Perfect for a lengthy holiday party, this package offers passed hors d’oeuvres for the first hour alongside beautifully presented food stations.

choice of eight passed hors d’oeuvres
all service ware
cocktail napkins

choice of three passed hors d’oeuvres
choice o f eight hot or cold appetizer stations
dessert fondue station
all buffet service ware
cocktail napkins

red pepper cream

cranberry relish and watercress

in red wine demi glace

on grilled baguette with whipped blue cheese

apple chipotle relish and arugula on a pita chip

on sweet potato crisp with huckleberry jelly

lemon-caper aioli

Armagnac cream and fresh lemon

on a fennel cracker

champagne vinaigrette and micro greens served on a twisted bamboo stick

garnished with crème fraîche served in a demitasse cup

garnished with crème fraîche served in a demitasse cup

toasted pine nuts

with an artisan bread skewer

candied pecans and balsamic drizzle

May be selected as one of the passed hors d’oeuvres or all four may be served buffet style.

dusted with cinnamon

non-alcoholic with shortbread cookie

topped with profiteroles

topped with profiteroles

onion caper salad

horseradish cream

in red wine demi glacephyllo cups filled with rare seared beef, lemongrass, mint

on grilled baguette with whipped blue cheese

pepper cream and citrus greens

onion caper salad

on black bread

lemons, cocktail sauce, black pepper mignonette

champagne mignonette

topped with crushed hazelnuts and honey drizzle

romaine tossed in housemade Caesar dressing, served in a Parmesan cup with cracked pepper

Roma tomatoes, smashed garlic, and olive oil served on a grilled baguette

vine ripened grape tomatoes, fresh basil, mozzarella, balsamic drizzle served on twisted bamboo skewers

shredded Napa cabbage, chopped romaine, carrots, slivered almonds tossed in soy ginger vinaigrette served in white Chinese boxes with chopsticks

traditional or with Mama Lil’s peppers

root vegetables, leeks, and sun-dried tomatoes

chili-lime dipping sauce

thai peanut and teriyaki sauces

proscuitto-wrapped and brushed with sage oil

thai peanut and teriyaki sauces

au poivre peppercorn sauce

filled with sun-dried tomatoes and goat cheese

blue cheese and caramelized onions

prosciutto and leeks wrapped in phyllo, sprinkled with Parmesan

mango cilantro salsa

sweet chili sauce

wasabi mayonnaise and pickled ginger

orange miso sauce

topped with crushed hazelnuts and honey drizzle

basil and goat cheese

mozzarella and marjoram

stuffed with Reggiano Parmesan, garlic breadcrumbs, oregano

Butternut Squash Soup Shooters with crème fraîche
Tomato Napoleon: heirloom tomatoes layered with chèvre, basil-infused balsamic, topped with watercress
individual Caesar salad: crisp romaine, garlic croutons, regianno parmesan
assorted artisan breads with whipped butter

brie and gorgonzola fondue topped with roasted hazelnuts
smoked cheddar fondue
hearth-baked breads
fennel sausage
fresh pears, apples and grapes

turkey sliders with cranberry and mashed potatoes
chicken fried chicken sliders with bacon aioli
beef and smoked cheddar sliders with caramelized onion

Yukon Gold mashed potatoes served in a martini glass
toppings on the side caramelized onions, shredded basil, blue
cheese, cheddar cheese, chopped bacon, butter, sour cream

Swiss and Gruyère cheeses
toppings on the side crisp bacon, fresh sweet peas, sautéed wild mushrooms, cheddar cheese, Parmesan, blue cheese

local cheeses
sliced salami and cured meats
alder-roasted side of salmon with dill crème fraîche served on a wood plank
olives and cornichons
sun-dried tomato sabayon
crackers and baguette bread

grilled saltimbocca chicken skewers
grilled beef tenderloin skewers
wood-grilled shrimp wrapped in hickory bacon
for dipping peanut sauce, chili lime, lemon hollandaise, peppercorn au poivre

gingerbread mousse cordials dusted with cinnamon
non-alcoholic eggnog shots with shortbread cookie
caramel cognac fondue shooters with a profiterole
assorted mini cakes and tarts

rich chocolate fondue
caramel cognac fondue
dipping items on the side strawberries, profiteroles, pound cake

Choose three.

Choose your selections of salad, vegetables, starches, and entrées.

Hand-carved. Select two.

pinot jus, horseradish cream

sun-dried tomato sabayon

cranberry chutney

maple glaze and port apple chutney

white wine and whole grain mustard sauce

Seasonal selections.

Pearl Plum vodka, pomegranate juice, fresh lime, dash of triple sec served up

elderflower liqueur, pear simple syrup, sugared rim, rosemary sprig served up

champagne, splash of pomegranate juice, orange peel zest served in a flute

vanilla vodka, eggnog, amaretto served up

buttered rum mix, spiced rum, whipped cream served in a toddy glass

non-alcoholic, served in a champagne flute