Passed Hors díOeuvre Selections Tiny Truffled Yorkshire Puddings with Filet of Beef and Onion Chutney.
Crisp Fried Duck Wontons with Warm Port and Figgie Sauce.
Smoked Salmon Tartar with Red Onion and Cornichon Relish in Dill Profiteroles.
Tiny Sweet Potato Biscuits with Black Forest Ham, Honey Mustard and Watercress.
Tiny Cuban Pressed Sandwiches.
Wee Tartlets with Sage Pesto, Monterey Chevre and SautÈed Apples.
Grilled Tamarind Shrimp with Chili-Lime Dip.
Lacy Sweet Potato and Celery Root Latkes with Sour Cream and Frizzled Ginger.
Crisp-Fried Butternut Squash Dumplings with Cranberry-Ginger Dipping Sauce.
Tandoori-Spiced Lamb Samosas.
Duck Confit on Wild Rice and Pistachio Pancakes with Cranberry-Pear Marmalade.
Mini Grilled Cheese Sandwich with Berkshire Blue Cheese, grilled portabella, sun-dried tomato and thyme.
Stationary Hors díOeuvre Platters.
Platter of Crusty French Breads, Crackers, Cheeses, Seasonal Fruits, Aged Salami and Olives.
Smoked Turkey with Fruit Chutney and Curried Mayonnaise on Soft Dinner Rolls.
Cider-Glazed Ham with Grainy Apricot Mustard and Watercress on Cheddar Chive Biscuits.
Smoked Peppered Pork Tenderloin with Apple Chutney on Angel Biscuits.
CruditÈ – Crisp Green and White Veggies on a Bed of Escarole with a Sun Dried Tomato Dip.
Chicken Tikka Skewers with Mango Chutney and Toasted Coconut.
Cheddar-Chive Biscuits with Roasted Plum Tomatoes, Black Forest Ham and Herbed Mayo.
Steak au Poivre on Blue Cheese Popovers with Roasted Garlic Aioli and Arugula.