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
