HORS D’OEUVRES | Stations | Served

California Artichoke Harts filled with Boursin Cheese
Warm Hudson Valley Apple and Gruyere Strudel
Pitted Cucumber Cups with Smoked Trout and Horseradish Salad
Curried Potato and Vegetable Samosas with Tamarind Chutney
Baby Asparagus and Parmagain Risotto Cake
New England Lobster on Brioche Roll Slider
Moroccan Hummus and Grilled Vegetable Tapenade on a Pita Crisp
Avocado and Lobster Salad on Green Plantain
Roasted Red Pepper and Goat Cheese Brochette
Confit of Turkey and Wild Rice Croquette with Lingonberry Puree
Salmon, Triple Cream Cheese and Green Onions Mousse on Pumpernickel Rusk
Cambozola with Fig Spread on Toasted Focaccia
Golf Coast Jumbo Shrimp wrapped in Mesquite Smoked Bacon
Caramelized Onion and Oven Roasted Tomato Pizza with Ricotta Cheese
Bay Scallop and Fresh Herb Ceviche in Martini Glass with Corn Chips
Crimini Mushroom Caps with Mascarpone, Gorgonzola and Basil
Mushroom Quesadilla with Truffle Oil and Ancho Pepper Mole
Wild Scallion and Red Bliss Potato Pancake with Dill and Crème Fraiche