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

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 cheeses 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 three

Coconut Crusted Chicken Satay with spicy peanut sauce

Roasted Artichoke and Crystal Brook Chevre 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 Ponzu

Beef Tenderloin with White Truffle Essence “En Croute”

Traditional Cocktail Shrimp, fresh lemon, Cocktail Sauce

Mini Crab Cakes with Old Bay Aioli

Seasonal Salad Selection- Your choice of one

Baby lettuces, English Peas, cherry bomb radish, toasted almonds, cherry tomatoes, Tarragon Vinaigrette

Panzanella Salad, native heirloom tomatoes, fresh mozzarella, garden basils, grilled focaccia, aged balsamic, California olive oil

Native greens, Orchard apples, Great Hill blue cheese, candied walnuts, golden raisins, Maple-cider Vinaigrette

Winter greens, roasted acorn squash, baby beets, Crystal Brooks Farms goat cheese, Champagne Vinaigrette

Entree Selection- Your choice of two

Garlic Crusted Angus Beef Tenderloin
Carved by Chef Attendant.  Roasted garlic mashed potato, grilled asparagus, horseradish cream

Slow Roast of Black Angus Sirloin with Porcini Crust
Carved by Chef Attendant. With blueberry merlot natural jus, Tuscan roasted red bliss potatoes, foraged mushroom ragout

Statler Roast Breast of Turkey
Carved by Chef Attendant. Accompaniments of Creole Mustard or maple-garlic glaze, Thyme Buttered Fingerling Potatoes and Summer Squash

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

Applewood Smoked Pork
Carved by Chef Attendant.  Baked Macaroni Gratin with Smith’s Cheddar Cheese and smoked paprika, Sauteed green beans infused with garlic oil

Grilled Scottish Salmon
Carved by Chef Attendant. Grilled filets, charred lemon, California olive oil, brown rice pilaf

Saute Selection- Your choice of one

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

Roasted Vegetable Risotto
Herb Roasted Vegetables, Foraged Mushrooms, Baby Spinach, and Pecorino Romano

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

Mediterranean Couscous
Roasted squash, Roma tomatoes, zucchini, kalamata olives, artisanal feta includes an Assortment of Rolls and Butter

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 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.