Charcuterie board of cured meats, artisan cheeses, grapes and seasonal fruits, olives, nuts, jams and mustards, breads and crackers

Pork tenderloin, homemade buttermilk biscuits, praline glaze

Spring mini pita pockets, arugula, sliced radishes, creamy dill sauce

Mediterranean hot spinach dip, roasted and fresh veggie dippers, pita toasts

Lemony deviled eggs topped with smoked salmon

Baked prosciutto-wrapped asparagus

Lemon and raspberry bars