Classic margarita, BBQ chicken, truffle shuffle, pear, and blue.
Per person.
Per person.
Per person.
Per piece.
Per piece.
Per piece.
Goat cheese, tomato & sweet basil, or hummus & olive.
Florentine and bolognese.
Stationed cold hors d'oeuvres?. Local artisanal cheese and cracker display, garden vegetable and herb dip crudites, and Italian antipasti assortment with roasted vegetables. Butler-passed hot hors d'oeuvres. Stuffed mushroom caps with herb challah bread stuffing, grilled shrimp skewers with lemon garlic aioli, florentine stuffed phyllo pastries, petit beef wellingtons en croute, country meatballs with chef's selection of dipping sauces, tomato, and sweet basil bruschettas, apple quinoa time cakes with sweet potato hash, vegetable spring rolls with Asian remoulade, and smoked bacon-wrapped diver sea scallops. Stationed desserts?. Chef's selection housemade petit fours and assorted freshly-baked cookies and fudge brownies.
Still or sparkling.