Outdoor Menu Options.

Customize your own menu, or choose from a suggested menu below. Pricing varies depending on your choice of venue, please call as we have many options!

Stationary Hors ‘d Oeuvres Displays

Seasonal Crudités Display with Ranch Dip
Fresh Fruit Display with Gran Marnier Dipping Sauce
International Cheese Display with Chutney Cheese Spread, Broiled Sweet Brie Crackers and Grapes
Sophisticated Antipasto Display including our Goat Cheese, Pesto, and Kalamata Torta
Raw Bar and a Sushi Bar

Cold Hors d’ Oeuvres

Cherry Tomatoes stuffed with Orzo and Pesto
Classic Bruschetta
Spinach and Cheese Filled Mini Red Bliss Potatoes
Thinly Ribboned Roast Beef on Baguette with Caramelized Onion and Horseradish Cream
Classic Jumbo Shrimp Cocktail
Smoked Salmon on Pumpernickel Rounds with Crème Fraiche
Salmon Mousse on Cucumber Pumpernickel Rounds
Sun-dried Tomato Pesto Crostini
Crab and Mango Stack
Belgium Endive with Grapefruit, Avocado, and Curry Aioli
Pear Stilton Bruschetta
Miniature BLT

Hot Hors d’ Oeuvres

Creamed Mushroom in Phyllo Cups
Crabmeat and Artichoke Dip with crunchy pita chips
Thai Chicken Skewer with Sweet Peanut Dipping Sauce
Caramelized Scallops wrapped in Bacon
Bacon and Cheese Stuffed Mushrooms
Coconut Shrimp with Spicy Orange Dipping Sauce
Crab Cakes with Remoulade
Authentic Swedish Meatballs
Sesame Chicken with Honey Ginger Dipping Sauce
Curried Chutney Banana wrapped in Bacon
Oriental Spring Rolls with Thai Vinaigrette
Miniature Beef Wellington
Wild Mushroom Quesadillas
Peking Duck Spring Rolls with Orange Ginger Sauce
Cozy Shrimp with Sweet Chili Sauce
Crostini of Brie and Strawberry Rhubarb Compote
Spinach and Goat Cheese Frittatas
Sherrywine Marinated Lamb Skewer with Fresh Mint Sauce
Clams Casino
Dilled Scallop Puff

Signature Salads and Soups

Salad of Mesclun Greens with Strawberries, Goat Cheese, Sugared Pecans and Lemon Poppy-seed Vinaigrette
Roasted Pear Salad with Mesclun, Gorgonzola, Sugared Walnuts and Apple Cider Vinaigrette
Lobster bisque with lavender cream
Wild mushroom and spinach
Pumpkin Ginger Soup

Unique Chef Attended Stations

Gourmet Pasta Station
Small Bites Grill Station
Asian Seafood Sauté Station
The Prime Carving Station
Death by Chocolate Dessert Buffet

ENTREES

Chicken

Wild Mushroom Stuffed Chicken en Croute with a Wild Mushroom Sauce
Artichoke stuffed Chicken Roulades with Basil Cream Sauce or Tomato Couli
Boursin and Spinach filled Chicken Breast with a Balsamic Honey Reduction
Fennel and Tarragon stuffed Chicken with Peach Salsa and Champagne Peach Sauce
Chicken with Sun-dried Tomatoes
Broccoli and Fontinella stuffed Chicken Breast with Broccoli Alfredo
Pistachio crusted Chicken Paillard with an Apple Fennel Slaw and Tarragon Dijon Sauce

Beef

Roast Prime Rib served with Au Jus
Tenderloin of Beef with Béarnaise and Horseradish Cream
Gorgonzola Crusted Filet Mignon wrapped in Apple Smoked Bacon with a Port Wine Demi Glace
Grilled Filet Mignon with a Wild Mushroom Ragu and Gorgonzola Cream
Individual Beef Wellington

Fish and Seafood

Sweet Basil Shrimp
Oven Poached Salmon Fillet atop Asian Vegetables with Honey Ginger Sauce
Classic Poached Salmon Fillet with Chilled Cucumber Dill Sauce
Grilled Caribbean marinated Swordfish with Pineapple Mango Salsa
Haddock with Braised Fennel and Roma Tomatoes
Seafood and Asparagus stuffed Sole with Lobster Cream
Pan Seared Sea Bass with Orange Basil Reduction
Seafood Newburg in a Puff Pastry Shell
Pisctchio crusted Tilpia

Veal and Pork

Veal Oscar topped with Crabmeat and blanketed with Roasted Tomato Béarnaise
Medallions of Veal with Lobster Hollandaise
Citrus marinated Pork Medallions with an Apricot Rosemary Sauce
Five spice marinated pork ribbons

Lamb and Game

Butterflied Leg of Lamb with Fresh Mint Sauce and California Chutney
Grilled Duck Breast with Date Sauce
Five Spice marinated grilled Duck Breast with Pear Chutney

Vegetarian Choices

Spinach and Roasted Vegetable stuffed Portabella Mushroom with Gruyere Cheese
Fettuccini Primavera with Olive Oil and Basil
Butternut Squash Ravioli with a Walnut Sage Cream Sauce
Home-made Sun-dried Tomato Pizza with Fontinella Cheese, Spinach and Pine Nuts

Compliments to your Wedding Cake

Strawberries and Bananas with White and Dark Chocolate Fondue
Fresh Fruit Display with Gran Marnier Dipping Sauce
Chocolate Dipped Strawberry
Make your own Sundae Bar

---

SAMPLE MENUS

Menu A - - served

Hors ‘d oeuvres
Stationary
International Cheese Display with Crackers and Grapes
To include broiled sweet brie, chutney cheese spread, slice havarti and smoked gouda.

Passed
Creamed Mushrooms in Phyllo
Classic Bruschetta

First Course
Salad of Mixed Greens with a Light Vinaigrette
Baskets of Freshly Baked Rolls and Breads

Entrée
Tarragon and Fennel stuffed Grilled Chicken Breast laced with Champagne Peach Sauce
Served atop a puff pastry cup filled with baby spinach and fresh peach salsa.
Lemon Parslied Rice
Julienne of Seasonal Vegetables

Cake Accompaniment
Chocolate Dipped Strawberries
Coffee and Tea

Menu B- - buffet

Hors ‘d oeuvres
Stationary
Fresh Crudités Display with Ranch and Curry Dip
Pumpkin Ginger Soup

Passed
Mini Red Bliss Potatoes stuffed with Spinach Dip
Coconut Shrimp with Spicy Orange Dipping Sauce
Sesame Chicken with Honey Ginger Sauce

First Course
Baby Spinach with Apple Smoked Bacon, Gruyere Cheese, Roma Tomato and an herbed vinaigrette

Pasta Station
Gemmeli and Wild Mushroom stuffed Ravioli
Tomato Basil Sauce and Wild Mushroom Sauce
Freshly Grated Pecorino Romano Cheese
Basket of Freshly Baked Rolls

Entree Station
Pistachio crusted Chicken Paillard with Tarragon Dijon Sauce and an Apple Fennel Slaw
Oven Poached Salmon Fillet with Cucumber Dill Sauce

Accompaniment Station
Roasted Butternut Squash with Cranberries
Roasted Red Peppers, Zucchini, Summer Squash and Mushrooms
Scallion Rice

Coffee and Tea

Menu C- - served

Hors ‘d oeuvres
Stationary
To include goat cheese, sun-dried tomato, pesto, and kalamata olive torta, Italian meats and cheeses,
imported olives, marinated mushrooms and artichokes, buffalo mozzarella with fig puree, and focaccia bread

Passed
Crab Cakes with Remoulade
Cozy Shrimp with Sweet Chili Sauce
Curried Chutney Bananas wrapped in Bacon

First Course
Salad of Mesclun Greens with Roasted Pear,
Crumbled Stilton, Sugared Walnuts and Apple Cider Vinaigrette
Baskets of Freshly Baked Rolls and Breads

Second Course
Autumn Bisque

Entrées
Baked Haddock with Braised Fennel and Roma Tomatoes
Roasted Sweet Potato Spears
Grilled Filet Mignon with a Wild Mushroom Ragu and Gorgonzola Cream
Garlic Mashed Potatoes
Greens Beans with Shallots

Coffee and Tea

Menu D- - stations

Hors ‘d oeuvres
Passed
Wild Mushroom Quesadillas
Marinated Lamb Skewer with Fresh Mint Sauce
Crab and Mango Stack
Belgium Endive with Grapefruit, Avocado and Curry Aioli
Caramelized Scallops wrapped in Bacon
Chilled Jumbo Shrimp Cocktail

First Course
Salad of Mesclun Greens with Strawberries, Sugared Pecans,
Goat Cheese and Lemon Poppy-seed Vinaigrette

Pasta Station
Striped Cheese Agnolotti and Penne
Pesto Alfredo and Tomato Basil
Freshly Grated Pecorino Romano Cheese
Basket of Freshly Baked Rolls

Entree Station
Hand Carved Beef Tenderloin with Béarnaise and Horseradish Cream
Oven Poached Salmon Filet atop Asian Vegetables with Honey Ginger Sauce

Accompaniment Station
Minted Rice with Peas
Herbed Oven Roasted Potatoes
Chilled Asparagus with Mango Ginger Dressing

Cake Accompaniment
Fresh Strawberries and Bananas with Chocolate Fondue
Coffee and Tea

Nashoba Valley Ski Area