Catering Hot and Cold Hors d' oeuvres & Soups:

Hot:

Chicken satay with a spicy peanut dipping sauce Herb grilled shrimp with white bean and roasted garlic puree Maryland lump crab cake balls with a creolaise dipping sauce Thinly sliced beef wrapped around scallions, marinated and grilled with a sesame soy ginger sauce Sausage and cheese herb stuffed mushroom caps Scallops wrapped in bacon or Dates wrapped in bacon Water chestnuts wrapped in bacon Individual vegetable quesadillas served with salsa or guacamole Brie on crostini toast points with wild mushroom duxelle Buffalo chicken spring rolls or wontons with a bleu diablo dip Crab & brie wontons with sesame soy ginger sauce or orange marmalade Assorted sliced quiches

Soups: Just a few options: Lobster chowder Vegetarian black bean chili Sweet potato, carrot & ginger Curried butternut squash & apple Beef chili Beef, mushroom & barley

Chorizo sausage split pea Andouille sausage & chicken gumbo Mexican chicken & tortillas Lemony chicken & rice Chicken roasted garlic noodle New England clam chowder or Manhattan clam chowder

Cold:

Crudite with a herb dip Assorted cheese and cracker platter              Phil's sampler: Seasonal roasted vegetables, prosciutto, salami, provolone, fresh mozzarella, roasted red peppers, caramelized onions. (candied garlic, hummus and spicy zucchini may be added) Cold cut platter Regular or Jumbo shrimp cocktail with cocktail sauce Maryland lump crabmeat cocktail with cocktail sauce Herb-cured or pastrami-cured salmon with horseradish sauce on toast points Salmon mousse on crackers with roasted red peppers and lemon Saga bleu and cream cheese spread with toasted walnuts served in endive spears Cut seasonal fruit salad Seasonal melon wrapped with prosciutto Vegetarian pasta salad with a balsamic vinaigrette dressing Garden salad with vegetables and mixed field greens (asst. dressings) Caesar salad with or without chicken or shrimp Croustade piped with sun-dried tomato & goat cheese Artichoke & asparagus with garlic aioli puree in endive spear California and/or cucumber rolls with wasabi, ginger and soy ginger sauce Asparagus marinated in a vinaigrette and wrapped with prosciutto Assortment of pates and smoked fish (ordered in advance) Cheese & herb filled phyllo sticks with a pesto dipping sauce