| Groups & Banquets - Menu | |
| Cold Hors D’oeuvres | |
| Minimum of 50 per Order | |
| Buffalo Mozzarella, Tomato, Balsamic Reduction and Pesto | |
| On a Garlic Crostini | |
| Spiced Rock Shrimp and Mango Salad | |
| On a Crispy Corn Tostada | |
| Beef Carpaccio and Marinated Artichoke | |
| On a Garlic Crouton | |
| Seared Yellowfin Tuna Canapé | |
| Cucumber and Curry Lime Mayonnaise | |
| Marinated Asparagus Wrapped in Prosciutto | |
| with Mustard Vinaigrette | |
| Smoked Trout with Crème Fraiche | |
| Red Onion and Capers on Gourmet Cracker | |
| Citrus Marinated Mahi Ceviché | |
| On a Red Corn Tostada | |
| Ahi Tuna Crisps | |
| With a Thai Chili Paste and Wasabi Aioli | |
| Hot Hors D’oeuvres | |
| Minimum of 50 per Order | |
| Beef Tenderloin Wrapped in Procuitto | |
| And Stuffed with Wild Forest Mushrooms | |
| Mushroom Caps | |
| Stuffed with Seafood | |
| Mini Crab Cakes | |
| With Chipotle Mayonnaise | |
| Pan Seared Sea Scallops | |
| Applewood Bacon Wrapped with Shitake Mushroom Duxelle | |
| Spinach and Feta Cheese | |
| Served in Flaky Phyllo Pastry | |
| Roasted Oysters Rockefeller | |
| On Baby Spinach with Hollandaise Sauce | |
| Chicken Satay Skewers | |
| With Peanut Sauce | |
| Beef Tenderloin Skewers | |
| With Chimichurri Sauce | |
| Warm Goat Cheese | |
| With Roasted Garlic and Roasted Red Bell Pepper | |
| On a Fresh Thyme Crostini | |
| Salmon Croquettes | |
| Grand Marsala Mushrooms | |
| On a Crostini | |
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