FOOD STATIONS

Click a section below to see the menu items.

Served from giant chowder kettles and presented in mugs.
(Choice of 2)

New England Clam Chowder with Oyster Crackers

Onion Soup with Gratinéed Crouton

Minestrone with Pesto Crouton

Butternut Squash Bisque with Apple Cider

Wild Mushroom Soup with Sherry

Shrimp Bisque

Seaweed, netting, seashells, lobster buoys and shaved ice create the foundation for a memorable Raw Bar.

Jumbo Shrimp, Oysters,* and Clams*, served with Traditional Cocktail Sauce, Mignonette, Lemons, and Horseradish

*Varieties vary based on most superior quality available.

Prepared to order, to include…

Maguro (Tuna) Suzuki (Sea Bass),

Kanikama (Crab Stick), Hamachi (Yellowtail), and Ebi (Shrimp)

Vegetarian California Rolls accompanied by Soy, Pickled Ginger, and Wasabi

Other Sushi available.

(Choice of 2)

Fresh Thyme Crepes with Sautéed Wild Mushrooms

Minced Red Pepper Crepes with

Julienne Veal with Wild Mushroom and Garlic Fricassee

Scallion Crepes with Creamed Leeks and Maine Rock Shrimp

Lettuces to include Frisee, Mesclun, Cape Cod Greens, Micro Greens,

Endive, Lola Rosa, Dandelion Greens, and Pea Tendrils

Cucumber Pickles, Red and Yellow Peppers, Caramelized Beets, Roasted Pears, and Balsamic Tomatoes

Great Hill Blue, Homemade Herb Crouton, and Spiced Pistachios served with the following –

Lemon, Fresh Basil, and Extra Virgin Olive Oil Vinaigrette

 Sherry Vinaigrette with Fine Herbs

 Roasted Garlic, Grainy Mustard, and Truffle Oil Vinaigrette

Greens may vary based on seasonal availability.

Vibrant vegetables, cheeses, and breads accent a table of delicacies from Spain, France, Italy, and Greece – to the Near East.

Slow-Roasted Olives

Figs and Dates with Minted Yogurt Dip

Crostini with Tomatoes and Fresh Basil

Bruschetta with Roast Mediterranean Vegetable Relish

Hummus with Vegetables for Dipping

Baba Ghanoush and Tabbouleh

Curried Lentil Dhal with Toasted Pita Chips, Papadams, and Lavasch

Sausage Empanadas with Pimiento Salsa

Conch Fritters with Cilantro Dipping Sauce

Plantain Croquettes with Tomato-Cilantro Vinaigrette

Ropa Vieja (Shredded Flank Steak)

Moros and Cristianos (Black Beans and Rice)

Pan Cubano (Cuban Peasant Bread)

Mozzarella, Fresh Basil, and Tomato Salad

Marinated Mushrooms, Artichoke Hearts, and Roasted Red Peppers

Slow-Roasted Olives

Grilled Fennel and Green Bean Salad

Grilled Eggplant, Zucchini, and Summer Squash

Tuscan White Bean Salad

Baby Greens and Mesclun with Balsamic Vinaigrette

Asiago, Gorgonzola, and Parmigiana-Reggiano

Tuscan Bread, Scali, Grissini, Olive Loaf, and Foccacia

Salami, Prosciutto, and Cappicola

Celebrating centuries of tradition. The delicious appetizers that originated in Andalusia, Spain. Presented with brightly colored linens, casuelas (casserole dishes), and greens.

Manchego Cheese

Chorizo wrapped in Pastry

Empanadillas with Spinach and Pimientos

Tiny Meatballs in Saffron Sauce

Marinated Sardines

Cherry Tomatoes filled with Tuna

Spicy Lamb Brochettes

Olives Marinated with Rosemary and Lemon

Serrano Ham

Marinated Mushrooms

Almonds Toasted in Extra Virgin Olive Oil

An inspired assortment of pastas prepared to order.
Presented with decorative Italian pottery, vegetables, and greens
(Choice of 2 pastas and 2 sauces)

 

Cavatappi, Tricolor Rotini, Penne, or Pappardelle Pastas

Assorted Ravioli* or Spinach and Cheese Tortellini

– Served with the following –

Fresh Tomato-Basil Sauce

Extra Virgin Olive Oil, Fresh Basil, Sundried Tomatoes, Prosciutto, and Artichoke Hearts

Wild Mushrooms with a Light Cream Sauce

Roasted Red Pepper Cream Sauce

Ragu Bolognese

Amatriciana Sauce
(Fresh Tomato Sauce with Pancetta and Hot Peppers)

Pesto Sauce

 accompanied by Pecorino Romano, Garlic Bread, and Focaccia with Caesar Salad AND CHEESY GARLIC BREAD

*Certain flavored noodles and raviolis priced according to the market.

Rich, creamy risotto prepared from copper skillets.

Porcini and White Truffle Risotto with Shaved Parmigiano-Reggiano and White Truffle Oil

Herb Risotto with Asparagus, Sweet Onions, and Red Pepper Confetti accompanied by Julienne Chicken Breast, Jumbo Shrimp, or Bay Scallops

Maple-Glazed Boneless Breast of Turkey
and
Peppered Sirloin of Beef

or

Boneless Roast Capon Roulade with Cornbread and Caramelized Onion Stuffing
and
Garlic and Herb-Rubbed Tenderloin of Beef
served with Herb Mayonnaise, Cranberry Chutney,
Creamy Horseradish Sauce, and Honey-Mustard Sauce

Assorted Artisan Breads and Miniature Rolls

See Sides Menu for accompaniments.

(Choice of 2)

Whole Salmon stuffed with Fresh Dill and Lemons with a Lemon-Caper Sauce

 Soy-Lacquered Loin of Tuna with Orange-Sesame Dressing

Oven-Roasted Side of Sea Bass with Tomatoes, Capers, and Black Olive Chutney

Rack of Lamb with Peppercorn Crust, Mint Pesto or Eggplant Relish
with Rosemary-tinged Red Wine Sauce

 Herb-Crusted Tenderloin of Beef and Caramelized Cippiolini Onions with Cabernet Sauce

Roast Loin of Veal with Green Peppercorn Sauce, Tarragon-Dijon Demi-Glaze, and Peppered Horseradish Sauce

 Artisan Sourdough Dinner Rolls, Ficelles, and Rosemary Foccacia

Market Price, according to selections accompanied by Yukon Gold Potato Mash with Sweet Roasted Garlic garnished with Sweet Potato Threads

Featuring a “live” grill with bricks and sterno, flanked by pineapples, mangoes, papayas, and star fruit.
(Choice of 3 Meats)

 Boneless Breast of Turkey

Cuban Barbecued Pork

Andouille Sausage

Boneless Leg of Lamb

Flank Steak Adobo served with Tomato-Caper Vinaigrette

Sweet Potato Salad

Mexican Pilaf

Brazilian Potato Salad with Peas, Olives, and Corn

Caribbean Black Bean Chili with Tomatillos

A bountiful selection of Asian hors d’oeuvres.
(Choice of 7)

Sesame-Crusted Chicken Skewers

Bok Bang Pancakes with Chicken and Cashews with Black Bean Sauce

Beef Satays

Fresh Vegetarian Vietnamese Spring Rolls

Thai Crab Rolls

California Rolls with Soy, Wasabi, and Pickled Ginger

Marinated Grilled Szechuan Shrimp with Cucumbers and Indonesian Sweet Garlic Dip

Orange Sherry-Glazed Pot Stickers with Soy-Ginger Dipping Sauce

Fried Wontons
accompanied by Soy, Peanut, Plum, and Hoisin Dipping Sauces

Pad Thai (Vegetarian, Chicken, Shrimp)

Purple Sticky Rice Salad

Marinated Beef or Chicken Fajitas served with Sautéed Peppers and Onions, Shredded Aged Cheddar, Tomatoes, Black Olives, Guacamole, Salsa, and Sour Cream

Vegetarian Cheese Enchiladas with Jalapeno Peppers

Flour Tortilla Fish Tacos with Avocado and Mango Salsa

Rice and Beans with Corn and Black Bean Salad or Mexican Caesar Salad

Create a potato masterpiece.

Mashed or Baked Idaho Potatoes
served with
Caramelized Onions

Apple Wood-Smoked Crumbled Bacon

Fresh Chives

Sour Cream

Fresh Creamery Butter

Chunky Marinara

Roasted Vegetables

Sliced Asparagus

Fresh Herbs

Whole Roasted Garlic

Truffle Oil

Roasted Red Peppers

Sautéed Wild Mushrooms

Shredded Aged Cheddar

Mozzarella

An Assortment of Miniature Pastries
accompanied by
Seasonal Fruit and Fresh Berries

Prepared to order

Crepes Suzette

Nutella-Raspberry Crepes

S’Mores Crepes

Bananas Foster Crepes

Vanilla Bean Ice Cream and Whipped Cream

Strawberries, Pineapples, Pears, and Oranges
served with
Chocolate Fudge Dipping Sauce or
Tropical Sliced Fruit with Pina Colada Dip

Martini glasses lined with Lady Fingers
with Raspberries, Blueberries, Strawberries, or Blackberries
bathed with
Grand Marnier, Kirsch, Framboise, Medori, or Chambord Liqueurs
and toppings of
Lime, Caramel, Chambord, or Coconut Sabayon
served with garnish of Hazelnut Tuile “Straws”, Mint, and Incandescent Sugar

Please inform your Event Consultant of any known guest food allergies. Consuming Raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of food borne illnesses.

Contact us now to speak to an Event Consultant

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