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MCHT Garden Party

Stationary Hors D’oeuvres

• Lamb meatballs on bamboo skewer with creamy fets dip
• Vegetable tartar: thin petals of lightly marinated raw beet, radish, & fennel served with fresh ricotta & crostini
• Variety of Pates: chicken liver mousse with rosemary & Madeira; turkey galantine with truffles & cognac; country-style pork with sundried tomato & roasted garlic; smoked trout rillettes; vegetarian spinach-walnut & bean--all served with cornichon, caper berries, dates, toast points, olives, pickled onions, crackers, & local mustards
• Glass Cheese Table: Appleton Creamery Zephyr Ledge, Tomme, & Camdenbert; Tide Mill Farm fresh ricotta served with honey & black pepper; Seal Cove Olga, Peral, and chevre logs; Smith Family Farm Cheddar & Cambazola; Connental Dairy blue cheese & gouda; Sullivan Harbor Smokehouse smoked cheddar & smoked blue cheese--served with homemade crackers, crostini, grissini & local, seasonal fruits

Passed Appetizers

• peppered beef with blue cheese on arugula leaves
• miso-glazed Japanese eggplant with shitakes & cilantro cream
• honey-rosemary figs piped with Sunset Acres chevre & pistachios
• maple-brined pork skewers with rhubarb compote & chives
• polenta cakes with lobster-tarragon salad
• sesame phyllo baskets with warm morrocan-spiced chicken
• Appleton Creamery brie with balsamic reduction & raspberries on wonton triangle
• minted pea bruschetta
• patatas bravas with spicy aioli
• peanut-sesame chicken in endive leaves
• Main shrimp ceviche in porcelain spoons
• minted pea bruschetta