Miniature Morsels
Creamy Cheesecakes (variety of flavors)
Canolis
Fruit Tartlets
Chocolate Covered Strawberries
Napoleons
Belgian Chocolate Mousse Cups
Tiramisu
Pecan Triangles
Petit Fours

Create Your Own Candy Bar
Assortment of candies to compliment your décor
Dark , Milk , and White Chocolates
Jelly Beans, Rock Candy, Hard Candies
M&Ms, Gummies, Peanut Clusters, Snickers

Fruit Display
Artistry’s Signature Driftwood Fruit Display
Pineapple, Sweet Melons, Strawberries, Grapes, and
Seasonal Fruits
Pair with Chocolate Fondue, Sabayon, or
Creme Fraiche for Dipping

Crab Cakes with Remoulade Sauce
Tomato and Artichoke Bruschetta on Artisan Crostini

Hors d’Oeurves Station
Boursin Cheese Piped Endive Leaves with
Mandarin Orange Garnish

Fresh Fruit Kabobs with Toasted Coconut Garnish
Miniature Open-Faced Mesquite Grilled Chicken with
Fruit Salsa Garnish

Red Bliss Potato Baskets
Piped with Bacon - Sour Cream - Cheese - Chives

Cheese Tortellini & Sun Dried Tomato Pick s
Paired with Pesto Cream Sauce

Fruit Juices
Coffee and Tea Service

Brunch Buffet
Display of Fresh- Fruit and Berries

Custom-Made Omelet Station
Selection of Fillings: Ham - Cheese - Caramelized Onions - Peppers
Mushrooms - Tomatoes

Belgian Waffles
Maple Syrup, Whipped Cream, Chocolate Chips,
Fresh Strawberries, and Pecans

Bourbon-Glazed Ham
with Condiments

Home Fried Potatoes

Breakfast Pastries
Fruit Strudel - Crumb Cake - Danish - Scones
Creamy Butter - Jam

Butlered Hors d’Oeuvres
Empanadas
Thai Shrimp - Tamarind Glaze & Toasted Coconut
Tomato & Artichoke Brushetta on Herb Crostini

Buffet
Salad: Spring Greens with Strawberries & Slivered Almonds
Champagne Vinaigrette

Chicken Saltimbocca
Paired with Baby Spinach, Prosciutto & Cheese

Poached Tilapia with Salmon Mousse and Newburg Sauce

White and Wild Rice Pilaf

Grilled Asparagus Spears
Zucchini Provencale

Basket of French Bread & Crispy Triangles

Butlered Hors d’Oeuvres
Lump Crab Cakes - Remoulade Sauce
Baked Brie with Pecans & Brown Sugar on Crostini
Bourbon Glazed Beef Bites

Plated First Course
Salad: Soft Lettuces, Watercress, Belgium Endive and
Hearts of Palm with Classic Vinaigrette

Buffet
Carving Station: Tenderloin of Beef Served with
Bernaise and Merlot Sauces

Chicken Sienna
Roulade of Chicken with Artichokes, Sundried Tomatoes, and
Fontina Cheese - Champagne Sauce
Roasted Red Bliss Potatoes with Fresh Rosemary
Fresh Green Beans with Slivered Almonds
Grilled Roma Tomatoes

Artisan Breads & Rolls with Creamy Butter

Hors d’Oeuvres
Selection of Tea Sandwiches
Cucumber - Rosemary Chicken Salad
Strawberry Cream Cheese - Honey Ham

Display of Imported and Domestic Cheeses
Served with English Crackers

Artistry’s Signature Driftwood Fresh Fruit Display
Golden Pineapple and Sweet Melons joined by
Sweet Strawberries

Sweets
Miniature Cheesecakes with Berry Garnish
Key Lime Tartlets with Toasted Coconut
Belgian Chocolate Cups with Mousse
Petit Fours

Butlered Hors d’Oeuvres
Smoked Salmon Bruschetta-Tomato Relish
Grilled Shrimp & Grit Cake -Remoulade Sauce
Belgian Endive Piped with Herb Cheese and
Mandarin Garnish

First Course
Sweet Corn and Vegetable Chowder

Main Course
Petite Filet Mignon Corbeta
Grilled Filet topped with Baby Portabella
Port Wine Demi Glace Sauce
-or-
Jumbo Lump Crab Cakes
Remoulade Sauce

Potato Gratin

French Green Bean Bundles

Red Pepper Hummus, Baba Ghanouj and
Baked Artichoke Dip
Accompanied with Herb Pita Triangles & Flat Bread
Samboussek- Seasoned Beef & Pine Nuts in Puff Pastry
Orzo with Baby Spinach and Tomatoes - tossed with Olive
Oil and Fresh Herbs and Cheese

Asian Table
Vietnamese Summer Rolls & Crispy Spring Rolls
Dipping Sauce
Chicken Satè with Peanut Sauce
California Sushi Rolls
Condiments & Dipping Sauce
Shrimp Dumplings with Ginger
Infused Dipping Sauce

Charcuterie Table
Display of Roast Turkey and Virginia Baked Ham
Variety of Rolls
Cranberry Chutney & Honey Mustard Sauce
Sweet Potato Crème Brule
Roasted Beet & Goat Cheese Salads