Dips and Displays

<p>Presented with Pumpkin Biscuits, Dijon Mustard, Rosemary-Red Chili Marmalade, and Cornichons</p> <p><em><strong>(serves 20-25 guests)</strong></em></p>

<p>Angus Bistro Tenderloins rolled in Crushed Peppercorns. Bias sliced and displayed room temperature. Presented with Pretzel Rolls, Horseradish Cream, Stone-Ground Mustard and Roasted Red Pepper Mayonnaise.</p> <p><em><strong>(serves 20-25 guests)</strong></em></p>

<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>With caramelized onions and garlic, jack cheese, and a hint of old bay. Sided with toasted baguette slices (served hot)</p> <p><em><strong>Serves 20-25</strong></em></p>