Passed Hors d'Oeuvres
Beef Tenderloin Canapés with Rosemary Cheese Spread
Lobster and Shrimp Bouchees
Curried Chicken and Walnut Phyllo Triangles
Wild Mushroom Toasts
Corn Fritters with a Cayenne Aioli

Stationary Hors d'Oeuvres
Roasted Turkey Roulade served with Assorted Rustic Rolls, Fine Mustards and Sliced Cheddar Cheese

Combination Platter: Brie En Crute, Cherry Tomatoes, Marinated Artichokes, Blanched Asparagus, Baby Carrots, Celery, Kalamata Olives, Ranch Dip, Herbed Cheese Spread, Cheddar, Broccoli, Marinated Mushrooms, Prosciutto, Salami & Havarti Dill served with Assorted Crackers

Fried Calamari served with Homemade Marinara and Lemon Wedges

Spiral Cut Ham with Sherry, Mustard and Brown Sugar Glaze. Served with Fine Mustards and Assorted Rolls and Sliced Rustic Rolls

New England Dried Cranberry Salad with Cherry Tomatoes, Walnuts and Feta Cheese served with Balsamic Vinaigrette

Dessert
Coffee, Decaf and Assorted Teas with Milk and all the condiments

Egg Nog

Service
1 Chef
2 Waistaff
1 Bartender

Price:
$37 per guest (price does not include rentals)