BUTLERED HORS D'OEUVRES
Vermont Chèvre Truffles
Spanakopita
Grilled Seasonal Bruschetta
Buttermilk Chicken Filet, Whole Grain Honey Mustard
Filet Mignon Crostini, Tarragon Mustard
Artichoke Heart, Sundried Tomato Tapenade
Prosciutto and Melon
Pommes Frites Cones, Three Sauces
Steamed Shrimp Dumpling, Sweet Soy
California Roll, Wasabi, Pickled Ginger
Shrimp, Cocktail Sauce
Smoked Salmon Tartare Canapé
Blackened Scallop, Rémoulade
Mini Chausson of Mushrooms
Prosciutto Wrapped Asparagus in Crispy Phyllo
NECI Clams "Casino"
STATIONARY HORS D'OEUVRES
Baked Brie Cheese with Walnuts en Croûte
Orchard Fruits, French Baguette
Fresh Fruit, Maple Yogurt, Cinammon Crostini
Vegetable Crudité
Roasted Onion Crème Fraîche
Class-Made Italian Sausage, Provolone in Puff Pastry
Two Sauces
Charcuterie Display featuring Chef Jacques’ Country Style Pâtés
Selection of Imported and Domestic Cheeses
Grilled, Roasted, and Marinated Antipasto Selection
Extra Virgin Olive Oil, Balsamic Syrup
