Catering Menus
Cocktail Hour:
Stationary Hors d Oeuvres:
~ A Selection of International Cheeses with Fresh Fruit and Assorted Crackers
~ Grilled Zucchini and Feta on Pumpernickel Triangles
~ Chana Masala with Pita Chips (Warm Indian Chic Pea Dip)
Passed Hors d Oeuvres: 
~ Chicken Satay with Spicy Peanut Sauce
~ Grilled Shrimp with Pineapple Salsa
~ Smoked Mozzarella and Tomato Confit Wrapped in Prosciutto
~ Potato Somosa with Raita
Buffet:
Carving of: (Choose One)
~ Pepper Crusted Top Round of Beef with Horseradish Sauce
~ Sage Roasted Turkey Breast with Cranberry Relish
~ House Smoked Pork Loin with Sweet Chile Sauce
~ Baked Virginia Ham with Honey Mustard
~ French Roasted Sirloin with Cabernet Shallot Sauce ($5 Additional)
Entrées: (Choose Two)
~ Grilled Marinated Chicken Breast with Champagne Leek Sauce
~ Sesame Crusted Salmon with Soy Ginger Beurre Blanc
~ Penne Pasta Tossed with Grilled Vegetables and Roasted Red Pepper Sauce
~ Lasagna with Grilled Portabella Mushrooms and Artichoke Hearts
~ Seasonal Ravioli with Basil or Sage Pesto Sauces
Salads: (Choose One)
~ Caesar Salad with Garlic Croutons
~ Traditional Garden Salad with our House Poppyseed Dressing
~ Frisee and Arugula Salad Tossed with Honey Croutons, Gorgonzola and Pears
~ Italian Green Salad with White Balsamic Dressing
~ Organic Mesclun Green Salad Tossed in Vegetable Herb Dressing
Vegetables: (Choose One)
~ Medley of Fresh Vegetables
~ Roasted Root Vegetables
~ Green Beans with Spiced Pecans and Orange Compound Butter
~ Grilled Marinated Vegetables- Zucchini, Yellow Squash, Eggplant, Carrot, Red Onion, Asparagus, Portabella Mushroom and Roasted Peppers- Served Hot or Cold
Starches: (Choose One)
~ Roasted Red Bliss Potatoes with Fresh Herbs
~ Couscous with Sun Dried Cherries and Almonds
~ Garlic Mashed Potatoes
~ Rice Pilaf
~ Orzo Pasta Salad with Red Pepper Confit, Artichoke, Caper, Calamata Olive and Lemon Rosemary Olive Oil
~ Assorted Breads and Dinner Rolls with Butter Included on All Buffets
~ Coffee, Decaf and Tea
A Wedding Cake and or a Dessert selection can be Provided at an Additional Charge
Sample Sit Down Dinner Menu
Cocktail Hour:
Stationary Hors d’oeuvres:
~ Baked Ham on Cheddar Biscuits with Honey Mustard
~ Smoked Mozzarella and Tomato Confit Wrapped in Prosciutto
~ Selection of International Cheeses with Fresh Fruits and Assorted Crackers
Passed Hors d’oeuvres:
~ Potato Somosa with Raita
~ Maine Crab Cakes with Spicy Remoulade
~ Chicken Satay with Spicy Peanut Sauce
~ Fresh Vegetable Spring Rolls with Thai Dipping Sauce
~ Lobster Brie Toast with Fresh Chives
~ Butternut Squash Bisque “Shooters” with Sherry Cream
Sit Down Dinner:
Salad:
~ Arugula Salad Tossed with Cider Dressing, Pomegranate Roasted Apples and Spiced Walnuts
~ Assorted Breads and Dinner Rolls with Butter
Entrées: (Entree counts must be given 10 days prior)
~ French Roasted Sirloin with Cabernet Shallot Sauce
~ Chicken Roulade with Red Pepper Confit, Spinach, Portabella Mushroom And Thyme Sauce
~ Seared Salmon with Pumpkin Coconut Curry
~ Vegetarian Entrée Available
Entrees Served accompanied by Mashed Yukon Gold Potatoes,
Spaghetti Squash and Haricot Vert
~ Coffee, Decaf and Hot Tea
A Wedding Cake and or a Dessert selection can be Provided at an Additional Charge
Sample Family Style Dinner Menu
Stationary Hors d Oeuvres:
~ A Selection of International Cheeses with Fresh Fruit and Assorted Crackers
~ Fresh Vegetable Crudités with Assorted Dips
Passed Hors d Oeuvres:
~ Fresh Shrimp with Cocktail Sauce
~ Chicken Satay with Spicy Peanut and Sweet Chili Sauces
~ Lobster Brie Toast with Fresh Chive
~ Corn and Tasso Ham Fritters with Scallion Dipping Sauce
~ Maine Crab Cakes with Spicy Remoulade
~ Stuffed Mushrooms with Spinach and Feta
Dinner:
Plated Appetizer Pre-set:
~ Fresh Mozzarella Trio~ Pesto, Shrimp Scampi and Prosciutto with Balsamic Syrup
Family Style Salad:
~ Organic Mesclun Green Salad Tossed in Vegetable Herb Dressing
~ Baskets of Assorted Breads and Rolls with Butter and Olive Oil
Family Style Dinner:
~ French Roasted Sirloin with Cabernet Shallot Sauce
~ Sous Vide Chicken Breast and Confit Chicken Leg with Lemon Thyme Sauce
~ Mashed Yukon Gold Potatoes with Brie and Caramelized Onions
~ Grilled Vegetable Platter~ Zucchini, Yellow Squash, Eggplant, Carrot, Portabella Mushroom, Roasted Peppers and Asparagus
~ Penne Pasta Tossed with Artichoke, Caper, Calamata Olive, Garlic & Lemon Olive Oil
~ Coffee, Decaf and Hot Tea
A Wedding Cake and or a Dessert selection can be Provided at an Additional Charge
Cocktail Hour:
Stationary Hors d’oeuvres:
~ Hudson Valley Cheese Display Featuring Sprout Creek, Bobolink and Lynn Haven Goat Cheese with Grapes and Berries with Assorted Crackers and Grilled Ciabatta Bread
Passed Hors d’oeuvres:
~ Potato Samosa with Raita
~ Balsamic Wrapped Watermelon Croutons
~ Chanterelle Mushroom and Corn Pesto Brochetta
~ Mini Smoked Salmon and Rita Grilled Cheese with Heirloom Tomato Dip
~ Maine Lobster Rolls in Pate a Choux
~ Cumin Charred Ahi Tuna and Caponata on Sage Parmesan Crackers
~ Thai Barbecued Chicken Skewers with Red Coconut Curry Sauce
~ Pigs in the Blanket with Spicy Mustard
Reception:
Salad: Served Family Style
~ Blooming Hill Mesclun Greens with Vegetable Herb Dressing
~ Baskets of Breads and Rolls with Butter & Olive Oil
Dinner Stations:
Grill Station: Chef Attended
~ French Grilled Sirloin with Molasses Tamarind Steak Sauce and Chimichurri Sauce
~ Grilled Salmon with Three Sauces: Bourbon BBQ, Roasted Tomato Vinaigrette, Wasabi Vinaigrette
~ Grilled Seasonal Vegetable Platter~ Zucchini, Yellow Squash, Eggplant, Portabella Mushroom, Carrot, Red Onion
~ Mashed Blooming Hill Yukon Gold Potatoes with Brie and Caramelized Onion
~ Wheat Berry and Hudson Valley Apple Salad
Antipasti and Tapas Station:
~ Arugula Tossed with spiced Berry Dressing
~ Assorted Cured Meats and Salamis
~ Assorted Breads- Ciabatta, Olive, Multi Grain and Baguette with Pesto, Hummus, Tapenade, Baba Ghanoush and Scented Olive Oil
~ Figs Stuffed with Gorgonzola, Spiced Walnuts and Honey
~ Shaved Fennel and Apple Salad with Juniper
~ Red Pepper Confit and Marinated Mushrooms
~ Assorted Olives and Marinated Artichokes
~ Vegetable Goat Cheese Terrine
Pasta Station: Chef Attended
~ Penne, Orzo and Linguini Pasta
With a Selection of the Following Accompaniments:
Capers
Artichokes
Calamata Olives
Grilled Mushrooms
Garlic
Broccoli
Red Onion
Grilled Chicken
Fresh Tomato
Roasted Red Peppers
Sautéed with Extra Virgin Olive Oil
Tossed with Choice of Pesto, Marinara and Garlic Cream Sauces
~ Coffee, Decaf and Hot Tea Selection Served to Guests
A Wedding Cake and or a Dessert selection can be Provided at an Additional Charge
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