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WEDDING RECEPTION AND SEATED DINNER

WEDDING RECEPTION AND SEATED DINNER

based on up to a six hour event | select 8 passed hors d’oeuvres

PASSED HORS D’OEUVRES

VEGETABLE

aged comte fritters with local pears, sweet onions and thyme

petite grilled cheese with cream of tomato soup sippers

baked artichokes with spinach, crispy sun chokes, basil and cumin salt

roasted new potatoes with truffled whole milk cheese, chives and chervil

crispy arancini with fontina, parmesan, lemon zest and black pepper

shaved autumn vegetable roll with rice noodles, mint, shallot, sweet soy and soft herbs

roasted squash bites with whipped mascarpone, brown butter, mint and aged balsamic

sautéed wild mushrooms with ricotta, chives and chervil on sourdough toast

truffle macaroni and cheese coins with cheddar, parmesan and béchamel

grilled flatbread with roasted mushroom, truffle aioli and micro greens

crispy mozzarella and tomato lollipop with shaved parmesan and basil

SEAFOOD

maine cold water crab cake with celeriac remoulade, mint and chervil

trout roe on poached violet potato with crème fraiche and dill

shrimp nachos in tortilla cups with guacamole, cilantro, and house made hot sauce

hawaiian yellowfin tuna with marinated olives, toasted garlic and dill

norwegian smoked salmon on golden potato galette with caperberries and dill

cumin spiced grouper taco in crispy corn tortilla with roasted beet relish and mint

autumn shrimp roll with carrot and cucumber, cilantro and lemongrass chili dip

beer battered fish-n-chips in a cone with herbal tartar sauce

POULTRY

organic free range chicken pot pie in a flaky homemade crust

truffle chicken salad on crispy toast with celery and radishes

grilled duck reuben with spicy russian dressing, gruyère and pickled cabbage

crispy chicken with house made hot sauce, celery and bleu cheese

poached chicken on a rice crisp with julienne pickled vegetables, chili emulsion and cilantro

petite chicken parmesan with fresh mozzarella, tomato and basil on garlic toast

crispy risotto with duck confit, pomegranate glaze, apple and herbs

smoked turkey with cranberry orange chutney on cornbread blini

southern fried chicken and waffles tossed with a spicy maple glaze

MEAT AND GAME

petite croque monsieur with aged gruyere, béchamel and north country ham

broccoli bacon muffin with aged new york cheddar

roasted strip loin with wasabi whipped crème fraÎche and basil

sausage pigs wellington with whole grain mustard and pickled brussels sprouts

grassfed beef sliders with black truffle, fontina, frisée and chives on brioche

roasted beef tenderloin with golden pineapple mustard, basil and mint

spaghetti stuffed meatball with garlic crostini and shaved parmesan

braised beef short rib with bleu cheese fondue and apple in cream puff

bacon wrapped brussels sprouts with maple sherry glaze

meatloaf bites with mashed potatoes, brown gravy and green beans

SEATED DINNER

APPETIZER | SALAD

select one

beef carpaccio with champignon, lemon, arugula and parmesan

roasted beets with candied spiced almonds, feta, escarole and sherry thyme vinaigrette

gem iceberg salad with tomatoes, bacon, grilled croutons and bleu cheese dressing

kale caesar salad with herbed croutons, mint and shaved parmesan

boston bibb lettuce with dijon lemon dressing, shaved radishes and fine herbs

escarole with roasted sweet potatoes, apples, dried cranberries and ginger-apple vinaigrette

maine cold water crab cake with asparagus and spring onion remoulade - add $5

black sea bass crudo with radish, baby shiitake, citrus and mint - add $5

MAINS

select one

seared hudson valley duck
peas, mint, shallots and pomegranate glace

roasted free range chicken
baby artichokes, basil and lemon caper sauce

grilled beef tenderloin
sautéed mustard greens, roasted fingerlings, herbed butter and jus

slow roasted norwegian salmon
buttered english peas and truffled mashed potatoes

sautéed cod
roasted root vegetables with hibiscus lemon garlic broth

seared pork chop
potato galette, roasted apples and poppy seed buttermilk vinaigrette

PASSED SWEETS

select four

crispy pumpkin pie dumpling on a stick

pineapple tart with vanilla cream and orange

petite linzer torte tower with raspberry jam and crunchy sugar crystals

mini black forest opera cake with black cherry jam and chocolate tuile

pavlova cup with pastry cream and fresh passion fruit

relish holiday rum fruit and nut cake

cranberry chantilly cream on petit toasted shortcake

cheesecake bites with chocolate and caramel

chocolate truffle tart in chocolate shell with crunchy chocolate pearls

brown sugar baked apple pie topped with cinnamon whipped cream

OR

PLATED SWEETS

select one

blueberry custard tart with sweet yogurt and lime

chocolate mousse with toasted marshmallow and pecan praline

toasted almond cake with crème fraiche and poached apricots

summer berry pudding with angel food cake and sweet cream

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