COCKTAIL PARTY SAMPLE MENU

STATIONARY
International Cheese Board
A wide variety of cheeses from around the globe, served with artisan crackers & seasonal garnish.

Crudités with Fresh Herb Dip

Raw Bar
Local Maine Oysters, Cherrystones & Colossal Shrimp Cocktail. Horseradish, Cocktail Sauce, Tabasco and Lemons - Mignotte available upon request.

PASSED
Assorted Bruschetta
Tuna Tartar on Crispy Wontons
Smoked Gouda and Caramelized Onion Tartlets
Mini Brie Cigars with Pomegranate Drizzle
Mini Maine Crab Cakes with Cilantro Lime Aioli
Seared Beef Tenderloin Croustini with Eggplant Caviar
Sesame Seared Scallops with Orange Ginger Sauce
Chicken Sate Skewers with Thai Peanut Sauce

DESSERT
Chocolate Covered Strawberries
Assorted Miniature Pastries and Petifours

SIT DOWN DINNER SAMPLE MENU

Hors d’oeuvres
International Cheese Selection with Artisan Crackers
Grilled Shrimp with Citrus
Crispy Asparagus with Asiago
Scallops wrapped in Bacon with Savory Bistro Sauce
Sweet and Spicy Sausage Stuffed Mushrooms
Brie with Raspberry and Almonds in Fillo

Salad of Mixed Balsamic Baby Greens, Vermont Cheddar, Green Apples and Toasted Almonds

Lobster Bisque

Lemon Sorbet with Raspberries & Mint

Almond Crusted Salmon with Risotto Cake and Asparagus, Accented with Raspberry Coulis
Grilled Filet Mignon with Roasted fingerling potatoes and Haricot Verts with Raspberry Port Wine Demi Glace

Fresh Fruit with Chambord Cream

STATIONS SAMPLE MENU

International Cheese Selection
Sesame Seared Scallops with Orange Ginger Sauce
Assorted Bruschetta
Mini Crab Cakes with Cilantro Lime Aioli
Spanakopia
Crispy Vegetarian Spring Rolls

Ravioli Gigante
Pumpkin and Sage Ravioli with Cinnamon Mascarpone Reduction accented with Candied Pecans

The Far East
Spicy Tuna Roll with Cucumber, Wasabi Caviar and Citrus Ponzu
Thai Peanut Tiger Shrimp with Sweet Chili Sauce

From the Tandoori
Chiti Chicken, slow cooked in flavors of the Tandoori served over rice

Off the Board
Roast Tenderloin of Beef with Horseradish Sauce and Roasted Red Potatoes

For more information on menus and catering
please contact our Event Coordinator.