Hors d'oeuvres and Dinner Buffet
(Minimum 30 Guests Indoors - 75 Guests Outdoors)
 

Displayed Hors d’oeuvres

Please choose one

 New World Cheese and Fruit Display

Featuring domestic artisanal & imported cheese with fresh seasonal fruits and sesame flatbread

Crudites

Assorted raw vegetables, marinated mushrooms, grilled onions, kalamata olives & Tuscan peppers with gorgonzola dip and hummus

Truffle Spinach and Artichoke Dip

Cream cheese dip with truffle oil and sliced Roman mushrooms.  Served with French Bread

Display of California Sushi Rolls (vegan)

Displayed with micro-brewed soy sauce, wasabi and pickled ginger

Passed Hors d'oeuvres

 Please choose three

Crabmeat Stuffed Mushroom with Smith's Havarti

Coconut Crusted Chicken Satay with spicy peanut sauce

Artichoke and Pesto wrapped in bacon

Asparagus and Roasted Pepper Phyllo Tartlet with Reggiano (vegetarian)

Beef Tenderloin with White Truffle Essence and Brie "En Croute"

Sun dried tomato and Olive Croustade with Crystal Brook Farm Goat Cheese

Cocktail Shrimp Poached in Ale with Traditional Cocktail Sauce

Mini Crab Cakes with Remoulade

Thai Vegetable Endive Boats with Red Curry Coconut Juice (vegan)

 Salad Station

Please choose one

Salad of Baby Greens and Radicchio

Blueberry wine balsamic vinaigrette, pickled onions, vine tomatoes

Caesar Salad

Focaccia croutons, honey wine Caesar dressing, Reggiano white anchovy side plate

Spinach Salad

Raspberry wine vinaigrette, spiced walnuts, gorgonzola, pickled onions

Buffet Selections

Please choose  two

Petite Black Angus Sirloin Steak au Poivre

with peppercorn brandy cream, grilled onions and garlic mashed Yukon potato

Natural Roasted  Chicken Breast Piccata

with creamed fennel and spinach, Vidal Blanc lemon caper sauce and fusilli

Medallions of Pork Loin Saltimbocca

with prosciutto, sage, roasted tomato-shallot confit, fresh mozzarella and wild rice

Whole Grilled Alaskan Salmon Fillet

Garnished with shaved fennel, preserved lemon and brown rice pilaf

Roasted Native Swordfish

dressed with artichoke persillade, roasted tomato basil cream, grilled asparagus and brown rice pilaf

Please choose one

Brown rich mushroom risotto

with reggiano, blakc truffle and asparagus

Mediterranean Couscous

Sauteed with artichokes, roasted tomatoes, zucchini, gigande beans, kalamata olives and artisanal feta

California Fried Rice (vegan)

with avocado, tofu and julienne sesame vegetables sauteed in ponzu

Penne Pasta Pomodoro

with Crystal Brook Chevre, spinach, basil and white truffle marinara

plus an assortment of rolls and butter

$52.00 Per Person*

*All chargeable items, including facility fees, are subject to 19.0% Charge of Service and 6.25% Sales Tax.  Pursuant to Massachusetts General Laws, Chapter 149, Section 152A, the Charge of Service represents a 12% tip/service charge to be paid to the wait staff and a 7% house/administrative charge to be paid to other staff members, including chefs and managers that perform services for the event. The allocation of and distribution of the house/administrative charge is in the sole discretion of Nashoba Valley Spirits, Ltd.