Fall / Winter Menu Suggestions

Stationary Hors D'oeuvres
Baked pesto sun dried tomato brie
Carpaccio of melon, topped with Prosciutto di Parma, shaved Asiago and toasted almond bread sticks
Antipasto with seasonal tomatoes, roasted peppers with basil, roasted garlic, aged provolone, assorted olives and crostini

Artisan cheeses – ask your sales executive for the selection
Spiced nuts
Assorted marinated olives
Savory palmiers and biscotti

Please ask us about our new ‘small plates’ cocktail receptions!
 
Passed Hors d'oeuvres
Zucchini fritters with tzatziki
Shortbread with piped Stilton and candied pistachios
Grilled pizzetta with slow roasted tomatoes, goat cheese and pesto
Warm butternut squash soup, topped with spiced pepitas – shooters or brandy snifter
Spicy vegetable samosas with chutney
Pissaladiere – savory caramelized onion tart
Carrot apple and pine nut fritters with pineapple coulis
Fried lobster ravioli with tomato corn relish
Black bean cake with tuna and cilantro cream, finished with confetti peppers
Corn cakes with smoked salmon and apple horseradish cream
Smoked salmon with shaved radishes and herbed mustard crème fraiche atop pumpernickel toast points
Pan seared sea scallop atop lotus chips with red pepper coulis
Young new potatoes with citrus crème fraiche and caviar
Chicken tikka atop mini papadams with yogurt mint sauce
Molasses glazed duck atop sweet potato pancakes with candied quince
Wild and white rice fritters, topped with shaved duck or pork and pomegranate sauce
Steak au poivre crostini with demi glace
Seared foie gras with fig balsamic reduction – served in spoon
Cumin rubbed pork atop toasted coconut bread toast points with pineapple salsa
Venison chili in corn cups with mango corn relish
Buttermilk biscuits with country ham, Cotswald and red pepper jelly
Kobe beef carpaccio and asparagus roll, topped with Kosher salt, cracked pepper and parmesan, drizzled with olive oil
Fig lollipops wrapped with arugula and prosciutto

 

Appetizers
Wilted spinach with red and yellow tomatoes, warmed goat cheese and roasted cippolini onions – drizzled with balsamic reduction, served with roasted garlic crostini
Fried cauliflower and asparagus with cheese fondue
Butternut squash ravioli sautéed in sage butter sauce, topped with crispy pancetta and rock shrimp
Creamed fresh corn with grilled shrimp, cilantro and roasted red pepper coulis
Chicken liver mousse terrine with toasted pickled walnuts, extra virgin olive oil and black pepper crostini
Tuna carpaccio atop crispy fried cellophane noodles with fresh cracked pepper, citrus salad and light grapefruit lime vinaigrette
Pumpkin and rock shrimp risotto
Tuna tartar with lotus and daikon slaw
Shredded duck and noodle salad with sweet chili vinaigrette and toasted shallots
Leek and lobster tart

Orange, carrot and ginger soup with wasabi crème fraiche
Pumpkin and pear soup with coriander cream and toasted pumpkin seeds
Spicy crab and corn chowder with roasted garlic and chevre crostini
Three onion soup with mushroom essence and Gruyere croutons
Black bean soup with crème fraiche and salsa
Parsnip apple bisque with curry cream and apple garnish

Potato leek soup with croutons, chopped parsley and crumbled bacon

Curried butternut squash and apple soup with chive crème fraiche
Orange carrot ginger bisque with wasabi cream and five spiced wontons

**soups served in mini gourds and pumpkins – subject to availability
  
Salads
Avocado and grapefruit salad with baby spinach and warm bacon and roasted pine nut dressing
Asparagus, red pepper and spinach salad with pancetta sherry vinaigrette and Vermont goat cheese turnovers
Seasonal greens tossed with feta and sliced Fuji apple, dressed with warm fig vinaigrette and toasted pine nuts
Autumn greens with sweet potato and turnip slaw, topped with praline pistachios and dried cranberries
Oven roasted tomatoes and leeks atop field greens with frico crisps and tomato herb vinaigrette
Roasted beets, orange and fennel atop seasonal greens
Heart of iceberg dressed with Maytag blue cheese dressing, apple smoked bacon and diced tomato
Avocado and grapefruit salad with baby spinach and warm bacon roasted pine nut dressing
Caesar verde with asparagus, Brussels sprouts and haricot verts, topped with shaved parmesan, toasted leeks and herbed croutons
Mango and jicama salad with Boston lettuce and sunflower seeds
Cucumber, jicama and pickled ginger salad

Vinaigrettes:
Roasted corn and molasses
Blood orange
Bacon blue cheese
Ancho honey or Ancho maple
Cherry

Entree Suggestions

Meat
Chili rubbed Hangar steak with spicy roasted butternut puree
Almond and herb encrusted saddle of lamb with port thyme reduction
Beef tenderloin marinated in molasses and black pepper with smoked bacon, onion, pecan and mushroom compote
Buffalo tenderloin with blackberry marsala sauce
Roasted tenderloin of pork atop quince, walnuts and watercress
Roasted leg of lamb marinated in Meyer lemon and lavender

Fowl
Grilled duck confit and leg with plum glaze and grilled plums
Roast Cornish hens with sweet potato-pear puree and cranberry cabernet sauvignon sauce
Grilled marinated duck breast with port wine – sage sauce
Crispy Statler breast of chicken with roasted tomato butter
Hazelnut encrusted boneless breast of chicken with cranberry apple relish
Roasted chicken with wild mushroom and leek essence

Seafood
Seared Diver scallops atop risotto with haricot verts and yellow pepper oil
Pan seared salmon with tomato salsa and New England corn pudding
Snapper with orange horseradish crust topped with crawfish slaw
Shrimp with Udon noodles, scallions, baby bok choy and spicy peanut sauce
Tandoori spiced filet of Atlantic salmon with spicy mango cashew butter
Ginger snap encrusted sea bass
Tarragon watercress and rock shrimp remoulade atop pan seared halibut
Seared bluefish with horseradish mustard sauce

Accompanying sides
Roasted parsnips with pearl onions and pecans
Cauliflower cous cous with saffron
Wilted Asian greens with lime shallot butter
Braised escarole
Beer braised collard greens
Potato and pea cake

Please ask us about Vegetarian and Vegan options.

Dessert Suggestions 
Grapefruit tart
Ice cream sandwich with bananas foster
Meringue napoleon with trio of sorbets and raspberry puree
Lemon poppy seed sweet cheese tart with berry puree and almond crème fraiche
Apple cranberry pie with cheddar cheese crust
Butterfinger candy tart with chocolate glaze
Honeyed pear and almond cream tart
Profiteroles with caramel ice cream, chocolate sauce and praline
Gingerbread with maple crème fraiche and caramelized fruits
Indian pudding with cinnamon ice cream
Molten chocolate cake with vanilla bean crème anglaise and burnt caramel ice cream
Hazelnut napoleon with caramel mousse
Best ever pumpkin pie with pecan praline and candied ginger whipped cream
Chocolate fondue station
Pumpkin mousse topped with pepito brittle and coconut meringue
Poached pear tart with rosemary cornmeal crust, mascarpone cream and black berry puree
Trio of gourmet cupcakes
Individual mocha fudge puddings
Cardoon baked apples with orange sabayon, cherry glace and pistachio sables

Hot beverage station with mulled cider, hot chocolate, brewed decaf, assorted teas and French roast coffee, accompanied by pastry chef’s own marshmallows, cinnamon sticks, chantilly cream, chocolate shavings, candied orange and lemon and mini candy canes
 

Please ask about our seasonal selection of tea cookies and miniature pastries.