Sample Menus
Whether you are planning an intimate gathering, a birthday bash or just getting dinner on the table, we can create the perfect meal for you. We've collected some of our favorite menus here and encourage you to take a look. Our selections change seasonally and we are always able to work with you to customize menus to fit your event and budget.
Fall Harvest Menu
Winter Cocktail Party
Shower brunch menu
Children's Birthday
Winter - Weekend to go
Weekly Meals
Tapas Party
Fall Harvest Menu
- Creamy butternut squash soup with seared maitake mushrooms and pumpernickel croutons
- Escarole and red leaf lettuces with marinated eggplant, roasted romanesco cauliflower, toasted almonds and parsley-caper dressing
- Pan-seared pacific black cod with crispy potato-leek cake, baby brussel sprouts and saffron aioli
- Grilled quail with roasted concord grapes
- Poached pears with cinnamon ice-cream and vanilla bean coulis
Winter Cocktail Party
Passed Hors O'Dourves
- Sliced duck breast and duck confit crostini with caramelized pear and chervil
- Mini twice baked potatoes with butternut squash marscarpone, gruyere and chive oil
- Crispy fried wontons with fresh persimmon relish, arugula and serrano ham
- Valhrona hot chocolate with peppermint schnapps
- Pomegranate martinis
Bar Snacks
- Tamari roasted cashews
- Cheddar and parmesan cheese straws
Shower brunch menu
- Champagne bar with peach, strawberry and cherry syrups
- lavender lemonade
- herbal iced tea
Canapés/Minisandwiches
- Duck confit, glazed apricot, sliced duck breast and maldon salt on crostini
- Rosemary-white bean spread, seared mushrooms, baby arugula and aged balsamic on grilled flatbread
- Smoked salmon and avocado with bacon and watercress
- Marinated tomatoes, basil, red onion and fresh mozzarella on focaccia
Lunch
- Quiche lorraine - with bacon, onion and cream
- Market vegetable quiche - with broccoli, peppers and goat cheese
- Escarole and red leaf salad with orange segments, toasted pumpkin seeds, snap peas and cashew vinaigrette
Children's Birthday
BBQ
- Whole-weat pizzettas with fresh tomato and mozzarella
- Grass-fed Beef burgers on mini brioche buns
- Condiments bar including bienvenue pickles, NY cheddar, heirloom tomatoes, garden lettuces, red onion, mustard and ketchup
- Three color pasta salad with cherry tomatoes, cucumbers, orange peppers and basil
- Green bean salad with toasted almonds and sesame soy vinaigrette
- Homemade tortilla chips with guacamole and pico de gallo
- Make your own sundae bar with home-made strawberry, chocolate and caramel sauces, fresh market berries, nuts, bananas and whipped cream
- Mini birthday cupcakes
Winter - Weekend to go
Breakfast
- Chocolate-chip pancakes with vermont maple syrup
- Wild mushroom, spinach and NY sharp cheddar frittata with hudson valley eggs
- Assorted local fruit preserves
- Fresh squeezed orange juice
Lunch
- Assorted pizzas including: (1) Sauteéd Greens, Roasted Butternut Squash and Local Goat's Milk Ricotta, (2) Manchego, Chorizo and Potatoes with Garlic-tomato sauce, and (3) Swiss Chard Pesto, Sundried tomatoes and Fresh Mozzarella
- Chickpea salad with red and golden beets, toasted pine nuts, fresh herbs and leek vinaigrette
- Arugula Salad with figs, walnuts and gorgonzola
- Lemon bars
Dinner
- Homestyle beef stew with grass fed beef, Yukon gold potatoes and carrots
- Buttered Egg Noodles with parsley pesto
- Fennel and citrus salad with candied pecans and lemon dressing
- Caramel cupcakes
Sunday Breakfast
- Banana bread
- Greek yogurt with bienvenue granola and pears
- fried eggs with tomato-olive oil toasts
- orange juice
Snack for car
- Tamari roasted almonds
- Mini 4 cheese crostadas
- Clementines
Dinner ideas (upon return)
- Potato leek soup and grilled cheese sandwiches
Weekly Meals
Standard Plan = 1 vegetable, 1 starch, 1 entreeadd-ons = appetizer, extra side, dessert
Sample Menu #1
- Herb-roasted free-range chicken with chanterelle and baby-leek ragu
- Crispy rosemary potato cakes
- Shaved Zucchinni salad with pine-nuts, basil and roasted garlic vinaigrette
Add-ons
- Red leaf lettuce salad with aged gouda, roasted summer squash and cherry tomatoes, red wine vinaigrette (side)
- Pan fried squash blossoms stuffed with fresh mozzarella and chive pesto (appetizer)
- Vanilla panna cotta with blueberry syrup
Sample Menu #2
- Pan-seared berkshire pork medallions with peach-maple BBQ sauce
- Garlic braised collard greens and black-eyed peas
- 4 Cheese macaroni and cheese with herbed bread-crumbs
Add-ons
- Romaine Hearts with creamy ranch dressing, kirby cucumbers, red bell peppers and grilled scallions
- Buttermilk biscuits with honey butter
- Summer berry cobbler
Sample Menu #3
- Broiled Mahi-mahi with apricot-serrano salsa
- Sesame noodle salad with waxbeans and cilantro
- Zucchinni and broccoli with sauteed garlic and lemon
Add-ons
- Mizuna and tot-soi lettuces with marinated shiitakes, sliced carrots and pea shoots, ginger dressing
- Pork & vegetable dumplings with hoisin dipping sauce
- Pineapple upside-down cake
Tapas Party
- Patatas Bravas: chunks of potatoes fried in olive oil and served with a lightly spiced paprika sauce
- Pimientos de Padrón: small mild chilies stir-fried with garlic
- Pan con Tomate: Toasted Ciabatta bread rubbed with tomato pulp, topped with sea salt and olive oil
- Jamon Serrano and Queso Manchego: Spanish style Charcuterie plate
- Boquerones en Vinagre y Alcetunas: White Anchovies served alongside mixed marinated Spanish Olives
- Paella Marinera: Classic Spanish Paella with shrimp, clams, mussels and squid
- Crema Catalana: Orange infused vanilla custard with bittersweet caramel sauce
- Café con Leche
If you, or any of your guests, have a food allergy please let us know when ordering.