• Herbed Goat Cheese and Seedless Red Grape Lollipops topped with Crushed Pistachio

• Seared Medallion Of Polenta topped with Balsamic Cremini Mushrooms

• Sweet Onions & Toasted Walnut Flan in Filo Cups with Gruyere Cheese & Nutmeg

• Home Made Italian Arancini with Arborio Risotto, Provolone Cheese & Sautéed Spinach served with Roasted Tomato Purée

• Herbed Goat Cheese & Grilled Portabella Mushrooms served on Grilled Crostini topped with Balsamic Drizzle

• Roasted Butternut Squash, Fall Mushrooms & Roasted Red Beets Bruschetta topped with Parmesan Cheese & Fresh Herb Drizzle served in Rustic Wooden Spoon

• Home Made Vegetarian Empanada with Diced Potatoes, Golden Raisins & Mexican Chihuahua Cheese

• Squared Crispy Flat Bread topped with Fontina Cheese, Baby Spinach, Oven Dried Tomatoes & Aged Balsamic Drizzle

• Seared Polenta Medallions topped with Cremini Mushrooms & Balsamic Drizzle

• Caprese Skewers with Cherry Tomatoes, Fresh Mozzarella Cheese, Fresh Basil & Aged Balsamic Vinaigrette

• Traditional Vegetarian Samosas filled with Spices, Potatoes & Peas served with Raita Sauce on the side

• Tuscany Style Tomato Bruschetta with Chopped Artichoke Hearts, Fresh Basil & White Balsamic served in Wooden Spoon & topped with Parmesan Cheese Crostini

• Herbed Goat Cheese Rosemary Garlic Crostini topped with Roasted Red & Golden Beets and Fresh Basil

• Pan Fried Chihuahua Cheese Quesadilla with Smoked Poblano Peppers, Korn Kernels & Fresh Cilantro on a Corn Tortilla served with Roasted Tomatillo Salsa on the side

• Roasted Eggplant Caponata served on a Toasted Crostini topped with Fresh Basil Leaves