Cocktail Hour

Passed Hors D’Oeuvres

Grilled Chicken Satay with Korean BBQ Sauce

Mini Grilled Cheese with Roasted Tomato Bisque Shooters

Mini Philly Cheesesteaks with Sriracha Ketchup

Scallops Wrapped in Bacon

Truffle Fry Cups

Vermont Creamery Goat Cheese & Fig Phyllo Cups

Stationary Displays

Charcuterie Board

Farmer’s Market Crudité

Fresh Fruit Board

Hummus Trio

Salad Course

Artisan Garden Salad

Spring mix with cherry heirloom tomatoes, English cucumber,

shaved carrot, and balsamic vinaigrette

Entrées

6oz. Center Cut Filet Mignon with a Jumbo Lump Crab Cake

Prosciutto & Boursin Stuffed Chicken Breast Herbed whipped cheese, baby spinach, and Prosciutto di Parma

Mushroom Ravioli (Vegetarian)

Tossed in a garlic asiago and roasted tomato cream

Each entrée is served with the sour cream & chive duchess potato and a tri-colored asparagus bundle.

Sweets and Cake to Follow