Ellen Little Photography

Butler Passed Hors d’oeuvres

Proscuitto-Honey Mustard Palmiers

Montrachet-Roasted Garlic & Apple Chutney Crostini

On The Buffet

Puff Pastry Brie with Herb and Salami Filling

Gravlox Infused with Chilies, Cilantro & Vodka, Accompanied by Baguette Slices and Dill-Horseradish Cream Sauce

Seared Beef Carpaccio with Lime, Freshly Ground Pepper & Toast Points

Sicilian Antipasto Display of Marinated Mushrooms, Fresh Mozzarella, Roasted Red Peppers, Italian Charcuterie, Mediterranean Olives, Marinated Artichokes, Proscuitto & Provolone Stuffed Peppers with Foccacia Bread Wedges

Sautéed Shrimp with Fried Garlic Vinaigrette

Mediterranean Chicken Liver Pâté with Kalamata Olives & Cognac

Fettuccini and Scallops With Sweet Red Pepper Cream Sauce

Roasted Asparagus with Orange Vinaigrette