• Chicken Skewered with Rosemary, Grilled Over Hickory, with Cranberry Chutney
• Chicken Medallions Stuffed with Wild Rice and Cranberries
• Crostini Topped Garlic Whipped Potatoes, Roast Turkey, Balsamic Glaze
• Tomato Lavash Spiral Stuffed with Smoked Turkey, Gouda and Carrot Honey
• Sage Biscuit toped with Hickory Smoked Turkey, Baby Swiss, Lemon Aioli
• Wheat Cracker with Dijon Shrimp, Dill Mayo and Roasted Peppers
• Lobster Medallions on Belgian Endive with Lemon Confit
• Phyllo Purse Stuffed with Crab, Nestled over Roasted Tomato-Basil Cream
• Medallions of Horseradish Encrusted Salmon with Caper Blossoms
• Skewers of Chilean Sea Bass Roasted with Garlic Tomatoes and Oregano
• Skewer of Sesame Tuna with Wasabi and Red Pepper Relish
• Mini “Whirley-Burgers” with Vidalia Onion Relish
• Mini Bison Burgers with Goat Cheese and Basil Pesto
• Thyme Toast with Brie, Roasted Beef Tenderloin and Red Roquefort
• Rosemary Skewered Beef Tenderloin with Wild Mushroom Ragout
• Honey and Oak Smoked Pork Tenderloin with Blueberry-Pear Chutney
• Sour Dough with Spice Crusted Pork Loin and Caramelized Vidalia Onions
• Crostini with Spinach and Nicoise Olive Spread
• Herb Toast with Gorgonzola Spread and Spiced Pecans
• Walnut Marinated Goat Cheese with Kalamata Olives and Wheat Toast
• Phyllo Triangle with Spinach, Dill, Feta, and Red Pepper Aioli
• Skewer of Marinated or Grilled Seasonal Vegetables
• Pastry Cup Filled with Ragout of Wild Mushrooms and Gold Potatoes
• Phyllo Cup Filled with Sun Dried Tomatoes, Kalamata Olives, Scallions, Feta Cheese
• Lime Roasted Asparagus Spears
• Mini Red Potato Stuffed with Sour Cream, Chive Spears, and Sevruga Caviar
• Blini with Irish Smoke Salmon, Caper, Red Onion, Hard Egg
• Blini with Beluga Caviar
• Fresh Made Mini Pizza (Call for Selection)
• Brushetta with New Ratatouille and Mozzarella
• Spice Crusted Red Snapper with Candied Carrots and Mahogany Rice
• Corn Fritters with Honey Chipolte Mayo
• Tortilla Spiral with Olives, Chiles, Peppers with Cucumber Salsa
• Roma Tomato Tart with Feta Cheese, Oregano
• Herb Biscuits with Wild Mushrooms, Cognac and Cream
• Smoked Trout Cheesecake with Morel Mushrooms on Cracker
• Display of Fresh Vegetables with Two Dipping Sauces
• Chicken Medallions Stuffed with Wild Rice and Cranberries
• Crostini Topped Garlic Whipped Potatoes, Roast Turkey, Balsamic Glaze
• Tomato Lavash Spiral Stuffed with Smoked Turkey, Gouda and Carrot Honey
• Sage Biscuit toped with Hickory Smoked Turkey, Baby Swiss, Lemon Aioli
• Wheat Cracker with Dijon Shrimp, Dill Mayo and Roasted Peppers
• Lobster Medallions on Belgian Endive with Lemon Confit
• Phyllo Purse Stuffed with Crab, Nestled over Roasted Tomato-Basil Cream
• Medallions of Horseradish Encrusted Salmon with Caper Blossoms
• Skewers of Chilean Sea Bass Roasted with Garlic Tomatoes and Oregano
• Skewer of Sesame Tuna with Wasabi and Red Pepper Relish
• Mini “Whirley-Burgers” with Vidalia Onion Relish
• Mini Bison Burgers with Goat Cheese and Basil Pesto
• Thyme Toast with Brie, Roasted Beef Tenderloin and Red Roquefort
• Rosemary Skewered Beef Tenderloin with Wild Mushroom Ragout
• Honey and Oak Smoked Pork Tenderloin with Blueberry-Pear Chutney
• Sour Dough with Spice Crusted Pork Loin and Caramelized Vidalia Onions
• Crostini with Spinach and Nicoise Olive Spread
• Herb Toast with Gorgonzola Spread and Spiced Pecans
• Walnut Marinated Goat Cheese with Kalamata Olives and Wheat Toast
• Phyllo Triangle with Spinach, Dill, Feta, and Red Pepper Aioli
• Skewer of Marinated or Grilled Seasonal Vegetables
• Pastry Cup Filled with Ragout of Wild Mushrooms and Gold Potatoes
• Phyllo Cup Filled with Sun Dried Tomatoes, Kalamata Olives, Scallions, Feta Cheese
• Lime Roasted Asparagus Spears
• Mini Red Potato Stuffed with Sour Cream, Chive Spears, and Sevruga Caviar
• Blini with Irish Smoke Salmon, Caper, Red Onion, Hard Egg
• Blini with Beluga Caviar
• Fresh Made Mini Pizza (Call for Selection)
• Brushetta with New Ratatouille and Mozzarella
• Spice Crusted Red Snapper with Candied Carrots and Mahogany Rice
• Corn Fritters with Honey Chipolte Mayo
• Tortilla Spiral with Olives, Chiles, Peppers with Cucumber Salsa
• Roma Tomato Tart with Feta Cheese, Oregano
• Herb Biscuits with Wild Mushrooms, Cognac and Cream
• Smoked Trout Cheesecake with Morel Mushrooms on Cracker
• Display of Fresh Vegetables with Two Dipping Sauces
Tapas
Breakfast
--Continental
--Brunch
Lunch
--Light Luncheons
--The Art of Sandwich
--Tea Sandwiches
--Wraps
--Fresh Sandwiches
Soups & Salads
--Soups
--Salads
Hors d'oeuvres
--Tapas
--Italian Tapas
--The Huntleigh
--Melting Pot
--Small Bites
--Healthy Bites
--Light Buffet
Buffets
--Salad & Sandwich
--Pasta & Deli
--Chef Attended Station
Dinners
--Traditional
--Best for Less
--Grilled in the Garden
--Progressive
--Downtown
--Poultry Dinner
--Seafood Dinner
--Beef Dinner
--Special Celebration
Desserts
--All
Theme Meals
--Wine Party
--Hawaiian Luau
--Mexican Fiesta
--Fat Tuesday
--Taste of the Bayou
--Traditional Picnic
--Gourmet Picnic
Special
--From the Oven
--Nutritional
--Vegetarian
--Winter 2008
--Elves 2008
--Rudolph 2008
--Starlight 2008
--Graduation Celebration
Corporate Events
--Box Lunches
School Lunch
--Info
--Pricing
--Continental
--Brunch
Lunch
--Light Luncheons
--The Art of Sandwich
--Tea Sandwiches
--Wraps
--Fresh Sandwiches
Soups & Salads
--Soups
--Salads
Hors d'oeuvres
--Tapas
--Italian Tapas
--The Huntleigh
--Melting Pot
--Small Bites
--Healthy Bites
--Light Buffet
Buffets
--Salad & Sandwich
--Pasta & Deli
--Chef Attended Station
Dinners
--Traditional
--Best for Less
--Grilled in the Garden
--Progressive
--Downtown
--Poultry Dinner
--Seafood Dinner
--Beef Dinner
--Special Celebration
Desserts
--All
Theme Meals
--Wine Party
--Hawaiian Luau
--Mexican Fiesta
--Fat Tuesday
--Taste of the Bayou
--Traditional Picnic
--Gourmet Picnic
Special
--From the Oven
--Nutritional
--Vegetarian
--Winter 2008
--Elves 2008
--Rudolph 2008
--Starlight 2008
--Graduation Celebration
Corporate Events
--Box Lunches
School Lunch
--Info
--Pricing
Copyright 2007 Gregory's Creative Cuisine