A SELECTION OF FAVORITE MENU TASTINGS

Late Summer Wedding Menu
Passed Hors d’Oeuvres
Tiny “BLT” – Applewood Smoked Bacon with Beefsteak Tomato Aioli and Micro Greens on Brioche Toast
Seared Tuna Niçoise on a Roasted New Potato with Tapenade and Native Tomato Conserve
Shrimp Tikka Skewers with Mango Chutney and Toasted Coconut
Middle Eastern Lamb Meatballs with Minted Yogurt Dip

Plated First Course
Roasted Tomato Tart with Mozzarella di Buffala and Baby Greens in a Black Olive Vinaigrette

Plated Entrées
Pan Seared Peppery Fillet of Beef with
Balsamic Jam and Horseradish Cream
Quinoa Salad with Caramelized Carrots, Shallots, Currants and Mint
Wilted Tuscan Kale with Red Onions and Roasted Cauliflower
or
Chicken Breasts Stuffed with Basil Pesto, Roast Red Pepper and Goat Cheese
Orzo with Sun Dried Tomatoes, Calamata Olives, Sautéed Zucchini, Feta Cheese and Mint
or
Grilled Eggplant with a Mojo Sauce of Lime,
Toasted Cumin and Cilantro
Saffron Rice Salad with Currants, Crispy Shallots and Cashews

Summer Buffet Supper with Plated First Course
- First Course
Pan Seared Crab Cake with Roasted Pepper Rémoulade
Drizzled with Old Bay Infused Oil

Buffet Supper
Fillet of Beef with Caramelized Shallots,
Gorgonzola Crumble and Blistered Cherry Tomatoes
Grilled Salmon with Lime and Coriander and Cucumber-Yogurt Sauce
Chopped Salad of Heirloom Tomatoes, Cucumbers,
Green Onions and Feta Cheese served over Woven Roots Young Lettuces
Orecchiette Pasta with Arugula, Parsley, Lemon Zest, Garlic, Pine Nuts and Shaved Reggiano Parmesan
Assorted Berkshire Mountain Bakery Breads

Late Summer Dinner By-the-Bite
Crisp Parmesan Baskets
Farm Girl Farm’s Broccoli Rabe Pesto, Farm Stand Cherry Tomatoes
Fried Green Tomato and Warm Native Corn Cakes with Smokey Onion Jam
Shrimp Tikka Skewers with Toasted Coconut and Mango Chutney
Tiny Fish Tacos with Scallion Crema and Cilantro Chimichurri
Watermelon Skewers with Feta Cheese andMint
Grilled Portobello Two Bite Sandwiches with Fresh Arugula andBoursin Cheese
Baskets Of Homemade Tortilla Chips Served with Chunky Jalapeño-Lime Guacamole
Mediterranean Platter with Hummus, Crispy Spiced Flatbread, Olives
Roasted Cauliflower, Cherry Tomatoes
Cheddar-Chive Biscuits with Roasted Plum Tomatoes, Black Forest Ham and Herbed Mayo
Greek Yogurt and Foraged Wild Ramp Dip with Olive Oil and Lemon
Served with Fresh Veggies such as Cucumber, Cauliflower, Radishes, Sweet Peppers And Carrots
Rocky Road Brownies, Tiny Blackberry Hand Pies
Lemon-Ginger Cupcakes

Cozy Winter Dinner
Passed Hors d’Oeuvres
Deep Fried Brussels Sprouts with Toasted Garlic Aïoli
Crispy Prosciutto with Burnt Butter Plum and Gorgonzola
Souvlaki Lamb with Tzatsiki in Cucumber Cups

Buffet Supper
Roasted Chicken with Za’atar Salsa Verde
Roasted Red Cabbage Slaw
Fried Eggplant with Spiced Cashews and green Tahini Sauce
Israeli Cous Cous with Toasted Pine Nuts and Apricots
Marinated Cucumbers with Fried Shallots

Dessert
Warm Apple Walnut Crisp with Highlawn Farm’s Chantilly Cream

Spring Luncheon
Asparagus Vinaigrette with Baby Lettuces, Golden Beets, Chevre, Frizzled Shallots and a Roasted Orange Vinaigrette
Grilled Greek Chicken Souvlaki Salad with Lemon and Mint served over Mixed Baby Greens
Roasted Potato Salad with Cherry Tomatoes, Green Beans,
Vidalia Onions and Feta Cheese
Poppy Seed Bread Sticks
Lemon Tea Cake with Fresh Strawberries