Vegetarian and Seafood Menus

Hors d’oeuvre

Bruschetta on herbed Crostini with Fresh Basil & Red & Yellow Tomatoes Fresh Fruit (Pineapple, Strawberry, Melons) skewered, Minted Honey Yogurt dip Smoked Salmon Tartar Style, on thin Pumpernickle Toasts Assorted Maki: Marinated Squash, California Style,Cucumber, etc Grilled Montrachet on toasted Baguette Rounds with Fresh Tomato, Garlic, Olives Fruit & Cheese Display: A variety of

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Vegetarian & Seafood Suggestions for the Buffet…

Pasta Primavera: Penne in Tomato-Cream Sauce with Pesto tossed with Snow Peas, Asparagus, Broccoli, Yellow & Green Squash, Mushrooms & Baby Peas Lasagna with Grilled Eggplant & Zucchini, Ricotta & Portabella Mushrooms Ricotta Lasagna Swirls: Lasagna noodle wrapped around Ricotta, Spinach, Parmesan & Scallion mix, covered with Marinara, Fresh Mozzarella, Gruyere & Provolone Thai Sesame

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We make our own deserts, using only sweet butter, fresh fruits, butter crusts & lots of love! Our finger sweet platter includes at least 6 of the following: Double Chocolate Brownies, Caramel Walnut Squares, Molasses Spice Cookies, Almond Shortbread cookies,  Oatmeal butter cookies, Lemon Bars, German Chocolate Squares, Pear-Orange-Walnut Cake, Lavender Pound Cake, fresh fruit

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