Buffet Menu – Fall/Winter


Buffet Menu ~ Fall/Winter

Bar Snacks – please select 2-3

Fancy Nuts

Carmelized Bacon

Jalepeno Cheddar Crackers

Herb Crusted Grissini

Sundried Tomato and Pignoli Palmiers

Passed Hors d’Oeuvres – please select 4

Hot Date with a Nut

Medjool Date, Marcona almond, chevre, lavender

Berkshire Cheese Tricorne

Portobello mushroom, smoked bacon, Béchamel

Green and Black Olivada

Sicilian & kalamata Olives, roasted red pepper, crostini

Pepper Crusted Tenderloin w/Horseradish Crème on Crostini

Cracked pepper, crème fraiche, parsley

Stuffed Baby Portabello Mushrooms

Gorgonzola, Bacon, Tarragon

Baked Clams w/ Tarragon Butter

Littlenecks, sweet cream, sea salt, shallot

Lobster Fritters

Sweet corn, saffron, sriracha

Salmon Tartare on a Potato Crisp

Dill, lemon, sea salt

Pepper Roasted Shrimp w/ Homemade Cocktail Sauce

Cracked pepper, grated horseradish

White Clam Pizzatini

Littleneck, oregano, parmigiano, garlic, lemon

Turkish Fig and Prosciutto di Parma Pizzatini

Gorgonzola, Chive, Garlic

Cheese Board

An assortment of regional cheeses, fruits and crackers

Antipasti Platter

An assortment of local cured meets, house pate, accoutrements and breads

Buffet Dinner

Entrée – please select 2-3

Honey Roasted Ham with Pears and Cranberries

Smoked bone-in with clove, cinnamon, ginger, brown sugar cider glaze

Tuscan Roasted Turkey Breast

Roulade w/ fennel, sage, citrus zest and black grapes, cranberry chutney

Classic Pork Roast – Tuscan Style

Roulade w/ sage, fontina, and prosciutto

Beef Tenderloin w/ Basil Parmesan Emulsification

Pepper crusted, green house basil

“Feast of the 7 Fishes” Seafood Salad

Scallops, lobster, shrimp, calamari, crab, clams and mussels w/ lemon, garlic dressing

Oven Roasted Halibut in Charmoula Marinade

Ginger, coriander, saffron, parsley, lemon

Mustard Roasted Cod

Dijon, caper, crème faiche, lemon

Sides – please select 4

Farro, Orange and Pine Nut Dressing

Fennel, chili, white wine

Leek and Gruyere Bread Pudding

Cream, white wine, nutmeg, brioche

Roasted Root Vegetable Salad w/ Marcona Almonds

Shallot, Sage-Garlic Brown Butter, Lemon

Citrus Salad with Endive and Fennel

Roquefort, EVOO, Walnut

Winter Herb and Ricotta Cannelloni

Rosemary, sage, thyme, Vermont Creamery Ricotta

Baby Kale Salad w/ Lemon Parmigiano-Caper Dressing

anchovy, tobasco, hard-boiled egg

Swiss Chard Gratin

Yam, nutmeg, gruyere, garden herbs, cream

Green Bean Gremolata

Crushed Almonds, parsley, lemon

Brown Sugar Spiced Red Cabbage

Port, cinnamon, bay

Dessert Buffet – please select 3

Chocolate-Coconut Marquise

Hamptons Honey Tart with Candied Tangerines

Bittersweet Chocolate Pudding w/ Salted Caramel Chantilly

Sticky Toffee Cakettes with Bourbon Glaze

Eggnog Bavarian

Saint Peter’s Pudding

Crème Fraiche Panna Cotta with Spiced Citrus and Candied Pistachios

Holiday Cookie Platter


Artisanal Breads w/ Whipped Butter

Coffee Service

Bar Fruit/Ice


China, Glassware, Silverware

All Linens/ Linen Napkins

Cocktail Napkins

Votive Candles for Dining Room Table

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