Sample Winter Menu

Hors d’Oeuvres Display Stations

• Charcuterie Station: Artisan meats: dried cured pork and garlic sausage, mortadellina, prosciutto galloni
• Cheese Selection: Chevrot goat, Stilton blue cow and Moses sleeper cow
• Dried fruit, homemade bread, fig jam, balsamic onions, marinated olives and smoked mushrooms

Butlered Hors d’Oeuvres

• Curried Maine lobster stew with Prince Edward Island mussels, cilantro and coconut cream
• Fried risotto arancini with red pepper chili sauce
• Ham and Boggy Meadow swiss cheese fritters with remoulade
• Cremini mushrooms stuffed with Niman Ranch pork sausage
• Misty Knoll chicken and macaroni gratin
• Braised Niman Ranch short ribs over polenta with star anise gastrique

Salad

• Arugula, dried fig, nuts and cherries with Great Hill blue cheese and cranberry vinaigrette

Entrée

• Gratin of braised cardoons and salsify and creamed spinach
• Golden Acres Farm roasted prime rib with yorkshire and au jus
• Baked Northeast Oceans salmon with dijon cream and dill
• Spinach and mushroom crêpes with Champlain Valley cream cheese and mushroom sauce

Dessert

• Gingerbread with orange pastry cream filling, warm apple slices and butterscotch