Buffet Options Menu

Soups

Carrot and Ginger

Potato and Leek

Potato and Pale Ale

Curried Zucchini

Local Corn Soup (Summer)

Black Bean Soup 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, 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 with Rosemary and Lemon

Turkey Roulade stuffed with Pinenuts and Spinach

Tuscan Roasted Pork Loin with Lemon

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 Salsa Verde

Nick’s Spinach and Ricotta Lasagna

Stuffed Roasted Peppers with Couscous, Portabellas, and Arugula

Mushroom, Herb, and Parmesan-stuffed Cannelloni

Carving Stations

Roasted Prime Rib au Jus

Herb Crusted N.Y. Strip Loin

Locally Raised Cured Pork Loin

Roasted Turkey with Homemade Cranberry Sauce

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 Accompaniment Choices

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

Lemon Blueberry Cobbler

Fall Apple Crisp with Rolled Oat-Nut Topping

Summer Strawberry Shortcake with Petite Sugar Biscuits

Double Vanilla Cream Brulee

Tropical Ginger Carrot Cake

Rum and 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 Coconut Sorbet

Crepe Station with Grand Marnier

.