Blog post


All menus and packages are customizable to meet your vision and price point.


  • Assorted Mini Cocktail Sandwiches – Roast Beef with Provolone with Horseradish Cream, Black Forest Ham with Swiss and Dijon Mustard, Smoked Turkey with Cheddar and Lemon Aioli or Sriracha Aioli – available on 2oz Cocktail Roll or Mini Pretzel Bun
  • Caprese Cocktail Sandwiches with Buffalo Mozzarella, Roma Tomato and Basil Pesto Aioli on 2oz Rosemary Focaccia Roll
  • Herb Crusted Beef Tenderloin on 2oz Cocktail Roll with Horseradish Cream or Chipotle Aioli – can add Caramelized Onions
  • Mini Lamb Slider on 2oz Cocktail Roll with Tzatziki Yogurt Dill Sauce
  • Herb Crusted Pork on 2oz Cocktail Sauce with Apple Chipotle Cole Slaw or (Apple Fennel Slaw)
  • Braised Korean Brisket Slider with Kimchi Slaw (Asian Slaw)
  • Mini Falafel with Quartered Pita or Mini Naan Bread with Tahini sauce with Chopped Tomatoes and Cucumbers
  • Chicken Parmesan Slider with Marinara Sauce and Fresh Mozzarella on Toasted Baguette


  • Filet Mignon on Toasted Herb Crostini with Horseradish Cream & Caramelized Onion
  • Bourbon Glazed Beef Skewer
  • Mini Italian Meatballs with Parmesan Ricotta Dollop and Fresh Basil
  • Mini Meatball with Spaghetti served on Demi Fork
  • Mini Beef Wellington
  • Mini Angus Burger Sliders on Brioche Bun with Sriracha Aioli
  • Beef Empanada
  • Brisket on Mini Polenta Cake with Demi Glaze
  • Lamb Meatball with Tzatziki Dollop & Fresh Mint on Demi Fork
  • Cherry Tomato Beef Taco Bites
  • Baby Lamb Chops with Rosemary and Mustard Cream Sauce


  • Chicken Satay
  • Chicken Parmesan Meatballs
  • Ancho Chicken Tacos with Chipotle Slaw
  • Mini Breaded Chicken on a Waffle Drizzled with Maple Syrup
  • Chicken Cordon Bleu Bites
  • Chicken Empanadas
  • Spring Rolls with Chicken and Sweet Thai Chili Sauce
  • Asian Chicken in Lettuce Wrap


  • Individual Shrimp Cocktail in Shot Glass with Spicy Cocktail Sauce
  • Shrimp Salad in Mini Martini Glass
  • Blini with Smoked Salmon Crème Fraiche and Caviar Garnished with Fresh Dill
  • Cucumber Smoked Salmon “Sushi” Rolls
  • Potato Pancake with Crème Fraiche and Smoked Salmon Ribbon and Chives
  • Salmon Mousse in English Cucumber Cup (can sub Ahi Tuna and Salmon Tartar)
  • Seared Ahi Tuna on Wonton Crisp with Wasabi Mayo
  • Ahi Tuna with Ginger and Sesame Oil on Sticky Rice Cake
  • Shrimp and Scallop Ceviche with Tomato, Avocado and Cilantro in Individual Shot Glass with Tortilla Crisp
  • Mini Ahi Tuna Taco with Wasabi Slaw
  • Coconut Crusted Shrimp with Mango Aioli or Thai Chili Sauce
  • Crab Cakes with Dijon Cream Sauce
  • Southwestern Grilled Shrimp on Delta Grit Cake


  • Fresh Figs stuffed with Rocket, Goat Cheese and wrapped with Prosciutto
  • Fig and Gorgonzola Crostini with Caramelized Onion
  • Mini Grilled Cheese with Tomato Soup Shooter
  • Baked Goat Cheese with Marinara and Toasted Pita Chip
  • Prosciutto Wrapped Melon Balls
  • Watermelon stuffed with Goat Cheese and Fresh Mint
  • Caprese Lollipop with Fresh Buffalo Mozzarella, Cherry Tomato & Basil with Balsamic Glaze
  • Artichoke and Boursin Cheese Balls with Mustard Crème


  • Assortment of Devilled Eggs
  • Stuffed Mushroom with Spinach and Parmesan
  • Individual Crudité in Shot Glass with Herb Dip
  • Greek Cucumber Sushi Rolls
  • Apricot and Brie Crostini
  • English Cucumber Cup with Hummus and Cherry Tomato
  • English Cucumber Cup with Feta and Nicosia Olive
  • Gazpacho Shooter
  • Mini Spanakopita with Feta in Phyllo
  • Arancini – White Wine Risotto Cake encrusted with Bread Crumbs and fried until golden brown with Marinara Sauce on the side for dipping
  • Spinach and Kale Cakes (lightly crusted)
  • Wild Mushrooms with Truffle oil on Mini Polenta Cake
  • Vegetable Spring Rolls with Thai Chili Sauce
  • Twice Stuffed Redskin Potato with Cheddar and Bacon
  • Wonton Cup with Great Cook’s Salad
  • Vegan “Ceviche” with Lime Marinated Cashews, Hearts of Palm, Leche de Tigre, Cilantro, Avocado Mousse garnished with Blue Corn Tortilla
  • Vegetarian Taco with Brentwood Farms Sweet Roasted Corn with Lime Aioli, Cotija Cheese and Tajin Spice
  • Mini Onion Soup Bowls


  • Artisan Cheese Display with Imported Cheese Wedges garnished with Fresh Strawberries and Red Grapes and served with European Crackers
  • Domestic Cheese Display with Assorted Crackers and Garnished with Red Grapes
  • Baked Brie in Puff Pastry with Apricot, Fig or Raspberry Jam served with Croissants – can add Candied Nuts
  • 3 Layer Basil Pesto Cheese Torte with Sundried Tomatoes & served with Assorted Crackers
  • Smoked Salmon Cheese Torte layered with Egg Salad, Basil Pesto and Garnished with Pistachios
  • Pizza Braid in Puffed Pastry
  • Charcuterie Board served with Local Meats and Cheeses, Dried Fruits and Nuts, Mustard and Toasted Baguettes and Flatbreads
  • Roasted or Raw Vegetable Display to include Baby Carrots, Zucchini, Squash, Roasted Red Peppers, Cauliflower, Mushrooms with Choice of Dip
  • Smoked Salmon Display served with Whipped Cream Cheese, Red Onion, Cucumbers, Tomatoes, and Capers served with Fresh Bagels
  • Poached Salmon Display with English Cucumber Scale Garnish served with Fresh Dill Sauce
  • Seasonal Fresh Fruit Display with Honey Vanilla Yogurt Dip
  • Mediterranean Platter with Olive Tapenade, Bruschetta, Eggplant Caponata and Hummus or Feta Dip served with Toasted Pita Chips


**Customized desserts available as well

  • Fresh Fruit Tartlets
  • Mini Pies
  • Opera Cakes
  • Petit Fours
  • Lemon Curd Bars
  • Pecan Bars
  • Mini Cannoli
  • Mini Eclairs
  • Cream Puffs
  • Assorted French Macaroons
  • Tiramisu Shot Glass Dessert
  • Mini Crème Brulee in Ramekin
  • Lemon Curd in Shot Glass with Sponge Cake and topped with Crème Fraiche
  • Chocolate Mousse in shot Glass with Crème Fraiche
  • Mini Key Lime Tartlets
  • Assorted Mini Cheesecakes
  • Mixed Berries with Custard in Shot Glass
  • Raspberry Mousse in Chocolate Cup