Hot Selections

Caramelized Onion & Goat Cheese in a Pastry Tart Classic

Bite Size Crab Cakes with Chipotle-Lime Aioli

Wild Mushroom Duxelle in Phyllo topped with Crème Fraiche and Chives

Grilled Baby Lamb Chops drizzled with Mostocotto

Bite Sized Chipotle-Chicken Quesadillas with a Dollop of Sour Cream

Petite BBQ Pulled Pork atop a Mini Buttermilk Biscuit

Petite Black Angus - Vermont Cheddar Burger on Mini Seeded Bun

Petite Turkey Reuben on Rye with Caramelized Onion and Chipotle Aioli

Sesame Soy Grilled Chicken Satay with Thai Peanut Sauce

Jerk Chicken Skewer with Mango Coulis

Beef Skewer with Chimmichurri Sauce

Espresso BBQ Glazed Shrimp on a Bamboo Skewer

Bamboo Skewered Shrimp with a Tequila-Lime Mango Sauce

Spiked Scallops Wrapped in Bacon

Brie & Apricot Chutney Tartlets

Yukon Gold French Fries or Sweet Potato Fries

Cheese Steak Tartlets with Red Onion Confit

Celery Root and Potato Pancakes topped with crème fraiche

Edamame Dumpling with Hoisin Ginger Sauce served in a demi spoon

Soup Sippers: Butternut Squash, Sweet Potato, or Tomato Bisque

paired with a petite turkey reuben or petite grilled cheese

Cold Selections

Crostini with Honey-Mint Ricotta Topped with Spring Peas
Balsamic Reduction

Guacamole in a Black Bean Cup

Endive Spears with Dates, Goat Cheese, and a Honey Balsamic Glaze

Rare Roast Beef, Horseradish Cream, and Red Onion Confit

Grilled Tuscan Bread with Fig Marscapone and Candied Bacon

Smoked Salmon Canape with Crème Fraiche & Capers on pumpernickel toast

Chilled Seasonal Soup Sippers
Options: strawberry-rhubarb, mango, gazpacho

Minted Mango Cucumber Cups

Ceviche Served in Ceramic Demitasse Spoons

Asparagus Spear Wrapped in Prosciutto with Parmesan and a Balsamic Glaze

Petite Lobster Roll on Brioche

Sesame Crusted Ahi Tuna with Wasabi Cream on a Crispy Wonton

Cherry Tomatoes & Mozzarella on a Bamboo Skewer with basil pesto drizzle

Watermelon & Feta on a Bamboo Skewer with Mint

Artisan Cheese Board
chef's selection of wedges of Stilton, Vermont cheddar, brie, boursin, port salut,
Parmigginao Reggiano, pecorino, Aged Gouda, Jarlsberg
*garnished with dried fruits and nuts
*Crostini, crackers, flatbreads
paired with seasonal fruit & mason jars of seasonal chutneys

Salsa Bar
mango and black bean, fire roasted tomato, verde, guacamole, and chef's seasonal choice
*house-made tortilla chips: wheat, sundried tomato, and spinach

Bruschetta Bar
olive tapenade, rustic white bean dip, crumbled feta
roasted red peppers and seasonal pesto for spreading
*jars of mixed olives and spiced nuts
*crostini and paprika dusted pita crisps

Farm Harvest Crudite
cauliflower, broccoli florets, topped baby carrots, fennel, tri-color sweet bell peppers,
asparagus,celery, radishes and cucumber
garnished with berries and cherry tomatoes
* spinach dip, hummus, crostini

Seasonal Fruit Display
chef's choice of: cascading grapes, melons, pineapples, kiwi, strawberries,
raspberries, blueberries, mango, star fruit, figs

Canape
brioche toasts, crostini and black bread toasts topped with:
seasonal squash caponata with hummus
smoked salmon with crème fraiche and capers on pumpernickel toast
rare roast beef with horseradish cream & red onion confit
fig mascarpone and candied bacon

Mediterranean Spread
with eggplant dip, garlic hummus, dolmades, vegetable strewn cous cous
crumbled feta, cherry tomatoes, mixed olives, white bean spread, tomato confit
*black olive toasts, crostini, grilled pita crisps

Antipasto Display
with prosciutto, Soppressata, and chorizo
marinated mozzarella and cherry tomatoes, breaded eggplant rollatini, dolmades, stuffed pickled cherry peppers, roasted artichoke hearts, roasted red peppers, and asparagus spears
wedge of pecorino, basil pesto for drizzling
paired with: grilled Tuscan breads, Crostini, herbed focaccia

Tapas Mix
cheeses: Manchego and goat cheese topped with walnut honey
marinated feta, chorizo, roasted red peppers, artichoke hearts, dolmades
dried apricots, figs, and hummus
*crostini, flatbreads, and crackers

Triple Mezze
eggplant dip, garlic hummus, white bean dip
assorted olives and paprika toasted pita wedges

Shrimp Cocktail
*displayed in galvanized tubs on ice and garnished with greens
traditional cocktail sauce and lemon wedges

Rosemary Roasted Side of Salmon
served whole over tender field greens
with dill aioli and roasted corn chutney
lemon wedges, cucumbers, capers, onions

Pastry Encrusted Baked Brie
filled with Raspberry Preserves
*crostini, flatbreads, crackers, pastry straws
paired with summer berries and cascading grapes

Cheese Board
chef's selection of: wedges of Stilton, Vermont cheddar, brie, boursin, port salut,
Parmigiano Reggiano, pecorino, Aged Gouda, Jarlsberg
*garnished with dried fruits and nuts *Crostini, crackers, flatbreads

Savory Torte
Savory Corn & Crab Torte and Sundried Tomato Torte
crostini and tri-colored tortilla chips

Triple Cream
brie topped with caramel and pecans
goat cheese topped with fig preserves
pastry encrusted baked brie
crostini, crackers, and flatbreads
garnished with cascading grapes, dried fruits, and nuts

Slider Station
*choice two sliders
*assembled on soft brioche rolls and grilled pita
House Made Petite Hamburgers
with cheddar, ketchup, and pickles
Lump Crab Cakes
with chipotle aioli
Vegetable Black Bean Burgers
with hummus
*additional custom rentals necessary

Seafood Bar
Chef-Shucked Seasonal Selection of Oysters on the Half Shell,
Snow Crab Claws, and Shrimp Cocktail
Mignonette Sauce, Minted Melon Salsa and Traditional Cocktail Sauce

American Flare
Smokey BBQ Pulled Pork
Red and Green Cabbage Slaw
Herb Crusted Baked Macaroni and Cheese
Cheddar Corn Bread & Biscuits

Seasonal Flatbreads
focaccia pizza with seasonal toppings:
Spring-Summer
caramelized onions, blue cheese, and pancetta
sweet italian sausage, mushrooms, onions, and fresh mozzarella
tomato, basil, and fresh mozzarella
summer squash, Jarlsberg, and herbs
Autumn-Winter
roasted tomatoes, black olives, and fresh mozzarella
butternut squash, hazelnuts, and sage pesto
cranberries, crumbled bacon, and smoked gouda
caramelized onion, blue cheese, and pancetta

Spud Bar
Maple Whipped Sweet Potatoes and Roasted Garlic Mashed Yukon Golds
Toppings: Roasted Apples, Crispy Bacon, Chive Creme Fraiche
Crispy Shallots, and Vermont Cheddar Cheese

Mac & Cheese Bar
with toppings:
crispy onion, chives, crumbled bacon, and jalapenos

Chef's Pasta Stations

Artisan Ravioli
seasonal choice of:
Ricotta and Basil
with sweet basil and sauteed cherry tomatoes or asparagus tip vin blanc
Wild Mushroom
with caramelized shallot sauce-marjorum sauce
Butternut Squash
with diced roasted autumn squashes and sage-brown butter sauce
*crushed amaretto almonds

Chef's Risottos

seasonal choice of:
Roasted Root Vegetable
Asparagus Tip
Jersey Corn and Basil
Wild Mushroom
Roasted Butternut Squash

*drizzled with balsamic reduction and chopped chives

Meat

Herb-Roasted Beef Tenderloin
with a chianti reduction sauce
over arugula with horseradish cream and caramelized onion relish

Seared Beef Tenderloin au Poivre
sliced and served over a bed of baby spinach
with a peppercorn brandy pan sauce

Marinated Grilled Flank Steak
sliced and served with warm flour tortillas
accompanied by: fresh salsa, guacamole, sour cream,
roasted peppers & onions, Monterey Jack cheese, mixed baby greens
*also available with grilled chicken

Tuscan Beef Short Ribs
chianti braised with carrots, figs, and pearl onions

Black Coffee BBQ Smoked Beef Brisket
topped with a tangy chutney

Poultry

Chicken Picatta
sautéed chicken scallopine in a light white wine sauce
with lemon, capers, and herbs

Tomatillo Poblana Chili Glazed Grilled Chicken Breasts
over herbed vegetable strewn orzo with citrus zest

Lager Marinated Chicken Tacos
mixed field greens, chopped tomatoes, and chopped green onion
drizzled with a cilantro cream

BBQ Espresso Glazed Chicken
breasts, legs, and thighs

Chimmichurri Glazed Grilled Chicken Breasts
over herbed vegetable strewn orzo with citrus zest

Lavender Honey Roasted Chicken

Pork

Roasted Pork Loin
topped with fig compote and caramelized onion

BBQ Pulled Pork
with smoky coffee barbeque sauce

Roasted Pork Shoulder with Crackling
served with applesauce and barbeque sauce

Marinated Pork Loin
fennel, sage, and orange zezt
sliced and presented over greens

Fish & Seafood

Pan-Seared Crab Cakes
with chipotle aioli

Rosemary Roasted Side of Salmon
with dill aioli, roasted corn chutney,
lemon wedges, cucumbers, capers, and onions

Pistachio Crusted Red Tail Bass
cherry tomato and marjoram conserva

Miso-Ginger Glazed Salmon
garnished with fresh scallions

Pan Seared Salmon
topped with tropical salsa

Pan Seared Sea Bass Picatta
white wine, lemons, capers, and herbs

Lightly Battered Fish Tacos
sliced and served with warm tortillas
accompanied by: fire roasted tomato salsa, guacamole, fresh cilantro,
jalapenos, chopped lettuce, tomatoes, and onions

Steamed Clams
white wine, herbs, and butter

*Market Fish available

Vegetarian

Heirloom Tomato and Eggplant Gratin
layered with mozzarella and parmesan herb crust

Butternut Squash and Spinach Gratin
layered with parmesan and bechamel
parmesan herb crust
*autumn-winter

Tomato and Eggplant Napoleon
layered with sundried tomato, goat cheese, and sage
and lightly breaded eggplant

Rustic Seasonal Vegetable Tart

Pasta

Specialty Three Cheese Baked Macaroni and Cheese
featuring Vermont cheddar and a parmesan herb crust

Wild-Mushroom Ravioli
Caramelized Shallot – Marjoram Sauce

Butternut Squash Ravioli
diced roasted squashes and sage brown butter sauce
with toasted pepitas

Ricotta and Basil Ravioli
with sweet basil and sauteed cherry tomatoes

Potato Gnocchi
peas, onions, basil pesto, and ricotta cream sauce

Sweet Potato Gnocchi
with roasted vegetales and marjoram brown butter

Vegetable Lasagna
carrot, zucchini, yellow squash, spinach
in a white sauce

Rigatoni ala Bolognese
a traditional Italian meat sauce

Vodka Penne made with Prosciutto

Vegetables

Seasonal Roasted Vegetables drizzled with basil pesto

Honey Glazed Baby Carrots

Haricot Verts
drizzled with garlic infused extra virgin olive oil

Roasted Asparagus
with shaved parmesan
and aged balsamic vinegar

Caramelized Brussels Sprouts
with cranberries and citrus zest

Pasta and Grain Salads

Roasted Squash Cous Cous
with crumbled goat cheese and scallions

Three Bean Salad
haricot verts, white beans, and chickpeas
chopped red onion, crumbled feta, and lemon vinaigrette

Southwestern Black Bean and Wild Rice Salad
black beans, roasted corn, tomato, red onion, toasted coconut
lime vinaigrette

Quinoa and Kale Salad
with apricots, almonds, and apples
honey-balsamic vinaigrette

Penne Pasta Salad
basil pesto, mozzarella, and roasted grape tomatoes

Soba Noodle Salad
stir fried vegetables, scallions, and sesame-ginger vinaigrette

Shell Pasta Salad
sundried tomatoes, caramelized onion, goat cheese, and marjoram

Potatoes

Roasted Garlic Mashed Yukon Gold Potatoes

Garlic Rosemary Roasted Potatoes

Roasted Yukon Gold and Sweet Potato Wedges
tossed with roasted red bell peppers and Bermuda onions

Green Salads

Mixed Field Greens
with shredded carrot and balsamic vinaigrette

Panzanella Salad
with cubed house-made focaccia
tomatoes, cucumbers, basil, red onion
extra-virgin olive oil and aged balsamic vinegar

Heirloom Tomato and Mozzarella Caprese
layered with sweet basil and chive oil

Caesar Salad
with pumpernickel croutons and creamy dressing

Baby Arugula Salad
with crumbled gorgonzola, cranberries, and slivered almonds
and apple-cider vinaigrette

Candied Pecan Salad
mixed field greens, crumbled goat cheese, dried fruit
apple-cider vinaigrette

Apple Walnut Salad
mixed field greens, diced apricots, cranberries, sliced apples, and walnuts
apple-cider vinaigrette

Mediterranean Spinach Salad
diced feta, grape tomatoes, black olives, sliced red onion,
chick peas, and fennel vinaigrette

First Course

Seasonal Market Soup
(Gingered Carrot, Roasted Butternut Squash, Potato Parsnip)

Wild Mushroom Risotto

Roasted Tomato and Eggplant Napoleon
lightly breaded
and layered with warm goat cheese and sage

Potato Gnocchi
with diced seasonal vegetables and a sage brown butter sauce

Salad

Herbed Warm Goat Cheese Medallion
mixed field greens
raspberry balsamic vinaigrette

Baby Arugula Salad
with crumbled gorgonzola, cranberries, and slivered almonds
and apple-cider vinaigrette

Candied Pecan Salad
over mixed field greens, crumbled goat cheese, dried fruit
apple cider vinaigrette

Panzanella Salad
with cubed house-made focaccia
tomatoes, cucumbers, basil, red onion
extra-virgin olive oil and aged balsamic vinegar

Classic Caesar Salad
with pumpernickel croutons and shaved parmesan cheese

Entrée

Rosemary Encrusted Filet Mignon
with a bordeaux shallot reduction and red onion relish
plated with boursin whipped potatoes
and sauteed rainbow swisschard

Seared Beef Tenderloin au Poivre
sliced and served over baby spinach with caramelized onion relish
and a Bordeaux-shallot reduction sauce

Horseradish Crusted Beef Tenderloin
with roasted Fingerling potatoes and topped pan roasted baby carrots
Bordeaux – shallot reduction sauce

Tuscan Braised Beef Short Ribs
cabernet braised with carrot, fig, and pearl onion
plated with garlic mashed yukon gold potatoes
and seasonal roasted vegetables

Herb Crusted Rack of Lamb
over wild rice with dried fruits and slivered almonds
Zinfandel reduction sauce

Roasted Pork Medallions
with grilled peaches
and balsamic reduction

Chicken Picatta
sautéed chicken scallopine in a light white wine reduction sauce
with lemon, capers, artichokes and herbs
garlic mashed new potatoes
thyme roasted baby carrots

Frenched Roast Chicken Breast
with a roasted tomato conserva
plated with a porcini mushroom risotto cake
and haricot vert

Chicken Roulades
stuffed with sun dried tomatoes, spinach, and ricotta
atop a bed of baby spinach
drizzled with a pomodoro sauce

Pan Seared Salmon
atop a baked polenta cake
and sauteed spinach topped with a cherry tomato compote

Pistachio-Crusted Sea Bass
with tropical mango salsa
over sauteed green asparagus and smashed sweet potatoes

Almond Encrusted Bronzino
with romesco sauce
plated with saffron rice and pan roasted asparagus

Sesame Crusted Corvina
with an avocado coulis
plated with a gingered sweet potato cake and Bok Choy

Sauteed Arctic Char
with roasted cherry tomato compote
plated with Beluga lentils with kale and squash
and sauteed broccoli rabe

Stuffed Acorn Squash
with toasted quinoa, kale, dried fruits, and slivered almonds

Lightly Breaded Eggplant and Tomato Napoleon
layered with sundried tomato, goat cheese, and sage
plated with topped baby carrots

Assorted Miniature Dessert Bars and Cookies
Pecan Bars, Lemon Bars, Brownies
Chocolate Chip, Oatmeal Raisin, and Peanut Butter Cup

Chocolate Covered Strawberries
Milk and White Chocolate Dipped with Decorative Garnish

Assorted Petite Tartlets
Butter Tartlet Shells with: Pastry Cream, Lemon Curd, Chocolate Ganache,

Individual Berry Layer Cakes
with almond layer cake, berries, chantilly cream

House Made Tiramisu
with a side of berries

Assorted Petite Tartlet Display
Lemon Curd, Pastry Cream, Chocolate Ganache, Maple Walnut

Individual Seasonal Fruit Crumbles
with chantilly cream

Assorted Miniature Dessert Bars
pecan bars, lemon bars, fudge brownies

Gourmet Petite Cupcakes

Seasonal Pies

Flourless Chocolate Cake with Berry Sauce

Special Occasion Cakes also Available / Priced Separately

Lavender Lemonade

Freshly Brewed Iced Tea

Hot Mulled Local Apple Cider

Seasonal Red and White Sangria

Menu One

Lemon-Grilled Chicken Breasts
sliced and fanned over a bed of baby spinach
with crumbled feta, diced tomatoes, red onion, black olives
dressed with fennel vinaigrette

Pan-Seared Salmon
over tender field greens with tropical melon salsa

Fruit Display
with seasonal melons, pineapple, oranges, red grapes, figs, mango

Penne Pasta Salad
with basil pesto, cherry tomatoes, and mozzarella

Artisan Breads and Rolls

Assorted Miniature Cookies and Dessert Bars
to include:
Chocolate Chip, Oatmeal Raisin, Peanut Butter Cup Cookies
Pecan Bars, Lemon Bars, Brownie Bites

Menu Two

Crab Cake Sandwich Platter
Create your own with:
chipotle aioli, tropical salsa, lettuce, sliced tomatoes and brioche rolls

Individual Seasonal Roasted Vegetable Quiche

Roasted Fingerling Potato Salad
with honey dijon and scallions

Classic Caesar Salad
with herbed croutons and shaved parmesan

Artisan Breads and Rolls

Assorted Soft-Baked Jumbo Cookies

Menu Three

BBQ Espresso Grilled Chicken
sliced and served over greens

~or~

Lavender Honey Chicken
lroasted sliced breasts served over mixed field greens

Three Cheese Macaroni and Cheese
herb-crusted and baked "al forno"

~Choice Of~

Roasted Sweet Potato Salad
lighlty dressed with honey-Dijon vinaigrette tossed with roasted red peppers and scallions

~or~

Roasted Yukon Gold Sweet Potato Wedges

Candied Pecan Salad
mixed field greens, crumbled goat cheese, dried fruit and apple cider vinaigrette

Buttermilk Biscuits
butter

Brownies and Pecan Bars

Menu Four

Mini Gourmet Sandwich Display
Roasted Turkey and Cranberry Jelly
Honey Glazed Ham, Brie with Apricot Chutney
Sliced Rare Roast Beef with chipotle aioli
Herbed Tuna Salad
Tomatoes, Mozzarella, Arugula, and Pesto
*sandwiches are prepared on mini focaccia bread and brioche rolls
with sliced tomato and mixed field greens *two sandwiches per person
*also available ala carte

Minted Tropical Fruit Salad

Baby Arugula Salad
with toasted almonds, dried cranberries, crumbled stilton, balsamic vinaigrette

Assorted Cookies and Dessert Bars
 

The Sandwich Board

Assorted Sandwiches
Oven-Roasted Turkey Breast, Honey-Glazed Ham Roast Beef, Herbed Tuna Salad, Chicken Salad
with sliced plum tomatoes and mixed field greens on an assortment of artisan breads to include:
multigrain, black olive loaf, pumpernickel and sourdough
*sandwich platter is accompanied by a condiment tray
(basil pesto mayo, regular mayo, and mustard)
*choose two salads
*assorted fresh baked cookies and dessert bars
*includes basil pesto mayo, regular mayo, honey dijon
 

Bistro Wrap Sandwiches
Bistro “BLT” Wrap with Crispy Bacon, Lettuce, Tomato, Pesto Mayo
Seasonal Roasted Vegetables, Sprouts, and Hummus
Grilled Chicken, Crisp Romaine, Shaved Parmesan, and Creamy Caesar Dressing
Roasted Turkey and Smoked Gouda Cheese with Sun-Dried Tomatoes
wrapped in assorted flavored flour tortillas
* choose two salads
*assorted fresh baked cookies and dessert bars
 

Gourmet Panini
prepared on our house-made focaccia bread
Tomatoes, Mozzarella, Arugula and Pesto
Eggplant Parmesan Panini with Mozzarella Cheese, Sun-Dried Tomato Pesto
Prosciutto, Shaved Parmesan, Arugula, and Extra Virgin Olive Oil on Focaccia
Honey-Glazed Ham, Brie, Sprouts, and Apricot Chutney
Turkey, Cranberry, & Brie
Grilled Chicken, Brie, Arugula, and Basil Pesto
*choose two salads
*assorted fresh baked cookies and dessert bars

Salad for Mixing and Matching

Classic Caesar Salad
with herbed croutons and shaved parmesan

Mediterranean Salad
with spinach, diced feta, sliced cherry tomatoes, black olives, sliced red onion, chickpeas
fennel vinaigrette

Arugula Salad
with dried cranberries, toasted almonds, crumbled gorgonzola, apple-cider vin

Pecan Salad
with mixed field greens, candied pecans, cranberries, goat cheese
Apple-cider vinaigrette

Orzo Salad
with diced grilled veggies
drizzled with basil pesto

Penne Pasta Salad
with pesto, mozzarella, cherry tomatoes

Orecchiette Salad
with sundried tomatoes, caramelized onions, goat cheese, marjoram

Roasted Squash Cous Cous
with crumbled goat cheese and scallions

Three Bean Salad
haricot verts, white beans, and chickpeas
chopped red onion, crumbled feta, and red wine vinaigrette

Kale & Quinoa Salad
apricots, almonds, & apples
honey-balsamic vinaigrette

Roasted Sweet Potato Salad
lightly dressed with honey-Dijon vinaigrette
tossed with roasted red peppers and scallions

Roasted Fingerling Potato Salad
with honey Dijon & scallions

Southwestern Rice Salad
with roasted corn, diced tomatoes, black beans, toasted coconut, lime vinaigrette

Additional Items

Bio Plate Package

Heavy Duty Scalloped Edge Clear Plastic

Beverages

Assorted Soda & Bottled Water

Saratoga Sparkling Water

San Pellegrino Sparkling Orange

*Assortment of Beverages