Reception Hors d'oeuvres
Hot Hors d'oeuvres
Crabcakes, Mustard Remoulade
Nori Vegetables, Hoisin Sauce
Blackened Duck on Seven Grain Toast,Lingonberry Dressing
Wild Mushroom Strudel
Chicken Sate, Peanut Sauce
Goat Cheese Beignets
Potato Blini with Caviar and Sour Cream
Mini Quiche Lorraine
Saffron Risotto Croquette
Cold Hors d'oeuvres
Roulade of Smoked Salmon in Chive Crepe
Shrimp Skaggen on EndiveAsparagus with Roquefort Cheese and Poppy Seeds
Tabbouleh in Cucumbers
Smoked Salmon Napoleon with Dill Butter
Pepper Seared Tuna, Olive Relish
House Smoked Trout
Waiters butler hors d'oeuvres on silver trays for up to 1 1/2 hours.
A selection of a total of five hors d'oeuvres from the Hot and/or Cold sections
is $10.00 per guest. Fifty gusts minimum.
Hors d'oeuvres on the Bar
Artichoke Heart Crostini
Homemade Parmesan Cheese Sticks
Pencil Asparagus Rolled in Brioche
Curry Spiced Walnuts
Tomato Bruschetta with Basil
Asparagus Wrapped with Prosciutto
Hors d'oeuvres are arranged in straw baskets and displayed for guests on the bar for up to 1 1/2 hours.
A selection of two items is $5.00 per guest. Fifty guests minimum.
Reception Tables
Provencal Table
Tuna Tapanade
Assorted Olives
Rosemary Bread Sticks
Fougasse Bread
Cold Salad of Asparagus Spears and Pine Nuts
Baby Artichoke Barigoule
Fire Roasted Red Peppers
Tian of Seasonal Squash and Tomato Herb Montrachet Goat Cheese
Tomato and Onion Pissaladiere
Tuscan Table
Homemade Bread Sticks
Assorted Olives
Assorted Individual Pizzette of Mushrooms, Pecorino Cheese, Arugula, Parmesan,
Grilled Red Peppers and Roasted Eggplant
Baked Clams with Tomato and Fennel
Hand Cut Parmesan Cheese
Mozzarella Bocconchini
Grilled Eggplant with Roasted Pine Nuts
Baked Canelini Beans with Pecorino Cheese
Poached Pear in Barolo Wine
Grilled Portobello Mushrooms
Mexican Table
Avocado Guacamole with Totopos
Cheese Quessadilla
Grand Party BurroTaquitos with Beef Macchaca
Cheese Enchaladas with Mole with Chilles
Yellow Rice
Roasted Poblano Peppers
Salsa Verde
Refried Beans
Pico de Gallo
Tables are set-up for guests during the reception for up to 1 1/2 hours.
Each reception table is $12.00 per guest. Fifty guests minimum per tables.
Can be order individually. Raw bar is available for up to 11/2 hour for $20. per guest.
Fifty guests minimum.
Seated Dinner Menu One
First Course - Please select either a soup or an appetizer
Soups
Chilled Golden Gazpacho served in a Beefsteak Tomato
Vegetable with Basil Pesto
Moroccan Chick Pea
Appetizers
Iceberg Lettuce with Green Beans, Cashew Nut Dressing
Hearts of Romaine with Shaved Parmesan Cheese, Champagne Vinegar Dressing
Boston Bibb Lettuce with Oven-Dried Roma Tomato, Aged Balsamic Vinegar Dressing
Main Course
- Please select one from each of the following categories:
Meat
Free Range Chicken Breast with Portobello Mushroom
Grilled Salmon Steak, Basil Aioli
Roasted Leg of Lamb with Thyme au Jus
Rack of Pork with Sauteed Macintosh Apples, Sherry Wine Sauce
Vegetable
Tomato Provencale
Green Beans with Pine Nuts
Stuffed Zucchini Spaghetti Squash
Almond Broccoli
Starch
Roasted Creamer Potatoes Wild Rice with Pecans
Idaho Mashed Potatoes
Braised Pomme Persille
Bread Freshly baked bread in individual terracotta flower pots withbutter
or vegetable and roasted garlic spread
40.00 per guest
Seated Dinner Menu Two
First Course Please select either a soup or an appetizer
Soups
Saffron Soup with Mussels
Mushroom and Wild Rice Bisque
Seasonal Root Vegetable Soup with Acorn Squash
Appetizers
Timbale of Ratatouille
Artichoke Hearts with Goat Cheese and Olives
Pissaladierre of Onion Confit and Tomato with Mesclun
Green Salad Red Oak and Endive Lettuces with Herb Crostini and Blue de Bresse
Main Course
Please select one from each of the following categories:
Meat
Veal Roulade with Seasonal Mushrooms
Marinated and Grilled Salmon Steak with Watercress Salad
Lamb Shank with Rice Bean Ragout
Free Range Capon with Portobello Mushroom
Pork Osso Buco with Gremolada
Vegetable
Tian of Grilled Eggplant, Zucchini and Tomato
Steamed Asparagus
Haricots Vert
Spinach Souffle
Starch
Pomme WilliamsIdaho and Sweet Potato au GratinSaffron RisottoPomme PaillasonGrilled Polenta
Bread
Freshly baked bread in individual terracotta flower pots withbutter or vegetable and roasted garlic spread
$46.00 per guest
Seated Dinner Menu Three
First Course
Please select either a soup or an appetizer
Soups
Chilled Roasted Red Pepper Soup, Cucumber Salsa
Lobster Bisque with Crabmeat
Potato Leek Soup with Lobster Medallions
Appetizers
Gulf Shrimp Cocktail, Spicy Mango Relish
Fire Roasted Red Peppers, Bocchancini of Mozzarella, Basil Oil
Grilled Vegetable Terrine
Smoked Salmon Roulade with Arugula and Parmesan
Lobster Tail and Tomato Fondue with Root Vegetable Salad
Main Course
Please select one from each of the following categories:
Meat
Filet Mignon Bordelaise
Beef Wellington, Aged Port Wine Sauce
Black Walnut Crusted Rack of Lamb au Jus
Lobster and Salmon with Aioli
Rack of Veal with Wild Mushrooms
Vegetable
Grilled Eggplant, Zucchini and Tomato
Steamed Asparagus
Haricots Vert
Mixed Baby Vegetables
Starch
Pomme Williams
Idaho and Sweet Potato au Gratin
Saffron Risotto
Pomme Paillason
Grilled Polenta
Salad Course
Please select one of the following
Red Oak Lettuce with Boursin Cheese
Belgian Endive with Roquefort Cheese
Mache Salad with Lardon
Asparagus with Frisee Lettuce
Bread
Freshly baked bread in individual terracotta flower pots withbutter or vegetable and roasted garlic spread
$58.00 per guest
Dessert for a Seated Dinner
Please select one of the following
Wild Berry Charlotte
Assorted Ice Cream and/or Sorbet with Wild Berries
Profiteroles with Warm Chocolate Sauce
Triple Chocolate Terrine, Rose Petal Sauce
Black Forest Cake, Vanilla Bean Sauce
Hazelnut Apple Crisp, Maple Syrup
Individual Strawberry Tarts, Mango Sauce $8.00 per guest Decaffeinated coffee and tea Included with dessert
Assortment of Handmade Chocolate Truffles offered on each table $3 per guest Beverages
Bar Service
Assorted Imported, Domestic and Micro brewery Beers
Wells Brand Liquors, including Vodkas, Gins, Scotch
Wines, Assorted Sodas, Assorted Juices
Billed $18. Per guest for 11/2 hours open bars Dinner wines
White Wine, Red Wine, Champagne and Sparkling Wine
Priced according to selection and billed on consumption from $25. and up per bottles.
Rental
If necessary Tent starts at $15. Per guestRental of tables , chairs, table topstarts at $20 Per guest
Labor
Wait staff is $25. Per hour per staff
Five hours minimum 15% gratuity added to total invoice
Buffet-Style Dinner
75 guest minimum
Soup Station
Chilled Roasted Red Pepper Soup with Cucumber Relish
Cold Melon Consomme
Roasted Plum Tomato Soup with Eggplant Caponata
Hot Beef Consomme with Dill Crepes
Each $5.00 per guest
Salad Station
(Chefs will prepare selections to order)
Mixed Green Salad of Red Oak, Frisee and Endive with Boursin Toast
Caesar salad of Romaine Lettuce with Grilled Shrimp or Chicken and Parmesan Croutons, Traditional Caesar Dressing
Thai Salad of Asian Roots with Peanuts, Rice Vinegar Dressing
Spinach Salad with Mushrooms, Confit of Shallots and Croutons, Sherry Vinaigrette
Each $7.00 per guest
Appetizer Station
Braised Shittake Mushrooms with Tarragon
Asparagus with Citrus Fruits
Braised Artichokes
Shaved Fennel and Orange Salad
Fire Roasted Tri-Colored Peppers with Pinenuts
Vegetable Terrine with Goat Cheese, Chilled Roasted Red Pepper Sauce
Assorted French Cheeses
Eggplant Caponata
Haricot Vert with Roasted Almonds
Fire Roasted Tri-Colored Peppers
Oven Dried Romano Tomatoes, Aged Balsamic Dressing
Boconcchini of Mozzarella and Basil
Couscous with Mint
Roasted Onion Pissaladiere with Gaeta Olives
German Potato Salad with Bacon
Braised Vidalia Onions
Garbanzo Beans with Sweet Red Onions
Selection of five $14.00 per guest
Seafood Appetizer Station
Grilled Tuna, Olive Remoulade
Shrimp Cocktail
Crabcake, Mustard Sauce
Mussels Provencal
Escabeche of Trout
Selection of two $12.00 per guest
Main Course Carving Stations
(Chefs will carve entrees to order)
Seared Salmon Steak, Cucumber Sauce
Leg of Lamb Roasted with Herbs, Mint Relish
Roasted Whole Capon, Lingonberry Sauce
Roasted Rack of Pork, Habanero Chili Pepper Sauce
Whole Wild Turkey, Lingonberry Sauce
Sliced Flank Steak with Shallots, Mustard Sauce
Whole Salmon Roasted with Lemon Relish
Selection of one $18.00 per guest
Selection of two$32.00 per guest
Filet Mignon, Bordelaise
Tuna Marinated in Hoisin Sauce and Served Rare
Beef Wellington, Port Wine Sauce
Black Walnut Crusted Rack of Lamb au Jus
Selection of one $28.00 per guest
Selection of two $40.00 per guest
Pasta
(Chef to prepare pasta selections to order)
Farfalle with Roasted Plum Tomatoes, Mozzarella,
Basil and Olive Oil
Penne with Eggplant, Grilled Peppers and Herbs
Cheese and Mushroom Tortellini with Julienne of Seasonal Squash and Radicchio
Selection of one $12.00 per guest
Selection of two $18.00 per guest
Vegetables
Tomatoes Provencale
Asparagus and Tomato Ragout
Haricot Vert
Grilled Eggplant, Zucchini and Tomato
Baby Carrots with Honey and Dill Ratatouille
Creamed Spinach
Selection of two $6.00 per guest
Potatoes
Horseradish Mashed Potatoes
Pomme Paillason
Idaho and Sweet Potato au Gratin
Gratine of Polenta
Selection of one $4.00 per guest
Bread
This signature bread, which is also served in our restaurant,
is freshly baked and presented in individual terracotta flower pots
accompanied by sliced unsalted butter.
Included with dinner Buffet-Style Dinner Dessert Station
Pecan Pound Cake
Lemon Tart
Napoleon Cake
Black Forest Cake
Strawberry Short Cake
Hazelnut Apple Crisp, Vermont Maple Syrup Sauce
Assorted Marinated Wild Berries
Grand Marnier Strawberries
Tropical Fruit Salad
Baked ApricotsVanilla Poached Anjou Pears
Baked Apples with Carmelized Walnuts
Belgian Chocolate Sauce
Creme Chantilly
Wild Berry Sauce
Vermont maple Syrup Sauce
Selection of four $12.00 per guest
Homemade wedding cake or special order
may be arranged through by caterer Priced accordingly
Decaffeinated coffee and tea (on request) served by waiters
Included with dessert
Assortment of Handmade Chocolate Truffles or Mignardises offered on each table
$3.00 per guest
