Fig, Brie and Brie crostini
Fall salad: baby kale, toasted pumpkin seeds, butternut squash, candied walnuts, cranberries and orange dressing
Caprese Skewers
Poached salmon in a tartar sauce
Grilled paprika shrimp in an avocado-dill cream
Zucchini, pesto tartes with arugula and aged balsamic
Heirloom tomato and watermelon salad
Assorted Appetizers
Pigs in a blanket lollipops