Upgrade Option: Hors d’oeuvres

Bruchetta with Fresh Tomato, Basil and Black Olive

Served on Toasted Crustini

Jumbo Shrimp

with Cocktail Sauce

Beef Bok Choy

On Wanton Toast

Sea Scallops

Wrapped with Bacon

Smoked Salmon Canapés

Toasted Baguette Round Topped with Herbed Cream Cheese,
Smoked Nova Salmon and Dijon and Dill Garnish

Grilled Teriyaki Chicken Breast Skewers

Grilled Lemon Herb Shrimp Skewers

On Wanton Toast

Mango and Avocado Baskets

Petite Fillo Shells Piped with Haas Avocado and Colorful Mango Salsa

Stuffed Mushrooms Florentine

Warm Mushroom Caps Stuffed with Spinach and Italian Cheeses

Cucumber Rounds Topped with Chicken Salad

With Chopped Cranberry Raisins

California and Vegetarian Sushi Rolls

With Wasabi and Soy Sauce