Menus 2019
categories
HORS D’OEUVRES
BUFFETS
STATIONS
SEATED DINNERS
DESSERTS
categories
HORS D’OEUVRES
BUFFETS
STATIONS
SEATED DINNERS
DESSERTS
Cold and Hot Hors d’Oeuvres
Caprese Skewers
Shrimp Cocktail Shooters
Salmon Dill Cream Cheese Bites
Spinach Creme Phyllo Bites
Mini Crab Cakes
Crudite Shooters
Specialty Grilled Cheese
Cocktail Meatballs
Baby Biscuits with Spinach and Carved Ham
Mini Vegetarian Eggrolls
Jalapeno Poppers
Mediterranean Chicken Kebabs
Tuscan Chicken
Mushroom-Asiago Chicken
Tequila Cilantro Lime Chicken
Lemon Blackened Chicken
Ranch Style Pork Chops
Country Fried Pork Cutlets
Maple Glazed Pork Tenderloin
Beef Tenderloin
Pepper and Herb Crusted Prime Rib
Teriyaki Lamb Chops
Fried Catfish and Jambalaya
Lump Crab Cakes
Fire Grilled Vegetables Medley
Bourbon Cream Corn
Maple and Spice Sweet Potato Medallions
Lemon Parmasean Broccoli
Carrot Souffle
Herb Roasted Potatoes
Mac and Texas Cheeses
Wild Rice Pilaf with Pecans
Buttered Sugar Snap Peas
Smokey Caesar Salad
Spinach Salad with Deviled Nuts, Blue Cheese, and Bacon Dressing
Caprese Salad
BLT Salad with Chopped Romaine, Diced Tomatoes, Green Onions, Gorgonzola Dressing
Baby Arugula and Spinach with Manchego, Candied Walnuts, and Granny Smith Apples
PHIN Signature Salad Field Greens, Feather Thin Sliced Red Onions, Diced Tomatoes, Goat Cheese and Walnut Crumbles
Marinated Portobello Steak
Vegetable Stuffed Bell Peppers
Basil Pesto Pasta
Mushroom Bolognese
Veggie Kebabs
Fried Tofu Stir Fry
Sweet Potato Pie
Peach Cobblers
Poundcake + Fresh Berries
Miniature New York Cheesecakes
Pecan Tartlettes
White Chocolate Drizzled Strawberries