Hors d'oeuvres and Food Stations
   (Minimum 50 Guests Indoors - 75 Guests Outdoors)


 Displayed Hors d’oeuvres

Please choose one

 New World Cheese and Fruit Display

Featuring domestic artisanal & imported cheese with fresh seasonal fruits and sesame flatbread

Crudites

Assorted raw vegetables, marinated mushrooms, grilled onions, kalamata olives & Tuscan peppers with gorgonzola dip and hummus 

California Sushi Rolls (vegan)

Displayed with micro-brewed soy sauce, wasabi and pickled ginger 

Truffle Spinach and Artichoke Dip

Cream cheese dip with truffle oil and sliced Roman mushrooms.  Served with French Bread.

Passed Hors d'oeuvres

Please choose three

Crabmeat Stuffed Mushroom with Smith's Havarti

Coconut Crusted Chicken Satay with spicy peanut sauce

Tartlet of Sirloin Steak Provencal and Gorgonzola

Artichoke and Pesto wrapped in bacon

Asparagus & Roasted Pepper Phyllo Tartlet with Reggiano (vegetarian)

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 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 with white anchovy side plate

Spinach Salad

Raspberry wine vinaigrette, spiced walnuts, gorgonzola, pickled onions

 Carving Stations

Please choose two

Garlic Crusted Angus Beef Tenderloin

Carved at the station, served medium rare with
soft rolls and horseradish sauce to accompany. Roasted garlic mashed potato.
Baby portobello mushrooms sautéed with spinach and feta cheese

Slow Roast of  Black Angus Sirloin with Porcini Crust

Carved at the station with Blueberry Merlot natural jus, Tuscan roasted potatoes and grilled asparagus with truffle butter

 Maple Glazed Roast Turkey Breast

Carved at the station with cranberry-apple chutney, soft rolls,
and herb-Dijon mayonnaise to accompany. Wild rice pilaf.  Squash of the season

Pesto Rubbed Leg of Lamb

Carved at the station with soft rolls and roasted garlic aioli to accompany.
Rosemary scented Yukon Gold potatoes. Sautéed zucchini Provencal

Roasted Loin of Pork Basted with Dijon-Molasses

Carved at the station with soft rolls and tarragon mayonnaise. Honey-butter roasted sweet potatoes with confit shallots
Squash of the season

Baked Alaskan Salmon en Croute

Whole Salmon Fillet dressed with aromatic vegetables, sea salt and dill butter encased in buttery pastry. Carved at the station.  Brown rice risotto to accompany

Pasta Station

Please choose one

Penne Pasta Pommodoro

With grilled chicken, extra virgin oil, basil, Crystal Brook Chevre, spinach
and white truffle marinara

Fusilli with Exotic Mushrooms and Prosciutto

Porcini cream, roasted tomatoes, basil leaves

Tortellini and Shrimp Newburg

Baby gulf shrimp, broccoli florets, Asiago, fresh herb-paprika cream

  Mediterranean Couscous Station (vegetarian)

Sautéed accompaniments to include artichokes, roasted tomatoes, zucchini, gigande beans, kalamata olives and artisanal feta

$57.00 Per Person*

*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 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.