Passed Hors d'Oeuvres
Mini Brie Purses with Cranberry Chutney

Roasted Duck Wontons with Apricot Ginger Dip

Shrimp Cocktail with Zingy Sauce and Lemons

Heavy Stationary Hors d'Oeuvres
Custom Platter - Saint Andre Triple Cream, Carrots, Celery, Cherry Tomatoes, Cucumber Slices and Denise's Vegetable Dip. Served with Assorted Crackers, Red Grapes and Strawberries

Hot Artichoke and Spinach Dip with Colored Tortilla Chips and Sliced Baguettes

Deviled Eggs

Spiral Cut Ham with Homemade Biscuits, Sliced Cheeses, Fine Mustards and Red Currant "Bar-de-luc"

Passed Soup
Chicken Chowder made with Shiitake Mushrooms, Leeks, Sherry and Thyme

Coffee and Dessert
Coffee, Decaf and Assorted Teas

Service
1 Chef
2 Waistaff
1 Bartender