Spring Catering Menu
May through June
Limited off-site catering is available - please ask us!
The following menu items are meant as starting points for planning your
event. A final menu proposal will detail exact availability of seasonal items
and may include special offerings from the Chef's newest creations. For buffet
situations, the chef will recommend appropriate sides. May the reading make you
hungry!
Some items may not be suited for buffet situations while others are ideal.
These details as well as decoration and beverage considerations will be
addressed on an individual basis. As it is our policy not to close the entire
restaurant for special events, time and date dictate the parameters of
available space. As a general guideline we have seating capacity for 60 inside,
25 in a tent just off the deck, and 30 on the deck.
For more information, or to discuss an event, please
email us.
Click lunch or
brunch for other menus.
Dinner
Available individually plated for parties up to 20 persons. More than 20 will be served Family Style.
- OLIVADA
- SMOKED TROUT MOUSSE
- BAKED BRIE
with rhubarb sauce
- SMALL ORGANIC HOUSE SALAD with dried cherries, caramelized walnuts and our roasted garlic
vinaigrette
- ASSORTED CHEESES
- BUTTERNUT SQUASH PAKORA
with arugula cream
- ROASTED ORGANIC GARLIC BULB drizzled with extra virgin olive oil and
served with local chèvre and crostini
- MAPLE CURED SMOKED TOFU served warm with dry fried carrots, scallions
and red peppers with ginger-miso vinaigrette
- SMOKED WILD ALASKAN SALMON
- MAPLE CURED SMOKED SCALLOPS
- ARUGULA RAVIOLI in lemon pecorino cream sauce.
- ORGANIC SPROUTED FALAFEL over mixed organic greens with tomato-pickle
relish and lemon-tahini dressing.
- ORGANIC SPINACH AND PANEER with lemon chutney over jasmine rice.
- THAI COCONUT CURRY WITH MARINATED TOFU over jasmine rice.
- BLACK TIGER SHRIMP in lemon pecorino cream sauce with fresh asparagus over
penne.
- THAI COCONUT CURRY WITH BLACK TIGER SHRIMP over jasmine rice.
- SAUTEED SEA SCALLOPS with fresh leeks and pancetta in white wine with a
touch of cream. Served with wild rice and organic seasonal vegetable.
- SMOKED SEAFOOD STEW Whole scallops, black tiger shrimp, Atlantic mussels,
and wild Alaskan salmon in a tomato-cream base over saffron rice.
- GRILLED WILD ALASKAN SALMON cooked to medium and finished with a tangy
rhubarb beurre blanc. Served with wild rice and organic seasonal vegetable.
- HECTOR PULLED PORK BBQ slow smoked for 8 hours then pulled and marinated
in the Chef's barbeque sauce. Served with cornbread, fresh dill coleslaw and black-eyed
peas.
- MAPLE JUNIPER SAUSAGES grilled and finished with Dijon-thyme cream sauce.
Served with rosemary mashed potatoes and organic seasonal vegetable.
- HERB CRUSTED FREE RANGE CHICKEN CUTLETS with pancetta and melted
fontina finished with lemon-tarragon vinaigrette. Served with wild rice and organic
seasonal vegetable.
- SMOKED FREE RANGE CHICKEN with RHUBARB-EQUE SAUCE Served with
andouille sausage cornbread stuffing and seasonal organic vegetable.
- RED WINE AND CIDER BRAISED LEG OF DUCK served with rosemary mashed
potatoes and organic seasonal vegetable.
- NY STRIP STEAK KABOBS peppercorn crusted and grilled to medium rare then
finished with horseradish cream sauce. Served with rosemary mashed potatoes and
seasonal organic greens.
- THAI COCONUT CURRY WITH BEEF TENDERLOIN over jasmine rice.
- GRILLED RACK OF LAMB cooked to medium or medium rare and finished with a
yogurt mint sauce. Served with roasted potatoes and seasonal organic vegetable.
Made in house using New York State organic flour.
- LEMON OLIVE OIL POUND CAKE with Pistachio Gelato and Rosemary Citrus Glaze
- ESPRESSO CHEESECAKE with Belgian Chocolate Ganache
- FLOURLESS BELGIAN CHOCOLATE TORTE with Toasted Pecans
- Assorted Cookies and Biscotti
Lunch
Available individually plated for parties up to 20 persons. More than 20 will be served Family Style.
- OLIVADA
- SMOKED TROUT MOUSSE
- BAKED BRIE
with rhubarb sauce
- SMALL ORGANIC HOUSE SALAD with dried cherries, caramelized walnuts and our roasted garlic
vinaigrette
- ASSORTED CHEESES
- BUTTERNUT SQUASH PAKORA
with arugula cream
- SMOKED WILD ALASKAN SALMON
- MAPLE CURED SMOKED SCALLOPS
Served with chips and a pickle unless otherwise specified.
- HOUSE SMOKED TURKEY
with arugula, double cream brie and Hector Pepper
Mayo on fresh focaccia.
- HECTOR PULLED PORK BARBEQUE
Slow smoked for 8 hours using the Chefˇ¦s
blend of local grape and apple wood then pulled and marinated in Stonecat Barbeque
Sauce. Served on a rustic roll with a side of fresh dill coleslaw and dilly beans.
- ARUGULA, FRESH MOZZARELLA and ROASTED RED PEPPERS
on our focaccia
with our roasted garlic vinaigrette.
- NY STYLE RUEBEN 1/4 lb corned beef with sauerkraut and melted swiss served
open-faced on our rye focaccia with the Chefˇ¦s Russian dressing. Served with fresh dill
coleslaw and a healthy pickle.
Made with organic mixed greens.
- SMOKED MAPLE CURED TOFU with julienned carrots and red peppers, orange-zested
toasted sesame seeds and ginger-miso dressing.
- ORGANIC SPROUTED FALAFEL with tomato-pickle relish and lemon-tahini
dressing.
- HOUSE SMOKED WILD ALASKAN SALMON with capers, red onions and creamy
dill dressing.
- ARUGULA RAVIOLI in lemon pecorino cream sauce.
- HECTOR PULLED PORK BBQ with our cornbread and fresh dill coleslaw.
- BLACKENED CATFISH finished with a dollop of Hector Pepper Mayo then served
with fresh dill coleslaw and roasted potatoes.
- MAPLE JUNIPER SAUSAGES grilled and finished with Dijon-thyme cream sauce.
Served with roasted potatoes and fresh dill coleslaw.
- GRILLED CHICKEN with RHUBARB-EQUE SAUCE Served with andouille
sausage cornbread stuffing and fresh dill coleslaw.
- NY STRIP STEAK KABOBS peppercorn crusted and grilled. Finished with
horseradish cream sauce then served with roasted potatoes and fresh dill
coleslaw.
Made in house using New York State organic flour.
- LEMON OLIVE OIL POUND CAKE with Pistachio Gelato and Rosemary Citrus Glaze
- ESPRESSO CHEESECAKE with Belgian Chocolate Ganache
- FLOURLESS BELGIAN CHOCOLATE TORTE with Toasted Pecans
- Assorted Cookies and Biscotti
Brunch
Brunch menu coming soon.
