Hors d'oeuvres and Stations
   (Minimum 50 Guests Indoors - 75 Guests Outdoors)


 

Displayed Hors d’oeuvres – Please choose one

 

International Cheese Display

Featuring local artisanal and imported cheeses with grapes and sesame flatbread

 

Assorted fresh fruits with a berry flavored sour

cream dipping sauce

 

Grilled Vegetable Antipasto (vegetarian)

with marinated mushrooms, olives, focaccia crostini and Mascarpone spread

Display of California Sushi Rolls (vegan)

with micro-brewed soy sauce, wasabi and pickled ginger

Passed Hors d'oeuvres– Please choose three

Coconut Crusted Chicken Satay with spicy peanut sauce

Sun dried tomato and olive toast points with Fontina cheese

Tartlet of Sirloin Steak Provencal and Gorgonzola

Artichoke and pesto wrapped in bacon

Mini Crab Cakes with remoulade

 

Grilled Shiitake Skewers brushed with ponzu (vegetarian)

 

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

 Carving Stations - Please choose two

Garlic Crusted Angus Beef Tenderloin
Carved at the station, served medium rare with
soft rolls and horseradish sauce to accompany. Roasted garlic mashed potato.
Baby portobello mushrooms sautéed with spinach and feta cheese

Slow Roast of  Black Angus Sirloin with Porcini Crust

Carved at the station with blueberry merlot natural jus,  creamed fennel-barley pilaf and grilled asparagus with truffle butter

Maple Glazed Roast Turkey Breast
Carved at the station with cranberry-apple chutney, soft rolls,
and herb-Dijon mayonnaise to accompany. Wild rice tossed with
roasted pecans and golden raisins. Squash of the season

Pesto Rubbed Leg of Lamb

Carved at the station with soft rolls and roasted garlic aioli to accompany.
Rosemary scented Yukon Gold potatoes. Sautéed zucchini Provencal

Roasted Loin of Pork Basted with Dijon-Molasses
Carved at the station with soft rolls and tarragon mayonnaise.

Honey-butter roasted sweet potatoes with confit shallots
Orchard Waldorf Salad with spiced walnuts and maple herb dressing

Baked Alaskan Salmon en Croute

Whole Salmon Fillet dressed with aromatic vegetables, sea salt and dill butter encased in buttery pastry. Carved at the station.

Brown rice risotto to accompany

Pasta Station - Please choose one

Penne Pasta Pommodoro
With grilled chicken, extra virgin oil, basil, Crystal Brook Chevre, spinach
and white truffle marinara

Tortellini and Shrimp Newburg
Baby gulf shrimp, broccoli florets, Asiago, fresh herb-paprika cream

 Mediterranean Couscous Station (vegetarian)

Sautéed accompaniments to include artichokes, roasted tomatoes,

zucchini, gigande beans, kalamata olives and artisanal feta

$52.00 Per Person*

*All chargeable items, including facility fees, are Subject to 19.0% Charge of Service and 5% Sales Tax. 
Pursuant to Massachusetts General Laws, Chapter 149, Section 152A, the Charge of Service represents a 14% tip/service charge to be paid to the wait staff and a 5% 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.