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For a custom catered event, please call 603.823.8589
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MENU 1: |
MENU 2: |
Top Round of Beef with a Mushroom Demi Glaze
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Roast Pork with
Herb Seasonings
or Baked Stuffed
Chicken Supreme |
Oven Roasted New
or Baked Potatoes with Butter & Sour Cream |
Tomato Dill Basmati |
Pasta Rollantoni-Petite
Meatballs & Sausage
Baked with Three
Cheese and Marinara |
Seafood Pasta with a
Sherry Garlic Sauce |
Fresh Steamed Broccoli
with Lemon & Garlic |
New England
Butternut Squash |
Traditional Ceasar Salad
with Foccocia Croutons
and Grated Cheese |
Colorful Country Salad
with choice of dressing |
Assorted Homemade
Rolls and Garlic Bread |
Assorted Homemade
Rolls and Garlic Bread |
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SALADS: |
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Mesculin Greens
with a Balsamic
Raspberry Dressing |
Sautéed Breast of
Chicken with Lemon
Garlic Capper Sauce
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Tomato & Fresh Mozzarella with Italian Vinaigrette |
Grilled Whole Trout with Cranberry Pinot Grigio
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Cauliflower & Broccoli Salad with Dill Dijonaise Dressing |
Black Diamond Steaks
with a Roasted Red
Pepper Curry Purée
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Taboule Mediterranean Vegetable Salad |
Seasonal Vegetable Mix, Grilled or Steamed with Fresh Herbs and Butter
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| Assorted Breads and Rolls with Simple Butter Mold |
Crispy Oven Roasted Rosemary Red
Bliss Potatoes |
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Long Grain Wild Rice
with Wild Mushrooms |
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Crudités: |
Passed Hors d’Oeuvers: |
A Mirrored displayed of Fresh Fruits & Vegetables, assorted Domestic & imported Cheese with Dipping Sauces, Served with a variety of Assorted Crackers, Tortilla Points & Corn Crisps |
Asian Dumplings
Cucumber Rounds with Boursin & Seasoned Shrimp Grilled Porcini Swordfish
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Dinner Menu: |
Tomato Cucumber
Herb Salad |
Asian Thai Noodle Salad
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Green Bean &
Walnut Salad |
Lemon Pepper Grilled Salmon with Peach Glace
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Fresh Mixed Greens with Raspberry Vinaigrette |
Asian Seaweed Wood Roasted Top Round of Beef |
Basket of Fresh
Baked Breads
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Herb Roasted Mixed Sweet & Red Bliss Potato
With Baby Carrots |
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1st COURSE: |
4th COURSE: |
Wild Mushroom Concasse
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Wood Roasted Chicken in Phyllo with Brie &
Imported Ham Served with an Apple Normandy Sauce |
2nd COURSE: |
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Roasted Root Vegetable Salad with Red Grape Vinaigrette
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Wood Roasted Pork Loin Stuffed with Baby
Spinach, Plum Tomato,
Red Onion & Feta Cheese
Served with Mediterranean Orzo & Herb Marinara
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3rd COURSE: |
5th COURSE:
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Raspberry Sorbet
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Flour less Chocolate Cake with Raspberry Coulis
Apple Banana Brandy Turnovers
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Venison Sausage with
Brie Roasted Red
Peppers & Tapenade
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Broiled Porcini-encrusted Breast of Duck with
Orange Berry Glaze &
Wild Mushroom Arborio |
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Portabella Mushroom
Salad with Flash Fired Spinach, Pickled Ginger, Asiogo Cheese &
Balsamic Vinaigrette |
Baked Tenderloin of Beef with a Port Reduction
Sauce, Potato Strudel, Roasted Red Peppers
& Caramelized Onions |
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Walnut Cookies Tri Stacked with Ice Cream Bananas Foster, Port Strawberries & Grilled Pineapple
OR
Crème Brule Napoleon with Strawberries, Whipped Cream & Chocolate Ganoch
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1st COURSE:
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4th COURSE
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Beef Carpaccio with Herb Oil Fire Roasted Red Peppers, Tapenade & Brie Toast Tips |
Wood Roasted Pork Tenderloin with a Port Reduction, Roasted Garlic, served with Cranberry Basil, Wild Rice & Apple Tart |
2nd COURSE: |
OR |
Mesculin Mix with Grape Tomato, Cucumber and Raspberry Vinaigrette
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Roasted Salmon with Lobster Arborio, Grilled Vegetable Pouch and Muscato Herb Sauce |
3rd COURSE: |
5th COURSE: |
Cabernet Sorbet
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Flourless Chocolate Torte with Raspberry Couli
& Wildberry Relish, Chocolate Mousse Crème
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TRADITIONAL SALADS: |
Colorful Country Salad
with choice of dressing |
Caesar Salad – with
or without anchovies |
Spinach Salad with
Maytag Bleu Cheese
and Bacon Dressing |
Asian Cabbage Salad with Rice Noodles, Lime and Peanut Dressing |
Mesclun with Raspberry Vinaigrette |
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PASTA & POTATO SALADS: |
Mediterranean Orzo Salad |
Classic Potato Salad |
Asian Sesame Noodle
Salad with Sweet Peas |
Colorful Pasts Salad
with Fresh Vegetables |
German Potato
Salad with Bacon |
Red Bliss Potato Salad with Lemon Thyme Dressing |
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FRUIT & VEGETABLE SALADS: |
Traditional Fruit Salad |
Five Bean Salad
with Watercress |
Mandarin Orange and Spinach Salad with Pecans Raspberry Vinaigrette
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Tomato and Fresh Mozzarella Salad with Artichoke Hearts
Balsamic Drizzle |
Italian Roasted Vegetable Salad with Herb Vinaigrette |
Tomato Cucumber Salad |
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SILVER SALADS: |
Curried Chicken Salad |
Smoked Turkey Salad with Plum Tomatoes & Cheddar |
Seafood Salad with Caper Lobster Mayonnaise |
Cocktail Shrimp Salad
with Lemon Vinaigrette |
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Chicken Francais with a Lemon Raspberry Glaze |
Flame Grilled Trout with a Brandied Orange Sauce |
Roast Whole Tenderloin
of Beef with a Bourbon Molasses sauce |
Broiled Sirloin of Beef with a Wild Mushroom Demi Glaze
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Broiled Top Round of
Beef with a Lemon
Crab Cream Sauce |
Broiled Center Cut Pork Chops with an Apple Normandy Sauce |
Baked Stuffed Statler Chicken Beast Stuffed with Imported Brie Cheese & a Pear Cream Sauce
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Herb Rubbed Half of
Rock Cornish Game
Hen with Bananas
Coconut Cream Sauce
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Sautéed Chick Breast with Lemon Garlic Caper Sauce
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Roast Leg of Lamb with
Plum Sauce Pan Gravy
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Baked Salmon with a Panco and Horseradish Crust
and Sherry Cream Sauce |
Baked Scrod with
Avocado Cream
Sauce & Lime Butter |
Grilled Blacken Swordfish with Citrus Fruit Salsa |
Broiled Whole Trout with Julian Vegetables and Lemon Caper Butter
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Baked Haddock with Steamed Scallops
and Shrimp
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