Appetizers
Sesame Crusted Tenderloin of Pork
Set on an orange marmalade ginger soy sauce
Greek Tyropitas
Crispy golden phyllo triangles filled with feta, ricotta cheese and a touch of fresh dill
Homemade Mozzarella Triangles
Lightly breaded and fried atop marinara sauce
Coconut Chicken Bites
Coconut crusted fried chicken bites with an orange chili dipping sauce
Crab Cake Appetizer
Jumbo lump crabmeat, fried sweet potato hay, Pico de Gallo and cajun remoulade
Fresh Mozzarella and Roasted Peppers
Plum tomatoes, purple onion and basil drizzled with white balsamic vinegar
Tempura Fried Vegetable Platter
Consisting of zucchini, broccoli and yellow squash with a hoisin ginger dipping sauce
Lump Crab and Avocado Tower
Topped with ruby red grapefruit vinaigrette and fresh chives
Fried Calamari
Tomato and chili-lime dipping sauces
Fried Mushroom Caps
Breaded and fried mushroom caps with a horseradish buttermilk sour cream sauce
Shrimp Cocktail
Jumbo gulf shrimp with traditional cocktail sauce
Chilled North Atlantic Scallop Ceviche
The freshest scallops marinated with citrus juices
Spinach and Artichoke Dip
Served warm with Monterey Jack, cheddar cheese and tri-colored tortilla chips
Shrimp Three Ways
Buffalo shrimp with celery root salad, shrimp cocktail, and citrus grilled shrimp with tropical fruit salsa
Ultimate Potato Boats
With a full cargo of Monterey Jack and cheddar cheeses, crumbled bacon, sour cream and chives
Blackened Chicken Quesadilla
Pico de Gallo, sour cream and guacamole
Chicken Fingers
With honey mustard dressing
Asian Chicken Wings
With spicy sesame hoisin glaze and julienne vegetable salad
Buffalo Chicken Tenders
Tossed in hot sauce with celery sticks and homemade buttermilk bleu cheese dressing