Passed Hors díOeuvre Selections Pepper-Seared Sirloin Skewers with Berkshire Bleu Cheese Dip.
Spiced Smoked Salmon on Warm Native Corn Cakes with Green Onion Sour Cream.
Baby Artichoke, Lemon and Parmesan Fritters.
Pizzettas with Roasted Figs, Equinox Farmís Arugula and Old Chatham Sheepherding Camembert.
Maine Lobster Salad in Native Cherry tomatoes with Toasted Corn Breadcrumbs.
Fava Bean, Monterey Chevre and Radish Sprout CanapÈs.
Grilled Lemon-Basil Shrimp Skewer with Saffron Aioli.
Chicken Tikka Skewers with Mango Chutney and Toasted Coconut.
Grilled Lamb Skewer with mint and pistachio and Tsatziki yogurt garlic sauce.
Grilled Asparagus Wrapped with Serrano Ham and Herbed Ricotta.
Native Garlic Scape Pesto on Crostini with lemon, olive oil and shaved Brindisi cheese.
Blue Moon Shiitake Mushroom, Cheese and Corn Quesadillas with Charred Tomatilla Salsa.
Grilled Moroccan Spiced Lamb with Tomato Jam on eggplant Fritters.
Tortilla Triangles with Maine Crab, Jack Cheese and Avocado-Spicy Pepper Salsa.
Crispy Shrimp and Spinach Potstickers with Thai Basil-Ginger Dipping Sauce.
Zucchini Pancakes with Nasturtium Petals and Chevre.