Menu:

1. Yogurt, Berry and Granola Parfaits in a cup tied off with a spoon and Burlap

2. Tortellini, Pesto, Sun-dried Tomato, Arugula and Kalamata Olive Salad in a mason jar with fork and twine


3. Mini Spinach and Mozzarella Quiches


4. Fresh Fruit Rainbows in a Champagne Flute with Vanilla Whipped Cream

5. Blueberry/Almond Scone (mini)


6. Artichoke and Spinach dip with Sliced Baguettes


7. Bruschetta with a Balsamic Drizzle (tomato, fresh mozzarella and basil)


8. Tea Sandwiches (chicken salad, cucumber/cream cheese, fig/pear with honey)