Seasonal vegetable crudite – choice of dip (curry, tzatziki, shrimp, smoked salmon etc.)
Smoked salmon and chevre pinwheels
Chilled gulf shrimp – traditional cocktail sauce
Scallop ceviche
Assorted fresh spring rolls
Assorted meat, vegetable, and seafood pates
Assortment of smoked fish and shellfish from local smokehouses
Open-faced beef tenderloin sandwiches – homemade baguettes, pesto mayonnaise
Display of local and imported cheeses
Whipped feta and pimento with toasted pita crisps
Hummus bi tahini
Herbed Mediterranean olives
Risotto stuffed grape leaves with avgolememo sauce
Assortment of raw shellfish on the half shell
Tuscan crostini with fig and olive tapenade
Italian antipasto with imported meats, cheeses, and marinated vegetable
Cippolini agrodolce (sweet and sour balsamic marinated baby onions)
Baby red new potatoes with crème fraiche and caviar
Greek style pickled button mushrooms
Pickled Local Mussels on the half shell
Cherry tomatoes stuffed with smoked mussels and smoked shrimp
Marinated local carrots with mint and vinegar
____________________ COLD HORS D'OEUVRES