Uncommon Catering and Eatery

Roma tomato bruschetta with fresh mozzarella and toasted crostini.

Artisan cheeses, cured meats, fruit, house-made jams, rosemary-roasted walnuts, local honey, and crackers.

Served with tomato-Dijon coulis. (Figure 2 pieces per person.)

Spicy feta cheese spread. Served with vegetable crudité and pita.

Mini turnovers filled with picadillo beef. Served with roasted jalapeno-cilantro and sour cream. (Figure 2 pieces per person.)

Mini turnovers filled with zucchini, Fontina, Gruyere, Parmesan-Reggiano, pecorino, white onion, garlic, and lemon. (Figure 2 pieces per person.)

Mini turnovers filled with black beans and green chiles. Served with vegan cumin-lime sour cream. (Figure 2 pieces per person.)

Cocktail shrimp seasoned with herbs and spices.. Served with spicy Bloody Mary dipping sauce.

Tuscan-seasoned cocktail shrimp. Served with lemon garlic aioli.

Kalamata olives, soppressata, 5-cheese tortellini, marinated artichoke, and fresh mozzarella.

Served with crackers, toasted crostini, and green tomato jam.

Pineapple, strawberries, cantaloupe, honeydew, grapes, clementines, watermelon, blueberries, and blackberries. Served with sweet cream dip.

With black truffle salt, white truffle oil, bacon jam, and chives.

Spinach wrap pinwheels with oven-roasted turkey, herbed cream cheese, shaved red onion, English cucumbers, and Roma tomatoes.

Pulled curry chicken with onions, mayo, celery, toasted coconut, raisins, and strawberries.

Spinach with strawberries, sunflower seeds, goat cheese, and lemon-poppy dressing.

Baby kale & romaine with Parmesan, herb croutons, and Caesar dressing.

Mixed greens with roasted beets, goat cheese crumbles, clementines, blueberries, rosemary-roasted walnuts, and citrus-basil vinaigrette.