Crostini with basil pesto, plum tomatoes, and fresh mozzarella.
Served by the dozen.
Buttermilk biscuits stuffed with our Virginia baked ham and apricot mustard.
Artichoke hearts marinated in olive oil, herbs and spices, then filled with a light lemon aioli.
Honeydew and cantaloupe wrapped in Prosciutto di Parma.
Spinach pies served with yogurt-cucumber dipping sauce.
Our signature recipe – sweet lump meat crab cakes with our chipotle caper remoulade.
Filled with creamy spinach spiked with bacon, garlic and parmesan cheese.
Kobe beef franks wrapped in puff pastry, served with spicy mustard for dipping.
A selection of four, open-face sandwiches. Smoked salmon* on pumpernickel, beef tenderloin* on sourdough, egg salad on wheat and cucumber on multigrain.
Melon, grapes, pineapple and berries with vanilla yogurt dipping sauce.
Beef barbacoa with onions, fresh lime, cilantro and Mexican spices rolled into a mini tortilla shell.
Slow cooked short ribs with carrots, celery, onions, garlic and rosemary combined with aged Roquefort and wrapped in delicate puff pastry.
A creamy combination of edamame, corn, jack cheese, roasted red bell peppers and poblano peppers in a crispy tortilla wedge.
Filled with kale, spinach, corn, tofu, cabbage, carrots, green soybeans, onions and a touch of sesame.
Traditional shredded buffalo chicken wrapped in a phyllo beggar’s purse.
Whole shrimp spiced with hot chilies, curry and cilantro then wrapped in a spring roll wrapper.
Tender duck and scallion filling seasoned with garlic and hoisin sauce, then wrapped in a spring roll wrapper.
Filled with tender soybeans, cabbage, sweet corn and shiitake mushrooms.
A medley of delicately fried eggplant, tofu and whole roasted pine nuts, dressed in a sweet and tangy reduction and folded into phyllo.
A traditional Asian potsticker filled with tender chicken & lemongrass.
A beautiful puff pastry flower filled with portabello mushrooms, a blend of lightly seasoned ricotta and mozzarella cheese, topped with sun-dried tomato.
Asparagus tips combined with a blend of asiago and bleu cheese, delicately wrapped in flaky phyllo pastry.
Center-cut tenderloin paired with Italian blue-veined gorgonzola and wrapped in apple and hickory smoked bacon.
Petite pita bread stuffed with lightly marinated roasted lamb in a refreshing cucumber and yogurt sauce.