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


