Cocktail Buffet Ideas $4.00-$15.00/person

“NEW AMERICAN” MEDLEY
   Vermont Sharp Cheddar, Point Reyes Blue, Hudson Valley Aged Gouda/
   Maine Roasted Mussels, Lemon Chive Mayonnaise/Hearts of Palm & Green Olive Tampanade
   Louisiana Swiss Chard & Baby Spinach Dip/Texas Pickled Radishes & Beets/
   Colorado Dried Beef Tenderloin, Tarragon Mustard/Arizona Jalapeno Corn Bread, Red Pepper Jam
   San Francisco Sour Dough Loaf, Leek Basil Butter
SLOW ROASTED CRISPY BERKSHIRE PORK BELLY
   Warmed Tomato Vinaigrette/Warmed Mango Peach Balsamic
BARBECUED NANTUCKET LITTLE NECK CLAMS
   Parsley Garlic Butter/Torn French Bread
FRENCH FRY STATION
   Sweet, Yukon Gold and Purple Potatoes/ Truffle Oil, Sea Salt, Parmesan, Ketchup,
   Malt Vinegar, Blue Cheese
CRAB & LOBSTER MARTINI’S
   Avocado, Grapefruit, Lime, Sea Salt
SALAD TASTING
   1-Lentil, Arugula, Parmesan/Lemon Vinaigrette; 2-Asparagus/Roasted Tomato Vinaigrette
   3-Chopped Salmon, Alfalfa/ Spicy Mayo, Jicama, Cucumber, Fennel/Mandarin Vinaigrette
CHERRYWOOD BACON WRAPPED MONKFISH
   Black Eyed Pea/Crouton
SANDWICHES/WRAPS
   Chicken Saltimbocca; Paper Thin Chicken, Arugula, Proscuitto/Basil Aioli
   Smoked Salmon; Caper, Red Onions, Lemon
   Vegetarian; Wok Seared Tofu, Water Chestnuts, Red Onion/ Mint & Lime
   Flank Steak; Portabella, Caramelized Onions, Parsley/Horseradish Paste
RAW VEGETABLE TOWER
   Seasonal Raw Vegetable Sticks/Buttermilk Herb Dip
VEGETABLE DUMPLING STATION
   Steamed and Fried; Vegetable/Chicken/Beef
   Rice Wine/Plum Hoisin Sauce/Spicy Chinese Mustard
COLORADO BLACK ANGUS FILET MIGNON
   Hand Carved, Medium Rare/Open Faced Baguette
   Tarragon Mustard/Béarnaise/Horseradish Sauces
PUMPKIN/FIG OR WILD MUSHROOM RAVIOLI’S
   Drizzled/Warmed Sage Butter/Shaved Parmesan Reggiano
ASSORTED SUSHI MAKI ROLLS
   Cucumber/Avocado/Scallion/Carrots; North Atlantic Wild Salmon/Scallion/Daikon
   Sushi Grade Tuna/Avocado and Lobster/Mango Rolls
   Pickled Ginger/Wasabi/Soy
BOW TIE PASTA (Maine Lobster Meat or Jumbo Gulf Shrimp)
   Sweet Grape Tomatoes, Sugar Snow Peas, Lemon Infused Olive Oil, Sea Salt/Basil Leaves
ARTISIAN CHEESES AND FRUIT
   Hard and Soft, Domestic and Imported Cheeses/Figs/Apricots/Grapes/Berries
SOUP TASTING
   Chilled Spanish Gazpacho, Potato Leek and Bisque
   Sage & Leek Garnish/Served in Demi Cups