HORS D'OEUVRES II


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