Fall 2019 Canapes and Stationary

Passed

 Golden Beets with Caramelized Goat Cheese and Lentils

Crispy Parsnip Pancakes under Green Apple Horseradish Slaw

Chanterelle and Fried Sage Arancini

Fall Vegetables and Hazelnuts in Cheddar Squash Tarts

Sweet Pea Samosas with Coriander and Cinnamon

Fennel, Plum and Feta in Phyllo

Local Apples, Farmhouse Cheddar and Mustard on Rye

Salmon Sashimi with Soy, Chive and Sesame

Tuna Nicoise Bite on Local Fingerling with 3 Minute Egg

Tuna and Jalapeño on Crispy Rice

Local Fluke Ceviche with Avocado, Cilantro and Mango

Gravlax and Crème Fraiche on Baby Potato

Peekytoe Crab with Brown Butter and Parsley on Toast

Crispy Rock Shrimp on Cucumber Coupe

Lobster and Cod Cakes with Remoulade

One Bite Chicken Burgers with Secret Sauce

Roast Chicken on Sage Bread Pudding

Fried Chicken on Biscuit with Salted Caramel Drizzle

Iberico Ham with Fried Artichoke, Melon and Manchego

Spicy Short Rib Empanada with Avocado and Pineapple

Charred Sirloin on Popover

 

Platters

 Baked Brie with Apricot Jam

Chick Pea Rice Fritters with Mint Lemon Dip

Farmers Market Crudite with Beet Hummus

Crostini with Bourbon Peaches and Sheep’s Milk Ricotta

Baked Stuffed Winter Vegetables

Pear and Gorgonzola Pizzette

Lemony Smoked Trout Dip with Labneh, Chives and Dill

Smoked Salmon Pizza with Marscapone and Chive

Asian Turkey Meatballs with Sriracha and Scallion

Lamb Skewers with Feta and Salsa Verde