The menu for the party in NH.

Hors D’ Oeuvres Stations
Fresh From the Garden
A Colorful Array of Vegetables Including, Green and Yellow Squash, Sweet Baby Tomatoes, Mushrooms, Sweet Bell Peppers, Carrots and Cucumbers, Served with Two Seasonal Dips

New England Cheese Table
Savory Sweet Onion Cheesecake with a Walnut Crust, Brie en Croute with Chutney, Maytag Blue Cheese, Vermont Cheddar and Goat Cheese, Seasonal Fruits, Crusty Baguettes, Crackers, Maple Mustard and Praline Nuts

Passed Hors D’ Oeuvres
Chicken Satay with Chopped Scallions
Scallops and Bacon on a Black Pepper Bruschetta
Grilled Shrimp and Polenta Canapé
Mini Crab Cakes with Sweet and Spicy Honey Mustard Sauce
BBQ Shortrib Empanadas
Pork and Mushroom Potstickers

Chef Attended Stations
Pasta Al Dente
Rigatoni al Forno, Baked Rigatoni with sweet Italian sausage, Roasted Tomato sauce and Fresh Mozzarella
Herb Roasted Chicken and Orecchiette Pasta with Tuscan white Beans, Broccoli Rabe and Parmesan
Served with Herbed Focaccia and Crusty Baguette
Alfresco
Poached Atlantic Salmon, Lamb and Feta Salad, Tuscan White Bean Salad, Vine Ripened Tomato and Mozzarella Salad, Grilled Vegetables, Marinated Artichokes & Roasted Peppers Assorted Condiments and Rustic Breads

Carved to Order
Herb Roasted Top Round of Beef
Port Wine Reduction, Crusty Baguettes