Buffet Hors d ‘Oeuvres

Organic Seasonal Menu

Selection of local artisan cheeses, fresh & dried fruit

Assorted crackers & fresh breads

Antipasto of marinated vegetables, house-made pickles, olives & seasoned nuts

Assorted flatbreads

Selection of local charcuterie (salumis, pates, sausages)

Assorted crackers & fresh breads

Trio of dips & spreads (choose 3) with crudités or polenta triangles

Creamy artichoke
Classic hummus
Sun-dried tomato & black olive tapenade
Greek-style yogurt with garlic & cucumber
Basil or arugula or parsley pesto (or vegan pistou)
Romesco (roasted red pepper & almond)
Lemon-thyme-cannellini bean

Seasonal fresh & dried fruits, seasoned and toasted nuts