Rebeccas Cafe

round guest tables covered with beautiful linens, buffet tables set up with linens

crustless quiche filled with cheese

crustless quiche filled with seasonal vegetables

stuffed with cream cheese and preserves and accompanied by maple syrup and co

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

served in yellow and red bell peppers topped with a dollop of sour cream

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

asparagus, baby squash, portabella mushrooms, sweet potatoes

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

served in a truffle bowl accompanied by homemade whipped cream

set on tables covered with textured linens, greens and a floral centerpiece

with toasted pecans, Belgian endive, chevre cheese with a red wine vinaigrette and

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

fresh fruit skewers miniature dessert pastries coffee, decaf and tea

sliced Virginia smoked ham accompanied by a pineapple chutney and whole grain mustard roasted baby red bliss potatoes in herb butter greens beans sauteed with red peppers

sliced smoked salmon display accompanied by cucumber dill sauce, sliced red Bermuda onions, capers, herb c mesclun greens with chevre, grilled tomatoes and herbs overflowing basket of gourmet rolls, flat breads and cocktail ryes

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

chicken breast sauteed with lemon tarragon and artichokes cous cous mini Caesar salads in phyllo tarts garnished with fresh parmesan

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

served all day

all tables covered with textured linens, fresh greens and flowers

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

delicate offerings such as watercress and chive cream cheese, cucumber and bours

fresh fruit punch with fresh lemons, oranges, and berries Poland spring carbonated and non carbonated waters

stationary hors d'oeuvres displayed on three 60' rounds with beautiful liner

boursin, chevre and brie with spiced pecans, olive tapenade and assorted gourmet

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

served with traditional salsa, guacamole, black bean dip and sour cream

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

passed on beautiful wood trays with a fresh flower garnish

served with a garlic aioli

served with a Thai peanut dipping sauce

with chipolti sour cream

chocolate mousse, strawberry Tuscan cream cake, chocolate raspberry cake with cream, or lemon scented angel food cake filled with market berries and Tahitian van

chocolate dipped

chocolate dipped

served from a buffet decorated with linens and decorations

with clam juice and drawn butter

served lot's of lemon and butter

seasoned with lime and cracked pepper

tossed with fresh vegetables in a balsamic vinaigrette

individual buttermilk biscuits served with bowls of sliced peaches, strawberries and cream and fresh mint

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

an assortment of imported and domestic cheeses surrounded by ficelle, parmesan

accompanied by traditional salsa, guacamole and sour cream

asparagus, baby squash, baby carrots, portabella mushrooms, and sweet potatoes sauce brie, papaya and onion quesadillas

set on 3 - 4 foot serpentine tables

tomatoes with buffalo mozzarella and basil

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

topped with a shitake, enoki and grilles portabella mushroom reduction sauce

freshly brewed bewley's blend iced coffee and decaf frozen lemon parfaits with chocolate and fresh raspberries summer berry cobbler served with homemade whipped cream fresh fruit skewers with yogurt for dipping