Hors d'oeuvres
Buffets
Served Dinners
Desserts

Sea scallops and shiitake spoons
Cold sesame peanut noodles served in mini Chinese take-out containers
Chilled shrimp, spring pea and mint soup shooter
Grapes rolled in English stilton and pistachio nuts
Caribbean spiced jerk chicken on a crispy plantain chip with mango salsa
Endive hand salads with shaved parmesan, caramelized walnuts, and pomegranate seeds
Food Art's signature bruschetta bar with house made savory toppings
Mini grilled cheese and caramelized onion sandwiches
Current-glazed lamb chops topped with potato-garlic puree

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