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Hors D'Oeuvres Menu as a pdf file. Baked Figs with Stilton and Maple Cinnamon Rubbed Lamb Crostini with Mustard Onions and Stone Fruit Relish Crabmeat and Goats Cheese Stuffed Mushrooms Mini Apple Bread Pudding with Honey Seared Foie Gras and Walnut Chutney Maple Roasted Scallops and Water Chestnuts Wrapped in Bacon with Warm Maple Dip Tamari Grilled Duck on Toasted Banana Bread with Papaya Shallot Jelly Jumbo Shrimp Cocktail with Chili Sauce and Lemon Pepper Dressing Skewers of Rosemary Sirloin with Cranberry Vinegar Relish Sweet Potato Latkes with Cinnamon Apple Sauce and Crème Fraîche Savory Chèvre Tarts with Winter Pear Relish and Dark Honey English Cream Crisp Wontons Topped with Sesame Crusted Tuna, Wasabi Aioli and Sweet Chili Relish Roasted Pumpkin Soup Shooters with Cinnamon Crème Fraîche Bulls Eye Wild Mushroom and Black Truffle Bisque Soup Shooters with Fresh Thyme Snow Fall Lobster and Hubbardston Blue Cheese Turnovers Hot Baby Lamb Chops with Dried Cherry Compote and Mint Jelly Miniature Pecan Scones with Bourbon Molasses Ham, Grain Mustard and Brie Miniature Maine Lump Crab and Lobster Cakes Topped with Caper Rémoulade Pan Fried Pork Dumplings with Scallion Ginger Dip Sesame Crepes of Asian Pork with Scallions and Candied Ginger Country Pate Canapés with Cumberland Spread Roast Duck and Fig Salad in Phyllo Cups with Warm Gorgonzola Barquettes of Smoked Salmon Mousse with Crème Fraîche and Caviar Warm Lobster, Tomato and Basil Ragout in Tartlet Shells Smoked Trout Canapé Topped with Avocado Mousse and Radish Littleneck Clams Casino on the Half Shell Sage and Butternut Squash Risotto Cakes with Nutmeg Aioli Alternating Red & Green Apple Slices with Blue Cheese Dollop and Spiced Walnut Golden Fried Coconut Shrimp with Orange Horseradish Dip Pastry Turnovers of Massachusetts Camembert and Pear Relish Currant and Apricot Noodle Kugel Savory Beef and Potato Knishes
Holiday Wreath Terrine of Mascarpone, Basil and Sun-dried Tomatoes
Snowflake Crusted Baked Brie with Winter Fruit Relish, Purple Grape Basket
Saga Blue Cheese Baked En Croûte with Spiced Walnuts An artistic presentation of select imported and domestic cheeses International cheese table is adorned with fresh berries, grapes, dried fruits, Display also includes our most popular
A Beautifully Sculpted Smoked Salmon Mousse
A Succession of Classic Middle Eastern Dishes to Include:
Classic Poached Shrimp Artistically Displayed to Resemble a Pine Tree A delicious concoction of mouthwatering seafood elegantly presented Shaken Seafood Composition of: Our Chef prepares salmon three different ways, Trio of Salmon are Thinly Sliced and Artistically arranged Freshly Shucked Wellfleet Oysters and Littleneck Clams Presented on the Half Shell Accoutrements include Fresh Lemon and Lime Wedges, Traditional Cocktail Sauce, Prepared Horseradish, Tabasco and Shallot Mignonette All Seafood is artistically presented in large silver bowls atop crushed ice with seashore motif of seashells, sea gull statures, sea grass and sea glass Let your guests enjoy the tastes of Tuscany as they create their own bruschetta
Our Chef’s Signature Charcuterie Platter inspired from French Country Butcher Houses.
This is Our Chef’s Own Exquisite Recipe
Fire Grilled Linguiça, Kielbasa and Chorizo Simmered in Sam Adams Winter Lager
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