Rebeccas Cafe

crustless quiche filled with seasonal vegetables

fruit and cheese Danish, scones, muffins, sticky buns, apple and cheese turnover butter and assorted cream cheeses

buffet tables covered with beautiful linens, greens and a fresh floral centerpiece

filled with homemade pesto served on a bed of red and yellow salsa

tossed with fresh herbs, a light olive oil and fresh spring vegetables

served in a truffle bowl accompanied by homemade whipped cream

with tomato, capers, olives and artichoke compote swordfish and yellow pepper brushed with a lime and basil marinade served with a lemon caper sauce

wild mushroom risotto with lemon, leek and thyme grilled polenta cakes with eggplant and mozzarella warm lentil with basmati rice and toasted pecans

lemon scented angel food cake filled with berries and Tahitian vanilla cream

mini lemon curd tarts, bourbon pecan bites with gingercream, chocolate dipped macaroons, linzer shaped shortbreads cookie straws, Russian tea cookies mini fruit tarts

baby squash, asparagus, portabella mushrooms, sweet potatoes, bell peppers and

roast beef with boursin cheese on caramelized onion focaccia bread smoked mustard sliced ham and brie with Dijon mustard on a French roll

served with a garlic aioli

with chipolti sour cream

served lot's of lemon and butter

seasoned with lime and cracked pepper

stationary hors d'oeuvres set on upper level on a 6 - foot table

accompanied by traditional salsa, guacamole and sour cream

set on 3 - 4 foot serpentine tables

with roasted portabella mushroom, chevre, red onion with balsamic vinaigrette