Monthly Facility Specials
Warm Hor D’Oeuvres
Based on 100 piece order
- Coconut Chicken
- Mongolian Beef
- Chicken Provincial
- Chicken and Artichoke Kabob
- Hibachi Chicken
- Baked Parmesan Zucchini Sticks
- Phylo Triangles filled with Spinach & Feta Cheese
- Mini Beef Wellington
- Mushroom Tarts with Swiss Cheese
- Chevre Cheese & Smoked Salmon in Phylo
- Shrimp & Cream Cheese Bundles
- Sausage wrapped in Puff Pastry & Honey Mustard Sauce
- Assorted Vegetable Phylo
- Maryland Crab Cakes with Dill Sauce
- Ahi Tuna with Dipping Sauce
- Mini Egg Rolls
- Hot Wings
- Pot Stickers
- Crab Rangoon
Cold Hor D’Oeuvres
Based on 100 piece order
- Mini Cucumber Sandwiches
- Garlic Toasts with Salmon Cream Cheese
- Brushetta with Basil & Roasted Red Peppers
- Lavish Roll Ups with Marinated Beef, Artichokes, Red Pepper and Cream Cheese
- Gingered Shrimp on Cucumber Slices
- Asparagus Wrapped with Beef Tenderloin served with Horseradish Dip
Display Items
One order serves approximately 50 people
- Borsin Cream Cheese with Crackers
- Baked Brie in Puff Pastry Served with Fruit
- Salmon Mousse with New York Flat Breads
- Vegetable Display with Spinach Dip
- Smoked Salmon with Capers, Chopped Egg, Red Onion, & Tomatoes
- Fresh Fruit Display
- Traditional Cheese Board and Crackers
- Imported Cheese Board and Crackers
- Tail on Jumbo Shrimp with Cocktail Sauce
