A plated meal holds everyones attention to the gathering at hand. It is generally service oriented and can vary immensely depending on the food choices made. On this page are 5 menus from past and present. Notice the variation and depth each menu offers.
Brendan and Lily Cooper January 14 2007
1st Course
Grilled Shrimp over Maine Lobster Ravioli Tomato Chive Buerre Blanc
2nd Course
Creamy Roasted Butternut Squash Soup with Crispy Sage
3rd Course
Boston Bib Salad with Dijon Vinaigrette
Intermezzo
Grapefruit and Compari Sorbet
Main Course
Cranberry and Apricot Stuffed Pork Tenderloin Over Yukon Gold Mashed Potatoes
Sautéed Baby Vegetables
Calvados Demi Cream
Dessert Course
Chocolate Bomb Decaf and Regular Coffees
Return to the top
Spanish Wedding
Cocktail Hour
Stationary Hors d’oeuvres
Imported and Domestic Cheeses, Cured Meats, Nuts, Dried Fruit, Mustards and Fig Jam with rustic Bread and Crackers
Crudités with Assorted Dips
Olive Bar Featuring Marinated, Cured and Fresh Olives
Fresh Fruit and Melon
Grilled Vegetable Antipasto with Pesto and Saffron Aioli
Butlered Hors d’oeuvres
Bacalao Fritters with Roasted Garlic Saffron Aioli
Crostini with Brie, Honey and Almonds
Grilled Garlic Shrimp
Mini Potato Frittata with Cream Fraiche and Chive
Dinner
1st Course
Mesclun and Baby Spinach Salad with Red Onion, Orange Segments, Toasted Pecans and Goat Cheese in a Citrus Vinaigrette
2nd Course
Scallop Ceviche with Citrus Juices, Melon, Cilantro and Jalapeno
Entree
Grilled Paprika Dusted Filet over a Warm White Bean and Grilled Octopus Salad served with Chimichurri, Hericoverts and Baby Carrot
4th Course
Dessert
Wedding Cake Coffee, Decaf, Tea
Return to the top
Lemole Birthday
Hors d’oeuvres
Mini Crab Cakes with Chili Lime Tarter Sauce
Corn and Black Bean Quesadillas with Mango Salsa
Brie with Raspberry in Phyllo
Crostini with Shaved Vegetables and Sun Dried Tomato Pesto
1st Course (choose one)
Curried Carrot and Coconut Soup
Silver Queen and Butternut Squash Bisque
Goat Cheese Ravioli with Fennel, Caramelized Onion and Orange Zest
Butternut Squash Ravioli topped with Wild Mushrooms in a Brandy Cream Sauce
2nd Course (choose one)
Mixed Green Salad with Roasted Beets, Avocado, Orange Segments and Citrus Vinaigrette
Mixed Green Salad with Granny Smith Apples, Roasted Shallot, Toasted Pecans, Gorgonzola Cheese and Apple Cider Vinaigrette
Mixed Green Salad with Roasted Red and Yellow Peppers, Toasted Pine Nuts, Grape Tomato and Balsamic Vinaigrette
Entrée (choose one)
Pan Seared Mahi Mahi over Yukon Gold Mashed Potatoes with Cheddar and Kale Grilled Asparagus and Roasted Red Pepper Buerre Blanc
Seared Black Sea Bass over White Bean Ragout in a Tomato Broth topped with Sautéed Swiss Chard
Baked Halibut Filet with Red Onion Tomato Relish over Quinoa Pilaf Champagne Chive Buerre Blanc Mushroom Ragout over Creamy Polenta with a Smokey Roasted Tomato Sauce
Return to the top
Charter Day Banquet 10/13/07
1st Course
House Green Salad with Apple Cider Vinaigrette
2nd Course
Marinated Grilled Chicken Breast served over a Fall Rice Pilaf with Sautéed Green Beans, Cranberry Chutney and a Chive Buerre Blanc
3rd Course
New York Cheese Cake with Fresh Fruit and Berries
Decaf and Regular Coffees
Return to the top
Date Night
Butlered Hors d’oeuvres
Crispy Potato Pancakes with Smoked Trout and Caviar
Scallops Wrapped in Bacon
Roasted Vegetable Crostini with Sun Dried Tomato Pesto
Dinner
1st Course
Seafood Ravioli topped with Sautéed Lobster, Shrimp and Crab and a Champagne Chive Buerre Blanc
2nd Course
Field Green Salad with Orange Segments, Strawberries, Toasted Pecans and Goat Cheese in a Citrus Vinaigrette
Entrée
Grilled Filet Mignon over Yukon Gold Mashed Potatoes and Roasted Chipolini Onion Sautéed Seasonal Vegetables and Port Wine Demi Glace
