Appetizers & 1st Course


Salad
Appetizers & 1st course plated ideas… the possibilities are endless!

STATIONARY TABLE APPETIZER IDEAS:

Local Cheeses of your Choice and Fruit Displays with Maple Mustard, Fig Jam and Artisan Breads and Crackers

Vegetable Crudités with Roasted Vegetable and Herb Buttermilk Dips Among others

FUN ADD ON – Selection of Creamy Seafood Spreads or a Spinach Chevre, Artichoke dip with Breads and Croustades

Baked Brie in Boule bread or encased in Puff Pastry – with Maple Dijon and Currants, Dried Cranberries and Walnuts or Jalapeño spiked Jams or Herbs

Anitpasto – Salami’s, Grilled Artichokes and Peppers, Proscuitto wrapped Melon, Marinated Olives and Tuscan Peppers with Local Buffalo Mozzarella and Tallegio Cheeses

Cheese Fondues, Raw bars, Middle Eastern Mezes and fun ‘International’ Tapas Tables

Bruschetta bar: traditional, Greek style with eggplant, feta and olives or creamy mushrooms and onions

Local Sausage station – fun with the addition of Coarse Mustards, Relishes and Curried Ketchup

First Course Plated Selections – just a sampling

Grilled Sausage on a bed of French Beans and Sautéed Radicchio

Crispy Pan Fried Dumplings of Duck with a Ginger-Orange Hoisin glaze

Herb Crepes filled with Seafood and Lemon Zest Cream

French Nicoise Pizzas

Fantail Sesame Panko Shrimp over Thai Coleslaw

Seared Sea Scallops toppled over curried Spaghetti Squash and Pea Cream sprinkled with Shiitake Mushroom

Mussels with smoked bacon and herb Tomato broth

Salads: Roasted Beets, Maple glazed Nuts, Oriental noodles, Pastas, Tomato, Mozzarella and Basil, Couscous, Tabouleh

Soups

Country Potato Leek

Five Onion with Cheese Croustade

Red Lentil with Sage and Bacon

Curried, Ginger Carrot

Zucchini & Roasted Garlic

Lobster & Corn Chowder

Puree of Squash with Basil oil Swirl, Chevre & Toasted Pine Nuts

cheese table

Tomato mozz basil

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