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Stationary Hors D’Oeuvres

  • Camembert Crowned with Apples and Laced Caramel
  • Planked Peppered Gravlax
  • Antipasto: Italian, Greek, and New Orleans Style
  • Vegetables in Bloom with Red Pepper Dip and Spinach Dip
  • Cheese Tortes: Apricot Curry, and Sundried Tomato Torte
  • Maryland Blue Crab Dip
  • Bruschetta Bar
  • Hot Lobster Courvoisier
  • Stuffed Brioche
  • 7 Layer Mexican Dip
  • Sundried Tomato Cheese Torte