Dips and Displays

<p>Award-winning american specialties: buttermilk bleu affinée, mezzaluna fontina, red spruce 4-year old cheddar, vintage van gogh gouda &amp; grand cru reserve. offered with crusty baguette slices &amp; crackers, spicy fig &amp; sour cherry jam, glazed walnuts and dried apricots. sided with crusty ficelles, crackers and crisps (served cold)</p> <p>Serves up to 30</p>

<p>House-roasted meats and sausages with artisan chutneys, mustards and pickles. sided with hinged soft rosemary garlic rolls: bistro beef tenders, smoked chicken breast, cured salami and sausage, petit slices of havarti, swiss and cheddar cheeses, onion-garlic jam, tomato &amp; ginger chutney, stone ground mustard, roasted red pepper mayonnaise, and dragon pickles (served cold) Serves 20-25</p>

<p>Salami, proscuitto, capicola, marinated mozzarella, cured olives, marinated artichokes and roasted red peppers. sided with rustic flatbreads and crisps (served cold)</p> <p>Serves 20-25</p>

<p>Serves 20</p> <p>A warm blend of chicken, scallions, jalapeños &amp; chipotle with corn tortilla chips</p>

<p>Tiny ficelle rounds rubbed with garlic &amp; olive oil &amp; toasted. top it yourself with a fine dice of roma tomatoes, fresh mozzarella &amp; basil drizzled with aged balsamic vinegar (served cold)</p> <p>Serves 20-25</p>

<p>Serves 20 Guests</p> <p>with Caramelized Onions &amp; Garlic, Jack Cheese &amp; a hint of Old Bay. Sided with Baguette Slices.</p>