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Chicken breast roasted with a Vermont maple glaze, dijon mustard, garlic, and thyme, served with rainbow carrots and roasted potatoes.
An assortment of artisanal cheeses, charcuterie, and chef's accompaniments served with artisan crackers.
Serves 20
Roasted portobello mushrooms seasoned with rosemary and thyme, topped with caramelized onions and herbed Boursin cheese on a slider.
Serves 1
