Stationary Hors d'oeuvres and Buffet
(Minimum 30 Guests Indoors - 75 Guests Outdoors)

 

Displayed Hors d’oeuvres – Please choose one

 

International Cheese Display

Featuring local artisanal and imported cheeses with grapes and sesame flatbread

 

Assorted fresh fruits with a berry flavored sour cream dipping sauce

 

Grilled Vegetable Antipasto (vegetarian)

with marinated mushrooms, olives, focaccia crostini and Mascarpone spread

 

Display of California Sushi Rolls (vegan)

with micro-brewed soy sauce, wasabi and pickled ginger

Passed Hors d'oeuvres– Please choose three

Coconut Crusted Chicken Satay with spicy peanut sauce

Sun dried tomato and olive toast points with Fontina cheese

Tartlet of Sirloin Steak Provencal and Gorgonzola

Artichoke and pesto wrapped in bacon

Mini Crab Cakes with remoulade

 

Grilled Shiitake Skewers brushed with ponzu (vegetarian)


 

Salad Buffet Station- Please choose one

Salad of Baby Greens and Radicchio

Blueberry wine balsamic vinaigrette, pickled onions, vine tomatoes

Caesar Salad

Focaccia croutons, honey wine Caesar dressing, Reggiano

white anchovy side plate

Buffet Selections - Please choose two

Beef Bourguignon

Braised in blueberry wine with shallots and exotic mushrooms

Seared Tournedos of Pork Tenderloin

Meyer lemon-caper piccata sauce, honey shallot confit

 Natural Roasted Chicken Breast

Creamed fennel and spinach, Vidal Blanc velouté

Whole Grilled Alaskan Salmon Fillet

Garnished with shaved fennel and preserved lemon

Nashoba Brandy-tarragon cream

 

Pan Fried Rainbow Trout Persillé

Dressed with garlic persillade and lemon-herb brown butter

Accompaniments - Please choose two

Brown rice risotto with black truffle
Roasted garlic mashed potato
Grilled asparagus with lemon oil and sea salt
Candy roasted butternut squash

Baby portobello mushrooms sautéed with spinach and feta

Rosemary scented Yukon gold potatoes

Sautéed zucchini Provencal

Wild rice with toasted pecans and golden raisins

Honey butter roasted sweet potatoes

Steamed broccoli and cauliflower

 

plus

Assorted Breadbasket with Apple Butter

$48.00 Per Person*

*All chargeable items, including facility fees, are subject to 19.0% Charge of Service and 5% Sales Tax.  Pursuant to Massachusetts General Laws, Chapter 149, Section 152A, the Charge of Service represents a 12% tip/service charge to be paid to the wait staff and a 7% house/administrative charge to be paid to other staff members, including chefs and managers that perform services for the event. The allocation of and distribution of the house/administrative charge is in the sole discretion of Nashoba Valley Spirits, Ltd.