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
Raw vegetables, marinated mushrooms, grilled onions,
kalamata olives and Tuscan peppers with gorgonzola dip and hummus
California Sushi Rolls
(vegetarian)
Displayed
with micro-brewed soy sauce, wasabi and pickled ginger
Truffle
Spinach and Artichoke Dip
Cream cheese dip with truffle oil
and sliced Roman nushrooms. 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
Artichoke and pesto wrapped in bacon
Roast Filet Mignon Crostini with Cornichon and Tarragon Dijoinaise
Spanakopita Prepared with Lemon and
Mt. Vikos Feta (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
Honey wine
Caesar dressing, focaccia croutons, Reggiano, white anchovy side plate
Nashoba Waldorf Salad
Spinach, apples, creamy maple herb dressing, spiced walnuts, 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. Roasted mushrooms
with spinach, red peppers 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
Roast Pork Loin with Dijon Honey Balsamic Glaze
Carved at the station with soft rolls and tarragon mayonnaise.
Mashed sweet potatoes with cippolini onion.
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
Farfalle with Exotic Mushrooms and Prosciutto
Porcini cream, roasted tomatoes, basil leaves
Tortellini and Shrimp with Nashoba Vodka Sauce
Baby gulf shrimp, broccoli florets, Asiago,
pink vodka cream
Mediterranean Pearl Couscous
(vegetarian)
Sautéed accompaniments to include
artichokes, roasted tomatoes, zucchini, gigande beans, kalamata olives and artisanal feta
Coffee and Tea Station
$60.00 Per Person plus tax and gratuity
Children’s Meals available for ages 10 and
under
Back to Menu Page
*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.
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