Carrot and Ginger
Potato and Leek
Potato and Pale Ale
Curried Zucchini
Local Corn (Summer)
Black Bean with Lime Cream
Creamy Cauliflower with Nutmeg
Butternut Squash ( Fall, Winter)
Roasted Tomato and Basil
Gazpacho (Chilled tomato soup) (Summer)
Chilled Cucumber and Almond (Spring, Summer)
Salads
Housemade Caesar Salad
Traditional Greek Salad with Feta
Organic Mesclun and Local Goat Cheese with Walnuts
Baby Spinach with Local Blue Cheese and Sliced Apple
Baby Spinach with Pumpkin, Pumpkin Seeds and Pecorino
Caprese Salad (Tomato, Mozzarella, and Basil)(Summer)
Tomato and Cucumber Salad with Cilantro Vinaigrette (Summer)
Marinated Beet Salad with Goat Cheese and Toasted Almonds
Pear, Parmesan and Arugula Salad with Creamy Lemon Vinaigrette
Buffet Entrees
New England Cod Provençal
Sole with Zucchini and Yellow Squash (Summer)
Halibut with Roasted Peppers and Parsley Vinaigrette
Chilled Poached Salmon with Cucumbers, Leeks and Tarragon
Roasted Salmon with Caper, Chive and Lemon Relish
Herb Crusted Salmon with Red Wine Reduction
Swordfish with Braised Fennel and Stuffing
Mediterranean Seafood Pasta (Mussels and Shrimp)
Chicken Roulade Stuffed with Couscous, Wild Mushrooms, and Herbs
Sicilian Chicken with Penne Pasta, Red Peppers, and Tomatoes
Herb Roasted Chicken with Local Apple Cider and Herbs
Creamy Chicken Cannelloni with Arugula and Parmesan
Roasted Chicken Breast with Rosemary- Lemon Jus
Turkey Roulade stuffed with Pinenuts and Spinach
Tuscan Roasted Pork Loin with Lemon and Herbs
Roast Loin of Pork with Apple and Ginger Chutney
Roasted Loin of Pork with Red Wine-Fig Sauce
Black Olive and Garlic Stuffed Leg of Lamb
Roulade of Veal Stuffed with Mushrooms and Leeks
Beef Bourgignon with Buttered Parsley Noodles
Braised Shortribs of Beef with Red Wine
Grilled Flat Iron Steak with Italian Salsa Verde
Nick’s Spinach and Ricotta Lasagna
Stuffed Roasted Peppers with Couscous, Portabella, and Arugula
Mushroom, Herb, and Parmesan-stuffed Cannelloni
Carving Stations
(additional surcharge of $50)
Roasted Prime Rib au Jus
Herb Crusted N.Y. Strip Loin
Locally Raised Bone-In Ham
Roasted Turkey with Homemade Cranberry Chutney
Roulade of Turkey with Pinenuts and Spinach
Tuscan Roasted Loin of Pork
Leg of Lamb Stuffed with Garlic and Herbs
Salt and Herb Crusted Salmon
Buffet Vegetables Options
Ratatouille (Spring, Summer)
Baked Summer Vegetable Gratin
Braised Swiss Chard with Pancetta
Caramelized Root Vegetables with Sage (Fall, Winter)
Caramelized Cauliflower and Almonds
Purée of Butternut Squash and Ginger (Fall, Winter)
A Mélange of Seasonal Vegetables with Olive Oil
Buffet Starch Options
Creamy Potato Gratin
Herbed Couscous with Almonds
Roasted Sweet Potatoes with Browned Butter (Fall, Winter)
Wild Rice Pilaf with Thyme and Bay Leaf
Roasted Garlic Mashed New Potatoes
Roasted New Potatoes with Fresh Herbs
Crispy Herbed Risotto Cakes
Baked Potato Bar
Dessert Choices
Seasonal Berry Cobbler
Fall Apple Crisp with Rolled Oat-Nut Topping
Summer Strawberry Shortcake with Petite Sugar Biscuits
Double Vanilla Cream Brulee
Tropical Ginger Carrot Cake
Challah and Golden Raisin Bread Pudding
Rich Fudge and Caramel Cheesecake
Orange and Cardamom Cheesecake
Frozen Lemon Mousse Cake with Caramelized Mango
Chocolate Royal Marquis Mousse
Raspberry and White Chocolate Mousse
Dessert Stations
(additional surcharge of $50)
Homemade Ice Cream Sundae Center Bar
Bananas Foster with Ice Cream
Roasted Pineapple with Rum and Coconut Sorbet
Crepe Station with Grand Marnier and Orange Zest
Carrot and Ginger
Potato and Leek
Potato and Pale Ale
Curried Zucchini
Local Corn (Summer)
Black Bean with Lime Cream
Spring Pea and Mint
Creamy Cauliflower with Nutmeg
Butternut Squash (Fall, Winter)
Roasted Tomato and Basil
Wild Mushroom with Truffle Oil
Gazpacho (Chilled tomato soup) (Summer)
Chilled Cucumber and Almond (Spring, Summer)
Salads
Housemade Caesar Salad
Traditional Greek Salad with Feta
French Asparagus Petite Greens and Baby Shrimp
Zucchini Carpaccio with Pinenuts and Basil
Organic Mesclun and Local Goat Cheese with Walnuts
Baby Spinach with Roasted Pumpkin, Pumpkin Seeds, and Pecorino
Caprese Salad (Tomato, Mozzarella, and Basil) (Summer)
Marinated Beet Salad with Goat Cheese and Toasted Almonds
Pear, Parmesan and Arugula Salad with Creamy Lemon Vinaigrette
Entrees
New England Cod Provinçial
Halibut with Roasted Peppers and Parsley Vinaigrette
Roasted Sea Bass with Cherry Tomato, Shallot and Basil
Roasted Salmon with Caper, Chive and Lemon Relish
Herb Crusted Salmon with Red Wine Reduction
Swordfish with Braised Fennel and Dill Stuffing
Pecan Crusted Trout with Balsamic-Brown Butter
Chicken Roulade Stuffed with Couscous, Wild Mushrooms, and Herbs
Herb Roasted Chicken with Local Apple Cider and Thyme
Creamy Chicken Cannelloni with Arugula and Parmesan
Roasted Chicken Breast with Rosemary-Lemon Jus
Turkey Roulade stuffed with Pinenuts and Spinach
Tuscan Roasted Pork Loin with Lemon and Herbs
Roast Loin of Pork with Apple and Ginger Chutney
Roasted Loin of Pork with Red Wine-Fig Sauce
Honey and Cumin Lacquered Duck Breast
Grilled Colorado Lamb Chops*
Black Olive and Garlic Stuffed Leg of Lamb
Roulade of Veal Stuffed with Mushrooms and Leeks
Veal Saltimbocca
Veal Osso Bucco
Braised Shortribs of Beef with Red Wine
Herb Crusted New York Strip Steak au Jus
Grilled Filet Mignon with Wild Mushrooms and Thyme Reduction*
Surf and Turf (Grilled Streak and Tempura Lobster Tail)*
Stuffed Roasted Peppers with Couscous, Portabellas, and Arugula
Cannelloni stuffed with Wild Mushrooms, Herbs, and Parmesan
Ricotta Ravioli with Summer Vegetables and Pesto Drizzle
Butternut Squash Ravioli with Pecans and Sage
Italian Grilled Vegetable Towers with Basil
*Upgrade Addition
Vegetables Options
Ratatouille (Spring, Summer)
Baked Summer Vegetable Gratin
Braised Swiss Chard with Pancetta
Grilled Asparagus (Spring, Summer, Fall)
Caramelized Root Vegetables with Sage (Fall, Winter)
Caramelized Cauliflower and Almonds
Purée of Butternut Squash and Ginger (Fall, Winter)
A Mélange of Seasonal Vegetables with Olive Oil
Accompaniment Options
Creamy Potato Gratin
Herbed Couscous with Almonds
Roasted Sweet Potatoes with Browned Butter (Fall, Winter)
Wild Rice Pilaf with Thyme and Bay Leaf
Roasted Garlic Mashed New Potatoes
Roasted New Potatoes with Fresh Herbs
Crispy Herbed Risotto Cakes
Served Dessert Choices
Seasonal Berry Cobbler
Fall Apple Crisp with Rolled Oat-Nut Topping
Summer Strawberry Shortcake with Petite Sugar Biscuits
Double Vanilla Cream Brulée
Tropical Ginger Carrot Cake
Challah and Golden Raisin Bread Pudding
Rich Fudge and Caramel Cheesecake
Orange and Cardamom Cheesecake
Frozen Lemon Mousse Cake with Caramelized Mango
Chocolate Royal Marquis Mousse
Raspberry and White Chocolate Mousse
Dessert Stations
(additional surcharge of $50)
Homemade Ice Cream Sundae Center Bar
Bananas Foster with Ice Cream
Roasted Pineapple with Rum and Coconut Sorbet
Crepe Station with Grand Marnier and Orange Zest
$11.00 per person for a choice of five for one hour of Butler Passed Hors d’Oeuvres.
(For an extra choice, please add on price indicated per piece.)
Petite Butlered Hors d’Oeuvres
Stuffed Medjool Dates with Vanilla and Goat Cheese $1.50
Marinated Mozzarella Balls Wrapped in Basil and Cherry Tomato $1.70
Summer Heirloom Tomato Bruschetta $ 1.70
Wild Mushroom Turnovers $1.75
Baked Herbed Ricotta Toasts with Black Olive Tapenade $1.55
Ruby Beet and Goat Cheese Crostini $1.50
Smoked Salmon with Chives and Crème Fraîche $2.00
Smoked Trout and Pear on Endive $1.75
Sesame Tuna with Wasabi on a Crisp Wonton $2.00
New England Crab Cakes with Aioli $2.00
Citrus Marinated Shrimp Cocktail on a Cocktail Fork $2.00
Chilled Shrimp with Avocado and Lime Skewer $1.90
Spicy Shrimp with Mango and Cilantro Skewer $1.90
Proscuitto wrapped Scallop Skewer $2.00
Oyster on the Half Shell with Horseradish Sorbet $2.50
Salt Baked Oyster with Coconut Creamed Spinach $2.50
Chicken Liver Paté with Pickled Red Onions $1.45
Duck Terrine with Cracked Mustard and Gherkins $1.80
Beef Carpaccio Crostini with Arugula and Horseradish $2.00
Italian Sausage-stuffed Mushroom $1.60
Figs wrapped with Prosciutto $1.65
Grilled Chicken with Crushed Peanuts Skewer $1.50
Lamb with Mint and Yogurt Skewer $1.90
Gingered Beef with Teriyaki Skewer $1.75
*Potato Blini with Caviar and Crème Fraîche $3.50
*Lamb Chop with Minted-Apple Relish $3.00
*Foie Gras on Toasted Brioche with Pickled Cherry $2.75
{*not included in hors d’Oeuvre package}
Cheese Mirror
This all-time favorite includes an assortment of local and
international cheeses and fresh fruit in season.
$4.50 per person
Baked Brie
Creamy Brie cheese baked in a crispy puff pastry
and garnished with fresh fruit and sugared grapes.
$4.00 per person
Fancy Crudités
A variety of unique and classic crudité favorites
Served with our homemade dips.
$3.00 per person
Tuscan Table
An assortment of Italian cheeses and artisanal breads with Proscuitto di Parma, salami, mixed olives, nuts and bruschetta,
served with an antipasto platter of grilled marinated vegetables.
$9.00 per person
Italian Dipping Table
Italian grissini bread sticks with caponata and artichoke-mint dip.
Also served with baby mozzarella balls and cherry tomatoes with basil.
$5.95 per person
Mediterranean Dipping Table
Crisp Parmesan-crusted pita chips with humus, baba ganoush
and spicy red pepper-walnut dip.
$5.95 per person
Charcuterie Platter
A fine selection of French, Italian, and Spanish cured meats.
Served with gherkins, cracked mustard, and quail eggs
$6.95 per person
Shrimp Cocktail Station
Jumbo poached shrimp cocktail served with our homemade cocktail sauce
and lemon wedges. Also, we offer a lovely carved ice sculpture at an additional charge.
Market price per pound
Our Coastal Raw Bar
A great way to start off any occasion!
Our chefs will shuck the freshest oysters and littleneck clams.
Served with all the accompaniments on a bed of crushed ice.
$11.95 per person
Smoked Salmon Station
Scottish smoked salmon sliced for you by one of chef’s.
Served with classical garnishes: chopped eggs, minced red onion, capers, chives and petite toast points
7.95 per person
Chinatown Station
Roasted Peking Duck carved for you, then wrapped in
traditional Chinese pancakes with scallions and oyster sauce.
9.95 per person
Pasta Station
A variety of pastas, sauces, and toppings
prepared to order
6.95 per person
Carving Station
Your choice of bone-in country ham or roast beef sliced thin and
served with homemade petite rosemary biscuits and horseradish-chive sauce.
$7.95 per person
$9.95 per person for both selections
Asian Stir Fry Station
Your choice of two: Vegetarian , Chicken, Shrimp, or Pork Stir Fry
With your choice of white rice, brown rice, or Chinese noodles
7.95 per person
Herd and Salt Crusted Whole Salmon
A real “Taste of the of France”
We take a whole boneless wild salmon stuffed it with herbs and coat the salmon
in salt to slow bake and lock in it moisture. Served with caper-chive remoulade
7.95 per person
Japanese Sushi Station
A grand fête! Our Japanese-trained sushi chef will dazzle you
and all your senses. We can custom-build a menu tailored around your tastes.
Price varies upon selections
Caviar Station
A variety of imported and/or domestic caviar served with
traditional accompaniments:
toast points or bilinis, egg, capers and minced red onion.
Note: An assortment of premium vodkas can be served with
the caviar for an additional price.
Price varies upon selections