PASSED HORS D’OEUVRES

Lamb Chop Lollipops with Mint Chimichurri

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Lobster Club Bites on Rosemary Focaccia

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Bacon Wrapped Diver Scallops with Maple-Bourbon Glaze

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Lemon-Garlic Pesto Shrimp Bruschetta

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Shrimp Cocktail with Horseradish Cocktail Sauce

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Mini Maryland Crab Cakes with Mango Salsa & Chipotle-Maple Aioli

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Pretzel crusted mini crab cakes topped with whole grain mustard remoulade

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Ahi Tuna Poke on Wonton Crisps, Wasabi Aioli & Pickled Radishes

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Tuna Nicoise Deviled Egg – Hardboiled farm fresh egg stuffed with crisp lettuce, Kalamata olive slivers, green beans, whipped egg yolk potatoes topped with ahi tuna and capers

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Long Island Duck Quesadilla with Wild Mushrooms, Dried Cherries & Goat Cheese

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Confit of Duck on crispy sweet potato topped with orange and cranberry chutney

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Asian Chicken Skewers served with Thai Peanut dipping sauce

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House made chicken liver mouse crostini on toasted baguette topped with chopped hardboiled egg, red onion and capers

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Vegetarian stuffed mushrooms – baby bella mushrooms stuffed with ratatouille vegetables, and melted Manchego cheese

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BBQ Pulled Pork & Green Apple Quesadilla with Cinnamon Crema

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Black Angus Tenderloin Sliders with Caramelized Onions & Horseradish Cream

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Mini Beef Wellingtons – Puff pastry shelled filled with seared beef, mushroom duxelle and pate

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Cheeseburger bundles with Manchego cheese

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Brie Puff Pastry Bites with Woodstock Orchard Hot Pepper Jelly

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Pistachio crusted goat cheese balls drizzled with local honey and orange zest

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Mini smoked salmon cones: Minced smoked salmon with shredded lettuce in a savory mini ice cream cone topped with fresh dill, red onion and caviar

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Chinese Pork Pot stickers with Sesame Garlic Dipping Sauce

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Crabmeat Stuffed Mushroom Caps

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Bacon Wrapped Dates with Homemade Boursin Spread

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Caramelized Onion & Bacon Flatbread

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Pumpkin Prosciutto Bruschetta with slivered green apples and pumpkin kale pesto

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Fall Pumpkin Won Tons – Crispy wontons wrappers stuffed with roasted pumpkin puree, apples, sage, and brie cheese with maple bourbon dipping sauce

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Tomato, Basil & Roasted Red Pepper Bruschetta

STATIONS

Elaborate Fruit Cheese Display

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Customized Crudité Table Array of imported and domestic charcuterie meats, cheeses, flatbreads, crackers, house made dips and veggies

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Chilled Oriental Soba Noodle Salad

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Mini Lobster Croissants, tarragon chicken salad croissants, & ham and brie

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Chilled shellfish display to include colossal shrimp, east coast oysters on the half shell with all traditional accompaniments including cocktail, mignonette, and sliced citrus fruit

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Slider station – fresh ground beef, pulled pork, and salmon burgers with fun toppings to include red onion jam, assorted cheeses, candied bacon and house potato chips

SALADS / FIRST COURSES

Local Mixed Greens & Local Vegetable Salad with Balsamic Vinaigrette

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Classic Caesar Salad with Romaine, Garlic Croutons, Chipped Parmesan & Creamy Caesar

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Baby Spinach Salad with Pears, Maytag Blue Cheese, Candied Walnuts & Warm Bacon Dressing

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Nicoise Salad with Green Beans, Olives, Tomatoes, Sliced Potatoes & Hard Boiled Eggs

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Cobb Salad with Shaved Chicken, Crumbled Bacon, Blue Cheese, Avocado, Tomatoes & Egg

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Heirloom Tomato Fresh Mozzarella and Genovese Basil Pesto with a Balsamic Glaze

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Red & Golden Watermelon Salad with Feta Cheese & Fresh Mint

 

MAIN PLATES

Duck Leg Confit with Blueberry Port Demi Glaze and Wild Mushroom Risotto

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Black Angus Filet Mignon with Horseradish Crust, Caramelized Onion Demi Glaze & Sauce Béarnaise

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Braised Boneless Beef Short Ribs with Rooted Vegetable Gravy & Orange Gremolata

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Ponzu Marinated Grilled Flank Steak with Grilled Scallion & Tomato Salsa

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Thick Cut Grilled New York Strip Steak with Lemon, Rosemary & Olive Oil

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Roasted Cornish Game Hens with Herbed Butter, Red Grapes and Natural Game Hen Gravy

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Tuscan Rubbed Charcoal Barbecued Chicken with Tomato & Black Olive Relish

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Lemon Chicken Saltimbocca – tender chicken wrapped in prosciutto with fresh mozzarella and sundried tomatoes finished with lemon wine butter and sage pan sauce

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Stuffed Chicken Marsala with sundried tomato, mozzarella, and spinach stuffing topped with a savory Marsala wine and wild mushroom sauce and crispy prosciutto

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Wild Mushroom and Ricotta Ravioli tossed with wild mushrooms and signature sage cream sauce

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House made Pumpkin tortellini tossed with hearty fall greens, caramelized shallots, sliver apples and sage brown butter sauce

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Vegetable Bolognese – Vegetarian dish of sautéed fresh vegetables tossed with house pasta, chipped parmesan cheese, extra virgin olive oil and fresh basil

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Blackened goat cheese Ravioli tossed with Cajun seared shrimp

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Warm Eggplant Stack with crispy panko crusted eggplant cutlets layered with fresh mozzarella, tomatoes, basil pesto and house marinara with balsamic glaze

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Grilled Atlantic Salmon with Vermont Maple & Whole Grain Mustard Glaze

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Herb Crusted Salmon with Roasted Cherry Tomatoes & Lemon-Chive Beurre Blanc

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Whole Roasted Pesto Crusted Side of Salmon

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Grilled Lemon-Pepper Montauk Swordfish with Putanessca Sauce

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Nantucket scrod and scallops with lobster sherry cream sauce and lemon garlic bread crumbs

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Roasted New Zealand Rack of Lamb with Fresh Mint Chimichurri

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SIDES

Wild Mushroom Risotto

Buttered Orzo Pilaf

Garlic & Rosemary Roasted Red Potatoes

Garlic Mashed Yukon Gold Potatoes

Smoky Chipotle Sweet Potato Mash

Sweet Potato & Garden Vegetable Hash

Roasted Fall Root Vegetables with Fresh Herbs

Red Quinoa & Vegetable Pilaf

Moroccan Style Glazed Carrots with Golden Raisins

Garlic Seared Green Beans with Bacon & Almond Butter

SWEETS

Sticky Toffee Bread Pudding

Woodstock Orchard Apple Crisp

Assorted House Baked Cookies

Imported and house baked desserts

All menus are tailored to each client based on their selections and budget set aside.
We are available to adjust and offer additional suggestions to accommodate our valued clients.