Starting the event off with some of our passed hors d’oeuvres including:

• Antipasto cones of olives, ham, and salami wedge skewers. Provolone triangles and breadsticks
• Mini rice balls served with our store-made marinara
• Melon balls wrapped in prosciutto
• Crostini of fig jam and goat cheese topped with balsamic drizzle

Our guests came hungry, and we came to satisfy! Our lunch buffet consisted of some of our favorite store items including:

• Greek salad with mixed greens, red onion, crumbled feta, peppers and kalamata olives tossed with a Greek vinaigrette dressing
• Grape tomato, pearl mozzarella and string bean salad
• Wild rice salad
• Grilled chicken breast strips
• Sliced marinated flank steak
• Shrimp and swordfish kabobs
• Grilled vegetables