Sample Seated Luncheon Menu

Passed
Brie pear and almond flowers
Chicken sate with peanut sauce
Maine crab cakes with chipotle aioli

First
Red leaf and Boston lettuce with marinated artichokes, red onion, shaved Asiago and sherry vinaigrette
Freshly baked breads

Entrée
Walnut crusted chicken roulade filled with spinach and Gruyere, tomato-fennel jam, herbed pearl cous cous, glazed baby carrots

Dessert
Vanilla crème brûlée with ripe berries
Brewed teas, coffee and decaffeinated coffee

Sample Buffet Luncheon Menu

Passed Hors d’œuvres
Duck confit spring rolls with plum ginger dipping sauce
Tomato, basil and kalamata olive tartlet
Parmesan crusted artichoke filled with goat cheese, roasted red pepper dip
Corn, scallion and cilantro fritter with chipolte dip
Smoked duck quesadilla with avocado salsa

Luncheon buffet
Herbed salmon with lemon caper sauce and grilled lemon slices
Grilled chicken breast with black currant-rhubarb glaze
Artichoke, roasted pepper and tomato tart with goats cheese
Glazed baby vegetables
Crisp corn risotto cake
Fall green salad with dried cranberries and toasted almonds and Vermont goats cheese
Baskets of warm bread and sweet butter

Buffet Dessert
Upside down pineapple-ginger cake with coconut ice cream
Almond cake with summer berries and lemon crème fraiche
Jasmine scented crème brûlée

Brewed teas, coffee and decaffeinated coffee