George

strips of tenderloin are seared "au poivre" and skewered. presented with granny smith apple and smoked jalapenos salsa.

grilled marinated boneless breast of cheese & short rib chicken with white cheddar cheese, sandwiches smoked bacon, garden fresh tomatoes and red-tipped lettuce layered on toasted pain de mie. cut into points and served cold.

light and fluffy cheese grits souffle presented in small ceramic dishes, topped with butter and herb gazed shrimp drizzled with creamy seafood gravy and served warm.

miniature neapolitan-style pizza topped with fresh tomatoes, parmesan, and fresh basil served warm

a colorful variety of lightly blanched seasonal vegetable accompanied by dill and mustard dip. the selection may be made from carrots, radishes, red peppers, asparagus, endive spears, and new white potatoes

tangy house-made blue cheese spread topped with fried shallots. served with cornichons, pickled baby carrots, cocktail crackers and toast rounds

flaked maryland crab, fresh dill, chevre, and cream cheese baked in a savory walnut crust. served with water crackers and pumpernickel toast rounds

sourdough bread filled with pulled beef short ribs creamy bel paese cheese and pickled onions grilled until crisp and golden. cut into bite sized triangles and served warm

tangy house made blue cheese spreads topped with fried shallots, served with cornichons, pickled baby carrots, cocktails, crackers and toast rounds

small phyllo pastries filled with a savory mixture of chicken breast, fully eggs, toasted almonds and moroccan spices, lightly dusted with confectioners sugar and served warm

delicate spinach fritters sprinkled with parmesan and served warm