Hors d’ouevres
- Mushroom onion & fontina turnovers
- Grilled shrimp with citrus salsa on fresh corn chips
- Shaved rare beef with horseradish cream on toasts
- Turkey empanadas with mole
- Crab & salmon cakes with fresh herb aioli
- Endive leaves with smoked trout pate & capers
Set Piece hors d’ouevres
- Baked brie in puff pastry with gala apples, balsamic port reduction & spiced walnuts
- Crudite basket with fresh organic vegetables with blue cheese & French onion dips
- Fondue hot pot: gruyere with kirsch or cheddar with beer, assorted raw organic vegetables and crusty bread chunks for dipping
- Sushi selection platter: freshest available seafoods in maki hand roll & traditional nigiri-sushi styles, & sashimi with shoyu, gari & wasabi
- Olives and pepperoncini and seasonal whole fruits
- Selection of fine cheeses and cured meats with assorted house baked rolls & breads
Soups
- Lobster bisque with shrimp toasts
- Cream of wild mushroom with sherry and fresh herbs
- Oyster stew with melted brie and leeks
- Miso soup with tofu cubes and hijiki, kombu and shiitake
- Traditional New England clam chowder with new potatoes
- Tortilla soup garnished with grilled chicken, cheddar cheese, avocado, cilantro
Salads
- Grilled eggplant, zucchini, scallion, tomato, red onion, garlic, yellow squash and peppers with extra virgin olive oil, herbs de provence and chevre
- Caprese – fresh mozzarella, vine ripe tomatoes, thin sliced red onion, fresh basil with first pressed olive oil and aged red wine vinegar
- Rare grilled tuna Nicoise with green beans, plum tomato, cucumber, butter lettuce, herbed olives, anchovies, grilled peasant bread and saffron mayonnaise
- Mixed greens with toasted pecans, sliced pear, and blue cheese served with a honey apple cider dressing
- Green bean, walnut and feta salad with a mint vinaigrette
- Marinated fennel, baby artichoke, button mushrooms, green onion, hearts of palm and celery root. Served in raddichio cups with parmesan toasts.
Entrees
- Grilled swordfish steaks dijonaise with fried capers
- Whole baked Pompano with shrimp and herb stuffing
- Steak au poivre with cognac and green peppercorns
- Buffalo burgers on the grill with all the fixins’
- Braised Tuscon style pot roast with Chianti and root vegetables
- Grilled curry chicken with naan and mango chutney
- Wild mushroom and shallot stew with steamed rice (vegetarian)
- Pan fried lentil and onion burgers with homemade spicy ketchup (vegetarian)
- Hazelnut and mushroom bread pudding with roast vegetable veloute (vegetarian)
Dessert
- Cinnamon crust peach pie with vanilla ricotta ice
- Black bottom pie chocolate ganache and vanilla custard
- White chocolate raviolis with dark chocolate mousse filling
- Napa Valley prune cake with port wine
- Traditional New England apple pie with sharp Vermont cheddar
- Field fresh strawberries with Scotch shortbread and whipped cream
