My table made grilled zucchini roulades with goat cheese topped with a balsamic reduction. A bit of work, but very tasty.
Things made by the other tables included asparagus wrapped in prosciutto, shrimp cocktail and deviled eggs topped with Bombay chicken curry (these were really good!).
The reason we have them plated for service is we were supposed to serve about 30 prospective students that Saturday. They were coming in for an open house to learn more about the professional programs. Only about 4 people showed up, so we had a feast after they left.
Coming up? Rabbit!