CASUAL GATHERINGS  l  BUSINESS AND DROP OFF  l  RETAIL AND CAFE  l  WEDDINGS AND EVENTS  l  HOME   about contact cafe directions cafe hours heating tips employment ordering info   season inspired additions to our menu late winter   passover   st. patrick’s day   cocktail reception stationary hors d’ oeuvre imported and domestic cheeses and savory spreads served with lavash crackers and breadsticks garnished with grapes   passed hors d’ oeuvres grilled marinated jumbo shrimp coconut chicken skewers with spicy mango dipping sauce spinach and feta filo triangles pan seared vegetable dumplings with soy ginger dipping sauce fresh tomato tartlets parmesan potato cups with proscuitto and garlic smoked salmon canapés with lemon dill crème fraiche peking duck wraps     stationary display grilled applewood fired chicken bites with cranberry chutney tortellini with spinach pesto olives, marinated artichokes, and roasted red peppers   passed hors d’oeuvres mini crab cakes with remoulade grilled sirloin roulades with boursin and asparagus peppercorn seared tuna served a top a water chestnut with ginger lime crème fraiche grilled marinated scallops wrapped in a snow pea brie and pear pockets with spicy pecans grilled hoisin duck on an angel hair pancake with caramelized pear, roasted cashew, and radish sprouts proscuitto arugula roulades   dessert cookies, brownies, and lemon squares sliced seasonal fruit and berries freshly brewed coffees and teas     stationary hors d’ oeuvres assorted nigiri and maki sushi served with wasabi, ginger, and soy sauce teriyaki grilled chicken bites garnished with grilled vegetables and served with honey mustard   passed hors d’ oeuvres grilled lime marinated sea scallops peppercorn beef tenderloin crostini brie and pear purses wild mushrooms in filo smoked chicken sausage, boursin, and apple served on a belgian endive miniature crab cakes with classic remoulade lollipop lamb chops with dijon rosemary glaze   dessert homemade cookies, brownies, and bars freshly brewed coffees and teas