Assorted bagels, cream cheese, nova lox, vegetables

Assorted bagels, cream cheese, nova lox, vegetables, egg salad, tuna salad

An assorted of our delicious cafe wraps, cut and displayed to feed your group! $9/person WITHOUT side salad $11/person WITH side salads

Homemade tuna salad made with fresh white albacore tuna

Homemade egg salad

Serve your guests a delicious array of sliced coffee cake, brownies, blondies, and more on this beautiful tray

White style grilled flatbread pizza with ricotta cheese, pesto, spinach and mozzarella

Homemade pizza dough, portobello, oyster, and button mushrooms topped with mozzarella

Roasted butternut squash, garlicky spinach, and crumbled goat cheese on a baked flatbread dough

Homemade tomato ragu with mozzarella and parmesan cheese on baked flatbread

Garlic spice and herb molasses marinated tuna loin, braised in red wine, in a shallot and tomato ragu baked in filo- topped with balsamic honey glazed toasted almonds, and finished with a dusting of powdered sugar

Crisp fillo dough wrapped around a filling of sautéed portobello and white mushroom mixed with whipped ricotta and parmesan cheese

Mini homemade pastry squares with garlicky spinach and feta custard over diced creamy tomato basil and caper salad

Pastry dough topped with crème fraiche, gruyere cheese, and asparagus

Pastry dough tartlet filled with creamy honey roasted onions - served with mixed greens and a dijon shallot vinaigrette

Three layers of wild mushroom, goat cheese, bell pepper and red onion, baked with fillo dough in a traditional baklava style - topped with a honey balsamic drizzle

Baked risotto balls prepared with spinach, parmesan, and herbs - served over a diced tomato, caper, and black olive ragout

Homemade soft pretzel knots - served with brown sugar spicy mustard

Salmon fillet prepared with a garlic and herb buerre blanc, rolled into cocktail balls and baked crisp - served over fennel coleslaw and topped with horseradish aioli

Large white mushrooms filled with fried portabello and oyster mushrooms, finished with parmesan, garlic, and herb brown butter bread crumbs - served with spinach and walnut honey-parmesan salad

Panko and parmesan breaded mozzarella and ricotta cheese croquettes baked and served over a caper and basil tomato sauce

Assorted puff bourekas with cheese, potato, or mushroom

Seared sushi grade tuna, cabbage, portabello mushrooms, corn and avocado, served with sesame garlic dipping sauce - without tuna $8.00

Two skewers of chermoula marinated salmon medallions - served with mashed moroccan chick peas

Fresh bass in a tomato, red onion, and cilantro lime sauce - served with homemade herbed pita chips

Sesame and peppercorn crusted tuna loin chilled and fanned over a ponzu citrus salad

Balsamic roasted beets, belgium endives, caramelized walnuts and goat cheese - topped with raspberry vinaigrette

Tomato, cucumber, green pepper,avocado, chick peas, black olives, and feta cheese tossed with olive oil, fresh lemon juice, salt and pepper

Chopped romaine, sliced fennel, brown butter bread crumbs, and parmesan cheese tossed with fried caper garlic caesar dressing

Field greens, tomato, cucumber, green pepper, hard boiled egg, and avocado tossed with house vinaigrette

Layers of homemade pasta sheets with a spinach and ricotta spread, and a grilled vegetable tomato ragout - served over a parmesan tomato sauce

Roasted butternut squash with layers of goat cheese and cream finished with brown butter bread crumbs

Breaded eggplant baked in a homemade tomato and mozzarella ragout

Fresh cut fettuccine in a wild mushroom cream sauce

Pan seared salmon medallions, garlic, wild mushrooms, and fresh spinach tossed in a parsley and lemon butter cream

handmade potato gnocchi in a slowly cooked, rich, alfredo sauce garnished with baked parmesan

Portobello mushroom caps sautéed in white wine, parsley, and caper butter - served with brown basmati rice

Aborrio rice prepared with freshly made vegetable broth, roasted butternut squash, fresh garlic, and spinach

Aborrio rice prepared with a fresh mushroom broth, chopped wild mushrooms, shallots, and a parmesan cream finish

Avocado, broccoli, red pepper, green beans, fried tofu, and white albacore tuna - tossed with fresh cut linguini noodles and a mustard and herb soy sauce

Grilled eggplant and portobello mushrooms with crushed garlic and feta cheese, tossed with homemade linguini noodles and a dijon shallot vinaigrette

Handmade fettuccine, fresh grilled corn, diced tomato, capers, red onion, fresh basil, and a corn pesto puree - drizzled with a honey balsamic reduction

Diced potato, peas, carrots, pickles, mayonnaise, lemon juice, salt and pepper

Smashed ed bliss potatoes, diced tomato, balsamic, garlic, and basil

Salmon fillet poached and cooled in a freshly made vegetable and wine broth - served with a honey-avocado green goddess dressing and Shula’s creamy lemon and garlic secret sauce and a fennel and red onion salad

Baked salmon fillet drizzled with a citrus vinaigrette - served with blanched seasonal vegetables

Salmon fillet served in a chick pea and bell pepper broth over garlicky spinach

Pan seared pesto crusted salmon fillet served over chopped romaine tossed with sliced fennel, parmesan croutons and a natural caesar dressing

Buttermilk dredged cornmeal crusted trout fillet pan fried and roasted - served with a basil aioli and oven roasted potatoes

Brown butter almond crusted trout fillet served with balsamic roasted vegetable basmati rice

Sea bass fillet battered and pan fried with a pineapple and bell pepper sweet and sour sauce - served with vegetable fried rice

Sea bass pan seared in a traditional southern Italian sweet and sour glaze - served with grilled eggplant and horseradish mashed potatoes