Signature Package Buffet

Sample Menu

Hors d’Oeuvres Display Stations

Marble Base Cheese Presentation
Havarti Dill, Smiths Country Cheddar and Smoked Gouda. Assorted Cracker Basket

Antipasto Display
Sliced Prosciutto, Genoa Salami, Sharp Provolone, Mozzarella, Roasted Vegetables, Hot Peppers,
Kalamata Olives, Marinated Mushrooms, Radicchio Salad With Balsamic Basil Vinaigrette

Hors d’Oeuvres

Garlic Focaccia
with Mozzarella, Tomato, and Kalamata Aioli

Tartlet of Macaroni and Chese
with Black Truffle Essence

Smoked Chicken Salad
in Boston Lettuce with Fried Caper Remoulade

Sliced Natural Duck Breast
with Gouda, Apple and Sage Croustade

Sashimi of Yellowfin Tuna
with Citrus Supremes and Wasabi Tobiko

Mojo Roast Pork
with Cumin, Lime and Peppers on Garlic Crostini

Salad

Baby Kale and Radicchio
with Roasted Beets, Great Hill Blue Cheese, Spiced Walnuts, Cranberry Vinaigrette

Boston Lettuce Heart
with Pickled Farm Peppers, Pancetta Croutons and Smoked Garlic Ranch

 

Starch and Vegetables

Seasonal Vegetables
Roasted Summer Squash, Carrots, and Tuscan Kale

Gemelli Pasta Ragu Bolognese
with Pineland Farms Ground Beef and Italian Sausage

Yukon Potato Gratin
with Fresh Thyme, Harrington Farm Onions and Smiths Country Aged Gouda

Entrées

 Breast of Misty Knoll Chicken Harrington
with Prosciutto, Spinach and Fresh Mozzarella, Tomato Naturale

Baked Artic Char
with Artichoke Crust and Citrus Herb Vinaigrette

Carving

Fire Roasted Angus Prime Rib
with Merlot Au Jus

Applewood Smoked Pork Loin
with Ancho Chile Rub, Farmhouse Barbecue Sauce and Red Cider Slaw

Dessert

Chocolate Fountain
with Callebaut Semi-Sweet Chocolate, Fresh Strawberries,
Almond Biscotti, Brownies, Sugar Cookies and Cream Puffs

Winter Plated Dinner

Sample Menu

Hors d’Oeuvres

Stewed Butternut Squash Bisque
in a Small Cup with Roasted Garlic Aioli

New England Apple and Brie
in Puff Pastry with Sweet Brandy Cream

Toasted Sesame Beef Satay
with Orange Teriyaki Glaze

Salad

Harrington Farm Salad
with Red and Green Leaf Lettuces, Pink Radish, Carrot Ribbons, and Seasonal Tomatoes with Balsamic

Entrées

Sliced Medallions of Black Angus Shoulder Loin
with Caramelized Onions and Gorgonzola with Merlot Glace

Mojo Brined Pork Tenderloin
with Citrus Preserve and Roasting Jus

Cupcakes

Vanilla Cupcake Frosted with Espresso and Cocoa Mousse
Garnished with Chocolate Espresso Bean and Marble Chocolate Cigarillo

Mountainside Barbecue

Sample Menu

Hors d’Oeuvres

Burnt Ends
Hot and Sweet

Brisket Chili
with Yam Frites

Fried Potato Skin
with Chorizo Gravy

Entrée

Boneless Chuck Beef Short Ribs
with Charred Scallion Horseradish Sauce

Free Range Chicken
with Cajun Spices

Carved Smoked Meats

St. Louis Pork Ribs
with Ancho Pepper Dijon Wet Rub, Smoked Apple Barbecue Sauce

Texas Style Beef Brisket
Smoked Garlic Hot Sauce

Sides

Potato Salad
with Dijonnaise and Dill

Mac and Cheese
with Smith’s Country Cheddar

Braised Collards and Kale
with Smoked Garlic Butter