


heavy hors d'oeuvres
CROSTINI • CHIPS • CRACKERS
Cucumber and Prosciutto with Fresh Dill Cream Cheese on Pumpernickel Toast Points
Wild Mushroom Sauté with Herbed Goat Cheese on Crostini
Grilled Peach Crostini with Herbed Goat Cheese, Arugula, and Balsamic Glaze
Blueberry and Brie Tartlets
Pickled Beet, Orange, and Fennel Bruschetta on Herbed Goat Cheese
Sweet Pea and Mint Purée with Rice Crackers
Honey-Rosemary Cherries on Gorgonzola Crostini
Sweet Potato Rounds with Avocado Salad
Eastern NC Pulled Pork BBQ Crostini with Summer Slaw
Shaved Apple Pear Crostini with Brie, Honey-Dried Cranberries, and Walnut Dust
Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans
Bacon Ricotta Crostini with Fig Jam
VEGETABLES • STARCHES
Grilled Vegetable Skewers
Sautéed Squash and Zucchini with Shaved Parmesan and Basil
Sweet & Sour Cucumber Salad with Red Onion
Maple-Glazed Brussels Sprouts with Bacon
Succotash Quinoa with Cucumber, Sundried Tomato, Red Onion, and Feta
Arugula Salad with Gorgonzola, Seasonal Fruit, and Walnut Vinaigrette
Baked Polenta with Parmesan and Herbs
Sautéed Haricots Verts with Mushrooms
Granny Smith Apple Salad with Baby Greens, Gorgonzola,
Dried Cherries, and Apple Cider Vinaigrette
MEATS • POULTRY • SEAFOOD
Ham Biscuits with Whole Grain Mustard
Mini Eastern NC Pulled Pork BBQ Sandwiches with Summer Slaw
Bacon-Wrapped Scallops
Mini Beef Tenderloin Sandwiches with Horseradish Sauce and Micro Greens
Lamb Lollipops with Mint Jelly
Mini Chicken and Waffles Drizzled with Honey
Jamaican Jerk Chicken Skewers
Chicken Salad Tartlets
Caramelized Onion, Prosciutto, Apple, and Gruyère Tartlets
Mini Crab Cakes with Red Pepper Aioli
Braised NC Shrimp with Lemon, Garlic, and Basil
Crab-Stuffed Mushrooms
NC Shrimp and Grits Cups with Mushrooms, Bacon, and Shallots