Hors D'oeuvres Selection

Flaky pastry cups filled with creamy brie and cranberry compote.

Traditional Greek pastries filled with spinach and feta cheese in flaky phyllo dough.

Pan-seared dumplings glazed with sweet teriyaki sauce.

Crispy egg rolls stuffed with seasoned chicken, black beans, corn, and southwestern spices.

Toasted crostini topped with fresh tomatoes, basil, garlic, and balsamic glaze.

House-made meatballs simmered in marinara sauce.

Mushroom caps filled with savory herb stuffing and baked until golden.

Crispy risotto balls stuffed with cheese and served with marinara sauce.

Hand-breaded chicken tenders served with your choice of two dipping sauces.