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From a romantic dinner for two, a girls wine weekend with a cooking class, rehearsal dinners and receptions, Life's a Feast will customize the event to fit your needs, from planning to set-up, service through clean up.

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Hors D’oeuvre Ideas

Beef Tenderloin CarpaccioBetty Davis Eyes – grapes wrapped in herbed goat cheese rolled in ground pistachios, cut in half

Beef Tenderloin Cups – phyllo cups filled with roasted basil poblano dip, topped with thin sliced roast beef and a sprig of chive

Mini Assorted Quiche – assortment of bit sized quiche, cheese, mushroom, bacon, spinach, broccoli

Spicy Citrus Marinated Shrimp – shrimp marinated in garlic, cilantro, lemon, lime and orange juice with a touch of crushed red pepper

Beef Tenderloin Open Faced Sandwich – thinly sliced beef tenderloin, served on a crostini with grain mustard and arugula

Smoked Salmon Crisp – smoked salmon, thinly sliced, served on a melba round with a mascarpone, caper and shallot spread topped with marinated shallots and baby dill

Spicy Pork Meatballs – ground pork meatballs stuffed with sage, green onions and a touch of cayenne served with a cider balsamic reduction

Raspberry Brie Cups – phyllo cups filled with brie and raspberry preserves, baked to perfection

Golden Caprese Skewers

Mini Caprese Skewers – cherry tomatoes, basil and mozzarella on a skewer drizzled with olive oil and salt and pepper

Country Pate’ – house made pate’ served on sliced baguette

Phyllo Triangles – phyllo dough stuffed with herbed goat cheese, folded into a triangle drizzled with chive oil

Smoked Trout – locally smoked trout served on pumpernickel squares

Prosciutto and Melon – local prosciutto wrapped around cantaloupe and honeydew

Classic Tea Sandwiches – cucumbers and local herbed cheese spread on homemade bread cut into triangles

Edemame Puree on Rice Crisp – edemame pureed with herbs, served atop a rice cracker topped with bacon bits and shaved parmesan

Open faced Rueben – Made with either local beef or turkey Reuben made with hand crafted Thousand Island dressing, WI Swiss cheese and sauerkraut

Salad Cups – Caesar salad served in mini Parmesan cups and Greek salad served in phyllo cups

Lemon Curd Tartlets – lemon curd served in tartlet cups topped with blueberries and a sprig of mint

Chorizo Stuffed Dates – dates stuffed with chorizo cream cheese wrapped in bacon and baked

Mini Chicken Marsala Pot Pies – rich and hearty chicken marsala in puff pastry shells

Italian Meatballs – Italian meatballs in a classic cranberry sauce

Sausage Stuffed Mushrooms – button mushrooms stuffed with sausage and herbs

Chocolate Covered Strawberries – fresh strawberries dipped in bittersweet chocolate

Belgium Endive With Blue Cheese Cream – Belgium endive piped with a blue cheese cream finished with candied walnuts and pomegranate seeds (if in season)

Spinach Pesto Puff - spinach, fresh basil, parsley, aged parmesan and chopped walnuts

Tomato and Leek Tart-Borsea Cheese (a blend of Cream Cheese, Feta, Sour Cream and Herbs) with Cherry Tomatoes and Caramelized Leeks.

Ginger Chile Shrimp on a Cucumber Round