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Passed Hot Hors d'oeuvre“Croque Monsieur” Twice Baked Fingerling Potatoes with Cantal Cheese and Crumbled Bacon Chicken Lollis with Toasted Coconut Cream Sesame Chicken Skewer with Thai Peanut Sauce (Teriyaki Glaze available upon request) Steamed Shrimp and Vegetable Shu Mai with Ginger Scallion Soy Dipping Sauce Pan Fried Peking Raviolis with Ginger Scallion Soy Dipping Sauce Grilled Pizza Margherita Chicken Quesadilla with Guacamole and Pepper Confetti Seared Scallop and Melted Leek Tartlet with a Chive Baton Rock Shrimp and Lemongrass Lollis with Spicy Peanut Sauce (Sweet Cucumber Dipping Sauce available upon request) "Arancini di Riso" Moroccan Spiced Lamb Kabobs with Cool Yogurt Tzatziki "Chicharrones de Pollo" Pulled Pork on a Biscuit with Apple and Celeriac Slaw Coconut Shrimp with Ginger Orange Sauce Sesame Beef Skewer with Thai Peanut Sauce (Teriyaki Glaze available upon request) Asian Spiced Duck Breast with Ginger-Green Apple Relish and Sesame Scallion Sauce served in Ceramic Spoon Mediterranean Crusted Salmon Skewer with a Rouille Sauce Grilled Pizza with Rare Tenderloin, Mashed Potato, Caramelized Onion and White Truffle Oil Grilled Pizza with Prosciutto, Caramelized Onion, Parmesan and White Truffle Oil Grilled Pizza with Asiago, Shrimp and Basil Pesto Roast Pork Tenderloin on a Corn Fritter with Red Onion Cilantro Salsa Classic Scallops Wrapped in Hickory Smoked Bacon Seared Scallop with Smokey Bacon Sherry Vinaigrette and Micro Greens offered in a Ceramic Spoon Crab Stuffed Cremini Mushrooms Maine Crab Cakes with Chipotle Aioli and Chive Our House Made Miniature Beef “Wellington” Moroccan Spiced Lamb Chops with Cool Yogurt Tzatiki Baby Lamb Chops with Pommery Mustard Crust Pan Seared Foie Gras on Gingerbread with Pineapple Chutney Jumbo Shrimp wrapped in Proscuitto Jumbo Grilled Blackened Shrimp Drizzled with Aioli, served hot Passed Cold and Room Temperature Hors d'oeuvreChilled Jerk Chicken on Fried Plantain Chip with Sweet Tomato Chutney Grilled Chicken and Artichoke Salad on a Parmesan and Herb Shortbread with Red Onion Jam Sliced Beef Tenderloin Crostini with Smoked Tomato Jam and Chervil Steak and Caramelized Onion Palmiers Stuffed Tortellini, Oven Dried Tomato and Fresh Basil Skewered with Lemon Zest and Extra Virgin Olive Oil Tuna Tartar on Crispy Wonton with Radish Sprouts Tuna Tartar Spoons with Soy Yuzu and Fried Taro Shrimp and Mango Salsa served in Corn Cups Chilled Mussels on the Half Shell with White Wine, Pancetta and Radicchio Smoked Chicken Mousse Éclair with Green Peppercorns Pate Mousse served with Quince Paste and Pink Peppercorn on Brioche Mille-Feuille of Smoked Salmon and Crème Fraiche Carrot and Fennel Juice with Curry Oil and Brunoise Apple served in a Shot Glass Maine Lobster and Crab Salad on a Corn Crisp House Rolled Thai Lobster and Vegetable Spring Rolls with Sweet Soy Dipping Sauce Crab Salad or Lobster Salad in Cucumber Roll with Fried Wontons Tuna and Salmon Tartar In Spring Roll Cone With Togarashi Jimmies Steak Tartar on Gaufrette Chip with Celery Leaf and Truffle Oil Ginger and Lime Grilled Sugar Cane Shrimp Chilled Jumbo Shrimp with Spicy Cocktail Sauce Shrimp Cocktail in Goutte Spoon with Horseradish Cream and Cocktail Sauce Oysters Shooters with Mignonette served in a Square Shot Glass 
Passed Hot Vegetarian Hors d'oeuvreLemon and Ricotta Gnocchi In A Silver Spoon Fried Plantain Triangles
with Goat Cheese, Crispy Fried Yellow Polenta
Twice Baked Fingerling Potatoes
Falafel with Tzatziki Dipping Sauce Potato and Scallion Pancake Grilled Pizza Bianca Grilled Pizza Bianca
Grilled Pizza Crispy Fried Vegetable Spring Rolls Warm Brie Toast Brie Tartlet Wild Mushrooms and Boursin
Sun Dried Tomato Tartlets with Pesto and a Balsamic Reduction, Ricotta Filled Fried Rigatoni Passed Cold and Room Temperature Vegetarian Hors d'oeuvreCrostini Crostini Crostini Greek Salad Skewer Oven Dried Cherry Tomato on Parmesan Crisp with Chervil House Rolled Thai Vegetable Spring Rolls with Thai Dipping Sauce Caesar Salad Spring Rolls Asparagus Citrus and Shallot Phyllo Tartlets Vegetarian California Rolls with Wasabi Soy Dipping Sauce Whipped Tallegio Cheese with Apricot Agro Dolce on Toasted Focaccia
CRUDITE DIPLAYA Selection of Squash & Carrots, Asparagus, Green & Yellow Beans, Red, Yellow & Green Peppers, Broccoli, Cherry Tomatoes, Mushrooms, served with your choice of two dips; Roquefort Walnut Dip, Chive & Buttermilk Dip, Yogurt Tip, Tahini Dip or Onion Dip A TRIO OF WARM DIPSMaine Crab, Spinach and Artichoke and Bacon Horseradish Dips accompanied by Crisp Pita Chips, Seeded Flatbread, French Bread and a selection of Vegetable Sticks for dipping WARM BRIE PROVENCALWhole Wheel of Imported Brie, split and topped with Grilled Eggplant, Cured Tomatoes, Caramelized Onions, Caper Berries and Olives, served with Sliced Baguette NEW ENGLAND FARM CHEESEGreat Hill Petite Blue, Boggy Meadow Baby Swiss, Cabot Cheddar and Vermont Coupole (Aged Goat) accompanied by Red and Green Grapes, Apple Blossom Honey, Dried Cranberry Compote, Spiced Pepitas, Crackers and Baguette TUSCAN DELIGHTSVegetable Fritatta accompanied by sliced Soppressata and Cappicola along with Mascapone Torta, Wedges of Asiago and Provolone Cheese, Roasted Olives, Extra Virgin Olive Oil and Italian Bread CROSTINI ASSORTMENTEggplant Caviar, White Bean & Red Pepper Salad, Artichoke & Parmesan Spread, Olive Tapenade, Cured Tomatoes, Herb Rolled Goat Cheese accompanied by Olive Bread, Ficelle Crouton, and Grissini MEDITERRANEAN NOSHBaba Ghanoush, Hummus, Tabbouleh, Tzatziki, Skordalia (Greek chilled potato dip) offered with Stuffed Grape Leaves, Marinated Feta Cheese, Roasted Olives, Pita Bread and Flatbreads “ANTIPASTO MISTO”Fine Grade Prosciutto and Soppressata, Taleggio, Provolone and Asiago Cheese, Olive Tapenade and Smoked Tomato Jam with Rustic Breads along with Oven Roasted Olives, Marinated Artichokes, Red Wine Vinegar Cremini Mushrooms, Stuffed Mini Peppers, Oven Cured Tomatoes, Braised Fennel, Roasted Bell Peppers with Garlic, Broccoli Rabe, and White Anchovies
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