|
|
Displayed Hors d’oeuvres – Please choose one
New World Cheese and Fruit Display
Featuring domestic artisanal and imported cheeses with fresh
seasonal fruits and sesame flatbread
Crudites
Assorted raw vegetables, marinated mushrooms, grilled onions,
kalamata olives and Tuscan peppers with gorgonzola dip and humum
California Sushi Rolls (vegan)
Displayed with micro-brewed soy sauce, wasabi and pickled giner
Truffle Spinach and Artichoke Dip
Cream cheese dip with truffle oil and sliced Roman mushrooms.
Served with French Break
Passed Hors d'oeuvres– Please choose three
Crabmeat Stuffed Mushroom with Smith's Havarti
Coconut Crusted Chicken Satay with spicy peanut sauce
Artichoke and pesto wrapped in bacon
Roast Filet Mignon Crostini with Cornichon and
Tarragon Disjonaise
Spanakopita prepared with lemon and Mt. Vikos Feta
Beef Tenderloin with White Truffle Essence and Brie "En Croute"
Sun dried tomato & olive croustade with Crystal Brook Farm Goat Cheese
Cocktail Shrimp Poached in Ale with Traditional
Cocktail Sauce
Mini Crab Cakes with remoulade
Thai Vegetable Endive Boats with Red Curry Coconut Juice (vegan)
Salad Buffet Station- Please choose one
Salad of Baby Greens and Radicchio
Blueberry wine balsamic vinaigrette, pickled onions, vine tomatoes
Caesar Salad
Honey wine Caesar dressing, focaccia croutons, Reggiano,
white anchovy side plate
Nashoba Waldorf Salad
Spinach, apples, creamy maple herb dressing, spiced walnuts,
pickled onions
Buffet Selections - Please choose two
Petite Black Angus Sirloin
Steak au Poivre
with peppercorn brandy cream, grilled onions and garlic mashed
Yukon potato
Natural Roasted Chicken Breast
Piccata
with creamed fennel and spinach, Vidal Blanc lemon caper sauce
and farfalle pasta
Medallions of Pork Loin Saltimbocca
with prosciutto, sage, roasted tomato-shallot confit, fresh
mozzarella and wild rice
New England Boullabiasse
Featuring mussels, scallops and clams simmered in tomato saffron
broth finished with rouille
Whole Grilled Alaskan Salmon Fillet
Garnished with shaved fennel and preserved lemon
and brown rice pilaf
Roasted Native Swordfish
Dressed with artichoke persillade, roasted tomato basil cream,
grilled asparagus and brown rice pilaf
Please choose one
Brown rice mushroom risotto
with Reggiano, black truffle and asparagus
Mediterranean Couscous
sauteed with artichokes, roasted tomatoes, zucchini, gigande
beans, kalamata olives and artisanal feta
California Fried Rice (vegan)
with avocado, tofu and julienne sesame vegetables sauteed in
ponzu
Penne Pasta Pomodoro
with Crystal Brook Chevre, spinach, basil and white truffle
marinara
plus
An Assortment of Warm Rolls and Butter
Coffee and Tea Station
$55.00 Per Person*
Children's Meals Available for Ages 10 and Under.
All chargeable items, including facility fees, are subject to 19.0% Charge of Service and
6.25% 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.
|
|