MCHT Garden Party

Stationary Hors D’oeuvres

  • Lamb meatballs on bamboo skewer with creamy fets dip
  • Vegetable tartar: thin petals of lightly marinated raw beet, radish, & fennel served with fresh ricotta & crostini
  • Variety of Pates: chicken liver mousse with rosemary & Madeira; turkey galantine with truffles & cognac; country-style pork with sundried tomato & roasted garlic; smoked trout rillettes; vegetarian spinach-walnut & bean--all served with cornichon, caper berries, dates, toast points, olives, pickled onions, crackers, & local mustards
  • Glass Cheese Table: Appleton Creamery Zephyr Ledge, Tomme, & Camdenbert; Tide Mill Farm fresh ricotta served with honey & black pepper; Seal Cove Olga, Peral, and chevre logs; Smith Family Farm Cheddar & Cambazola; Connental Dairy blue cheese & gouda; Sullivan Harbor Smokehouse smoked cheddar & smoked blue cheese--served with homemade crackers, crostini, grissini & local, seasonal fruits

Passed Appetizers

  • peppered beef with blue cheese on arugula leaves
  • miso-glazed Japanese eggplant with shitakes & cilantro cream
  • honey-rosemary figs piped with Sunset Acres chevre & pistachios
  • maple-brined pork skewers with rhubarb compote & chives
  • polenta cakes with lobster-tarragon salad
  • sesame phyllo baskets with warm morrocan-spiced chicken
  • Appleton Creamery brie with balsamic reduction & raspberries on wonton triangle
  • minted pea bruschetta
  • patatas bravas with spicy aioli
  • peanut-sesame chicken in endive leaves
  • Main shrimp ceviche in porcelain spoons
  • minted pea bruschetta