(Available at J’s Restaurant – minimum 50 Guests)
Massachusetts Cheese Boards
Featuring local artisanal cheeses with fresh seasonal fruits and sesame flatbread
Mediterranean Display
Melange of vegetables, marinated mushrooms, olives, hand crafted hummus, bulghur wheat and gorgonzola spread
California Sushi Rolls
Displayed with micro-brewed soy sauce, wasabi and pickled ginger
Roasted Artichoke, Spinach and Caramelized Onion Dip
Garnished with white truffle oil and French Bread
Crabmeat Stuffed Mushroom with Smith’s Havarti
Coconut Crusted Chicken Satay with spicy peanut sauce
Sea Scallops wrapped in apple wood smoked bacon with fresh basil and lemon jus
Roasted Artichoke and Crystal Brook Chevre Bruschetta
Roast Filet Mignon Crostini with Cornichon and Tarragon Dijoinaise
Spanakopita Prepared with Lemon and Artisanal Feta
Cranberry Apple Chutney with sage and Brie wrapped in Phyllo
Asian Angus Beef Skewers with Ponzu Glaze
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
Whole Wheat Crisp filled with Avocado Mousse and Roasted Pepper Confit
Mixed Baby Green Salad
With shaved fennel, Cortland Apples, crumbled Goat cheese with Apple Cider Vinaigrette
Caesar Salad
Honey wine Caesar dressing, focaccia croutons, Reggiano, white anchovy side plate
Baby Arugula Salad
Crystal Brook Chevre, Grape Tomatoes, Crispy Pancetta, and Lemon-Poppy Dressing
Fire Roasted Corn and Heirloom Tomato Salad, Fire Roasted Corn and Heirloom Tomato Salad with Local Baby Greens, Wine Butter Blanched Broccolini, Garden Herbs, Crumbled Feta and Verjus Vinaigrette (add $2.50 pp)
Garlic Crusted Angus Beef Tenderloin
Carved by Chef Attendant. Served medium rare with horseradish sauce to accompany. Roasted garlic mashed potato. Creamed spinach and mushrooms with Parmesan and truffle butter
Slow Roast of Black Angus Sirloin with Porcini Crust
Carved by Chef Attendant. With Blueberry Merlot natural jus, Tuscan roasted potatoes and grilled asparagus with truffle butter
Statler Roast Breast of Turkey, Maple Garlic Glaze
Carved by Chef Attendant. Accompaniments of Creole Mustard, Thyme Buttered Fingerling Potatoes and Summer Squash
Rosemary and Garlic Roasted Lamb Top Round
Carved by Chef Attendant. With garlic aioli, chive buttered potatoes, zucchini and caramelized onions
Dijon Glazed Pork Loin
Carved by Chef Attendant. Baked Macaroni Gratin with Smith’s Cheddar Cheese and smoked paprika. Sauteed green beans with garlic
Baked Arctic Char en Croute
Carved by Chef Attendant. Whole Arctic Char with aromatic vegetables, sea salt and dill butter encased in buttery pastry. Brown rice risotto to accompany.
Tuscan Grilled Chicken and Orechiette
White Truffle and Roma Tomato Pomodoro, Roasted Garlic, Broccoli Rabe, Parmigiana Reggiano, Shell Macaroni
Roasted Vegetable Risotto
Herb Roasted Vegetables, Exotic Mushrooms, Spinach, and Pecorino Romano
Tortellini and Baby Shrimp with Pesto Cream Sauce
Baby gulf shrimp, broccoli flowers and roasted red peppers
Mediterranean Pearl Couscous, Sautéed accompaniments to include artichokes, roasted tomatoes, zucchini, gigande beans, kalamata olives and artisanal feta
Includes an assortment of rolls and butter
Coffee and Tea Station
*$60.00 Per Person plus tax and gratuity
Children’s Meals available for ages 10 and under
*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 14% tip/service charge to be paid to the wait staff and a 5% 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.