DIPS, SPREADS and TOASTS
Creamy Spring Onion and Herb Spread
Mint, Cilantro, Walnut Pesto with Lemon and Spring Peas
Tomato Marmalade with Curry Spices
Goat Cheese Crostini with Tomato and Basil
Summer Squash Crostini with Thyme
Avocado, Ricotta and Olive Oil Toasts with Red Pepper
Grilled Peach and Ricotta Toasts with Honey and Mint
Serrano, Melon and Goat Cheese Toasts
COLD APPETIZERS
Prosciutto Wrapped Polenta with Pesto
Burrata with Tomato and Basil Pesto
Cucumbers with Herbed Chevre, Smoked Salmon and Caviar
Roasted Tomato Caprese Bites with Reduced Balsamic
Endive with Blue Cheese and Orange
Boiled Shrimp with Homemade Dill Cocktail Sauce
Balsamic Asparagus and Prosciutto
WARM APPETIZERS
Baked Brie with Truffle and Mushrooms
Panko Crusted Artichokes with Roasted Garlic Aioli
Mini Spanakopita (Spinach Pies)
Grilled Nectarines with Balsamic and Honey
Sun Dried Tomato Risotto Balls with Basil Pesto Aioli
Domatokeftethes (Tomato Fritters) with Tzatziki Sauce
Beer Battered and Fried Zucchini with Pesto Aioli
PLATED APPETIZERS
Seared Scallops with Avocado-Wasabi Cream and Cilantro Oil
Crab Cakes with Dijon and Herb Aioli
Individual Blue Cheese Souffle
Greek Inspired Stuffed Calamari
Bacon Wrapped, Bourbon-Maple Scallops and Shrimp with Polenta
RED WINE WITH BREAKFAST 