Hors-D'oeuvres
~HOT PASSED HORS-D'OEUVRES~
- Rosemary~Roasted Garlic or Apple~Blue Cheese Stuffed Mushroom Caps
- Shrimp & Sesame Sticks
- Seared Sea Scallops with Tarragon Sauce
- Bacon Wrapped Scallops
- Maine Crab Cakes with Pink Peppercorn Tartar Sauce
- Shrimp & Chorizo Skewers
- Coconut Shrimp with Mango Dipping Sauce
- Vegetable or Smoked Salmon Phyllo Flowers
- Asparagus & Asiago Phyllo Bites
- Artichoke Heart, Balsamic Onion & VT Cheese Quesadillas
- Chicken Chimichangas with Salsa Cream
- Black Bean & Corn Empanadas with Cilantro Cream
- Spinach & Mushroom Balls with Saffron Aioli
- Lobster or Tomato Basil Bisque Sips
- Vegetable Egg Rolls with Apricot~Lime Sauce
- VT Apple & Smoked Gouda Tartlets
- Curried Butternut Squash “Sips”
- Aromatic Lamb Meatballs
- Pork Sates with Peanut~Coconut Sauce
- Vegetable Samosas with Tamarind Chutney
~COLD PASSED HORS-D'OEUVRES~
- Shrimp Cocktail
- Ham or Smoked Salmon Wrapped Asparagus Spears
- Prosciutto & Seasonal Melon
- Pastrami Smoked Salmon Canapés
- Vegetable & Herb Imperial Rolls with Sweet Chile Sauce
- Greek Lamb Skewers with Spicy Honey Sauce
- Assorted Nori Rolls with Wasabi Dipping Sauce
- Seared Sesame Tuna with Wonton Crisps & Chile~Coconut Sauce
- Tomato Crostini with Asiago Shavings
- Beef Tenderloin Canapés with Orange Butter
- Assorted Bruschetta Based on Apples, Avocados & Beans
- Ceramic Spoon Samplings of VT Cheeses & Fruit
- Gazpacho or Chilled Fruit “Sips”
- Apricots with Goat Cheese & Pistachios
- Fresh Tomato & Feta Tartlets
- VT Maple Chicken Salad Canapés
- VT Cheddar Linzers with Hot Pepper Jelly
~BAR SNACKS~
- Mixed Spiced & Candied Nuts
- Toasted Garbanzo Beans & Pistachios
- Pretzels & Chex Party Mix
- Tortilla Chips with House Made Salsa or Guacamole
~HORS-D'OEUVRE DISPLAYS AND PLATTERS~
- VT Cheese & Fresh Fruit Board with Assorted Crackers
- VT Cheddar & Smoked Bacon Dip with Tortilla Chips & Crudités
- Fresh Vegetables with Two Dips
- Asian Vegetable Display with Peanut & Plum Dipping Sauces
- Belgian Endive Spears Filled with Smoked Salmon & Horseradish or Gore~Dawn~Zola Pesto
- Mexican Pie with Tortilla Chips
- Antipasto to include Vegetable Tapas, Olive Samplings & Spiced Nuts
- Skewered Flank Steak with Red Rum Chimichurri
- Warm Crab & Artichoke Dip (available without crab)
- Warm Smoked Bacon & Mushroom Dip with Baguette
- Meatballs with Sweet & Sour Sauce
- Brown Sugar~Berry or Apple~Almond Baked Brie with Sliced Baguette
Photography by: Andy Duback, Jan Tyler, Shayne Lynn, Dennis & Ellen Curran, Barrie Fisher