Table Displays

• Domestic cheese and fruit table on elevated glass table top
• Antipasto display (past displays have included): marinated artichokes, sauteed foraged mushrooms, caramelized onions, assorted olives, local cheeses, orange-honey salami, hummus, sopressata, sun dried tomato spread, caponata, grilled vegetables, prosciutto, focaccia, gougeres, homemade crackers, grissini asparagus wrapped in prosciutto with rosemary aioli
• crudites with cucumber/yogurt, blue cheese, & carrot-lentil dips
• nori rolls with tamari, wasabi, and pickled ginger
• fresh vegetable spring rolls with chili-orange dipping sauce
• seasonal and/or organic fruit platter available with or without local cheese plate
• smoked salmon display with pumpernickel and rye toast points, red onion, capers, egg, and dilly creme fraiche

Skewers

• lamb with mint-pistachio dip
• beef or chicken sate with peanut sauce
• marinated lime-garlic chicken with cilantro dipping sauce
• maple brined pork with rhubarb compote

Crostini

• tomato, basil & mozzerella
• seared beef with chimichurri
• smoked trout bradade
• chicken liver mousse pate with cornichon
• minted pea spread

Mini Biscuits

• corn w/applewood smoked pork & blueberry chutney
• buttermilk w/seared beef, truffle oil, arugula & gorgonzola
• sweet potato w/herbed chicken & onion jam
• corn w/pimento cheese

Snow Peas

• minted or herbed chevre with viola flower
• wasabi cream & Maine shrimp with red pepper dice

Phyllo Triangles/Cups

• lobster, brie & scallion
• spinach, feta & garlic
• summer vegetable w/pine nuts
• moroccan beef or chicken

Porcelain Soup Spoons

• shredded duck with polenta & cranberry chutney
• zesty calamari salad
• smoked salmon, strawberries & mint vinaigrette
• seasonal ceviche
• crab salad with ginger cream
• multi colored beets with tatziki

Figs

• baked w/blue cheese in the center
• rosemary goat cheese with pistachios
• local triple creme cheese display w/rosemary-balsamic reduction

Soup Shooters (warm or cool)

• smoked orange-tomato bisque w/crab, lobster or Maine shrimp
• potato leek with caviar & chives
• blueberry lime with coconut milk
• beet with creme fraiche
• gazpacho

Scallops

• bacon wrapped, maple-pepper glazed & broiled
• pan seared on brioche with lemon confit & shitakes or orange/beet relish
• pan seared with dill creme fraiche on nasturtium petals

Stuffed Mushrooms

• spinach & gruyere
• crab & havarti

Other Passed Appetizers

• root vegetable latkes with smoked tout, sour cream & hot pepper jelly
• parmesan-reggiano wafers with pear & arugula
• corn madelines with sour cream & caviar
• shrimp cakes with ginger aioli
• white bean cakes with oven roasted tomatoes, or pesto
• grilled cashew butter and tomato-ginger jam sandwiches
• asparagus, prosciutto, parmesan & phyllo rolls, baked until crisp
• multi colored beets layered with basil and goat cheese
• marinated flank steak & cucumber rolls
• polenta cakes with lobster-tarragon salad
• fish or black bean tostadas with salsa
• wonton with triple creme cheese, balsamic reduction, and seasonal berry
• cucumber slices with nasturtium-chevre & viola

Raw Bar

• Displayed in an original converted culvert, a variety of Main oysters & clams on the 1/2 shell....freshly shucked with lemon, fresh horseradish, cocktail sauce, and blueberry mignonette granite. Other possibilities include scallop ceviche, sashimi, soup shooters

Kids Table

• mini burger with fixings
• topiary fruit skewers
• tomato soup cups with grilled cheese stars
• ramekins of baked mac and cheese
• crudites basked with hummus, guacamole, ranch dressing, tortillas & pitas
• peanut butter & jelly heart sandwiches
• panko crusted chicken fingers with honey-mustard
• raspberry-lime rickeys
• cookie platter
• mini chocolate pudding with a cookie

Vegan, gluten free & other nutritionally-specific menu options available upon request