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Passed Hors d'oeuvres:

• Gravlax of Arctic Char w/ Eggplant Caponata and Black Pepper Crème Fraiche
• Three Day Braised Beef Short Ribs in mini Puff Pastry Cup
• Scallop Ceviche spoons, with Annaheim Pepper salad and White Truffle Oil.
• Duck confit "hobo satchels" - slow cooked duck leg meat wrapped in Napa cabbage and tied with chive string
• Lemon Thyme Eclairs with New England Lobster Salad
• Duo of Polenta Cups - Crispy Polenta cups with two savory fillings: Carmelized Onions and melted Cambazola cheese, or Sauteed Broccoli Rabe drizzled with aged Balsamic Vinegar