2017 MENU SELECTIONS


PASSED HORS D’OEUVRES

Selection of Six (6)

We recommend a combination of room temperature and warm items, to include vegetarian & gluten free offerings.
Starred items can be made without gluten upon request.

BEEF & PORK

WARM

  • BBQ Short Rib, Fried Pickle, Micro Kale – GF
  • Corn, Manchego, CT Chorizo Arancini, Saffron Aioli*
  • Rueben Meatballs, 1000 Island Dressing*
  • Smoked Cheddar Beef Slider, Dijonnaise

ROOM TEMP

  • BLT, Crispy Pancetta, Lettuce, Roasted Tomato, Basil Aioli, Pretzel Roll

SEAFOOD

WARM

  • Cajun Corn Crab Cake, Red Pepper Aioli*
  • Lobster Corn Fritter, Sweet Basil Aioli

ROOM TEMP

  • Ancho or Blackened Shrimp, Mango Salsa, Vegetable Cup*
  • Tuna Tar Tar, Jicama, Mango, Spicy Aioli, Wonton Cup, Micro Wasabi*

CHICKEN

WARM

  • Buffalo Chicken Mac & Cheese Bites*
  • Chicken Miso Dumpling, Yuzu Wasabi
  • Smoked Chicken Quesadilla, Avocado Salsa

ROOM TEMP

  • Chicken Taco Salad, Roasted Corn Pico de Gallo, Chipotle Crèma*
  • Chinese Chicken Summer Roll*

VEGETARIAN

WARM

  • Roasted Corn Chowder & Smoked Gouda Boules

ROOM TEMP

  • Deviled Egg, Edible Cup, Egg White Confetti
  • “Bruschetta” Grilled Vegetable & Eggplant Caponata, Cucumber Cup – VG/GF
  • Vegetable Sushi, SoySauce, Wasabi Aioli – VG/GF
  • Whipped Local Ricotta, Grilled Peach, Lavender Honey Drizzle, Spoon – GF

Dinner Selections


FIRST COURSE

Choice of One (1) for All Guests

Served with artisan dinner rolls, fresh baked seasonal breads, and sweetcream butter.

New England “Panzanella” – V/GF

Thinly Sliced Cucumber Wrapped Baby Greens, Ricotta Salata, Baby Heirloom Tomatoes, Parmesan Crisp, Sherry Mustard Seed Vinaigrette

Roasted Peach Salad – V/GF

Cucumber Threads, Pickled Watermelon Radish, Shaved Red Onion, Bibb Lettuce, Raspberry Vinaigrette

Tomato Mozzarella Stack – V/GF

Seasons Peak Tomatoes, Mozzarella, Basil Oil, Balsamic Reduction, Grissini Garnish

Mixed Field Greens – V/GF

Apples, Dried Cranberries, Spiced Pecans, Crumbled Gorgonzola, Cider Vinaigrette


ENTRÉE COURSE

Choice of Two (2) Main Plates -OR- Choice of One (1) Duet Plate for All Guests; Plus One (1) Vegetarian Entree

All entrees are prepared without gluten, unless otherwise noted. Served with starch and vegetable.

Main Entrée Selections

Barbecue -OR- Red Wine & Rosemary Braised Beef Short Ribs
Grilled Filet of Beef, Rosemary Demi
Duet of Petit Filet & Saffron Shrimp Skewer, Demi Glaze
Herb Roasted Statler Chicken, Fire Red Pepper Puree
Speck Wrapped Statler Chicken, Heirloom Tomato Confit
Miso Salmon, Ginger Miso Jus
Deconstructed Cod “Chowder”, Clams Casino, Chowder Broth

Vegetarian Entrée Selections

“Spaghetti & Meatballs”, Zucchini & Squash “Pappardelle”, Tomatoes, House-made Tomato Sauce, Lentil Meatballs – VG/GF
Stuffed Mushrooms, Sundried Tomato, Artichoke & Spinach, Sautéed Kale, White Bean Cassoulet, Herb Oil – VG/GF
Ratatouille Tart, Thinly Sliced Seasonal Vegetables, Caramelized Fennel & Tomato Jam, Wilted Kale – VG

STARCH SELECTIONS

  • Roasted Garlic –OR- Sharp Cheddar Yukon Puree
  • Poblano Potato Cake
  • Rosemary Roasted Potatoes
  • Saffron Risotto Cake
  • Forbidden Black Rice

VEGETABLE SELECTIONS

  • Sunflower Roasted Romanesco & Cauliflower
  • Sautéed Asparagus, Haricot Verts, or Broccolini
  • Seasonal Vegetable Spaghetti
  • Wilted Kale
  • Heirloom Tomato Confit