New Summer Ideas

Sandwich circle cuts on Lawash.

Chocolate chip tropical cookie bars.

Vegetarian spread with Spanish and Callamatta olives, sun dried tomatoes and cream cheese/ serve with fresh vegetables and cheese cuts.

Flank steak skewers stuffed with celery, carrots and a mint leaf, served with an Asian mother sauce.

Stuffed Flank Steak with Spanish Olives, spinach, sun dried tomato and Feta cheese.

Cold Greek Salad with tri colored farfale, feta, black olives, tomatoes, spinach and a Greek dressing.

Blueberry sugar cookie sheet cake.

Stuffed redskins.

Santa Fe rice salad with chipotle vinaigrette. Tomatoes, cilantro, rice, corn and black beans and scallions.

Cajun bacon chicken wraps.

Zucchini cakes with shredded zucchini, eggs, panko bread crumbs, and corn. Sautee’

Thai Chicken Cakes. Fire and bake/Flat top and oven.

Apricot and Pistachio tartlet with Blue cheese, lemon juice, cream cheese in a mini tart.

Chicken roulade with a pine nut, roasted vegetable and sun dried tomato stuffing topped with a roasted garlic basil aioli.

Black cherry chutney with pecan and caramelized onions in puff pastry.

Roasted vegetable platter with grilled onions, sweet potatoes rounds, beat rounds, asparagus, roasted carrots and grape tomatoes.

Cajun shrimp with a roasted garlic and ginger aioli.

Sesame chicken bites wrapped in blanched snap peas served with an Asian mother sauce aioli.

Fresh cut chicken strips dredged in Drakes, fried and baked then served with a honey mustard sour cream.

Cilantro lime chicken topped with a caper cream sauce garnished with asparagus.

Prosciutto wrapped dates.

Tortellini gorgonzola with fresh peas and a chiffonade of prosciutto.

Tricolor bowtie pasta with a black cherry Alfredo sauce and grilled chicken strips.

Grilled chicken breast on ciabatta bread atop roasted red peppers, grilled zucchini and fresh mozzarella with a basil pesto aioli.

Lemon dill vinaigrette tossed with field greens, chiffonade of Napa and topped with green beans and mandolin carrots.

Chocolate martini glass with moose, whipped cream and a brownie bite topped with a chocolate covered coffee bean.

Turkey bacon wrap with a herb infused cream cheese topped with lettuce and tomatoes.

Roast beef wrap with a horseradish aioli topped with cheddar cheese and lettuce.

French toast custard bake with a caramel bottom.

Smoked salmon wrap with a sun dried tomato cream cheese dill spread topped with capers and red onions.

Chicken pesto salad wrap topped with mozzarella and romaine lettuce.

Asian vegetable or chicken pot stickers.

Vegetarian wrap with grilled zucchini, squash and asparagus topped with romaine lettuce and layered in a herb infused cream cheese.

Prosciutto wrapped asparagus served aside roasted red peppers and wild field greens tossed in a lemon vinaigrette and finished with grilled salmon.

Seasonal fruit on knotted skewers with a fruit dipping yogurt.

Grape tomatoes, mozzarella balls and chicken on a knotted skewer topped with a balsamic syrup.

Goat cheese pesto dip with seasoned baked pita bites.

Roasted garlic and spinach orzo cooked in chicken stock.

Crab stuffed jumbo shrimp with a lime and jalapeño panko topping.

Twice baked potato with a garlic, cheddar, scallion and sour cream stuffing.

Grilled watermelon and feta skewer garnished with a fresh basil leaf.

Ribbon rolled vegetable bundles with zucchini, squash, string beans and asparagus steeped in a lemon vegetable stock.

Asparagus wrapped in Whitefish.

Vanilla pudding pound cake cup topped with fresh whipped cream and seasoned berries.