Below are sample banquet menus, these are to give a sneak peak at what is possible, every party is unique and we look forward to fitting our menus to your fit your desires.

Sample Passed Hors D oeuvres

Goat cheese stuffed cherry tomatoes
Herb Blinis with smoked salmon and Curry crème fraiche
House made sausage with braised cabbage and apples
Crab and Mango stacks
Chicken Tikka with peanut sauce
Duck Spring rolls with plum sauce
Spinach and Feta triangles in crisp phyllo
Mini quiches
Prosciutto wrapped melon
Terrine of Roast beets, goat cheese and asparagus
Skewers of artichoke, tomato and mozzarella
Roquefort stuffed figs in Parma ham
Devilled Quail eggs
Mini lamb burgers with tzatziki
Chilled Gazpacho topped with avocado cream
Sweet corn Madeleines with Maine lobster
Wild mushroom risotto cakes
Bacon and cheddar Gougere puffs
Tuna Tartare in Sesame cones
Braised Beef stuffed mushroom caps
Flatbread pizza bites
Asian Potstickers with ponzu
Mini crab cakes

Stationary Trays

New England cheese assortment with crackers and conserves
International cheese tray
Raw Bars
Fresh Vegetable platter with garden herb dip
Antipasto tray of assorted meats and vegetables in Italian style

Soups (Seasonal)

French Onion
Chilled English Pea with crab and avocado
Chilled Gazpacho
Creamy cauliflower with smoked scallops and black truffle
Oyster Stew
Wild Mushroom
Creamy tomato with cheddar croutons
Smokey corn chowder topped with Maine lobster

Entrees

Many of our dining room entrees can easily be translated to parties
In addition:

Local Cod in a smoked bacon clam chowder sauce with fork mashed potatoes
Seared Salmon served with Saffron cream sauce and arrowleaf spinach
Curry Grilled Chicken, puffed cous cous studded with apricot and almond
Pan roasted duck breast with barley risotto, pomegranate gastrique
Lager braised short ribs with bacon, pearl onions and glazed carrots
Beef Tenderloin with lobster croquettes and asparagus
Brandied apple stuffed pork loin wrapped in bacon with parsnip mashed and cider reduction
Butternut squash ravioli in sage brown butter with candied cranberry
Lamb Moussaka with eggplant and new potatoes
Seared Peppercorn crusted tuna, white beans, pinot noir sauce