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whipped cheeses made golden brown or smoked cheddar poblano - 5 dozen minimum
choice of: artichoke and parmesan, fresh raspberry and brie, beef chorizo and 3 cheese blend, or wild mushroom and pesto goat cheese
steak and caramelized onion or chicken and wild mushroom
baby lamb chops in a Panko parmesan crust with mustard creme
in house smoked chicken with jalapeno jam on a soft bun - 5 dozen minimum
shrimp in toasted coconut with spicy orange dipping sauce - 5 dozen minimum
stuffed with snow crab, fresh herbs and assorted cheeses
grilled salmon, smoky bacon, arugula, Roma tomato, pesto aioli on soft bun - 5 dozen minimum
Maryland lump crab cakes with grainy mustard remoulade - 5 dozen minimum
jumbo shrimp, smoky bacon topped with spicy bbq sauce - 5 dozen minimum
served with dill cream sauce - 5 dozen minimum
with andouille sausage topped with a cajun creme - 5 dozen minimum
chunk chicken breast rolled in homemade sweet batter baked to a golden brown served with a brown sugar mustard glaze
chunk chicken breast toasted in Hawaiian coconut with orange honey mustard
and portabello mushroom skewer drizzled with ginger glaze - 5 dozen minimum
sauteed breast of chicken coated in a pecan crust served with a jalapeno peach dipping sauce
mini red potato skins stuffed with goat cheese, smoked cheddar, crispy bacon, green olives, lime sour creme
sauteed chicken tender tossed with our homemade buffalo sauce served with a blue cheese ranch dipping sauce
chicken wings marinated and slow smoked, hand tossed with a smoky beer barbeque sauce - 5 dozen minimum
slow roasted pot roast on mini bun with country mustard - 5 dozen minimum
beef, pork, and bacon with jalapeno corn bread in a whiskey sauce - 5 dozen minimum
grilled chicken breast marinated in Asian spices, on bamboo skewers with peanut sauce
choice of: seafood, spicy sausage and smoked gouda, or spinach and herb
filled with medium rare tenderloin of beef with caramelized shallots, brie cheese and roasted garlic creme - 5 dozen minimum
skewer topped with a spicy marinara
with homemade salsa; spinach, mushrooms, poblano peppers with smokey gouda or grilled vegetable
artichoke hearts fried in herb batter dusted with parmesan cheese and shallot aioli - 3 dozen minimum
mini red potato skins stuffed with roasted artichokes, sauteed spinach, shallots and smoked gouda topped with shaved asiago cheese
sweet creme cheese with almonds and pear layered in a phyllo cup topped with sugar crumble
stuffed with a Southwest chicken salad topped with cilantro sour cream
artichoke heart horseradish puree and shaved parmesan shards - 5 dozen minimum
on a sesame wonton shard
with a whipped pesto goat cheese dressed with roasted red peppers - 5 dozen minimum
puff pastry stuffed with Atlantic smoked salmon and topped with a dill aioli - 5 dozen minimum
topped with caper aioli - 5 dozen minimum
with microgreens and chive cream cheese - 5 dozen minimum
served with lemon wedges and spicy cocktail sauce - 5 dozen minimum
drizzled with ponzu vinaigrette
boursin cheese and chilled shrimp or curry mousse - 5 dozen minimum
shrimp with cucumber and dill on herb rye round - 5 dozen minimum
thin smoked salmon on toasted pumpernickel bread, Roma tomato, mozzarella with mango drizzle - 5 dozen minimum
skewered scallop wrapped in crispy bacon
Ahi tuna with truffle creme on toasted crostini topped with mango pico de gallo
sliced mango over toasted brioche with a wasabi spread
Ahi tuna, fresh pineapple drizzled with a cilantro wasabi aioli on knotted bamboo skewer
on small plate or skewer topped with fresh pico de gallo and tortilla strips - 5 dozen minimum
with an artichoke and horseradish creme - 5 dozen minimum
clover and honey-baked ham on Hawaiian rolls with honey jalapeno pineapple mustard
thick smokey bacon, fresh mozzarella and Roma tomatoes on tomato and herb focaccia with pesto aioli
with sour cherry compote on rosemary crostini
chicken breast with parmesan and Asiago cheeses, balsamic marinated tomato and basil on toasted focaccia
with roasted garlic cherry aioli on silver dollar brioche
on white bread triangles with black and white sesame seeds
an assortment of pates, gourmet nuts, imported sausages and cheeses, salami and prosciutto served with gourmet crackers and French bread, mustard & jams - serves 10-12 guests
on parmesan shard with baby arugula and lemon-caper aioli - 5 dozen minimum
Roma Tomatoes, basil, buffalo mozzarella on garlic croutons
traditional or spicy Nantucket crab filling - 3 dozen minimum
with goat cheese, figs, pecans and wild cherry compote - 5 dozen minimum
7 layer taco dip in disposable shot glass, homemade tortilla chips - 5 dozen minimum
skewered Roma tomato, buffalo mozzarella, fresh basil drizzled with balsamic reduction
maple roasted butternut squash with dried cranberries and fresh thyme
mini mushroom burgers with roasted tomato creme on brioche buns
Unless otherwise noted, appetizers are a two dozen minimum
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*CONSUMER ADVISORY - The Illinois Department of Public Health advises that eating raw or undercooked meat, poultry, eggs, or seafood poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.
For further information, contact your physician or public health department.
