CAPRESE SKEWER Vegetarian + GF
Grape tomatoes, fresh mozzarella, basil with extra virgin olive oil drizzled with balsamic glaze.
Savory phyllo pastries with spinach and cheese served with tzatziki dipping sauce.
GOAT CHEESE CROSTINI Vegetarian
Roasted red peppers with herbed goat cheese on toasted ciabatta bread with balsamic glaze.
FRESH GARDEN VEGETABLE TOWER Vegetarian
Zucchini, squash, eggplant, and carrot thinly sliced, layered with parmesan and mozzarella served on a crostini.
LEEK AND MUSHROOM CROQUETTES Vegetarian
Wild and fresh mushrooms served with lemon thyme aioli.
TRUFFLE MAC & CHEESE BITES Vegetarian
Traditional mac and cheese baked into mini bites with a drizzle of truffle oil.
MUSHROOMS ROCKEFELLER Vegetarian
Oven roasted mushrooms stuffed with goat cheese Florentine.
A flavorful blend of potatoes, spinach, and sautéed onions folded in to a fresh pastry dough and baked golden brown. Served with apple and cranberry chutney.
WILD MUSHROOM CROSTINI Vegetarian
Garlicky wild mushrooms and whipped herb ricotta on a grilled crostini. (seasonal)
ANTIPASTO SKEWERS Vegan
Fresh mozzarella, marinated artichokes, sundried tomatoes, and kalamata olives with basil oil (can add salami).
OLD BAY DEVILED EGGS Vegetarian
Southern style deviled eggs spiked with Old Bay
CAESAR SALAD SPEARS Vegetarian
Caesar salad, parmesan shavings, mini croutons and Caesar dressing.
PIMENTO CHEESE CANAPE Vegetarian
House made pimento cheese on a rye canape.
FIGS IN A BLANKET Vegetarian (seasonal)
Mix of fig jam, blue cheese, and cashews in phyllo pastry.
SOUTHWEST BLACK BEAN & CORN TARTLET Vegan + GF
Mildly spiced mix of black beans, corn, tomatoes, and onions served in tart shell and topped with avocado crema.
BRUSCHETTA Vegetarian + GF
Tomato, mozzarella, artichoke, and capers on crostini.