Passed Hors D’Oeuvres
Selection of -FOUR- of the following
Lobster Shepard’s Pie in a Roasted Red Bliss Potato Cup
Jumbo Shrimp Cocktail with Horseradish-Cocktail Sauce
Oysters Rockefeller with Spinach & Bacon Served in an Asian Spoon
Chicken Pot Pie | Petite Puff Pastry Cup with Whipped Yukon Gold Potatoes
Sweet Potato Puree Tartlet with Maple Glazed Duck
Grilled Tenderloin on a Chive Potato Cake with Horseradish Crème
Petite Beef Wellington with a Horseradish-Tarragon Crème
“BLT” Cherry Tomato | Lettuce Chiffonade, Herb Aioli & Bacon Crisp
Wild Mushroom Beggar’s Purse
Apple & Brie Phyllo Kisses
Goat Cheese & Sundried Tomato Tartlet
Tomato, Basil & Mozzarella Skewer with Herb Aioli
New England Clam Chowder Sips with a Fried Clam Garnish
Scallops Wrapped in Maple Glazed Bacon

Classic Raw Bar
Traditional Poached Jumbo Shrimp
Fresh Shucked New England Oysters & Clams on the Half-Shell
Served with Spicy Cocktail Sauce, Lemon Wedges, Tabasco & Horseradish

Crab Cakes
Pan Seared with a Lemon Aioli and Micro Green Garnish

Kebab Station
Marinated Chicken and Beef Grilled on Bamboo Skewers with Seasonal Vegetables

Mini Pastry Display
Mini Eclairs, Chocolate Dipped Cheesecake Lollipops, Cannoli, Truffles, French Macaroons,
Petite Fours, Fruit Tartlets, etc…

Includes china rental & Jules Catering service staff
Prices are quoted on a per person basis at a minimum of 25 guests
Exclusive of 18% Taxable Administration Fee
Exclusive of 7% MA/Local Tax on Food, Beverage, and Administration Fee