Hors D’oeuvres
Assorted Cheese Platter
served with grapes, dates, assorted nuts and crackers
Grilled Eggplants
with Pesto Sauce and Pomegranate
Cucumber Slices Topped with Crabmeat and Capers
lemon zest and basil
Pancakes
with red caviar, smoked salmon and sour cream
Hot Hors D'oeuvres
Bell Pepper Boats
served with herbs and goat cheese
Individual Puff Pastry
with feta cheese and parsley
Main Dishes
Green Beans Topped with Tofu
and peanut satay sauce
Vegetable Frittata
with basil and mozzarella
Pancakes
with fresh berries and organic maple syrup
Dessert
Citrus Salad Topped with Coconut and Pomegranate