice of one dip: blue cheese or buttermilk ranch. (50 drummies, 100 drummies).

choose one type: teriyaki or plain roasted in olive oil with garlic. (50 drummies, 100 drummies).

strips of marinated meat threaded on bamboo skewers and oven roasted plattered with your choice of one dip: spicy peanut or cilantro-jalapeno. (40 satays, 80 satays).

seared with a sesame seed crust and served with soy sauce and wasabi. (75 medallions, 125 medallions).

(36 pieces, 72 pieces).

orange, apple, grapefruit, lemonade (cups provided upon request).

with lettuce on bread garden sourdough bread.

with apples, walnuts and lettuce on bread garden whole wheat bread.

with wholegrain mustard and mixed greens on an acme baguette.

with mayo, dijon, tomato, shredded lettuce and pepperoncini on an acme baguette.

or- vietnamese style seared tofu. served over rice noodles with carrots, cucumber, romaine lettuce, fresh mint and cilantro, topped with chopped peanuts.