Sample Menu Reception Ideas

Passable Hors D’ Oeuvres

Sweet potato fritters; apple butter
Caramelized pear; crispy prosciutto, rosemary ricotta
Shrimp cocktail; horseradish beet cocktail sauce
Mini crab cakes; celery root & apple remoulade, celery leaves
Butternut squash arancini; balsamic, fried sage
Goat cheese tart; fig jam, pickled red onion
Tuna tartare; crispy wonton, carrot, radish & cucumber, sesame vinaigrette
Deviled egg; pickled beet, salmon roe
Tomato Mozzarella Basil Balsamic Skewers


Stationary Grazing Table

Artisan Cheeses, Charcuterie, Crudite, Seasonal Fruit, Crackers & Crostini
Bruschetta with Garlic Pesto Crostini
Red Pepper and Garlic Hummus with Toasted Pita Triangles
Asparagus wrapped Prosciutto Spears
Stuffed, roasted mushroom cap; short rib, root vegetable purée, crispy shallot
Roasted lamb; sliced cucumber, tzatziki, pickled tomato & dill relish
White bean & thyme dip; grilled pita, watermelon radish, blistered shishitos
Crispy pork belly sliders; apple mostard, pickled jalapeño
Apple salad; arugula, walnut crusted goat cheese, golden raisins & dates, apple cider vinaigrette 





                                                                                                          FIRST COURSE 

                                                                       Butternut squash bisque; apple cider crema, toasted pumpkin seeds 

                                                            Bibb lettuce salad; figs, pickled red onion, herbed labneh, toasted walnuts, balsamic 



                                                                                                  MAIN COURSE

                                                                 Lobster carbonara; Parisian gnocchi, broccoli rabe, lemon butter sauce, crispy prosciutto, cured egg yolk 

                                                                                       Roasted pork belly; sweet potato purée, apple mostardo, pickled shishito pepper 

                                                                                Braised short rib; castle valley mill grits, wilted kale, black garlic jus, pickled cauliflower 

                                  Seared scallops; butternut squash risotto, black peppercorn & rosemary caramelized pear, shaved Brussels sprouts, pear gastrique 



                                                                                               DESSERT COURSE

                                                                                                             Flourless chocolate torte; espresso anglaise, toasted hazelnuts 

                                                                 Local fromage blanc cheesecake; caramel apple compote, whipped cream

See our Social Menu Pages for other catering suggestions for your event!

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