Menu


Spring Served Dinner Menu

Welcome Beverage

Chilled Lavender Scented Jasmine Tea
Lemon Citrus Aqua Fresca
Watercress & Cucumber Spritzer

Post Ceremony Butlered Cocktails

Iron Horse Wedding Cuvee Kir Royale
Sapphire Gin with House Made Botanical Tonic & Candied Lime Zest

Passed Hors D’oeuvres

Chilled Ceviche Spoon, Cilantro, Lime, Jicama
Grilled Malaysian Style Chicken Lettuce Wrap, Spicy Peanut Sambal
Spring Pea Croquettes, Garlic Scape Aioli
Yellow Fin Tuna “Taco”, Avocado Puree, Pico de Gallo, Green Chiles
Roasted Miso Glazed Shiitake Mushroom Cones, Toasted Sesame Seed Crust
Wild Salmon Burger, Brioche, Uni Aioli
Goat Cheese & Beet Macaroon
Curried Potato & Vegetable Samosa, Mango Chutney

First Course

Spring Vegetable Bisteeya, Wheat Crackling
Vegetable Crudo of Asparagus, Sweet Peas, Mushrooms & Fennel
Local Field Lettuces, White Balsamic Vinaigrette

Served Entrees

Pan Roasted Wild Halibut,
Roasted Spring Asparagus Raft, Sweet Pea Farrotto,
Smoked Sea Salt, Grilled Lemon Oil
Pan Seared Organic French Cut Chicken Breast,
Maitaki Mushroom Nage, Melted Wild Ramps,
Jerusalem Artichoke & Potato Croutons, Pan Flashed Pea Leaves
Roasted Meadow View Chile Rellenos,
Roasted Vegetables, Black Beans,
Toasted Quinoa, Green Pumpkin Mole

Summer Progressive Dinner Menu

WELCOME BEVERAGE

Cajun Lemonade
Cucumber & Fresh Thyme Refresher
Sparkling Peach Aqua Fresca

POST CEREMONY BUTLERED COCKTAILS

Watermelon Tequila Sunrise
Strawberry Lemon Mojito
Thai Basil Sangria

PASSED HORS D’OEUVRES

Beef Carpaccio, Black Summer Truffle Vinaigrette, Potato Crisp
Cracked Maine Lobster Taquitos
Goat Cheese “Spoon”, Chioggia Beet Confetti
Zucchini Pancake, Boursin, Edible Flower
Chicken & Lemongrass Pot Stickers
Portobello Mushroom Frites Cones, Remoulade
Grilled Gulf Shrimp, Mango Ketchup
Smoked Brisket, Polenta Cracker, Passilla Molasses

HARVEST TABLE

Artisanal Farmstead Cheeses, Fresh Honeycomb, Local Berries & Crisp Breads
Stuzzichini of Sweet Dried Sopressata, Speck, Country Pate, Cornichons,
Course Grain Mustard with Dark Russian Bread, Roasted Red Peppers,
Charred Artichoke Hearts, Marinated Mushrooms

SERVED FIRST COURSE

Pressed Watermelon Saganaki, Balsamic Drizzle, Mint Pesto

GRILLED FISH & MEAT MARKET

Prime Sirloin of Beef, Tobacco Onions, Smoked Rock Salt, Chimichurri
Grilled Ahi Tuna, Togarashi Dust
Grilled Organic Chicken Breast, Basil Pistou
Grilled Wild Alaskan Sockeye Salmon Fillet
Grilled London Broil of Lamb, Mediterranean Vegetable Relish
Accompaniments:
Summer Succotash of Yukon Gold Potatoes,
Sweet Anne Corn, Fava Beans, Snap Beans, Beurre Noisette

LOUISIANA HOME STYLE SOUTHERN STATION

Black Skillets of Jambalaya, Andouille Sausage, Rice, Tomatoes, Peppers
Organic Cajun Style Deep Fried Chicken & Waffles, Remoulade
Smoked Braised Brisket Slider, Tobacco Onions, Jalapeño Jam

NEW ENGLAND FISH SHACK STATION

Buckets of Maine Lobster, Sweet Anne Corn, Grilled Lemon Beurre Blanc
Long Island Little Neck Clams, Marble Potatoes
Chatham Cod Fish & Chips Cones
Fire Roasted Blue Point Oyster, Charred Lemon

SOUTHWESTERN MINI TASTING STATION

Hand Rolled Tacos:
Slow Braised Short Ribs
Grilled Mahi Mahi
Achiote Chicken
Hand Stretched Corn Tortillas
Accompaniments:
Tomato Salsa, Guacamole, White Peach Salsa,
Variety of Hot Sauces, Green Chile Mango Pico de Gallo
Mexican Corn, Chipotle Aioli, Salt, Cracked Pepper, Cilantro, Lime
Spanish Quinoa & Rancho Gordo Heirloom Pinto Beans

CEREMONIAL WEDDING CAKE

Chocolate Genoise, Fresh Strawberry Puree, Vanilla Buttercream

DESSERT TASTING STATION

Quinoa Pudding Parfait, Fresh Raspberries, Coconut Milk
Peach Shortcakes
Mini Key Lime Tarts
Assorted Fresh Milkshakes: Deep Blueberry, Peach, Vanilla Bean
with Mini Madeleines

Fall Served Dinner Menu

Welcome Beverage

Local Apple Aqua Fresca, Fresh Thyme Essence
Ginger Pear Spritzer, Thai Mint
Ruby Sipper Tea, Cinnamon Stick

Post Ceremony Butlered Cocktails

Bourbon Blaze: Amaretto, Cider, Smoked Maple Syrup
Assorted Hard Ciders
Fall Mojito: Dark Rum, Ginger Beer, Walnut Liqueur, Nutmeg & Allspice Dust
Manhattan with Wild Husk Cherries

Passed Hors D’oeuvres

Lobster Rolls, Buttered Brioche Coin
Yellow Fin Tuna, Spicy Watermelon Radish, Ginger Marmalade
Pan Roasted Sea Scallop, Vanilla Oil, Wheat Cracklin’ Crisp
Tea Smoked Duck Breast, Polenta Cracker, Pickled Tomato Chutney
Foie Gras, Apple Chow Chow, Pear Jam
Artichoke Boursin Croquetta
Vegetable Fattoush, Flatbread, Pomegranate Tzatziki

Family Style Displays on each Table

House Made Infused Whipped Ricotta & Spanish Manchego, Herbs de Provence,
Cracked Sea Salt, Honey Comb, Assorted Crisps, Flatbreads & Grissini

Served First Course

Golden Beet Carpaccio
Crisp Fall Arugula, Shaved Aged Coach Farm Goat Cheese,
Pomegranate Seeds, Apple Cider Vinaigrette

Served Entree

Grilled Sirloin of Grass & Grain Fed Beef,
Chanterelle Mushroom Nage, Roasted Patty Pan Squash, Crispy Potato Fondue

Portobello Mushroom Napoleon,
Pan Flashed Rapini, Tri Colored Peppers, Spun Tofu, Tellagio Cheese, Celeriac Fondue

Family Style Accompaniments

Fresh Cracked Cream Corn Polenta

Yukon Potato & Sprout Creek Toussaint Fondue

Winter Cocktail Dinner Menu

Passed Hors D’oeuvres

Achiote Lacquered Scallop, Black Bean, Avocado, Polenta Cracker
Sushi & Himachi Hand Rolls, Wasabi, Pickled Ginger
Mini Lobster Rolls, Butter Brioche
Smoked Salmon Cone, Bagel Dust
Pan Fried Edamame Hong Kong Dumpling, Plum Dipping
Goat Cheese & Beet Pesto Tartine
Grilled Gulf Shrimp, Tomato Panna Cotta
Lamb Merguez, Red Harissa

Harvest Table

Artisanal Local Cheese Display with Sprout Creek Barat,
Coach Farm Triple Cream, Point Reyes Toma, Adirondack Gold Aged Cheddar,
Fresh Berries, Assorted Baguettes, Peasant Breads & Crisps
Organic Winter Vegetable Crudite
Snap Beans, Carrots, Celery, Peppers, Rutabaga Sticks
Just Picked Spinach Artichoke Aioli

Variety of Winter Bruschetta Tastings

White Bean Tapenade, Fresh
Ricotta & Local Honey, Pistachio Dust
Winter Vegetable Caponata, Aged Balsamic

Mediterranean Tasting

Roasted Eggplant Zaalouk, Traditional Garlic Hummus
Assorted Crisps, Pita & Flatbreads, Dolmas, Cured Olives, Feta Cheese

Pan Asian Tasting

Peking Duck Crepe, Cucumber, Bean Sprouts, Bang Bang Noodles
Chilled Tuna Cru, Wakame, Togarashi Dust, Watermelon
Short Rib Bao Bun, Kim Chee

Creamy Polenta Bowls

Chicken Pipian, Cotija Cheese Crumble
Woodland Mushroom Fricassee
Organic Short Rib & Root Vegetable Ragout
Lobster Bolognese

Flatbread Pizza Tasting Station

Fresh Mozzarella, Fontina, Asiago, Basil

Eggplant “Frito Misto”, Truffled Ricotta

Ricotta, Roasted Fig, Caramelized Onion, Arugula

Bulbs of Roasted Garlic, Oven Roasted Tomatoes & Roasted Vegetables

Stuzzichini, Antipasti with Cured Olives, Artichoke Hearts,
Aged Parmesan, Roasted Red Peppers & Olive Oil Rubbed Crostini

Greek Tasting Station

Grilled Leg of Lamb Gyro, Pita, Tzatziki, Red Onion
Pan Seared Chatham Cod Fillet, Lemon, Fresh Herbs
Mediterranean Salad with Cucumber, Tomato, Celery, Lemon & Parsley
Tri Colored Marble Potatoes, Lemon Zest, Garlic, Olive Oil

Carving Station

Grilled Sirloin Beef, Chanterelle Mushrooms
Carved Whole Free Range Chickens
Yukon Gold Potato Puree
Variety of Sauces:
Basil Pistou, Chimichurri, Harissa

Dessert Tasting Station

Banana Walnut Bread Pudding

Butterscotch Pot de Creme
Quinoa “Rice” Pudding, Maple Sugar Brûlée

Mini Butlered & Displayed Desserts

Lemon Curd Tart, Fresh Berries
Chocolate Linen Cups, White Chocolate Mousse
S’mores Lollipops
Cheesecake & Pistachio Trifle
Varieties of Hot Cocoa:
Hot Fudge, Espresso-Chocolate & Butterscotch
with Mini Chocolate Chip Cookies

Menu


Spring Served Dinner Menu

Welcome Beverage

Chilled Lavender Scented Jasmine Tea
Lemon Citrus Aqua Fresca
Watercress & Cucumber Spritzer

Post Ceremony Butlered Cocktails

Iron Horse Wedding Cuvee Kir Royale
Sapphire Gin with House Made Botanical Tonic & Candied Lime Zest

Passed Hors D’oeuvres

Chilled Ceviche Spoon, Cilantro, Lime, Jicama
Grilled Malaysian Style Chicken Lettuce Wrap, Spicy Peanut Sambal
Spring Pea Croquettes, Garlic Scape Aioli
Yellow Fin Tuna “Taco”, Avocado Puree, Pico de Gallo, Green Chiles
Roasted Miso Glazed Shiitake Mushroom Cones, Toasted Sesame Seed Crust
Wild Salmon Burger, Brioche, Uni Aioli
Goat Cheese & Beet Macaroon
Curried Potato & Vegetable Samosa, Mango Chutney

First Course

Spring Vegetable Bisteeya, Wheat Crackling
Vegetable Crudo of Asparagus, Sweet Peas, Mushrooms & Fennel
Field Lettuces, White Balsamic Vinaigrette

Served Entrees

Pan Roasted Wild Halibut,
Roasted Spring Asparagus Raft, Sweet Pea Farrotto,
Smoked Sea Salt, Grilled Lemon Oil
Pan Seared Organic French Cut Chicken Breast,
Maitaki Mushroom Nage, Melted Wild Ramps,
Jerusalem Artichoke & Potato Croutons, Pan Flashed Pea Leaves
Roasted Meadow View Chile Rellenos,
Roasted Vegetables, Black Beans,
Toasted Quinoa, Green Pumpkin Mole

Summer Progressive Dinner Menu

WELCOME BEVERAGE

Cajun Lemonade
Cucumber & Fresh Thyme Refresher
Sparkling Peach Aqua Fresca

POST CEREMONY BUTLERED COCKTAILS

Watermelon Tequila Sunrise
Strawberry Lemon Mojito
Thai Basil Sangria

PASSED HORS D’OEUVRES

Beef Carpaccio, Black Summer Truffle Vinaigrette, Potato Crisp
Cracked Maine Lobster Taquitos
Goat Cheese “Spoon”, Chioggia Beet Confetti
Zucchini Pancake, Boursin, Edible Flower
Chicken & Lemongrass Pot Stickers
Portobello Mushroom Frites Cones, Remoulade
Grilled Gulf Shrimp, Mango Ketchup
Smoked Brisket, Polenta Cracker, Passilla Molasses

HARVEST TABLE

Artisanal Farmstead Cheeses, Fresh Honeycomb, Local Berries & Crisp Breads
Stuzzichini of Sweet Dried Sopressata, Speck, Country Pate, Cornichons,
Course Grain Mustard with Dark Russian Bread, Roasted Red Peppers,
Charred Artichoke Hearts, Marinated Mushrooms

SERVED FIRST COURSE

Pressed Watermelon Saganaki, Balsamic Drizzle, Mint Pesto

GRILLED FISH & MEAT MARKET

Prime Sirloin of Beef, Tobacco Onions, Smoked Rock Salt, Chimichurri
Grilled Ahi Tuna, Togarashi Dust
Grilled Organic Chicken Breast, Basil Pistou
Grilled Wild Alaskan Sockeye Salmon Fillet
Grilled London Broil of Lamb, Mediterranean Vegetable Relish
Accompaniments:
Summer Succotash of Yukon Gold Potatoes,
Sweet Anne Corn, Fava Beans, Snap Beans, Beurre Noisette

LOUISIANA HOME STYLE SOUTHERN STATION

Black Skillets of Jambalaya, Andouille Sausage, Rice, Tomatoes, Peppers
Organic Cajun Style Deep Fried Chicken & Waffles, Remoulade
Smoked Braised Brisket Slider, Tobacco Onions, Jalapeño Jam

NEW ENGLAND FISH SHACK STATION

Buckets of Maine Lobster, Sweet Anne Corn, Grilled Lemon Beurre Blanc
Long Island Little Neck Clams, Marble Potatoes
Chatham Cod Fish & Chips Cones
Fire Roasted Blue Point Oyster, Charred Lemon

SOUTHWESTERN MINI TASTING STATION

Hand Rolled Tacos:
Slow Braised Short Ribs
Grilled Mahi Mahi
Achiote Chicken
Hand Stretched Corn Tortillas
Accompaniments:
Tomato Salsa, Guacamole, White Peach Salsa,
Variety of Hot Sauces, Green Chile Mango Pico de Gallo
Mexican Corn, Chipotle Aioli, Salt, Cracked Pepper, Cilantro, Lime
Spanish Quinoa & Rancho Gordo Heirloom Pinto Beans

CEREMONIAL WEDDING CAKE

Chocolate Genoise, Fresh Strawberry Puree, Vanilla Buttercream

DESSERT TASTING STATION

Quinoa Pudding Parfait, Fresh Raspberries, Coconut Milk
Peach Shortcakes
Mini Key Lime Tarts
Assorted Fresh Milkshakes: Deep Blueberry, Peach, Vanilla Bean
with Mini Madeleines

Fall Served Dinner Menu

Welcome Beverage

Local Apple Aqua Fresca, Fresh Thyme Essence
Ginger Pear Spritzer, Thai Mint
Ruby Sipper Tea, Cinnamon Stick

Post Ceremony Butlered Cocktails

Bourbon Blaze: Amaretto, Cider, Smoked Maple Syrup
Assorted Hard Ciders
Fall Mojito: Dark Rum, Ginger Beer, Walnut Liqueur, Nutmeg & Allspice Dust
Manhattan with Wild Husk Cherries

Passed Hors D’oeuvres

Lobster Rolls, Buttered Brioche Coin
Yellow Fin Tuna, Spicy Watermelon Radish, Ginger Marmalade
Pan Roasted Sea Scallop, Vanilla Oil, Wheat Cracklin’ Crisp
Tea Smoked Duck Breast, Polenta Cracker, Pickled Tomato Chutney
Foie Gras, Apple Chow Chow, Pear Jam
Artichoke Boursin Croquetta
Vegetable Fattoush, Flatbread, Pomegranate Tzatziki

Family Style Displays on each Table

House Made Infused Whipped Ricotta & Spanish Manchego, Herbs de Provence,
Cracked Sea Salt, Honey Comb, Assorted Crisps, Flatbreads & Grissini

Served First Course

Golden Beet Carpaccio
Crisp Fall Arugula, Shaved Aged Coach Farm Goat Cheese,
Pomegranate Seeds, Apple Cider Vinaigrette

Served Entree

Grilled Sirloin of Grass & Grain Fed Beef,
Chanterelle Mushroom Nage, Roasted Patty Pan Squash, Crispy Potato Fondue

Portobello Mushroom Napoleon,
Pan Flashed Rapini, Tri Colored Peppers, Spun Tofu, Tellagio Cheese, Celeriac Fondue

Family Style Accompaniments

Fresh Cracked Cream Corn Polenta

Yukon Potato & Sprout Creek Toussaint Fondue

Winter Cocktail Dinner Menu

Passed Hors D’oeuvres

Achiote Lacquered Scallop, Black Bean, Avocado, Polenta Cracker
Sushi & Himachi Hand Rolls, Wasabi, Pickled Ginger
Mini Lobster Rolls, Butter Brioche
Smoked Salmon Cone, Bagel Dust
Pan Fried Edamame Hong Kong Dumpling, Plum Dipping
Goat Cheese & Beet Pesto Tartine
Grilled Gulf Shrimp, Tomato Panna Cotta
Lamb Merguez, Red Harissa

Harvest Table

Artisanal Local Cheese Display with Sprout Creek Barat,
Coach Farm Triple Cream, Point Reyes Toma, Adirondack Gold Aged Cheddar,
Fresh Berries, Assorted Baguettes, Peasant Breads & Crisps
Organic Winter Vegetable Crudite
Snap Beans, Carrots, Celery, Peppers, Rutabaga Sticks
Just Picked Spinach Artichoke Aioli

Variety of Winter Bruschetta Tastings

White Bean Tapenade, Fresh
Ricotta & Local Honey, Pistachio Dust
Winter Vegetable Caponata, Aged Balsamic

Mediterranean Tasting

Roasted Eggplant Zaalouk, Traditional Garlic Hummus
Assorted Crisps, Pita & Flatbreads, Dolmas, Cured Olives, Feta Cheese

Pan Asian Tasting

Peking Duck Crepe, Cucumber, Bean Sprouts, Bang Bang Noodles
Chilled Tuna Cru, Wakame, Togarashi Dust, Watermelon
Short Rib Bao Bun, Kim Chee

Creamy Polenta Bowls

Chicken Pipian, Cotija Cheese Crumble
Woodland Mushroom Fricassee
Organic Short Rib & Root Vegetable Ragout
Lobster Bolognese

Flatbread Pizza Tasting Station

Fresh Mozzarella, Fontina, Asiago, Basil

Eggplant “Frito Misto”, Truffled Ricotta
Ricotta, Roasted Fig, Caramelized Onion, Arugula
Bulbs of Roasted Garlic, Oven Roasted Tomatoes & Roasted Vegetables
Stuzzichini, Antipasti with Cured Olives, Artichoke Hearts,
Aged Parmesan, Roasted Red Peppers & Olive Oil Rubbed Crostini

Greek Tasting Station

Grilled Leg of Lamb Gyro, Pita, Tzatziki, Red Onion
Pan Seared Chatham Cod Fillet, Lemon, Fresh Herbs
Mediterranean Salad with Cucumber, Tomato, Celery, Lemon & Parsley
Tri Colored Marble Potatoes, Lemon Zest, Garlic, Olive Oil

Carving Station

Grilled Sirloin Beef, Chanterelle Mushrooms
Carved Whole Free Range Chickens
Yukon Gold Potato Puree
Variety of Sauces:
Basil Pistou, Chimichurri, Harissa

Dessert Tasting Station

Banana Walnut Bread Pudding

Butterscotch Pot de Creme
Quinoa “Rice” Pudding, Maple Sugar Brûlée

Mini Butlered & Displayed Desserts

Lemon Curd Tart, Fresh Berries
Chocolate Linen Cups, White Chocolate Mousse
S’mores Lollipops
Cheesecake & Pistachio Trifle
Varieties of Hot Cocoa:
Hot Fudge, Espresso-Chocolate & Butterscotch
with Mini Chocolate Chip Cookies