Fall Catering Suggestions

Please note, these are only suggested menus. Speak to Christine — she’s happy to create custom menus in your price range!

Fall cocktail party

Passed hors d’oeuvres

Quail legs, white bean and truffle dip coupled with devilled quail egg
Asian marinated seared dayboat scallop wrapped in bacon
Blackened seared tuna - on toasted seaweed
“Surf and turf” — butter poached filet mignon topped with fresh lobster and house made béarnaise sauce, tarragon garnish
Dates wrapped in bacon
Foie gras canapé
Smoked salmon truffles
Chanterelle and porcini mushroom cups

Stationary platters

Artisan cheese with dried fruits
Shrimp, three ways

Fall buffet dinners

All buffets include artisan breads and rolls, dessert sampler, coffee, tea and house café salad

“Autumn in New York”

New York Strip steaks with a brandy, peppercream sauce
Sliced sugar brined turkey breast, wild mushroom bread pudding, pan gravy
Salt crusted pork loin over sweet potato puree with carmelized pear relish
Sauteed chard with bacon
Mélange of roasted root vegetables

“Provence, off season”

Daube of beef — classic vegetables
Tarragon chicken, smothered in shallots, sherry vinegar and a light cream sauce
Walnut and wild mushroom tartin
Gratin of cloved onions
White beans slow cooked in herbs and stock
Glazed carrots

“The Frost is on the Pumpkin”

Puree of pumpkin soup
Old fashioned pot roast, root veggies and hearty cabernet gravy
Roasted chickens, house gravy, cranberry nut stuffing, buttermilk smashed potato
Stuffed acorn squash, Vermont maple syrup glaze

“Down the shore, late October”

Seafood stew — dayboat scallop and jumbo shrimp coupled with a crabmeat veloute with a toss of autumn root veggies
Lobster in a sherry cream sauce in puff pastry cups
Cedar Planked salmon with blackberry and huckleberry sauce, Tillamook cheddar scalloped potato, sauteed carrot

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