Cheese, Crudite and Fruits
A Selection of International Cheeses Including Brie, Havarti and Jarlsberg as well as New England Cheeses including Vermont Cheddar, Monterey Jack and Goat Cheeses, along with a colorful array of Vegetables which includes Summer and Zucchini Squash, Cherry Tomatoes, Mushrooms, Sweet Red and Green Peppers, Carrots, Cauliflower, Broccoli and Sliced Fresh Fruits of the Season served with Two Dips.

New England Cheese Display
An array of New England Cheese featuring Caramelized Onion Cheese Cake, Baked Brie with Cranberry Chutney in Puff Pastry, New England Goat Cheese, Vermont Cheddar, Smoked Gouda, Whole Fruits accompanied by Crusty Baguettes, Assorted Crackers, Maple Mustard, Apple Onion Jam and Praline Nuts.

Cheese, Crudite and Bruschetta Display
A Selection of International Cheeses along with a colorful array of Vegetables served with Two Dips and Grilled Breads accompanied by various Toppings to include Plum Tomato and Basil Relish, Eggplant Caponata and Country Olive Tapenade served with Toasted Pita Chips and Foccacia.

Mediterranean
Humus, Tabouleh and Baba Ghanouj accompanied by Pita Chips and Greek Salad, Calamata Olives and Onions.

Mexican Crostini
Guacamole, Salsa, Sour Cream and Shredded Monterey Jack Cheese accompanied by Assorted Flat Breads, Tortilla Chips and Grilled Croutons.

Sushi Bar (Chef Attended)
A Combination Maki and Nigiri Sushi to include: California Rolls, Tekka Maki, Maguro, Shiromi, East Rolls, Sake and Ebi.

Raw Bar (Chef Attended)
Oysters, Littleneck Clams and Cocktail Shrimp accompanied by Cocktail Sauce, Horseradish, Lemon Wedges and Wasabi.

Captain Cooks Table
California Sushi Roll, Thai Cucumber Salad, Chicken and Beef Satay, Buckwheat Noodle Salad, Steamed Vegetable Peking Ravioli accompanied by Peanut Sauce, Sweet Red Chili Pepper Sauce and Sweet Soy Sauce.

Sandwich Board
Oversized “Dagwood” Sandwiches featuring Three Classic Combinations, Roast Beef and Boursin Cheese, Roasted Turkey and Sage Mayonnaise and Baked Ham, Swiss Cheese and Honey Mustard accompanied by Traditional Fixings Lettuce, Tomatoes, Pickles and Onions.

Antipasto Feast
Prosciutto, Salami, Mozzarella, Asiago and Fontina Cheeses, Marinated Mushrooms, Roasted and Marinated Artichoke Quarters, Grilled Eggplant Slices, Hard Boiled Eggs, Calamari Rings, Mussels Steamed in Garlic and Vermouth, Anchovies, Olives and Pepperoncini accompanied by Focaccia and Braided Breads.

Quilted Pizza
Thick Crust Pizza in a Quilted Pattern of assorted Toppings including Prosciutto, Onions, Roasted Red Peppers, Chicken, Mushrooms, Black Olives, Pesto, Goat Cheese, Sundried Tomatoes, Red and Green Peppers, Anchovies, Cherry Tomatoes and Pepperoni.

New England Chowder Station
Regional Chowder Favorites to include: Clam and Corn “Chowda” along with Lobster Bisque, served with Corn Bread, Rolls and Oyster Crackers.