Spring Graduation Reception

passed hors d’oeuvres

parmesan crusted artichoke filled with goat cheese, roasted red pepper dip

mini grilled cheese sandwiches with tomato, pesto and Vermont cheddar

seared spicy marinated shrimp with romesco dip

ginger duck wrapped in sesame crepe

spicy chicken slider topped with coleslaw and pickles

garlic mashed potatoes, apple wood smoked bacon and Fontina cheese pizzetti

tenderloin of beef on cheddar biscuits with three grain mustard and caramelized onion

apple pie pops, strawberry “pop tart” pops, chocolate and toffee dipped waffles