60 to 100 people at $89.00 pp plus Tax & Service of $19%
101 to 180 people at $75.00 pp plus Tax & Service of $19%
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 Scallope 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 Disjonaise
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, 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, Cirspy 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
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.