our menus

buffets

——

grazing platters

Toasted Crostini’s & Trio of Dips

Feta & Roasted Red Bell Pepper (GF/V)

Olive Tapenade (GF/VG)

Fava Bean (GF/V)
pecorino, thyme, lemon zest

smoked & cured fish

House Cured Salmon, Pickled Shrimp, Smoked Trout Rillettes
rye toast, water crackers, toast triangles
pickled red onion, dill cream cheese, horseradish sauce

charcuterie Boards

 Mortadella, Coppa, Toscano Salami, Sharp Provolone

Prosciutto di Parma
olives, roasted peppers, mustard

crackers, baguettes

artisan cheese boards

Chef’s Four Selections of Seasonal Cheeses
dried fruit, nuts, fruit compote
honey, crackers, baguettes

Spring & Summer Option 1

Salad

Local Green House Salad
radish, pickled green beans, beets, feta
lemon balsamic vinaigrette

ENTRÉE

Herb Roasted Chicken
garlic thyme parsley sage

Cedar Plank Salmon
with lemon, dill

Caserecci
english peas, asparagus, fresh farm egg, pecorino

Grilled Spring Vegetables

Roasted Baby Potatoes
sea salt, rosemary

Spring & Summer Option 2

Salad

Little Gem Caesar
torn croutons, shaved parmesan
white anchovies

ENTRÉE

Roasted Herb Crusted Semi Boneless Game Hens (GF/DF)
lemon, tarragon gremolata

Grilled Salmon with Mediterranean Fresca (GF)
tomatoes, cucumbers, peppers, olives, fresh herbs

Cheese Tortellini (V)
with pesto crème

Haricot Vert Amandine (GF/V)

Mushroom & Pea Wild Rice (GF/V)

Fall & Winter Option 1

Salad

Spiced Apple Salad (GF)
shaved fennel, pink lady apples, marcon almonds,
blue cheese, baby arugula, pomegranate vinaigrette

ENTRÉE

Hunters Style Braised Giannone Chicken (GF)
white wine forest mushrooms, leeks, herbs 

Butternut Squash & Mascarpone
 ravioli with browned butter figs, oregano breadcrumbs

Carved Stuffed Pork Loin (GF)
with chorizo, manchego

Caramelized Root Vegetables (GF/V)
garnet yams, parsnips, carrots, beets, apple cider vinaigrette

Shaved Fennel (GF/VG/V)
arugula, orange pomegranate salad

Fall & Winter Option 2

Salad

Shaved Brussels Sprouts Salad
bleu cheese, bacon, candied pecans
pickled cranberries
cider vinaigrette dressing

ENTRÉE

Atlantic Cod (GF/DF)
capers, gaeta olives, olive oil, thyme, oregano

Orecchiette (VG/V)
rapini garlic olive oil, cured tomatoes

Roasted Angus New York Strip (GF/DF)
garlic herb crust, au jus
chimichurri, horseradish aioli

Roasted Fingerling Potatoes
grilled broccolini, gremolata and chili flakes

← prev menu
Brunch

next menu →
Food To Go