60 to 100 people at $95.00 pp plus Tax & Service of $19%
101 to 130 people at $86.00 pp plus Tax & Service of $19%

Display Stations – Your choice of one

Massachusetts Cheese Board
Featuring local Artisanal cheese with fresh seasonal fruit and assorted breads and crackers

Mediterranean Display
Crudite of vegetables, marinated mushrooms, Greek olives, house-made hummus, grilled focaccia

Assorted Sushi Rolls
Displayed with aged 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

Coconut Crusted Chicken Satay with spicy peanut sauce

Roasted artichoke and Smith’s Traditional Farmers cheese bruschetta

Roast Filet Mignon on roasted garlic crostini, Great Hill blue cheese mousse, chervil

Spanakopita prepared with lemon and Artisanal Feta

Raspberry Chutney with Brie wrapped in phyllo

Asian Angus Beef Skewers with sesame, green onion Hoisin dipping sauce

Beef Tenderloin, bell and poblano pepper and onion empanada

Cocktail Shrimp, fresh lemon, cocktail sauce

Mini Maryland Crab Cakes with Remoulade Sauce

Seasonal Salad Selection- Your choice of one

Spring
Baby lettuces, snap peas, crispy pancetta, watermelon radish, Smith’s Traditional Farmers cheese with a honey Riesling vinaigrette

Summer
Panzanella Salad, baby greens, native heirloom grape tomatoes, fresh mozzarella, Nashoba Brooks croutons, garden fresh  basil, aged balsamic vinaigrette

Fall
Native greens, orchard apples, Great Hill blue cheese, candied pecans, golden raisins, maple-cider vinaigrette

Winter
Roasted Butternut squash, parsnips, sweet potatoes and beet, Smith’s Blueberry Farmers cheese and Champagne vinaigrette

Entree Selection- Your choice of two

Garlic Thyme  Beef Tenderloin
Carved by Chef Attendant.  Yukon potato puree, caramelized shallots and green beans, Nashoba Renaissance jus

Slow Roast of Black Angus Sirloin 
Carved by Chef Attendant. Caramelized onion and Gorgonzola, roasted potato hash, and a Merlot glaze

Oven Roasted Statler Turkey
Carved by Chef Attendant. Accompaniments of creamy fruit wood smoked brussel sprouts, bacon and sweet potato puree

Rosemary and garlic Roasted Leg of Lamb
Carved by Chef Attendant. Mediterranean vegetable couscous, tzatziki sauce

Berkshire Maple Cured Ham
Carved by Chef Attendant.  Smith Cheddar and macaroni gratin with garlic Sauteed spinach

Baked Panko Crusted Salmon
Carved by Chef Attendant. Roasted broccoli florets, white corn meal polenta with a lemon Vidal beurre blanc

Saute Selection- Your choice of one

Tuscan Grilled Chicken and Orechiette
White Truffle and Roma tomato pomodoro, goasted garlic, broccoli rabe, parmigiano reggiano

Roasted Vegetable Risotto
Herb roasted vegetables, foraged mushrooms, baby spinach, and Pecorino Romano

Linguine and White Clam Sauce
Native little neck clams, peas, pancetta, linguini, garlic oil, Parmesan cheese

Mediterranean Couscous
Roasted squash, Roma tomatoes, zucchini, kalamata olives, Artisanal feta

Menu includes an Assortment of Rolls and Butter and Coffee and Tea Station

Children’s Meals available for ages 10 and under

All chargeable items, including facility fees, are subject to 19.0% Charge of Service and 7% 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.