Traditional Antipasto Arrangement

A substantial grazing board is beautifully garnished and exquisitely displayed. A variety of fresh hand-cut vegetables and fruits in season, artfully arranged to be pleasing to the eye and the palette. Our hot Vidalia Onion Dip and Cold Cucumber Dip complement this platter. A variety of cheeses and crackers and other goodies make this a true crowd pleaser.

Beef Tenderloin on a Toasted Baguette with Herb- Garlic Cream

A perfectly trimmed tenderloin of beef is marinated in our hot pepper glaze, baked to perfection, sliced thin, stacked high and then topped with our herb - cream sauce and red onion.

Bruschetta (the way the Italians like it !!!)

Fresh Roma tomatoes are diced and mix with garlic, fresh basil, olive oil and balsamic served with toasted baguettes and topped with Asiago cheese.

Classic Water Chestnuts Ramaki

An oldie but goodie! We take water chestnuts, marinate them in Soy Sauce and maple syrup, wrap them in bacon and broil them until crisp.

Crispy Asparagus Wraps

A tender spear of asparagus is smeared and wrapped in Asiago cheese and fresh garlic, then baked until toasty brown! One of our most requested!

Fresh Lemon Shrimp with Kickin' Cocktail Sauce

No explanation needed on this one! Lots of shrimp doused in fresh lemon juice with a side of our own kickin’ dipping sauce.

Pear and Gorgonzola Pizza

A buttery crust is delicately layered with thinly sliced Bosc Pears, Provolone and Gorgonzola cheeses and walnuts, then baked until it's bubbly. This one can be served room temperature.

Stuffed Mushrooms

Button mushrooms are stuffed with a blend of cheeses and garlic and then baked until bubbly…“Pop in your mouthable!”

Smoked Turkey Quesadilla with Apricot Brie

Smoked Turkey, apricot jam, Brie cheese and fresh herb salad are all melted between two flour tortillas then cut in wedges and served warm.