J’s Seasonally Inspired Farm to Table Menu – Buffet Service Style

60 to 80 people at $89.00 pp plus Tax & Service of $19%
80 to 180 people at $79.00 pp plus Tax & Service of $19%

Display Stations – Your choice of one

Massachusetts Cheese Board
Featuring local artisanal cheeses with fresh seasonal fruits and sesame flatbread

Mediterranean Display
Melange of vegetables, marinated mjushrooms, olives, hand crafted hummus, bulghur wheat and gorgonzola spread

California Sushi Rolls (vegan)
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

Butlered Hors d’oeuvres– Your choice of three

Crabmeat Stuffed Mushroom with Smith’s Havarti

Coconut Crusted Chicken Satay with spicy peanut sauce

Sea Scallop wrapped in applewood smoked bacon with fresh basil and lemon jus

Roasted Artichoke and Crystal Brook Chevre Bruschetta

Roast Filet Mignon Crostini with Cornichon and Tarragon Dijonaise

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

Salad Selection- Your choice of one

Mixed Baby Green Salad
With shaved fennel, Cortlant 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 (add $2.50pp)   – Fired Roasted Corn and Heirloom Tomato Salad with Local Baby Greens, Wine Butter Blanched Broccolini, Garden Herbs, Crumbled Feta and Verju Vinaigrette

Buffet Selections – Your choice of 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

Stuffed Portobello Mushrooms – Roasted artichoke, spinach, and Pecornio Romano over truffled pomodoro sauce

Your choice of 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 with avocado, tofu and julienne sesame vegetables sauteed in ponzu

Penne Pasta Pomodoro
with Crystal Brook Chevre, spinach, basil and white truffle marinara

includes an assortment of Rolls and Butter

Coffee and Tea Station

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.