Small Plates

Here you’ll find tasty bites to get the party started – or choose a variety to make a meal! From polished starters to casual platters and sliders, small plates mean big flavor.

Stationed Selections

  •  Mediterranean platter with roasted garlic hummus, ratatouille, mozzarella, roasted red peppers, artichoke hearts.  Served with crackers and flatbreads.
  • Charcuterie and cheese board – Chef’s selection of assorted cured meats and cheeses, dried and fresh fruit, assorted nuts, whole grain mustard and grilled bruschetta. — Small includes 4 meats, 4 cheeses (serves 30)  • Large includes 6 meats, 6 cheeses (serves 60)
  • Charcuterie Board – Chef’s selection of assorted cured meats, dried and fresh fruit, assorted nuts, whole grain mustard and grilled bruschetta. — Small includes 4 meats (serves 15)  • Large includes 6 meats (serves 30)
  • Cheese Board – Chef’s selection of assorted cheeses, dried and fresh fruit, assorted nuts, whole grain mustard and grilled bruschetta. — Small includes 4 cheeses (serves 15)  • Large includes 6 cheeses (serves 30)
  • Brie baked in puff pastry, with choice of filling. Served with crackers and flatbreads. (half wheel, serves 15) or (full wheel, serves 30) Chipotle, apricot, hazelnut or Fig, walnut, rosemary
  • Meatballs with choice of sauce: Spicy Marinara, Swedish with nutmeg and mushroom cream or Kansas City Red or Carolina Gold BBQ
  • Crab cakes served with beet and horseradish remoulade
  • Sliders on a rich buttery roll – Pulled pork and pickles with choice of Kansas City Red or Carolina Gold BBQ sauce or Beef with buffalo sauce, cheddar, pickles, ketchup and mustard on the side
  • Dips & spreads – Served with crackers and flatbreads, or tri-color tortilla chips. Choose three: Chunky red salsa with medium spice, Zesty guacamole, Honey gorgonzola, Spinach and artichoke, Roasted red pepper, Pistachio goat cheese, Roasted garlic hummus

Passed Selections

  • Phyllo Shells 
    – Shrimp, avocado, radish and lime
    – Adobo spiced buffalo and pimento cream cheese
    – Ricotta, roasted wild mushroom, arugula and extra-virgin olive oil
  • Crostini 
    – Smoked salmon, horseradish cream cheese, dill and lemon zest
    – Goat cheese, wine marinated figs and bacon
    – Ricotta, ratatouille and basil
  • Cucumber rounds
    – Smoked trout, capers, dill and lemon zest
    – Roasted garlic hummus, olive, almond with orange zest
  • Chilled soup shooters
    – Seasonal market gazpacho  •  Fresh raw vegetables spiked with southwest spice      and served chilled.
    – White gazpacho  •  blended almonds, bread, cucumbers, garlic, shallots, sherry vinegar, and extra-virgin olive oil, garnished with green grapes.
    – Creamy sweet corn  •  Buttery sweet corn cooked with a dash of cream and blended to a smooth sweet sip.
  • Skewers
    – Chicken satay with peanut sauce, sesame and green onion
    – Spicy shrimp with mango dipping sauce
    – Chorizo stuffed dates wrapped in bacon
    – Caprese with tomato, basil, mozzarella, and balsamic reduction