Hors D ‘Oeuvres Buffet

Buffet options come with an initial serving plus a refill for each selection

Choose any 3 Items for $10 per person
Choose any 4 items for $15 per person
Choose any 5 items for $20 per person
Choose any 6 items for $25 per person

Vegetables

served with choice of ranch or blue cheese dressing

house fries tossed in truffle oil and topped with asiago cheese

with roasted red pepper and edamame hummus seasonal vegetables and toasted pita bread

with fresh tomatoes and mozzarella cheese drizzled with balsamic reduction

with Vermont white cheddar, ham, fresh peas, and chives

Seafood

hand breaded and served with a smoke tomato poblano dipping sauce

cream cheese, artichoke hearts, roasted red peppers, lobster, and dill served with fried flour tortillas

lightly breaded and fried with a jalapeno tartar sauce

served with crème fraiche

pan seared lump crab served with mustard sauce

with orange glaze, wasabi, pickled ginger and cucumber on fried flour tortilla

served with salsa and topped with crème fraiche

Meats

cheese, black bean and corn relish, salsa and lime cilantro sour cream

slow roasted pork served with pineapple corn salsa on a Parker House roll

with Vermont white cheddar cheese on a grilled Parker House roll

with champagne honey mustard

wrapped in a flour tortilla with red pepper puree and basil

Hor d'Oeuvres Platters

Platters serve 25 people

served with choice of ranch or blue cheese dressing

black bean hummus seasonal vegetables, feta cheese and toasted pita bread

with fresh tomatoes and mozzarella cheese drizzled with balsamic reduction

with Vermont white cheddar, ham, asparagus, and chives

coconut curry noodles, julienned vegetables, sweet cilantro vinaigrette and spicy pepper sauce

hand breaded and served with a spicy lime and rum dipping sauce

cream cheese, artichoke hearts, roasted red peppers, lobster, and dill served with fried flour tortillas

Hor d'Oeuvres by the Piece

Priced per 25 pieces

with Bloody Mary cocktail sauce

blackened tilapia, pickled vegetables and siracha aioli

ightly breaded and fried with Chesapeake remoulade

served with crème fraiche

pan seared lump crab served with Chesapeake remoulade

with pickled vegetables, sweet chili sauce and wasabi glaze

with three cheeses, salsa and lime cilantro sour cream

with three cheeses, salsa and lime cilantro sour cream

served with horseradish mayonnaise on a Parker House roll

with Vermont white cheddar cheese on a grilled Parker House roll

with honey mustard sauce

wrapped in a flour tortilla with red pepper puree

spicy pepper mayonnaise and corn relish

with honey, lime, garlic, and rum sauce

with blue cheese sauce