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Venues

Spring/Summer Wedding Buffet
Fall/Winter Wedding Buffet
Spring/Summer Plated Wedding Reception
Fall/Winter Plated Wedding Reception
Vegetarian Plated or Buffet Wedding Reception
Cocktail Reception – Fall/Winter
Cocktail Reception – Spring/Summer
Tapas Cocktail Reception
Summer BBQ

Each event is unique to your tastes and needs but in order to give you some ideas, we have provided some sample menus for various types of events. We always work with fresh, seasonal ingredients so we have presented the menus according to season. Enjoy browsing!

Spring/Summer Wedding Buffet

Passed Hors D’oeuvres
• Polenta min crab cakes with lemon confit aioli
• Sesame scallion chicken on wonton crisps
• House cured salmon with Morrocan spices on toast rounds
• Rosemary rounds with cantalope carpaccio, julienned prociutto & balsamic syrup
• Pistachio, sundried tomato bruschetta with Vermont goat cheese

Dinner Buffet
• Fresh poached salmon with dill, cucumber crème fraiche
• Chicken roulade stuffed with goat cheese, spinach and sundried tomatoes
• Grilled asparagus with lemon zest
• Orzo with fresh basil, arugula, roasted tomato and pine nuts
• Mesclun greens with grilled peaches and toasted, candied pecans
• Assorted freshly baked bread and rolls

Dessert
• Fresh, seasonal sliced fruit and berries
• Freshly brewed coffee and tea

Fall/Winter Wedding Buffet

Passed Hors D’Oeuvres
• Crispy endive endive spears with fresh herb salmon tartare
• Crispy Portobello maki with red pepper and cilantro
• Black pepper bourbon shrimp skewers
• Thinly sliced beef tenderloin with imported blue cheese and candied onion on toast points
• French duck confit on multigrain bread rounds with rosemary and juniper glaze

Dinner Buffet
• Grilled Four-peppercorn rubbed beef tenderloin with herb Malbec demi-glace
• Black and white sesame scallion cod with Japanese panko crust
• Five-herb wild rice with dried cranberries and Turkish apricots
• Crispy garlic green beans with fresh rosemary and lemon
• Fresh endive and frisee salad with cinnamon cardamom toasted walnuts, sweet maple carmelized apples and gorgonzola cheese
• Assorted freshly baked bread and rolls

Dessert
• Assorted mini pastries (tiramisu, éclairs, carrot cake, chocolate petit fours)
• Freshly brewed Rao’s coffee and assortment of herbal and black teas

Spring/Summer Plated Wedding Reception

Passed Hors D’Oeuvres
• Mini savory crab cakes with saffron aioli
• Sweet mango chicken empanadas
• Crispy endive endive spears with fresh herb salmon tartare
• Grilled Morrocan lamb skewers with mint crème fraiche
• Diced tomato, fresh mozzarella and chiffonade of basil bruschetta with balsamic syrup

Plated Dinner

• Variety of mixed field greens with balsamic glazed strawberries, Vermont goat cheese and toasted pine nuts with champagne vinaigrette

• Prociutto-wrapped grilled chicken breast stuffed with chive caramelized onions & sundried tomatoes
• Five-herb Mediterranean cous cous
• Grilled fresh asparagus topped with lemon zest

Dessert
• Assorted sliced, fresh seasonal fruit and berries
• Freshly brewed coffee and tea

Fall/Winter Plated Wedding Reception

Passed Hors D’Oeuvres
• Wild mushroom (crimini, shitake, portabello) filo cups with Vermont goat cheese
• Beef tenderloin with four-peppercorn crust and horseradish chantilly on toast points
• Cracked black pepper and Kentucky bourbon shrimp skewers
• Sweet potato ginger latkes with cilantro crème fraiche
• Toasted sesame scallion chicken served on wonton crisps with soy reduction

Plated Dinner

• Fresh spinach and radicchio salad with toasted Persian pistachios, dates and three-citrus vinaigrette

• Fresh roasted halibut with lemon, grilled leeks and Japanese panko crust
• Fresh herb gratin layered with sweet and Yukon Gold potatoes
• Roasted broccoli with garlic and toasted pine nuts

Dessert
• Assorted petit fours
• Freshly brewed coffee and tea

Vegetarian Plated or Buffet Wedding Reception

Passed Hors D’Oeuvres
• Autumn butternut squash latkes with chive crème fraiche
• Crispy parmesan tuille with fresh roasted tomato tarragon mousse
• Corn fritters with Carribean-style mango salsa
• Grilled bruschetta with roasted beet, toasted fennel seed, Vermont goat cheese and balsamic syrup
• Nori sushi rolls with cucumber and carrot

Plated or Buffet Dinner

• Mixed field greens with grilled local pears and toasted cardamon spiced walnuts

• Two-cheese polenta tarte with portobello mushrooms, leeks, sundried tomatoes and Vermont goat cheese with a four-herb sauce
• Grilled asparagus with lemon zest

-OR-

• Wild mushroom (crimini, shitake, portabello) and butternut squash lasagna
• Garlic green beans with crispy leeks

Dessert
• Assorted mini pastries
• Freshly brewed coffee and tea

Cocktail Reception – Fall/Winter

Stationary Hors d’Oeuvres
• Mediterranean dip selection - hummus, lemon artichoke dip, Kalamata olive tapenade and grilled eggplant Baba Gnoush served with assorted olives and crostini.
• Baked stuffed brie with seasonal fruit filling served with sliced bread rounds.

Passed Canapes
• Mini crab cakes with saffron aioli
• New Zealand lamb lollipops with rosemary & grain mustard coating
• Ahi sushi tuna on wontons with wasabi cream and pickled ginger
• Coconut chicken skewers with spicy mango chutney
• Sweet potato latkes with cilantro crème fraiche
• Parmesan crisp with roasted tarragon mousse
• Thinly sliced beef with blue cheese and candied onions on toast rounds
• Leek-wrapped scallops with bacon vinaigrette

Sweets
• Selection of petit fours and mini pastries

Cocktail Reception – Spring/Summer

Stationary Hors D’Oeuvres
• Asian display – selection of nori sushi rolls with cucumber & carrot and tempura vegetables served with ginger scallion dipping sauce.
• Imported and domestic cheese platter served with fresh fruit, crackers and bread rounds.

Passed Canapes
• Fresh oregano and lemon zest grilled chicken skewers
• Lebanese minced meat kebabs with mint yogurt dipping sauce
• Corn fritters with roasted tomato crème fraiche
• Ricotta and grilled onion bruschetta with balsamic syrup
• House cured salmon with Morrocan spices on toast rounds
• Sesame scallion chicken on wontons
• Portobello crispy maki with spinach and scallion
• Beef tenderloin with 4-peppercorn crust and horseradish cream on toast points

Sweets
• Chocolate covered strawberry and pineapple skewers

Tapas Cocktail Reception

Stationary Tapas
• Olive tray and entremasas (green & black marinated olives, roasted peppers, olive tapenade and crostini)
• Baked goat cheese with spicy tomato sauce with bread rounds
• Fried calamari with spicy salsa
• Plaintain chips with warm cilantro dipping sauce

Passed Tapas
• Bocadillos (grilled baguette with tomato, garlic and chorizo)
• Grilled chicken skewers with bell peppers, grilled onion and Rioja red wine sauce
• Aranas (fried plaintain ‘latkes’) with cilantro crème fraiche
• Spinach empandas filled with Manchego cheese and toasted pine nuts
• Gambas al Ajillo served on skewers (sautéed shrimp with garlic, sherry and olive oil)
• Bacalaitos (spicy salt cod fritters)
• Tomato, anchovy and Manchego cheese on toast rounds with pickled onion

Sweets
• Selection of mini desserts (chocolate dipped tropical fruit skewers, mini bread puddings and petit fours)

Summer BBQ

Appetizers
• Malaysian spice rubbed pork or chicken kebabs with coconut peanut sauce
• Grilled vegetable bruschetta with sundried tomato, sherry, herb reduction
• Grilled sweet potato, spinach and grilled red pepper spring rolls with fresh oregano and cucumber raita
• Cumin-rubbed chicken quesadilla with roasted tomato salsa and lime sour cream
• Grilled honey-miso glazed shrimp with wasabi carrot mayo

Main Course and Sides
• Jamaican jerk chicken with Caribbean mango salsa
• Argentinian Gaucho-style grilled angus sirloin beef with new-age chimichurri sauce
• Grilled zucchini, corn and tomato salad with sherry rosemary vinaigrette
• BBQ baked beans
• Southern style coleslaw
• Saffron rice with black beans and fresh herbs

Dessert
• Watermelon chunks with fresh mint
• Fresh seasonal fruit pies