Sample Fall Menu

Hors d’Oeuvres Display Stations

• Antipasto: Sliced prosciutto, cappicola, provolone and Calabro mozzarella; roasted vegetables and hot cherry peppers; calamari salad, marinated olives, mushrooms and artichokes; mesclun greens with balsamic basil vinaigrette

Butlered Hors d’Oeuvres

• Grafton Farms cheddar with cranberry orange jam and biscuit
• Bourbon bacon apple tart
• Wild boar sausage with polenta
• Marinated Tuscan beef skewer with garlic aioli
• Jurgielewicz Farm duck with apricot and pistachio glaze
• Handmade empanadas with braised Niman Ranch veal, mushrooms fennel and pumpkin sauce

Salad

• Shaved pancetta, roasted morolda beets, Hubbardston goat cheese with lemon hazelnut vinaigrette

Entrée

• Cherry smoked bacon hash with Ducktrap Maine sausage and roasted root vegetables
• Pan seared Misty Knoll chicken with butternut squash and lemon sauce
• Sturgeon with braised oxtail and curried sweet corn
• Yankee Farmers Market tenderloin of buffalo with Hen of the Woods mushrooms and vintage port sauce

Dessert

• Almond pear crumble with ginger ice cream