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
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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
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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
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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
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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
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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
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Lavender Lemonade
Freshly Brewed Iced Tea
Hot Mulled Local Apple Cider
Seasonal Red and White Sangria |
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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
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