Hors D’oeuvres

Buffet Hors D’oeuvres
Spicy hummous w/sumac spiced pita chips & crisp vegetables V
Curried artichoke or crab dip w/vegetables & baguette
Spanakopita
Assorted cheese, fruit and olive platter
Smoked salmon platter served with toasted bread rounds,
dill sour cream, chopped scallions and capers
Sliced tomato with fresh mozzarella, basil, olive oil,
sprinkled with cracked pepper and sea salt

Hand-Passed Hors D’hoeuvres
Pan-fried gyoza stuffed with mixed Asian vegetables served with sweet soy-sesame dipping sauce V
Seared ahi tuna with shredded daikon atop a cucumber round
Puffed pocket with cremini mushrooms in
vegan garlic cream sauce V
Crustini stuffed with shrimp, tomato, onions and garlic
Canapes - mini rye & whole wheat bread slices topped w/warm ratatouille with a dallop of sour cream & a fresh basil leaf
Endive leaves filled with raw almond-vegetable pate V
Marinated, baked tofu wrapped in swiss chard and
topped with a red pepper V

Salads
Field greens with artichoke hearts, pumpkin seeds,
grape tomatoes and dried cherries V
Quinoi tabouleh with fresh mint V
Bowtie pasta salad tossed with pesto, calamata olives,
toasted pine nuts and grape tomatoes
Sliced tomato with fresh mozzarella, basil, olive oil,
sprinkled with cracked pepper and sea salt
Middle Eastern chopped tomato and cucumber salad
Chinese cole slaw with toasted almonds V

Soups
Spiced orange soup with carrot, sweet potato, squash,
ginger & coconut milk V
Magic miso V
Italian tomato and garbonzo bean soup with fresh herbsV
Potato and broccoli blue cheese soup

Entrée
Chinese barbeque baked tofu V
Stir-fry with fresh Japanese egglplant, mustard greens and
bean sprouts vegetables (choice of seitan or scallops)
Sesame ginger, wasabi broiled salmon
Tilapia with lime butter sauce and toasted macadamia nuts
Indian coconut curry with cauliflower, green peppers, cabbage, red potatoes and yellow squash (choice of tofu or shrimp)
Thai red curry with new potatoes, green beans, red peppers and scallions (choice of tofu or salmon)
Potato and nut terrine with vegan mushroom gravy V

Grains, Potatoes and Pastas
Roasted roots with masala spice V
Vermicelli rice noodles with scallions, shitake mushrooms,
peas and ginger miso sauce V
Curry cous cous w/ toasted cashews, raisins & green peas V
Rice Pilaf with tomato, onion and green bell peppers V
Jasmine rice with Thai basil V
Garlic mashed potatoes
Pad Thai with tofu and egg

Vegetable
Green beans almondine
Ratatouille V
Sesame ginger broccoli with water chestnuts V

Raw
Balsamic wilted collard greens V
Spicy avocado cold vegetable soup V
Almond rim pate served with cabbage leaves V
Jullienned zucchini “noodles” with sun-fired marinara and marinated portabello mushrooms V

Sushi
Assorted vegetarian and fish options

Sandwiches and wraps
Spicy humous with sprouts, romaine, tomato, celery, red onion and julienned carrots wrapped in a whole wheat tortilla V
Waldorf tuna salad with scallions, celery, red grapes, walnuts, sprouts and romaine nestled in a whole wheat tortilla
Creamy mozzarella with fresh, basil and tomato
melted over a locally baked baguette
Marinated baked tofu with tomato, sprouts, red onion, and garlic aoili on locally baked multigrain bread