MEATS

Butter poached chicken on thyme cracker with capers and mustard

Ciabatta chip with beef bresaola, arugula, and lemon mascarpone

Smoked duck on almond-fig crackers with Four Brothers goat cheese and apple cider reduction GF 

Chicken with porcini mushrooms in endive petal with winter fruit compote GF 

Smoked chicken on corn cake with tomato “jam”, Braeburn apple chip

Beef, balsamic, and herbed cheese on pretzel bread crostini

Prosciutto wrapped persimmons or peaches on rosemary skewers DF, GF

Spicy chicken on mini papadum with coriander cream

SWEET BITES

French macarons in a variety of flavors such as Earl Grey, caramel, coffee, dark chocolate, and vanilla GF

Sticky toffee pudding bites

Lemon bars with olive oil and basil sugar 

Mini ricotta donut holes with bourbon-caramel dipping sauce

Trio of miniature fruit tarts in seasonal flavors

Chocolate bread pudding bites

Salted chocolate tart with sugar crunch

Hand pies, choose two flavors: balsamic fig; almond butter and dark chocolate; ricotta and amarena cherry; cinnamon apple; brown sugar-pecan

Green tea cake with white chocolate buttercream

Chocolate-hazelnut mousse in edible pretzel spoon

HORS D’OEUVRES

We provide approximately 2 pieces per person per menu item. We recommend 3-4 items for a one hour event, 4-5 items for a two hour event, and 6-8 items for a 3 hour event.

DF=Dairy Free
GF=Gluten Free
V=Vegan

SEAFOOD

Tuna crudo on a rice puff with cucumber and lemon DF, GF

Salmon skewer with manzanilla olive and almond Romesco sauce DF 

Seared scallops with rosemary-bacon marmalade DF

Lemon shrimp with spicy remoulade sauce DF

Crostini with olive oil poached cod, olive pesto, and citrus DF

Whitefish salad and cranberry on Melba toast

Smoked salmon, goat cheese, and beet relish on everything bagel tuile GF

VEGETARIAN

Avocado, queso  fresco, and cilantro on a cassava cracker GF 

Jerusalem artichoke chips with truffled brie and honey  GF

Beet sponge with whipped goat cheese and herbs

Hummus trio: edamame, beet, and carrot on jicama “crouton” GF, V

Butternut squash tartlets with cranberry-sage chutney

Kale Caesar salad in a parmesan cup GF

Pizettes with Brooklyn ricotta, caramelized  onions, and salt cured olives 

Savory cannoli with whipped goat cheese and pistachio

Trio of deviled quail’s eggs—classic, beet pickled, and “Caesar salad” DF, GF

PLATTERS

ORGANIC CRUDITES

Organic crudités (based on seasonal availability) with edamame hummus, smoked tomato aioli, and lemon-Parmesan dip. Fresh and dried fruits. Crackers, bread, and crisps.

CHEESE BOARD

A selection of local artisanal cheeses, based on market and seasonal availability. Fresh and dried fruits. Local honey. Crackers, bread, and crisps.

CHARCUTERIE BOARD

A selection of charcuterie including prosciutto, salume, and bresaola. Country mustard, cornichons, and caper berries. Crackers, breads, and crisps.

SKEWERS

Chicken souvlaki skewers and Morrocan spiced vegetable skewers. Cucumber tzatziki, spicy romesco, and garlic aioli. Served with pita triangles and hummus

TEA SANDWICHES

Selection of 3 items: cream cheese-watercress-cucumber on white bread; coronation egg salad with mango chutney, curry, and sprouts on brown bread; open faced smoked salmon on pumpernickel with caper-dill cream; pimento cheese, bacon, and pickled green tomato on buttermilk biscuits; whipped ricotta, oven-dried tomato, tomato, and basil on ciabatta; crab, shrimp, and lobster salad on brioche ($4 per person supplement)