buffet menu
buffet menu # 1 hors d oeuvres grilled beef satay served with thai peanut dipping sauce (butler service) avocado and lobster mousse with a cilantro lime hot sauce, served on a tortilla crisp (butler service) spinach & feta hummus on a fried pita chip (butler service) dinner buffet salads spinach, applewood smoked bacon, julienned red onion, dried cherries, candied walnuts & feta cheese with pomegranate champagne vinaigrette romaine greens, avocado, cherry tomatoes, vermont white cheddar cheese & tortilla crisps with creamy toasted corn & red pepper dressing pastas roasted vegetables & penne pasta tossed in a white wine cream sauce, topped with fresh basil & shaved parmesan reggiano cheese (prepared tableside) linguini pasta with marinated & grilled chicken tossed in marinara sauce & topped with shaved parmesan reggiano cheese (prepared tableside) entrees crisp broccolini with roasted garlic oil, lemon essence & toasted almonds smoked ancho chili rice with golden raisins, scallions & roasted red pepper carved london broil with horseradish cream sauce, humboldt fog blue cheese cream sauce & cabernet demi-glace (carved tableside)
buffet menu # 2 hors d oeuvres italian antipasto & crudite display with accompaniments duck confit crostini with a dijon slaw (butler service) shrimp wontons with a ponzu ginger broth (butler service) warm brie and rasberry in a phyllo shell (butler service) dinner buffet salads arugula & frisee greens, strawberries, toasted almonds & goat cheese with a strawberry vinaigrette spinach, marinated cremini, shiitake, & portabella mushrooms, mint & shaved parmigiano reggiano cheese with creamy balsamic vinaigrette pastas roasted vegetables & penne pasta tossed in a white wine sauce, topped with fresh basil & shaved parmesan reggiano cheese (prepared tableside) seafood linguini pasta with shrimp & scallops tossed in a lobster cream sauce, topped with fresh basil & shaved parmesan reggiano cheese (prepared tableside) entrees marinated & grilled italian vegetables with extra virgin olive oil & balsamic reduction roasted garlic & chive mashed potatoes carved prime rib with horseradish cream sauce, humboldt fog blue cheese cream sauce & cabernet demi-glace (carved tableside)
buffet menu # 3 hors d oeuvres italian antipasto & crudite display with accompaniments curry chicken salad tartlet (butler service) tuna tartare with a shiitake salad on a sesame cracker (butler service) wild mushroom bruschetta with humboldt fog blue cheese (butler service) dinner buffet salads spring herb greens, dried figs, candied walnuts, humboldt fog blue cheese & prosciutto crisp with truffle vinaigrette spinach & arugula greens, tart granny smith apples, candied walnuts & vermont white cheddar cheese with creamy dijon & black pepper dressing pastas roasted vegetables & penne pasta tossed in a white wine sauce, topped with fresh basil & shaved parmesan reggiano cheese (prepared tableside) seafood linguini pasta with shrimp & scallops tossed in a lobster cream sauce, topped with fresh basil & shaved parmesan reggiano cheese (prepared tableside) entrees crisp asparagus with toasted almonds & lemon essence roasted red skin potatoes with garlic & rosemary carved beef tenderloin with horseradish cream sauce, humboldt fog blue cheese cream sauce & cabernet demi-glace (carved tableside)
plated menu
plated menu # 1 hors d oeuvres grilled beef satay served with a thai peanut dipping sauce (butler service) shrimp wontons with a ponzu ginger broth (butler service) warm brie & rasberry in a phyllo shell (butler service) dinner service salad spinach, applewood smoked bacon, julienned red onion, dried cherries, candied walnuts & feta cheese with a pomegranate champagne vinaigrette entree crisp broccolini & baby carrots with roasted garlic oil, lemon essence & toasted almonds roasted garlic & chive mashed potatoes marinated & grilled chicken breast with capers & picatta sauce filet of beef tenderloin served with sweet pinot noir reduction & humboldt fog blue cheese cream sauce
plated menu # 2 hors d oeuvres italian antipasto & crudite display with accompaniments wild mushroom bruschetta with humboldt fog blue cheese (butler service) crisp asparagus and prosciutto canapés with balsamic reduction (butler service) petit maryland style crabcake with remoulade (butler service) dinner service salad romaine greens, red onion, cherry tomatoes, vermont white cehddar cheese & tortilla crisps with creamy roasted corn and red pepper sauce entree sauteed garlic green beans with a bell pepper & onion confetti smoked ancho chili rice with golden raisins, scallions & roasted red pepper chipotle and lime glazed prawns with a mango buerre blanc & cilantro oil filet of beef tenderloin lightly blackened served with sweet pinot noir reduction & cracked black pepper cream sauce
plated menu # 3 hors d oeuvres raw bar display with oysters, shrimp, & accompaniments rustic beef carpaccio bruschetta with wild arugula & truffle aioli topped with shaved parmesan reggiano cheese (butler service) tuna tartare with a shiitake salad on a sesame cracker (butler service) humboldt fog blue cheese mousse with cucumber & radish (butler service) dinner service salad arugula & frisee greens, duck confit, tangerine supremes, shiitake mushrooms & shaved parmesan reggiano cheese with roasted shallot vinaigrette freshly backed local shadeau breads entree crisp asparagus with toasted almonds & lemon essence lobster risotto with saffron, roasted corn & cremini mushrooms pan-seared sea bass with citrus buerre blanc filet of beef tenderloin served with sweet pinot noir reduction & humboldt fog blue cheese cream sauce
station menu
station menu # 1 hors d oeuvre station curry chicken salad tartlet (butler service) petite maryland style crabcake with remoulade (butler service) wild mushroom bruschetta with humboldt fog blue cheese (butler service) mashed potato station pick one: cracked peppercorn gravy, mushroom marsala demi-glace or herbed goat cheese cream sauce with guests choice of bacon, chives, roasted red pepper and corn succotash, jalapenos, horseradish, cheddar cheese, parmigiano reggiano cheese & goat cheese pasta station (chef attended) penne pasta made to order with guests choice of roasted vegetables, shrimp, chicken, mushrooms, onions, tomatoes, red pepper & garlic served with a creamy alfredo or house made marinara & topped with fresh basil & shaved parmigiano reggiano cheese carving station (chef attended) smoked turkey breast with a cherry compote & chive aioli roast beef with au jus & horseradish mustard sauce served with petite rolls mac & cheese station with guests choice of bacon, tomatoes, green onions, jalapenos, buffalo sauce, parmesan panko crumbs, grippo dust, shredded smoked gouda cheese & shredded cheddar cheese minimum guest count of 75, maximum guest count 225, reception only event
hors d oeuvre station station menu # 2 italian antipasto & crudite display with accompaniments grilled beef satay served with a thai peanut dipping sauce (butler service) jumbo lump crab stuffed cremini mushrooms with truffle aioli (butler service) warm brie & raspberry in a phyllo shell (butler service) quesadilla station (chef attended) pick two : carnitas, spicy chicken, ground beef, portabella mushrooms made to order & served on flour tortillas with mexican shredded cheese with guests choice of pico de gallo, jalapenos, sour cream, cilantro lime hot sauce, mango habanero hot sauce & mild taco sauce creole station (chef attended) made to order with guests choice of andouille sausage, chicken, shrimp, tomatoes, peppers, onions, red beans & rice served with a french batard bread indian station chicken tikka masala saag paneer basmati rice naan carving station (chef attended) herb crusted pork loin with apple brandy demi-glace & horseradish mustard sauce grilled beef tenderloin with horseradish cream sauce, cabernet demi-glace & humboldt fog blue cheese cream sauce served with petite rolls minimum guest count of 75, maximum guest count 225, reception only event
brunch menu
hors d oeuvres sunday brunch menu # 1 includes mimosa & bloody mary bar offered until 2:00pm dinner service salad romaine greens, maple smoked bacon, cherry tomatoes, aged cheddar cheese & garlic croutons with peppercorn ranch dressing entree roasted vegetables & penne pasta tossed in a white wine sauce, topped with fresh basil & shaved parmigiano reggiano cheese roasted red skin potatoes with garlic & rosemary crispy maple smoked bacon maple sausage links french toast with whipped cream, assorted berries & maple syrup working stations omelet station made to order with guests choice of cheddar cheese, assorted bell peppers, mushrooms, onions, tomatoes & maple smoked bacon carved pork loin served with apple brandy demi-glace & a horsetadish mustard sauce
hors d oeuvres sunday brunch menu # 2 includes mimosa & bloody mary bar offered until 2:00pm dinner service salad spinach, maple smoked bacon, julienned red onion, dried cherries, candied walnuts & feta cheese with pomegranate champagne vinaigrette entree linguini pasta with marinated & grilled chicken tossed in marinara sauce & topped with shaved parmigiano reggiano cheese roasted red skin potatoes with garlic & rosemary crispy maple smoked bacon maple sausage links french toast with whipped cream, assorted berries & maple syrup working stations omelet station made to order with guests choice of cheddar cheese, assorted bell peppers, mushrooms, onions, tomatoes & maple smoked bacon carved spiral ham with a cherry compote
special menu
friday & sunday buffet # 1 includes house beer & house wine hors d oeuvres spinach & feta hummus on a fried pita chip (butler service) crisp asparagus & prosciutto canapés with balsamic reduction (butler service) dinner buffet salad mesclun greens, sun-dried cranberries, toasted pinenuts & english goat cheese with raspberry vinaigrette entrees crisp green beans with lemon essence & toasted almonds roasted red skin potatoes with garlic & rosemary penne pasta tossed in a marinara sauce & topped with fresh basil & shaved parmesan reggiano cheese grilled chicken breast with a citrus buerre blance sauce or a cabernet demi-glace
friday & sunday buffet # 2 includes house beer & house wine hors d oeuvres crisp asparagus & prosciutto canapés with balsamic reduction (butler service) dijon crab salad served on a tortilla crisp (butler service) spinach & feta hummus on a fried pita chip (butler service) dinner buffet salads mesclun greens, sun-dried cranberries, toasted pinenuts & english goat cheese with raspberry vinaigrette romaine greens, maple smoked bacon, cherry tomatoes, aged cheddar cheese & garlic croutons with peppercorn ranch dressing entrees roasted carrots with chipotle honey butter glaze roasted red skin potatoes with garlic & rosemary baked ziti pasta bolognese grilled airline chicken breast with a piccata sauce or a cabernet demi-glace
friday & sunday buffet #3 includes beer & wine hors d oeuvres crisp asparagus & prosciutto canapés with balsamic reduction (butler service) petite maryland style crabcake with remoulade (butler service) marinated roma tomatoes & fresh mozzarella on italian crostini with fresh basil pesto (butler service) dinner buffet salads mesclun greens, fresh strawberries, toasted almonds & english goat cheese with a strawberry & balsamic vinaigrette romaine greens, applewood smoked bacon, cherry tomatoes, aged cheddar cheese & garlic croutons with peppercorn ranch dressing entree crisp green beans with lemon essence & toasted almonds roasted fingerling potatoes tossed with olive oil & garlic roasted vegetables & penne pasta tossed in a white wine sauce, topped with fresh basil & shaved parmigiano reggiano cheese or baked ziti pasta bolognese grilled airline chicken breast with citrus beurre blanc or marsala with mushrooms
hors d oeuvres winter wonderland buffet includes house beer & house wine **saturdays in january, february & march crisp asparagus & prosciutto canapés with balsamic reduction (butler service) petite maryland style crabcake with remoulade (butler service) spinach & feta hummus on a fried pita chip (butler service) dinner buffet salads mesclun greens, sun-dried cranberries, toasted pinenuts & english goat cheese with raspberry vinaigrette romaine greens, maple smoked bacon, cherry tomatoes, aged cheddar cheese & garlic croutons with peppercorn ranch dressing entrees crisp green beans with lemon essence & toasted almonds roasted red skin potatoes with garlic & rosemary baked ziti pasta bolognese grilled airline chicken breast with a piccata sauce or a cabernet demi-glace