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Passed Hors D'oeuvres
Tuna Tartar Spoons with Black Sesame Seeds and Soy Vinaigrette
Shrimp Cocktail with Spicy Cocktail Sauce
Curried Lentils with Walnuts on Pappadum Chips
Fresh Maine Crab Salad with Avocado Relish on Cucumber Rounds
Chilled Summer Corn Soup Shooter with Crème Fraiche
Roasted Squash Soup Shooter
Chicken Satay with Spicy Peanut Dipping Sauce
Southeast Asian Salmon Ceviche
Scallop Ceviche served in Scallop Shells
Pea and Potato Samosas with Cilantro Chutney
Mini Summer Tomato and Basil Tarts
Goat Cheese and Caramelized Onion Tarts
Eggplant Puree on Crostini
Potato Pancakes with Apple Compote
Oysters on the Half Shell
Endive with Berkshire Blue and Candied Pecan
Hummus Stuffed Cherry Tomatoes
Fontina, Portobello and Onion Pizette
Sushi
Vegetable Summer Rolls with Mango and Mint
Pulled Pork and Cheddar Quesadillas
Crab Cakes with Chipotle Aioli
Corn Cakes with Avocado Relish
Beef Bulgogi Skewers
Salmon tartar w/ red onion and crème fraiche
Bbq pork on tortilla chip w/ sour cream and salsa
Fresh fruit skewers

Buffets

Mediterranean Style
Slow Roasted Boneless Leg of Lamb
Cucumber Raita
Grape and Rosemary Focaccio or Assorted Bruschetta
Mediterranean Style Cheeses, Proscuitto, Olives
Hummus, Eggplant Caviar, Taboulleh, or Chick Pea Salad
Roasted Vegetables with Herbs and Extra Virgin Olive Oil
Spanokopita

Late Summer Buffet
Herb Roasted Beef Tenderloin served with Tarragon Aioli
Roasted Fingerling Potatoes
Pan Roasted Chicken Breast with Tomato Corn Salsa
Orecchiette Pasta with Basil Pesto, Parmesan Cheese and Pinenuts
Heirloom Tomato Salad with Sweet Onions and Feta Cheese
Field Green Salad with Citrus Vinaigrette
Chioga Beet Salad with Fennel, Goat Cheese and Herb Salad

Latino Style Buffet
Beef, Chicken, or Vegetable Empanadas with Chimi Churi
Criollo Chicken
Grilled Corn with Latino Spice Rub
Lime Spiked Black Bean and Quinoa Salad
Roasted Sweet Potato Spears
Corn Bread

Indian Inspired
Chicken, Lamb or Vegetable Curry
Cucumber Raita
Curried Lentils with Walnuts and Apples
Coconut Infused Basmati Rice
Farm Greens with Cilantro Vinaigrette
Nan

All American BBQ
Buttermilk Fried Chicken and BBQ Beef Brisket or Pulled Pork
Black-eyed Peas with Cucumbers and Tomatoes and Scallions
Jicama Slaw
Farm Greens with Citrus Vinaigrette
Corn Bread

Dessert Buffet
Chocolate Dipped Strawberries, Late Summer Peaches, Plums, and Berries served with Fresh Whipped Cream, Assorted Cookies, Cupcakes, Assorted Mini Tarts, and Chocolates

Winter Dinner Menu
Hors D'oeuvres:
Tuna on wonton crisp with mango mojo
Pea and potato samosas with cilantro chutney
Duck confit with quince relish on crostini

First Course:
House smoked salmon with avocado puree, cucumber, radish and mache

Entrée:
Lamb shanks with soft polenta, roasted carrots and parsnips

Dessert
Maple Pot de Crème

Gala Menu
Hors D'oeuvres:
Scallop Ceviche
Tomato Water Shooters with Basil and Horseradish
Tuna Tartar on Cucumber with Preserved Lemon

First Course
Chilled Corn Soup with Maine Crab and Micro Greens

Entrée
Braised Short Ribs with Potato Puree, Roasted Asparagus and Bordelaise

Dessert
Roasted Peaches with Blackberries, Crème Fraiche and Vanilla Rum Sauce

Petit Fours
Chocolate Truffles, Sesame and Peanut Brittle, Fruit Gelees

Luncheon
First Course
Fresh Spring Pea Soup with Pea Shoots

Entrée
Tuna Nicoise Salad: Tuna Seared Medium-Rare with Haricot Vert,
New Potatoes, Olives, Egg and Capers

Dessert
Lemon Tart with Fresh Whipped Cream

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