Black Bean Hummus A twist on the traditional dip using black beans.
Tziziki (Lacto) Yogurt cheese with shredded fresh cucumber and dill.
Tabouli Bulgar wheat with parsley, lemon juice, tomatoes and cucumbers.
Mediterranean Salsa (Lacto) Tomatoes, Kalamata olives, Feta cheese, and fresh basil make one heck of a salsa with a Mediterranean kick! Great on chips, pita, polenta, tacos…or just about anything we can think of!
Mediterranean Ratatouille Sun-dried tomatoes, roasted eggplant, bell pepper, onion and shredded carrot slow cooked and seasoned with red wine vinegar and cilantro.
Curried Lentil Dip An Indian-style bean dip seasoned with curry and turmeric.
Moroccan Carrot Spread A delicious and nutritious vegetable spread with a hint of sweet paprika, cumin and garlic.
Gingered Sweet Potato Spread Baked sweet potatoes, fresh ginger, lime juice, golden raisins and pecans combine to make a colorful and healthy spread.
Middle Eastern Bell Peppers Green and red bell pepper strips slow-cooked in olive oil and red wine vinegar with oregano, capers and green olives.
Tuscan Bean Dip Jeanette's
unique spin on the usual refried bean dip. This mouth watering blend of beans, garlic,
and spices is great in a wrap and makes a healthful dip or a scrumptious bruschetta spread topped with fresh tomatoes and basil. YUMMMMM!
Pita “Chips”
Fresh Veggies Raw carrot sticks, celery sticks, broccoli or other veggie of choice.
Spinach Dip A rich and creamy vegan version of traditional spinach dip. Ours is heavy on spinach and veggies, yet light on calories! No one will know it’s not made with traditional dairy ingredients!
Raw and Lightly Steamed Vegetable Platter Asparagus*, broccoli, cauliflower, cucumber, celery, carrot, and summer squash accompanied by your choice of Spinach Dip or Regular or Vegan Ranch Dip served from a hollowed out cabbage and garnished with edible flowers. A beautiful presentation! *seasonal availability
Vegetable Platter Portobello mushrooms, zucchini, yellow squash, peppers, eggplant and marinated tofu accompanied by regular or vegan pesto spread and baquettes. Guests can assemble their own bruschetta according to their taste.
Mushroom Paté (Ovo) Homemade mushroom paté served with a selection of crackers and garnished with edible flowers.
Pesto Brie Wheel (Lacto) A wheel of Brie sliced in half horizontally and filled and topped with fresh basil pesto and whole pine nuts. Served heated until warm and slightly melted. Delicious spread on warm baguettes.
Imported and Domestic Cheese Tray (Lacto) Client’s choice of Brie, Marinated Sharp Cheddar, Smoked Gouda, Blue Cheese or Pepper Jack cheeses accompanied by fresh grapes and/or seasonal berries and an assortment of crackers, flat bread, breadsticks and baguettes.
Veggie Squares (Lacto) Puff pastry squares spread with herbed vegan or regular cream cheese and topped with diced and shredded raw fresh veggies (broccoli, radishes, green onion, shredded carrots) and sharp cheddar cheese. Refreshing and delicious!
Tortellini Kebobs (Lacto) Cheese filled tortellini, grape tomatoes, kalamata black olives marinated in a rosemary balsamic vinaigrette and threaded alternately onto bamboo skewers. Pasta salad on a stick!
Deviled Eggs (Ovo) A timeless classic and always a crowd pleaser!
Frittatas (Lacto-Ovo) We use only organic, free-range eggs. Frittatas can be served warm or at room temperature.
New Potato, Thyme and Caramelized Onion
Mushroom and Baby Spinach
Finger Sandwiches
Vegan:
Wonderful Waldorf (vegan mayo, apples, celery, walnuts and raisins)
Traditional Hummus (red onion, cucumber and baby spinach)
Non-Vegan:
Homemade Pimento Cheese, Pineapple Nut Cream Cheese, Cucumber Dill Cream Cheese, Egg Salad
Bread can be Five Seed, Whole Wheat, Potato or the client’s choice
