Pork and Leek Dumplings with
Sesame, Soy, Garlic and Ginger.
Served in Traditional Bamboo
Steamers

Crudités of Fresh Vegetables with Two
Dips

Hummus and Tabouleh Station with
Cumin and Curry Pita Chips, served
with assorted Olives and Peppers

Imported and Domestic Cheese
Presentation . Grapes, Dried Fruits
and Nuts, served w/ Carr’s Crackers

Baked Brie with Toasted Pecans and
Brown Sugar, served with French
Bread and Seasonal Fruit Compote

Seasonal Fresh Fruit and Berry
Display served with Minted Yogurt

Maine Crabmeat, Artichoke and Sun
Dried Tomato Dip served with
Parmesan Foccacia

Shrimp Cocktail and/or Native Oysters
and Clams on the Half Shell served
over ice with Remoulade, Chile and
Fresh Lemons
Please ask about an ice carving for a very
special presentation

Fried Calamari served with Sweet
Pepper Aioli

Smoked Salmon Board with Traditional
Accompaniments

Mexican Quesadillas with tomato and
Cilantro Salsa, Avocado Relish

Scallion Pancakes and Hoisin Sauce

Grilled Vegetables Crudite with
Prosciutto, Italian Cheeses and
Roasted Peppers

Chicken Roulades with Spinach and
Gruyere Cheeses, Herb Dipping Sauce
Trio Colored Roasted
Pepper Salad
Antipasti Table on the
kitchen Island
Baked Brie
Canapé Specialty
Stationary Hors D' Oeuvres
(215) 654- 5369
(877) EZY - CHEF
prochef@prodigy.net