Appetizers are priced per person –  per hour


Maple Glazed Pork and Sweet Potato Kabob.

Duck Confit with Cherry Compote on Brioche.

Sausage Stuffed Mushrooms.

Seared Beef Tenderloin with red onion jam, horseradish sauce on toasted baguette.

“BLT” Hickory Smoked Bacon Slab topped with tomato/lettuce salsa.

Smoked Chicken on lettuce cup.

Sliders: Choice of Meatloaf……..

Pulled Pork with slaw
Meatball, Marinara, Parmesan
Chicken Parmesan

Genoa Salami, Provolone, black olive, olive oil pizza bread rounds.

“Thanksgiving” Kabob Roast Turkey, cranberry stuffing.

Asian Style Pork Dumpling (Gyoza).

Lamb “lollipops”.

Sweet Sausage, peppers and onion Kabob.

Grilled Chicken Satay with peanut sauce.

Dill-Horseradish Meatballs.



Grilled Swordfish Kabob with lemon aioli.

Mini Crab Salad “Sandwich” puff pastry rounds filled with cold crab salad.

Crab cakes with Mango Salsa.

Shrimp Cocktail with three sauces…..cocktail, mango basil sauce and lemon roulade.

Mini Lobster Salad Croissants.

Baby Bliss Potato topped with dill crème fraise and black caviar.

Smoke Salmon on a mini potato pancake dill sour cream.

Crab and Cheese Puffs.

Crab or Shrimp Croquettes.

Tuna Tar tare on crispy Won Ton Squares.

Vietnamese-Style Summer Rolls with Shrimp (cold).



Vegetable Spring Rolls with Asian Dipping Sauce.

Boursin Cheese Stuffed Mushrooms.

Hot Tomato Tartlets.

Mini Goat Cheese stuffed Cornbread “Whoopee Pies”.

Mozzarella Stuffed Risotto Balls.

Eggplant Rollitini.

Wild Mushroom Crostini.

Roasted Tomato and Mozzarella Puff Pastry Bites.

Mini Phyllo cups with baked brie (with or without prosciutto).

Asian Noodle, Cucumber Salad Cups with toasted sesame seeds.

Mini Baked Macaroni and Cheese Cupcakes.

Antipasto Skewers. 

Hand carved fresh fruit skewers.



(These selections are served in a mini clear cocktail cup)

 Veal Tortellini with a mushroom Marsala cream.

Wild Mushroom Ravioli with sage butter and fired sage garnish.

Monte Cristo Bread Pudding Cubes drizzled with Vermont Maple Syrup.

Goat Cheese and Roasted Corn Bread Pudding topped with crumbled Sweet Italian Sausage and Chive.

Wild Mushroom and Maytag Blue Cheese Bread Pudding topped with Seared Beef Tenderloin.

Grilled Polenta Crouton topped with a slow braised Short Rib Cube.

Fettuccini net finished with a light Basil Cream.

Rigatoni finished with a light vodka cream sauce.

Bolognese over zucchini ribbons.

Pappardella with Fried Capers, Butter, White Wine and Fresh Herbs.

Risotto Primavera.