DINNER
sugar sweet, and hickory smoked
Add smoked pork spare ribs or smoked salmon ($6 per person)
Caramel pecans, tres leches cupcakes, and seasonal fruit tart $80 per person
To add a chef attendant to the buffet, an additional $150 service fee applies. All dinner buffets include assorted dinner rolls, sweet cream butter, regular and decaf coffee and tea. Buffets of less than 20 guests will be charged a $125 fee.
DINNER
BUFFETS
Martha’s Vineyard Bake
New England Style Clam Chowder
Classic Caesar Salad, garlic crouton, shaved parmesan, and creamy garlic Caesar dressing
Chilled broccoli and cabbage salad, dried fruit, shaved carrots, and creamy bacon dressing
Steamed Whole Maine Lobster, and drawn butter
Cast Iron Roasted Clams and Mussels
Marinated Sliced Tender of Beef, and mushroom demi-glace
Georges Bank Poached Cod, and lemon butter
Roasted Parsley New Potatoes
Boiled Corn on the Cob
Butter Poached Broccolini Spears
Boston Cream Pie Cupcakes and Whoopie Pies
$120 per person
Chateau Bordeaux
Warm Brie en croute with raspberry preserves French cheese and charcuterie display with assorted baguettes and flatbreads
Salad Niçoise, marble potatoes, green beans, olives, flaky white tuna, chopped egg, and lemon and olive oil vinaigrette
Vichyssoise, a potato leek soup that can be served hot or cold
Boeuf Bourguignon and braised beef stew with carrots and tomatoes, served with a rich demi-glace
Coq au Vin and tender braised chicken in red wine
Salmon Basquaise, seared Skuna bay salmon topped with tomato lemon ragout
Haricot Verts with roasted red peppers
Pommes Rissolees and herb-roasted tri-color baby potatoes
Viennese Dessert Display: Chef’s selection of minis
$97 per person
To add a chef attendant to the buffet, an additional $150 service fee applies. All dinner buffets include assorted dinner rolls, sweet cream butter, regular and decaf coffee and tea. Buffets of less than 20 guests will be charged a $125 fee.
DINNER
BUFFETS (CONTINUED)
Southwestern Buffet
Shredded baby romaine salad, black beans, jicama, radish, scallions, del cabo tomatoes, crispy tortilla strips, and cilantro lime vinaigrette
Chicken tortilla soup
New Mexico red chile butter spiked corn on the cob, and topped with lime juice and cotija
Drunken charro beans
Calabacitas with hatch green chile and cheddar cheese
Seared tender of beef with chimichurri sauce
Roasted pork carnitas
Tequila lime-marinated shrimp with grilled onions and peppers
Assorted flour and corn tortillas
Churro cupcakes and lime tarts
$78 per person
Seven Falls Buffet
Roasted carrot and butternut squash soup
Mixed baby greens salad, grape tomatoes, asiago, toasted walnuts, sliced figs, and balsamic dressing
Chilled pasta salad, cucumbers, sun-dried tomatoes, vegetable julienne, and dill sour cream dressing
Sliced grilled beef tender wild mushroom demi-glace
Za’atar spiced salmon medallions and orange cream sauce
Roasted airline chicken breast and sage and apple jus
Lemon parmesan roasted broccolini
Saffron-scented rice pilaf
Garlic mashed potatoes
French green beans and carrots julienne
Devil’s food cupcakes
Lemon blueberry tarts
$87 per person
To add a chef attendant to the buffet, an additional $150 service fee applies. All dinner buffets include assorted dinner rolls, sweet cream butter, Hold Fast Regular and Decaf Coffee and Tea. Buffets of less than 20 guests will be charged a $125 fee.
DINNER
PLATED DINNER
Soups
Wild Mushroom Bisque, Porcini Oil and Mushroom Croquette
Butternut Squash with Seed Oil and Crispy Leeks
Roasted Heirloom Tomato and Gorgonzola
Bisque and Parmesan Croutons
Roasted Corn Chowder and Smoked Bacon Jam Crostini
Andalusian Gazpacho and Extra Virgin Olive Oil Croutons
Salads
Hearts of Baby Romaine Salad
Shaved Parmesan, herbed croutons, Spanish anchovies, and creamy garlic Caesar dressing
Roasted Beets and Arugula
Toasted hazelnut, goat cheese fondue, and lemon-thyme vinaigrette
Organic Spinach with Crispy Pancetta
Roquefort Blue Cheese, candied walnuts, and Dijon vinaigrette
Salad of Petite Field Greens
Baby heirloom tomatoes, English cucumber ribbons, shaved carrots, and aged balsamic vinaigrette
Entreés from the Sea
Pan-Seared Colorado Striped Bass
Red pepper polenta, roasted tomatoes, and lemon caper beurre blanc
$78 per person
Roasted Skuna Bay Salmon
Red quinoa with pine nuts and raisins, blanched broccolini, and ginger pear chutney
$80 per person
Prosciutto Wrapped Alaskan Cod
Yukon gold potato pave, asparagus tips, and English pea puree
$80 per person
Pan-Seared Day Boat Scallops
Yukon gold vanilla bean potato puree, roasted carrots and caramelized fennel, and brown butter sauce
$85 per person
Price includes guest’s selection of three courses: choice of soup or salad; choice of entrée; and choice of dessert. Split menus will use the highest priced entrée for the group. Additional entrée choices will incur additional charges. All plated dinners are served with bakery fresh rolls, sweet cream butter, regular and decaf coffee, and iced tea service. Plated menu selections of less than 15 guests will be charged a $125 fee.
DINNER
Entreés from the Land and Forest
Roasted Rack of Baby Lamb
Manchego creamy polenta, ratatouille, and lamb jus
$85 per person
Braised Short Rib of Angus Beef
Yukon gold potato puree, broccolini, and mushroom braisage
$78 per person
Angus Tenderloin Filet of Beef
Yukon gold potato pave, roasted asparagus, and bordelaise
$83 per person
Herbed Crusted Red Bird Chicken Breast
Creamy manchego polenta, roasted lemon asparagus, and sun-dried tomato pesto
$76 per person
Double Cut Duroc Pork Chop
PLATED DINNER
Mashed potatoes, haricot verts, oven-roasted tomato, and Colorado peach chutney
$75 per person
14 oz. Angus NY Strip
Loaded baked potato, broccolini, and Garden of the Gods steak sauce
$86 per person
Crispy Skin Red Bird Chicken Breast
Roasted fingerling potato coins, charred cauliflower, golden raisins, and chopped almond and caper chicken jus
$72 per person
Ricotta Gnocchi with Wild Mushrooms
Roasted tomatoes, pea sprouts, and roasted corn sauce
$64 per person
Duet
Petite Tenderloin of Angus Beef with Maine Lobster Tail
Potato puree, roasted asparagus, and sauce Béarnaise
$98 per person
Grilled Beef Tender and Shrimp Scampi
Bleu cheese mashed potatoes, asparagus, and port wine demi-glace
$89 per person
New York Strip and Braised Scallops
Seasoned baby baked potatoes, haricot verts, and garlic butter
$90 per person
Marinated Pan-Seared Chicken Breast and Cold-Water Prawns
Carrot and saffron rice, grilled asparagus, and garlic and herb butter
$82 per person
Price includes guest’s selection of three courses: choice of soup or salad; choice of entrée; and choice of dessert. Split menus will use the highest priced entrée for the group. Additional entrée choices will incur additional charges. All plated dinners are served with bakery fresh rolls, sweet cream butter, regular and decaf coffee, and iced tea service. Plated menu selections of less than 15 guests will be charged a $125 fee.
DINNER
PLATED DINNER
Small Plate Appetizers
Enhance your dinner with a choice of an elegant small plate appetizer.
Fresh Burrata and Roasted Heirloom Tomatoes
Basil oil, pine nut pesto, grilled baguette, and aged balsamic
$20 per person
Maryland Style Blue Crab Cakes
Petite arugula, red pepper remoulade, Meyer lemon zest, and extra virgin olive oil
$22 per person
Jumbo Shrimp Cocktail
Cocktail sauce and fresh Meyer lemon
$26 per person
Lobster Ravioli
Butternut squash sauce, and finished with apple cider and shaved parmesan
$25 per person
Seared Ahi Tuna
Wakame seaweed salad, soy glaze, orange
Supremes, and, spiced togarashi
$26 per person
Pan-Seared Diver Scallops
Roasted corn succotash, caramelized onions, and roasted scallion beurre blanc
$26 per person
Lamb Albondigas
Meyer lemon tzatziki, extra virgin olive oil, and grilled baguette
$23 per person
Pan-Seared Potato Gnocchi
Sautéed forest mushrooms, shaved Romano cheese, and extra virgin olive oil
$20 per person
Desserts
Flourless Chocolate Decadence
Fresh berries and chantilly cream
Caramelia Mousse/Dark Chocolate Mousse Duo
Candied macadamias, macadamia shortbread
Lemon Blueberry Tart
Fresh blueberries
Peanut Butter Chocolate Cheesecake
Chocolate sauce
Red Velvet Cake
White chocolate sauce, mixed berries
Mixed Berry Tart
Fresh strawberries, coconut streusel
Chef’s Mini Dessert Station (Choose Four)
Red Velvet Cupcakes, Devil’s Food Cupcake, Lemon Tarts, Dark Chocolate Tarts, New York Cheesecake, Peanut Butter Chocolate
Cheesecake, Milk Chocolate Mousse, Caramelia Mousse, Chef’s Choice of Minis
Price includes guest’s selection of three courses: choice of soup or salad; choice of entrée; and choice of dessert. Split menus will use the highest priced entrée for the group. Additional entrée choices will incur additional charges. All plated dinners are served with bakery fresh rolls, sweet cream butter, regular and decaf coffee, and iced tea service. Plated menu selections of less than 15 guests will be charged a $125 fee.