Grilled Chicken Satay with Spicy Indonesian Peanut Sauce ~ Chicken and Vegetable Dumplings with Ginger Soy Scallion Dipping Sauce ~ Chicken Fennel Sausage or Local Vermont Sausage in Puff Pastry with Maple Horseradish ~ Mustard Skewered Lamb with Minted Béarnaise Sauce ~ Wild Rice Pancakes with Duck Confit and Dried Cherry Chutney ~Thai Spiced Beef with Peanut Sauce ~ Macadamia Nut Crusted Chicken Fingers with Papaya Chile Sauce ~ Grilled Chicken Skewers with Thai Joy Sauce
Shrimp Scampi Kabob Skewers with Roasted Garlic Aioli ~ Miniature New England Crab Cakes on Star or Heart Toasts with Chilpote or Roasted Red Pepper Mayo ~ Coconut Shrimp with Sweet and Spicy Jalapeno Dip ~ Shrimp in Beer Batter with Garlic Mayonnaise or Chili Horseradish ~ Miniature Maine Lobster Cakes with Citrus Chive Aioli ~ Grilled Pancetta Wrapped Scallops with Calvados Cream Sauce ~ Lobster in Phyllo Triangles with Sweet & Smoky Corn Relish ~ Seared Tuna on Lemon Grass Skewers with Wasabi-Lime Cream
Herb Encrusted Phyllo Triangles with Wild Mushrooms and Goat Cheese ~ Artichoke Spinach Feta Dip or Mushroom Leek with Blue Cheese ~ Vegetable Fritters with Roast Garlic Parmesan Dip ~ Black Bean, Corn and Cheddar Fritters with Chilpote Sauce ~ Caribbean Fritters with Mango-Lime Cream ~ American Flatbread with Assorted Savory Toppings ~ Vegetable Pancakes: Potato Leek with Sour Cream and Apple Compote, Spinach with Roasted Pepper Puree, Carrot Scallion with Ginger Cream, and Confetti Squash with Creme Fraiche ~ Grilled Quesadilla with Assorted Fillings, including Caramelized Onion, Pears & Blue Cheese; Vermont Cheddar, Green Chili & Tomatilla Salsa; Butternut Squash, Shiitake Mushrooms & Monterey Jack Cheese with Chipotle Lime Sauce; and Goat Cheese, Roasted Peppers and Arugula Pesto
Pecan Chicken Salad on Cucumber Rounds ~ Miniature Angel Biscuits with Vermont Maple Glazed Ham or Turkey and Honey Mustard ~ Thai Spiced Beef with Hot Peanut Dipping Sauce ~ Marinated Grilled Beef Tenderloin on Crostinis with Roasted Red Pepper Aioli or Bernaise Mayonnaise ~ Grilled Asparagus wrapped in Prosciutto with Lemon Creme Fraiche ~ Honey and Chilpotle Glazed Pork Tenderloin on Crostinis with Red Onion Relish
Trio of Smoked Salmon Canapés including: Smoked Salmon Pinwheels with Caper and Dill; Smoked Salmon on Brown Bread with Hot Dill Butter, Red Onion and Capers; and Smoked Salmon Mousse on Belgian Endive ~ Herb Tartlets filled with Crabmeat Salad or Lobster Salad ~ Nori Rolls with Smoked Salmon, Cream Cheese, Cucumber and Red Pepper served with Ginger Soy and Wasabi Dipping Sauce ~ Jumbo Shrimp Cocktail with Chili Horseradish Sauce ~ Smoked Trout on Toast with Horseradish Creme Fraiche
Vegetarian Nori Rolls with Wasabi and Ginger Dipping Sauce ~ Black Bean and Cream Cheese Spirals with Tomato Salsa ~ Savory Tea Sandwiches with Assorted Fillings ~ Bruschetta with Assorted Toppings, including Fresh Tomato, Asiago Cheese and Basil ~ Delicate Spring Rolls wrapped in Rice Paper with Crisp Vegetables and Peanut Dipping Sauce
Our breathtaking signature display of assorted Savory Cheesecakes, Appetizers, Spreads and Dips, beautifully presented with colorful fresh flowers and lemon leaves.
Sundried Tomato Pesto Torta Served with Crostini ~ Baked Brie in Puff Pastry with Dried Cherry Chutney and Red Onion Compote served with Seasonal Fruit and French Bread ~ Warm Spinach Artichoke Basil Dip in Hollowed Bread served with Crackers and French Bread ~ Vegetable Crudite in six foot Grapevine Basket with Choice of Boursin, Roasted Red Pepper Hummus or Yogurt Dill Dip encased in a Flowering Cabbage ~ Curried Mango Chutney Cheesecake with Toasted Coconut Crust, Slivered Almonds and Dried Fruit Served with Festive Star Toasts ~ Savory Gorgonzola Cheese Cake with Toasted Walnuts and Pears served with Crackers ~ Warm Brandy and Wild Mushroom Paté with Toast Points ~ Caviar served with Red Onion, Diced Egg, Lemon Wedges and Toast Points ~ Smoked Salmon with Traditional Garniture of Chopped Egg, Bermuda Onion, Capers, Lemon and Toast Points ~ Roast Meatballs in Blue Cheese Madeira Sauce
Smoked Fish, Roasted Peppers, Blue Cheese, Roasted Garlic, Vermont Chevre, Calamata Olives, Artichokes with Caponata Eggplant Relish, Marinated Sundried Tomatoes & Roasted Asparagus with Lemon Crème Fraiche, Imported & Domestic Cheeses, Seasonal Fruits & Imported Cured Meats with Assorted Mustards presented on a Vermont Hand-Crafted Board