Lunch Drop-Off

 

LUNCHEON BUFFET

Kale and Fennel Salad with Sourdough Croutons and Lemon Parmesan Dressing

Roast Squash and Chickpea Salad with Orange-Tahini

Mediterranean Turkey Meatballs with Tzatziki Sauce

Spicy Carrot Quinoa Cakes with Yogurt Avocado Drizzle

Homemade Sweet Potato Biscuits with Maple Whipped Goat Cheese

VEGETARIAN BUFFET

Rice and Lentil Filled Swiss Chard Sarmas

Beet and Beet Green Salad with Candied Walnuts 

 

Market Greens with Harvest Vegetables and Sunflower Citrus Vinaigrette

Seasonal Local Fruits with Coconut Oat Crisp

Honey Mint Iced Tea

 
 
 

Summer Rehearsal Dinner

Stationary Hors D'Oeurves

Roasted Tomato Salsa and Fresh Guacamole with Organic Corn Chips

Potato, Cheddar, and Black Bean Empanadas with Smokey Tomato Sauce

Tortilla Espanola with Farm Eggs, Goat Cheese, and Roasted Red Peppers and Potatoes 

Island Creek Raw Bar

Island Creek Oysters, Duxbury Littleneck Clams

Wild Caught Cocktail Shrimp

Served With
Lemon, Horseradish, Cocktail Sauce, House Seasonal Mignonette 

Make Your Own Taco Bar

Grilled Local Catch with Chili and Citrus

Al Pastor-Marinated Grilled Pork

Braised Local Chicken with Lime and Cilantro

Served With
Corn Tortillas, Prima Sal Cheese, Lime Pickled Onions, Salsa Verde, Cilantro Cream, Marinated Cabbage

Crispy Lettuces with Avocado, Spiced Pepitas, and Buttermilk Dressing

Aged Cheddar and Rice Stuffed Peppers with Smokey Jalapeño Cream 

SOMETHING SWEET

Spicy Mexican Stone Ground Taza Chocolate Brownies

Coconut Cream Custards with Raspberries

REFRESHMENTS

Still and Sparkling Water with Lemon

Spicy Jalapeno Lemonade

 
 
 

Intimate Birthday Dinner

 

STATIONARY HORS D’OEUVRES

Smoked Bluefish Pate with Winter Vegetable Crudite

Fig, Olive and Cured Ham Tartines On Gluten-Free Seed Crisps

Butternut Squash and Blue Cheese Fritters

FIRST COURSE

Roasted Carrot, Avocado, and Sunflower Sprout Salad with Crispy Chickpeas and Valley View Goat Cheese 

SECOND COURSE

Roasted Clark Farm Lamb with Garlic, Anchovy, and Rosemary

Alprilla Farm Celeriac Puree 

Roasted Beets with Fennel and Honey 

SOMETHING SWEET

Taza Chocolate, Date,  and Hazelnut Tart

Served with Cinnamon Whipped Cream and Organic Berries

 
 
 

Fall Wedding

 

PASSED HORS D’OEUVRES

Maitland Mountain Kim Chi and Sweet Corn Pancakes 

Grilled Spicy Cumin Lamb Skewers 

House Chorizo with Smashed Avocado and Pickled Onions

Rainbow Beet, Pistachio, and Ricotta Crostini 

STATIONARY HORS D’OEUVRES

Artisan Local Cheese Boards with House Preserves

Honey Baked Pumpkin Stuffed with Creamy Whipped Feta and Herbs

Smokey Eggplant Dip with Roasted Chickpeas

Served with Fresh Breads and Homemade Seed Crisps

Farmer’s Market Cornbread Bites with Seasonal Vegetables and Herbs

FIRST COURSE

Local Field Greens with Pumpkin Seed Brittle, Valley View Feta, and Roasted Apples

SECOND COURSE

Apple and Wine Braised Grass-Fed Beef Short Ribs with Cider Chimmichurri 

Whole Roasted Local Chicken with Fennel Citrus Slaw 

Served With
Roasted Garlic Mashed Potatoes

Mixed Roasted Winter Squashes with Charred Chilies

SOMETHING SWEET

Petite Cutting Cake: Vanilla Orange Sponge Cake with Citrus Buttercream and Edible Flowers 

Vanilla Orange Sponge Cake Squares with Citrus Buttercream

Homemade Apple Cider Doughnuts

 
 
 
 

Fall Corporate Retreat

 

MORNING REFRESHMENTS

Fair Trade Coffee by Atomic Roasters, Salem, MA

Organic Traditional and Herbal Teas

Served With
Local Milk, Cream, Almond Milk, Soy Milk, Raw Sugar, and Wildflower Honey

Still and Sparkling Water

Lemon Cucumber Infused Water

BREAKFAST BUFFET

Orchard Fruit Salad 

Our Own Gluten-Free Seedy Oat Bread

Served With
Beet Cured Wild Salmon, Whipped Cream Cheese,  and Avocado

Butternut Squash and Sunflower Seed Muffins

Scrambled Local Egg Whites with Spinach

Homemade Honey and Seed Granola 

Served With
Local Greek Yogurt, Cinnamon Stewed Local Apples, Dried Cranberries, and Raisins 

Fresh Orange and Grapefruit Juices

MID-MORNING SNACK

Carrot Cake Smoothie with Oats and Coconut

Berry Banana Blast Smoothie

Cranberry Coconut Raw Bars

Homemade Trail Mix with Dried Fruits and Taza Chocolate Chunks

LUNCH BUFFET

Mini Sweet Potato and Lentil Shepherds Pies

Kale and Quinoa Salad with Butternut, Dried Cranberries, Local Feta, and Cider Vinaigrette

Open Faced Steak Sandwiches with Shaved Parmesan and Roasted Mushrooms 

Arugula, Grapefruit, Avocado, and Roasted Chicken Salad with Cilantro Dressing

Field Greens Salad with Seasonal Vegetables and Balsamic Vinaigrette

SOMETHING SWEET

Lemon Rosemary Shortbread Cookies

AFTERNOON BREAK

Homemade Pumpkin Bread

Seasonal Vegetable Crudites and House Made Crackers

Our Own Whipped Lemon Hummus and Smoked Eggplant Dip

Local Orchard Fruits

AFTERNOON REFRESHMENTS

Hibiscus Lime Fizz

 
 
 

Holiday Cocktail Party

 

PASSED HORS D’OEUVRES

Saffron Risotto Cakes with Apple Onion Chutney

Caramelized Onion and Winter Greens Torta

Roasted Winter Squash and Ricotta Tarts

 

 

Misty Knolls Chicken Confit Crostini with Dijon and Pistachios

Herbed Polenta Crisp with Cider Braised Short Ribs and Cranberry Chutney

Wine Braised Cocktail Meatballs with Local Beef and Pork

Stationary hors D’OEUVRES

Valley View Chevre Logs with Rosemary and Nuts

Artisan Local Cheese Boards with Homemade Jams

Hot Caramelized Onion Dip with Herbs and Smoked Gouda and Bacon

Served With
Rustic Breads and Homemade Seed Crisps

SomeThing Sweet

Cocoa Caramel Cream Puffs

Mini Brown Sugar Apple Tarts

REFRESHMENTS

Cranberry Vanilla Fizz

 
 
 

Spring Vegetarian Wedding

 

PASSED HORS D’OEUVRES

Mini Artisan Grilled Cheese with Green Tomato Jam

Baked Sweet Potato Falafel with Sesame and Lemon

Seasonal Vegetable Flatbreads with Local Mozzarella and Fresh Herbs

FIRST COURSE

Field Lettuces with Sweet Carrot Ribbons, Sunflower Seeds and Radish Tossed in Lemony Vinaigrette

SECOND COURSE

Spring Vegetable Paella with Heirloom White Beans and Lemon Saffron Aioli

Black Bean Fritters on Sautéed Asian Greens and Spring Carrots with Shiitake Mushrooms

Asparagus and Herb Lasagna with Handmade Pasta and Valley View Chèvre 

SOMETHING SWEET

Chocolate, Peanut Butter, and Avocado Pudding 

Rosewater and Raspberry Sponge Cake

 

Lunch Drop-Off

LUNCHEON BUFFET

Kale and Fennel Salad with Sourdough Croutons and Lemon Parmesan Dressing

Roast Squash and Chickpea Salad with Orange-Tahini

Mediterranean Turkey Meatballs with Tzatziki Sauce

Spicy Carrot Quinoa Cakes with Yogurt Avocado Drizzle

Homemade Sweet Potato Biscuits with Maple Whipped Goat Cheese

VEGETARIAN BUFFET

Rice and Lentil Filled Swiss Chard Sarmas

Beet and Beet Green Salad with Candied Walnuts

Market Greens with Harvest Vegetables and Sunflower Citrus Vinaigrette

Seasonal Local Fruits with Coconut Oat Crisp

Honey Mint Iced Tea

 

Summer Rehearsal Dinner

STATIONARY HORS D'OEURVES

Roasted Tomato Salsa and Fresh Guacamole with Organic Corn Chips

Potato, Cheddar, and Black Bean Empanadas with Smokey Tomato Sauce

Tortilla Espanola with Farm Eggs, Goat Cheese, and Roasted Red Peppers and Potatoes

ISLAND CREEK RAW BAR

Island Creek Oysters, Duxbury Littleneck Clams

Wild Caught Cocktail Shrimp

Served With Lemon, Horseradish, Cocktail Sauce, House Seasonal Mignonette

MAKE YOUR OWN TACO BAR

Grilled Local Catch with Chili and Citrus

Al Pastor-Marinated Grilled Pork

Braised Local Chicken with Lime and Cilantro

Served With

Corn Tortillas, Prima Sal Cheese, Lime Pickled Onions, Salsa Verde, Cilantro Cream, Marinated Cabbage

Crispy Lettuces with Avocado, Spiced Pepitas, and Buttermilk Dressing

Aged Cheddar and Rice Stuffed Peppers with Smokey Jalapeño Cream

SOMETHING SWEET

Spicy Mexican Stone Ground Taza Chocolate Brownies

Coconut Cream Custards with Raspberries

REFRESHMENTS

Still and Sparkling Water with Lemon

Spicy Jalapeno Lemonade

 
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Intimate Birthday Dinner

STATIONARY HORS D’OEUVRES

Smoked Bluefish Pate with Winter Vegetable Crudite

Fig, Olive and Cured Ham Tartines On Gluten-Free Seed Crisps

Butternut Squash and Blue Cheese Fritters

FIRST COURSE

Roasted Carrot, Avocado, and Sunflower Sprout Salad with Crispy Chickpeas and Valley View Goat Cheese 

SECOND COURSE

Roasted Clark Farm Lamb with Garlic, Anchovy, and Rosemary

Alprilla Farm Celeriac Puree 

Roasted Beets with Fennel and Honey 

SOMETHING SWEET

Taza Chocolate, Date,  and Hazelnut Tart

Served with Cinnamon Whipped Cream and Organic Berries

 

Fall Wedding

PASSED HORS D’OEUVRES

Maitland Mountain Kim Chi and Sweet Corn Pancakes 

Grilled Spicy Cumin Lamb Skewers 

House Chorizo with Smashed Avocado and Pickled Onions

Rainbow Beet, Pistachio, and Ricotta Crostini 

STATIONARY HORS D’OEUVRES

Artisan Local Cheese Boards with House Preserves

Honey Baked Pumpkin Stuffed with Creamy Whipped Feta and Herbs

Smokey Eggplant Dip with Roasted Chickpeas

Served with Fresh Breads and Homemade Seed Crisps

Farmer’s Market Cornbread Bites with Seasonal Vegetables and Herbs

FIRST COURSE

Local Field Greens with Pumpkin Seed Brittle, Valley View Feta, and Roasted Apples

SECOND COURSE

Apple and Wine Braised Grass-Fed Beef Short Ribs with Cider Chimmichurri 

Whole Roasted Local Chicken with Fennel Citrus Slaw 

Served With
Roasted Garlic Mashed Potatoes

Mixed Roasted Winter Squashes with Charred Chilies

SOMETHING SWEET

Petite Cutting Cake: Vanilla Orange Sponge Cake with Citrus Buttercream and Edible Flowers 

Vanilla Orange Sponge Cake Squares with Citrus Buttercream

Homemade Apple Cider Doughnuts

 
Menus_02.jpg
 

Fall Corporate Retreat

MORNING REFRESHMENTS

Fair Trade Coffee by Atomic Roasters, Salem, MA

Organic Traditional and Herbal Teas

Served With
Local Milk, Cream, Almond Milk, Soy Milk, Raw Sugar, and Wildflower Honey

Still and Sparkling Water

Lemon Cucumber Infused Water

BREAKFAST BUFFET

Orchard Fruit Salad 

Our Own Gluten-Free Seedy Oat Bread

Served With
Beet Cured Wild Salmon, Whipped Cream Cheese,  and Avocado

Butternut Squash and Sunflower Seed Muffins

Scrambled Local Egg Whites with Spinach

Homemade Honey and Seed Granola 

Served With
Local Greek Yogurt, Cinnamon Stewed Local Apples, Dried Cranberries, and Raisins 

Fresh Orange and Grapefruit Juices

MID-MORNING SNACK

Carrot Cake Smoothie with Oats and Coconut

Berry Banana Blast Smoothie

Cranberry Coconut Raw Bars

Homemade Trail Mix with Dried Fruits and Taza Chocolate Chunks

LUNCH BUFFET

Mini Sweet Potato and Lentil Shepherds Pies

Kale and Quinoa Salad with Butternut, Dried Cranberries, Local Feta, and Cider Vinaigrette

Open Faced Steak Sandwiches with Shaved Parmesan and Roasted Mushrooms 

Arugula, Grapefruit, Avocado, and Roasted Chicken Salad with Cilantro Dressing

Field Greens Salad with Seasonal Vegetables and Balsamic Vinaigrette

SOMETHING SWEET

Lemon Rosemary Shortbread Cookies

AFTERNOON BREAK

Homemade Pumpkin Bread

Seasonal Vegetable Crudites and House Made Crackers

Our Own Whipped Lemon Hummus and Smoked Eggplant Dip

Local Orchard Fruits

AFTERNOON REFRESHMENTS

Hibiscus Lime Fizz

 

Holiday Cocktail Party

PASSED HORS D’OEUVRES

Saffron Risotto Cakes with Apple Onion Chutney

Caramelized Onion and Winter Greens Torta

Roasted Winter Squash and Ricotta Tart

Misty Knolls Chicken Confit Crostini with Dijon and Pistachios

Herbed Polenta Crisp with Cider Braised Short Ribs and Cranberry Chutney

Wine Braised Cocktail Meatballs with Local Beef and Pork

STATIONARY HORS D’OEUVRES

Valley View Chevre Logs with Rosemary and Nuts

Artisan Local Cheese Boards with Homemade Jams

Hot Caramelized Onion Dip with Herbs and Smoked Gouda and Bacon

Served With
Rustic Breads and Homemade Seed Crisps

SOMETHING SWEET

Cocoa Caramel Cream Puffs

Mini Brown Sugar Apple Tarts

REFRESHMENTS

Cranberry Vanilla Fizz

 
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Spring Vegetarian Wedding

PASSED HORS D’OEUVRES

Mini Artisan Grilled Cheese with Green Tomato Jam

Baked Sweet Potato Falafel with Sesame and Lemon

Seasonal Vegetable Flatbreads with Local Mozzarella and Fresh Herbs

FIRST COURSE

Field Lettuces with Sweet Carrot Ribbons, Sunflower Seeds and Radish Tossed in Lemony Vinaigrette

SECOND COURSE

Spring Vegetable Paella with Heirloom White Beans and Lemon Saffron Aioli

Black Bean Fritters on Sautéed Asian Greens and Spring Carrots with Shiitake Mushrooms

Asparagus and Herb Lasagna with Handmade Pasta and Valley View Chèvre 

SOMETHING SWEET

Chocolate, Peanut Butter, and Avocado Pudding 

Rosewater and Raspberry Sponge Cake