Appetizer menu

Any two selections for $9.50 per person

Shrimp Cocktail: 16-20 per lb ct. with a slight spicy, tangy sauce. When its shrimp cocktail, its all about the size of the shrimp!

Stuffed Cherry Tomatoes: pesto (blended basil, Italian parsley, garlic, parmesan, pine nuts, and olive oil) in a cherry tomato shell garnished with a sliver of parmesan cheese. A bite sized cool & refreshing burst of pesto flavor!

Stuffed Mushrooms: a savory blend of three artisan cheeses and Italian bread stuffing in large mushroom caps (many versions available for fillings, please ask for chef specialties!)

Beef or Chicken Satay: tender, marinated beef or chicken Asian style on a bamboo skewer served with a peanut dipping sauce

Bruschetta: diced tomato, sweet onions, lemon zest, and basil chiffonade on a garlic rubbed crostini topped generously with parmesan cheese

Seasoned Meatballs; lean ground beef, ground turkey sausage, fresh herbs, parmesan cheese and garlic; baked and served with a dollop of a marinara sauce

Baked Chicken tenders; marinated in buttermilk, dredged in Italian seasonings, and topped with olive oil. Served with your choice of sauce

Baked Brie; creamy cheese with fresh local strawberries & fruit puree baked in a phyllo dough shell served with water crackers and fresh fruit; best when paired with pears and granny smith apples

Clams Casino; crusted, baked clams on the half shell with diced, sautéed garlic, onions, red peppers, and bacon topped generously with cheeses

Date, Shrimp, or Scallop Rumaki; dates, shrimp, or scallops wrapped in hickory, smoked bacon and then crisped; Everything good is better with bacon!

Broiled scallops; topped with a tangy, salted olive tapenade garnished with crisp, fried potatoes; creamy, salted, and crunchy yumminess…pure umani balance, what a chef strives for each and every time!!!

Assorted Cheeses Platter; a minimum of three (3) Domestic and Imported cheeses served with crostinis and fruit

Puff Pastry Turnovers; topped with pesto, sun dried tomatoes, sliced salami, shaved parmesan and mozzarella cheeses ( many versions available for toppings; please ask for chef specialties!)

Crab Cakes; Lump crab meat in a light, savory bread dressing with fresh herbs, lemon zest, and a slight, spiced kick served with a lemon cream drizzle

Assorted filled, fried (or steamed) wontons; choose from an assorted collection of fillings such as, lump crab in a creamed lemon- garlic sauce, ground, spiced pork with scallions and carrots, or chicken with a cheddar cheese salsa., etc….the chef has too many combinations to name! (ASK for the favorites!)

Lumpia; seasoned, ground meats with vegetables, garlic, and herbs wrapped in a spring roll served with a sweet chili-soy sauce. A Filipino favorite!

Bite sized Caesar salads; fresh, baked croutons topped with dressed romaine salad and garnished with shaved parmesan cheese

Shrimp or Scallop Rosemary Kebobs; marinated in fresh herbs and lemon zest then sautéed on a sprig of rosemary in a light, deglazed wine sauce

Caprese Salad: Layered sliced roma tomatoes, fresh mozzarella cheese, and basil chiffonade with drizzled olive oil and balsamic reduction

Cucumber Salad: diced cucumbers, tomato, pickled red onion, and Italian parsley; lightly seasoned with a lemon vinaigrette. A cool, unique, & ‘eye catching’ salad for a hot summer’s day!

*Salmon Caesar Salad; seasoned lemon pepper salmon steaks on a bed of crisp romaine tossed with dressing and topped with freshly, shaved parmesan cheese

*Salmon may be omitted and substituted with either large jumbo shrimp, lump crab meat, marinated beef strip steak, or sautéed boneless chicken

Seasonal Vegetable Platter with Ranch dip: a minimum of three (3) various kinds such as baby carrots, radishes, celery, broccoli, olives, sugar snap peas, scallions, or cauliflower

Seasonal Fruit Platter: a minimum of three (3) various kinds such as sliced honeydew melon, cantaloupe, red or green grapes, pineapple, strawberries, kiwi, and/ or watermelon