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Cold Hors d'oeuvres
- Cheese and Fruit served with crackers or bread, on skewers or as canapés
- Skewers: charcuterie (sausage & cured meats), jerk turkey & mango, cajun chicken & melon; seafood
- Marinated Vegetable Platter: colorful variety in distinctive marinades
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 Canapes: vegetable or crouton bases with meat, vegetables or seafood
- Crudite: raw vegetables with dips
- Smoked Meat, Poultry or Fish: platters with fine diced garnishes & spreads
- International Dips: Mideastern, Asian, Mexican Shrimp or Crab Cocktail
- Smoked Sirloin and Chevre Roulades
- Stuffed Grape Leaves
- Sushi
- Vietnamese Spring Rolls
- Profiteroles: stuffed with savory meat & seafood salads
- Savory Tartlets: puff pastry or short dough tartlets with a popourri of savory salads & mixtures
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