Fall Menu Suggestions

Please note, these are only suggested menus. Please speak to Christine…she’s happy to create custom menus in your price range! We’ll be sure to create a terrific party that fits your budget and your theme!

Compare our menus to others, and you will see that not only do you get the benefit of our award-winning chef’s cuisine and unique and innovative menus, we’re also quite competitively priced.

Fall cocktail party

Passed hors d’oeuvres:
Seared scallop, bacon wrapped
Tuna tartar, wasabi crisp
Medallions of filet mignon, butter drenched over slices of our homemade baguette
St. Andre bites
Dates wrapped in bacon
Foie gras canapé
Smoked salmon truffles
Wild mushroom cups
Risotto balls, truffle essence

Stationary platters:
Artisan cheese with dried fruits
Shrimp, three ways

Deluxe “Harvest Moon” cocktail party

Passed hors d’oeuvres:
Canapé of caviar, crème fraiche and salmon
Seared rare tuna over seaweed crisp
Cornmeal crusted crab cakes, Cajun remoulade
Quail legs, white bean truffle dip
Autumn pizzettes with truffle essence
Fig and prosciutto purse
Polenta cake, crispy pancetta and gorgonzola
Chevre and melted leek tartlets

Stationary platters:
Oyster bar (remember, these months end in “r”)
Artisan fruit and cheese platter, champagne grapes

Fall deluxe buffet dinners

All buffets include artisan breads and rolls, dessert sampler, coffee, tea and house café salad.

“American Harvest”

Sliced turkey breast, wild mushroom bread pudding, pan gravy
Cinnamon-smoked pork tenderloin over sweet potato gratin
Cod-cakes with an herbed cream sauce over Johnny-cake
Sauteed kale with bacon
Mélange of roasted root vegetables

“Provencal Autumn”

Daube of beef — classic vegetables
Tarragon chicken, smothered in shallots, sherry vinegar and a light cream sauce
Walnut and wild mushroom tartin
Gratin of cloved onions
White beans slow cooked in herbs and stock
Glazed carrots

“First Frost”

Beef stew, hearty gravy
Cornish game hens stuffed with cranberry nut bread
Salmon pinwheel with spinach and mushroom, sauce hollandaise
Potato au gratin
Roasted root vegetables
Sauteed spinach

“Deserted beach, late October”

Salmon three ways — gravlox, hot smoked, mousse over potato pancake with caviar and crème fraiche
Haddock smothered in kalamata olives, tomatoes and garlic
Crabcakes and shrimp cakes, three sauces
Scalloped potato
Sauteed chard

Classic buffet dinner suggestions

All standard dinner buffets include paper goods, breads and rolls, tossed salad, coffee and tea. Apple crisp extra.

“A taste of home”

Slow braised pot roast with classic veggies
Old fashioned string bean casserole
Stuffed chicken breast
Glazed carrots

“New England Harvest”

Roasted spice rubbed pork loin, red currant sauce
Served over roasted root vegetables
Corn pudding
Puree of sweet potato with maple cream
Braised kale

“Vegetable Medley”

Vegetable terrine with melted leeks atop
Cauliflower gratin
“Tofu stew” — classic vegetables, chunks of herbed and marinated tofu with a root vegetable pan gravy
Sauteed leaf vegetables
Braised romaine

“Ciao, baby”

Interactive pasta station — your choice of three sauces (requires chef at additional charge)
Osso Bucco
Chicken marsala
Salad of tomato and basil
Eggplant rollatini

Hot and cold luncheon buffet suggestions

All luncheons include Pelligrino sodas, napkins, plates, cups, flatware, and ice

Cold luncheon

Assortment of Picnic Signature sandwiches (chef’s choice)
New potato salad, confetti slaw, curried cous-cous salad

Deluxe cold luncheon

Assortment of Picnic Signature sandwiches (chef’s choice)
Chicken salad (choice of barbecue or pecan and grape)
Egg salad or devilled eggs
Shrimp salad
Potato salad and slaw

Hot luncheon

Pasta puttanesca
Grilled chicken breast “southwest style” topped with diced artichoke, tomato, jack cheese with a warm ranch sauce
Warm potato salad
Tossed salad
Artisan breads and rolls

Blue plate special hot lunch

Classic meatloaf, mashed potato, gravy
Chicken pot pie
Tossed salad
Artisan breads and rolls

Scrumptious hot lunch

Sliced roast turkey breast, dressing, cranberry and pan gravy
Sliced steak on baguette
Chef’s choice of vegetable medley
Roasted potato

Waitstaff, bartenders, rentals all available at additional cost.

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