HORS D'OEUVRES II |
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SPICED MEATBALLS IN A TANGY |
HICKORY BARBECUE SAUCE -- ON PICKS |
SPANAKOPETA |
FLAKED PHYLLO PASTRY SQUARES FILLED WITH FETA |
CHEESE, FRESH SPINACH, DILL, SCALLIONS AND OLIVE OIL -- PICKED |
MANGO AND CRABMEAT QUESADILLAS |
SMOKED SALMON CANAPES |
SHALLOT-DILLED CREAM CHEESE AND |
RYE AND PUMPERNICKEL ROUNDS |
DISPLAY OF FOUR DOMESTIC CHEESES |
CHEDDAR, BIG EYE SWISS, JACK AND JALAPENO SQUARES |
ASSORTED CRACKERS IN BASKETS |
DISPLAY OF FRESH CUT RAW VEGETABLES |
CARROT AND JICAMA STICKS, BROCCOLI FLORETS, RADISHES AND |
VODKA MARINATED BLACK OLIVES |
SCALLION DIP SPICED RANCH DIP |
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