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Winter Wedding

Hors D'oeuvres
Yukon Gold Potato Cake with Apple Onion Compote
Roasted Squash Soup Shooters with Cinnamon Cream Fraiche
Tuna Tartar with Capers and Red Onion on Potato Rounds

First Course
Plate Composed of Three Salads
Curried Lentils with Walnuts, Marinated Apple Fennel Salad, Endive with Berkshire Blue, Beets and Candied Walnuts

Entrée
Braised Monkfish Provencal Style, Served with Polenta
Pork Loin Roast, Root Vegetables, and Potato Puree

Asian Style Wedding at MASS MoCA

Hors D'oeuvres
Tuna Tartar with Wasabi Vinaigrette served on a Cucumber Round
Asian Summer Rolls with Sweet Chili Dipping Sauce
Shrimp Satay with Peanut Dipping Sauce
Curried Vegetables on Pappadum with Lemon Pickle

Buffet
Grilled Marinated Beef Bulgogi
Miso Glazed Seared Salmon
Vegetable Fried Rice
Baby Bok Choy and Shiitakes in a Carrot Ginger Broth
Soba Noodles with Sesame Seeds, Mint, Scallion and Five-Spice
Spinach Salad with Daikon and Citrus Pink Peppercorn Vinaigrette
Black Sesame Rice Crackers or Crispy Chow Mien Noodles~With Dipping Sauce

Dessert
Chocolate Ganache Wedding Cake
Green Tea Ice Cream
Coffee and Green Tea

Summer Wedding at Long Acre Farm

Hors D’oeuvres
Roasted Corn Cakes with Avocado Relish
Coconut Cumin Chicken Skewers
Brie Tartlet with Walnuts and Grape Salsa

Dinner
The tables will be set with sourdough rolls with parsley shallot butter and Parmesan poppy seed bread sticks

First Course
Heirloom Tomato Salad with Watermelon and Feta Cheese and Extra Virgin Olive Oil

Entrée
Sea Bass with Sorrel Lemon Sauce and Roasted Summer Baby Squash
Herb Crusted Beef Tenderloin with Balsamic Onions, Potato Puree, and Haricot Verts
Wild Mushroom Torte served with Roasted Summer Squash

Cake Ceremony
Peaches, Plums, and Summer Berries with Fresh Whipped Cream
Wedding Cake

Late Spring Backyard Wedding

Hors D'oeuvres
Pulled Pork and Vermont Cheddar Quesadillas
Southeast Asian Salmon Ceviche
Grape and Rosemary Fococcia
Crab Cakes with Chipotle Aioli

First Course
Field Green Salad with Shaved Berkshire Blue and Preserved Lemon Vinaigrette
Sourdough Rolls with Parsley Shallot Butter

Entrée
Beef Tenderloin with Bordelaise Sauce, Mashed Potatoes and Roasted Asparagus
Pan Seared Chicken Breast with Morels, Ramps, and Fresh Peas in with Roasted Asparagus

Dessert
Chocolate Covered Strawberries and Assorted Biscotti (to accompany wedding cake)

Moroccan Style Wedding

Buffet
Marinated Feta and Olives
Chick Pea Salad
Braised Chicken Zhatar
Couscous with Saffron and Golden Raisins-
Moroccan Spiced Carrots with Cumin and Mint-
Braised French Lentils with Walnuts and Curried Vinaigrette
Field Greens with Citrus Vinaigrette and Toasted Almonds
Grilled Nan
Wedding Cake served with Moroccan Mint Tea and Coffee

Summer Wedding
Brunch
Chocolate Croissants, Scones, and Sticky Buns
White Cheddar and Apple Smoked Bacon Scrambled Eggs
Potato and Leek Home Fries
Peaches and Fresh Summer Berries
Linguini with Basil Pesto, Asparagus, and Parmesan Reggiano
Grilled Peppered Hanger Steak
Roasted Sweet Potatoes Salad over Arugula
Field Greens with Lemon Shallot Vinaigrette
Three Layer Chocolate Ganache Wedding Cake

Early Autumn Outdoor Wedding

First Course
Baby Arugula Salad with Golden Beets, Walnuts, and Berkshire Blue Cheese

Second Course
Roasted Pumpkin Soup with Cinnamon Crème Fraiche

Entrée
Beef Tenderloin, Bordelaise, Crispy Red Potatoes, and Fennel Squash Gratin
Marinated Salmon in Pepper Crust with Cucumber Vinaigrette and Soba Noodles

Kids Menu
Homemade Macaroni and Cheese

Cheese Course
A cheese board with a selection of three cheeses will be placed on each table. The board will be garnished with champagne grapes. A basket of fresh breads will accompany each board

Late Spring Out Door Wedding

Hors D'oeuvres~
Carrot Soup Shooter with Crème Fraiche Garnish
Grilled Shrimp Skewers
Deviled Eggs with Tarragon
Cricket Creek Farm Beef- Carpacio with Cornichons and Shaved Parmesan served on Crostini

Buffet~
Two Types Foccacio (Caramelized Onion-Blue Cheese and Rosemary-Grape)
Free Range Chicken Breast Wrapped in Pancetta with Braised Thighs - seasoned with pearl onions, fresh oregano and preserved lemons
Roasted Fingerlings with Rosemary
Ragout of spring Vegetables (Artichokes, Ramps, Asparagus, and Morels)
Beet Salad with Toasted Walnuts, Fennel, Goat Cheese and Citrus Vinaigrette
Italian Cheese Course with Three Cheeses and Fig Cake

Dessert Buffet~
Lemon Cake, Fresh Local Strawberries with Whipped Cream, Chocolate Caramel Tart, Vanilla Cupcakes with White Frosting and Garnished with Candied Flowers

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