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2017 Menu

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Enjoy heavy hors d’oeuvres and drinks as you stroll in and around Keith House. Catering provided by Folk School Chef Maggie Davidson and Dining Hall Staff

  • Cherry tomatoes stuffed with goat cheese & herbs
  • Bruschetta with olive tapenade and fresh mozzarella
  • Warm artichoke dip with pita chips
  • BBQ chicken wings
  • Tempura fried mushrooms with horseradish ranch sauce
  • Cheddar cheese puffs
  • Boiled shrimp with cocktail sauce
  • Fruit tray, mini cupcakes and tiny shortbreads

 

 

 

 

 

 

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