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



Butternut squash bisque

apple cider crema, toasted pumpkin seeds

Bibb lettuce salad

figs, pickled red onion, herbed labneh, toasted walnuts, balsamic


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


Flourless chocolate torte

espresso anglaise, toasted hazelnuts

Local fromage blanc cheesecake

caramel apple compote, whipped cream

See our Social Menu Pages for other

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