J’s Seasonally Inspired Farm to Table Menu Station Service Style

(Available at J’s Restaurant – minimum 50 Guests)

Display Stations – Your choice of one

Massachusetts Cheese Boards
Featuring local artisanal cheeses with fresh seasonal fruits and sesame flatbread

Mediterranean Display
Melange of vegetables, marinated mushrooms, olives, hand crafted hummus, bulghur wheat and gorgonzola spread

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

Roasted Artichoke, Spinach and Caramelized Onion Dip
Garnished with white truffle oil and French Bread

Butlered Hors d’oeuvres – Your choice of one

Crabmeat Stuffed Mushroom with Smith’s Havarti

Coconut Crusted Chicken Satay with spicy peanut sauce

Sea Scallops wrapped in apple wood smoked bacon with fresh basil and lemon jus

Roasted Artichoke and Crystal Brook Chevre Bruschetta

Roast Filet Mignon Crostini with Cornichon and Tarragon Dijoinaise

Spanakopita Prepared with Lemon and Artisanal Feta

Cranberry Apple Chutney with sage and Brie wrapped in Phyllo

Asian Angus Beef Skewers with Ponzu Glaze

Beef Tenderloin with White Truffle Essence and Brie “En Croute”

Sun Dried Tomato & Olive Croustade with Crystal Brook Farm Goat Cheese

Cocktail Shrimp Poached in Ale with Traditional Cocktail Sauce

Mini Crab Cakes with Remoulade

Whole Wheat Crisp filled with Avocado Mousse and Roasted Pepper Confit

Salad Selection – Your choice of one

Mixed Baby Green Salad
With shaved fennel, Cortland Apples, crumbled Goat cheese with Apple Cider Vinaigrette

Caesar Salad
Honey wine Caesar dressing, focaccia croutons, Reggiano, white anchovy side plate

Baby Arugula Salad
Crystal Brook Chevre, Grape Tomatoes, Crispy Pancetta, and Lemon-Poppy Dressing

Fire Roasted Corn and Heirloom Tomato Salad, Fire Roasted Corn and Heirloom Tomato Salad with Local Baby Greens, Wine Butter Blanched Broccolini, Garden Herbs, Crumbled Feta and Verjus Vinaigrette (add $2.50 pp)

Entree Selection – Your choice of two

Garlic Crusted Angus Beef Tenderloin
Carved by Chef Attendant. Served medium rare with horseradish sauce to accompany. Roasted garlic mashed potato. Creamed spinach and mushrooms with Parmesan and truffle butter

Slow Roast of Black Angus Sirloin with Porcini Crust
Carved by Chef Attendant.  With Blueberry Merlot natural jus, Tuscan roasted potatoes and grilled asparagus with truffle butter

Statler Roast Breast of Turkey, Maple Garlic Glaze
Carved by Chef Attendant.  Accompaniments of Creole Mustard, Thyme Buttered Fingerling Potatoes and Summer Squash

Rosemary and Garlic Roasted Lamb Top Round
Carved by Chef Attendant.  With garlic aioli, chive buttered potatoes, zucchini and caramelized onions

Dijon Glazed Pork Loin
Carved by Chef Attendant.  Baked Macaroni Gratin with Smith’s Cheddar Cheese and smoked paprika.  Sauteed green beans with garlic

Baked Arctic Char en Croute
Carved by Chef Attendant.  Whole Arctic Char with aromatic vegetables, sea salt and dill butter encased in buttery pastry.  Brown rice risotto to accompany.

Saute Selection – Your choice of one

Tuscan Grilled Chicken and Orechiette
White Truffle and Roma Tomato Pomodoro, Roasted Garlic, Broccoli Rabe, Parmigiana Reggiano, Shell Macaroni

Roasted Vegetable Risotto
Herb Roasted Vegetables, Exotic Mushrooms, Spinach, and Pecorino Romano

Tortellini and Baby Shrimp with Pesto Cream Sauce
Baby gulf shrimp, broccoli flowers and roasted red peppers

Mediterranean Pearl Couscous, Sautéed accompaniments to include artichokes, roasted tomatoes, zucchini, gigande beans, kalamata olives and artisanal feta

Includes an assortment of rolls and butter

Coffee and Tea Station

*$60.00 Per Person plus tax and gratuity

Children’s Meals available for ages 10 and under

*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.