Selection of  passed hors d’oeuvre, decorated with fresh flowers
Maryland lumpfin crabcakes with sauce remoulade
Chipotle grilled shrimp with cilantro citrus sauce
Smoked salmon with capers, red onion and dill on endive
Seared tuna with wasabi mayo on rice crackers
Maroccan grilled salmon bites with citrus dipping sauce
Steamed crab or shrimp shumai with scallion soy

Rosemary scented chicken brochettes with artichoke hearts
Asian chicken potstickers with plum dipping sauce
Smoked duck breast with quince jam on brioche
Sesame chicken skewers with peanut dipping sauce
Tandoori chicken tikka with cardomon mango dip
Hoisin barbecue duck quesadillas

Sliced filet of beef with horseradish mayo on ficelle
Phyllo cups with spiced lamb, feta and mint
Grilled lamb loin with bourbon mint jam on brioche
Prosciutto di Parma wrapped asparagus
Smoked swiss and bacon tartelette

Artichoke and parmesan crostini
Caramelized onion and leek tartelette
Chili cheddar cheese straws Wild mushroom risotto cakes
Thai vegetable spring rolls with plum dipping sauce
Portobello Napoleons with mozzarella and roasted red pepper
Southwestern black empanadas

Selection of four display items
Seared duck breast on brioche roll with quince jam
Grilled filet of beef with mustard or horseradish cream of sourdoug roll
Reuben: pastrami and swiss with sauerkraut on cocktail rye
Chopped ratatouille in scooped out tabatier
Homemade foccacia pizza with brie, leeks and capers
Homemade foccacia pizza, Kalamata olives, feta and sundried tomato
Smoked salmon rondelles, chive cream cheese on black bread
Assorted vegetable and tuna makis, wasabi soy
Roasted turkey with cranberry chutney on pumpkin muffins
Roast beef with watercress and boursin on spinach pinwheels

Chef's selection of international cheeses
To include brie, morbier, chevre, cheddar and stilton
garnished with crackers and baguettes

Crudite display
Seasonal vegetable crudite basket served with creamy herb dip
Endive leaves with roquefort and walnuts
Bowls of cracked olives garnished with lemon zest

Charcuterie board
Pate de campagne, duck mousse pate, saucisson sec, prosciutto
nicoise olives, cornichorns
Decorated with whole loaves of bread, baguettes, boules and ficelle

Sweets
Three tiered copper stands with assorted fancy cookies to include
Fudgy brownies and blondies, pistachio flats, bittersweet chocolate flats, white chocolate macadamia

Beverages
Option one
Tastefully Done will provide assorted soft drinks

Option two
Tastefully Done will provide a selection of red and white wine
imported and domestic beer chilled sparkling water, soft drinks and ice.

Option three
Tastefully Done will provide name brand liquors to include
Absolut vodka, Dewars scotch, Makers Mark bourbon, Bombay gin, Mount Gay rum
red and white wine, imported and domestic beer, fresh fruit juices and mixers, soft drinks, bar fruit and ice

Staffing
Tastefully Done will provide a professional service and kitchen staff for the event
to set up, serve and clean up based on seven hours

Equipment
Tastefully Done will arrange for the rental and delivery of all required equipment to include cocktail and dinner tables, bar tables, cocktail and dinner table linens, napkins, plates, silverware, all purpose stemmed glassware, bar ware and all necessary kitchen equipment.