Stationed Hors d’oeuvres

Baked Brie en Croute,

with homemade raspberry jam or Vermont Honey Butter with toasted nuts

Spriral Slice Vermont Ham Board, with Honey Mustard and Fresh Fruit Garnish

Vermont and International Cheese Board, seasonal fruit garnish,

and cracker assortment

Fresh seasonal fruit kabobs , with Vermont Maple Yogurt Dip

Vegetable Crudite with Roasted Red Pepper Hummus

Creamy Artichoke Garlic Dip, with salted pita chips

Smoked Salmon Display, with traditional accompaniments,

Red onion, capers, lemon and rye squares

Smoked Trout Mousse, lemon and dill~ petite cracker squares

Iced Shrimp Cocktail Display with spicy cocktail sauce and lemon

Layered Southwestern Dip, with tortilla crisps for dipping


Ginger-Apricot Pork Meatballs



Passed Cold Hors d’oeuvres

Boursin stuffed cherry tomatoes

Tomato, fresh basil and fresh mozzarella crostini

California style Vegetarian Nori Roll with Ginger, Tamari and Wasabi

Creamy Spinach and Artichoke and asiago crostini

Sundried tomato and spinach tortilla pinwheels;

Vegetarian or maple ham and cheese

Smoked Trout and horseradish cream, cucumber canapé

Smoked Salmon on Brown Bread Hearts, with Herbed~ Caper Cheese and Dill garnish

Avocado Bruschetta with Shrimp


Hummus Crostini with Cucumber and Red Pepper

Passed Hot Hors d’oeuvres

Petite Quiche Tartlets,

with choice of sausage or vegetarian filling

Miniature Crab Cakes or Salmon Cakes,

with lemon caperAioli

Chicken Skewers,

With Peanut satay dipping sauce

Sea Scallops wrapped in Bacon


Baby Bella Mushrooms stuffed with Vermont Sausage & Asiago Cheese


Grilled Quesadillas,

with Chicken and Cheddar and Jack Cheeses