APPETIZERS & NOSHING

The first dishes you serve at any event set the tone for the rest of the meal. Indeed, appetizers play an important role before the main course arrives. “Noshing” is a word of Yiddish origin meaning “to eat sweets” or “to nibble.” It evokes a playful image, a time to relax and let go of the cares of the day, and for some people to set aside the light stress of occasional, large gatherings. We put as much care in concocting the right prelude dishes as we do in the preparation of the main course. All must be orchestrated to your taste and to the proper mood. Choose between Stationary or Passed Appetizers, or combine both.


STATIONARY APPETIZERS

Vermont Cheese Board
Blythedale Farms Baby Camembert or Brie, Doe’s Leap Farm Goat Cheese, Grafton Village Aged Cheddar and Green Mountain Blue Cheese. Garnished with Assorted Fruits and Breads.

Chilled Seafood Bar
Mediterranean Platter, Sushi Platter, Asian Platter.

Noshing & Crudités
Assorted cut fruit, Vermont Baked Brie, Meat Balls, Anti Pasti, Stuffed Mushrooms, Crudités and Dip, Spring Rolls, Artichoke and Spinach Dip, Sliders (Pork, Burger, Chicken).


PASSED APPETIZERS

Bacon Wrapped Scallops
Crab Cakes
Dumplings
Flat Bread Pizzettes
Quesadillas
Satay
Shrimp Cocktail
Tuna Nachos
Filet Bruschetta
Mushroom Bruschetta
Tomato Mozzarella Bruschetta

 

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