A combo of crudite, assorted cheese & meats, served with accoutrements
Served with parmesan, basil & toasted slices of baguette
Bacon wrapped dates, stuffed with gorgonzola and topped with apple cider reduction
Salmon hot smoked on cedarwood, chilled & mixed with lemon, chives & crème fraiche dressing, served with crostini
Wild mushrooms sauteed with shallots & fine herbs, finished with crème fraiche & green peas served over baked polenta
Lettuce, tossed with sugared pecans, sultanas, crumbled goat cheese, croutons & lemon & maple vinaigrette, topped with poached chicken breast
Jumbo shrimp tossed with creamy Old Bay dressing on Pain de Mie Rolls, served with house macaroni salad
Fresh asparagus wrapped in prosciutto then baked, dusted with grated parmesan & truffle oil
Salsa marinara & slow roasted carnitas, topped with onion, jalapenos, mozzarella, cilantro & lime avocado
Boursin cheese, roasted cauliflower, fennel & broccoli, sausage, topped with mozzarella and smoked gouda cheese
Toasted open-faced baguette, marinara, salami, Italian sausage, bacon, mozzarella cheese & fresh basil
Lemon Alfredo Sauce, topped with asparagus, roasted chicken & mozzarella
Fig Jam spread onto Blue Heron’s flatbread with spinach, goat cheese & Prosciutto dust
Lime cheesecake with graham cracker crust & blackberry coulis topped with toasted almonds & candy lime wedge
Rich vanilla custard dusted with brown sugar then caramelized, garnished with fresh berries
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