Images © Emily Kaar Photography | Images © Chattman Photography
In-house catering is required for reception dinners.
We work with each of our clients to create a completely personalized menu, featuring seasonal ingredients, grown and produced on local farms. Our Signature catering package starts at $140 per person ($150 per person for groups of fewer than 50 guests), and includes all staffing, bartenders, dinnerware rentals, and linens. Please check out our sample menus below, but don’t feel restricted by what you see here! We love to incorporate your favorite dishes and family recipes, and we want your reception dinner to reflect who you are — let’s talk!
Pre-Ceremony Snack
Pimiento cheese crackers
Signature Stationary Hors D'oeuvres
Seasonal vegetable crudite, white bean & rosemary dip, assortment of local cheese and charcuterie, housemade crackers, fresh fruit.
Passed Appetizers
Spinach-artichoke cups
in puff pastry
Cucumber slices
with cream cheese, dill, and smoked salmon
Polenta squares
topped with caramelized onions and fontina
Salad Course
Local greens
with edible flowers and maple balsamic vinaigrette
Housemade crusty white bread
with whipped herb butter
Entrees
Spring asparagus galette
with ricotta and lemon zest
Grilled beef tenderloin
with chimichurri sauce
Sides
Roasted baby root vegetable medley
new potatoes, carrots, beets
Wild rice salad
with asparagus, snap peas, and chèvre
Sweets
Gluten-free chocolate cake
with local coffee ice cream
Strawberry buttermilk cake
Soft Drinks
Cucumber water
Lemonade
Coffee & tea
Pre-Ceremony Snack
Pimiento cheese crackers
Signature Stationary Hors D'oeuvres
Housemade crackers, olive tapenade, seasonal vegetable crudite, fresh fruit, assorted cheeses and charcuterie
Passed Appetizers
Polenta squares
topped with arugula pesto
Mushroom caps
stuffed with sausage and herbs
Gougeres
blue cheese & black pepper pastry puffs
Salad Course
Local mixed greens
with edible flowers and maple-balsamic vinaigrette
Brioche rolls
with whipped herb butter
Entrees
Grilled sirloin
with creamy horseradish sauce
Slow-roasted salmon
with lemon and dill
Spring Pasta
with sugar snap peas, ricotta, lemon, and mint
Sides
Roasted asparagus
Roasted new potatoes
with brown butter and parsley
Sweets
Cheesecake tart
with rhubarb compote
Chocolate buckwheat cake
with fresh strawberries
Soft Drinks
Iced tea
with mint, lightly sweetened
Lemon water
Coffee & tea
Signature Stationary Hors D'oeuvres
Seasonal vegetable crudite, hummus, assortment of local cheese and charcuterie, housemade crackers, fresh fruit
Passed Appetizers
Crostini
with goat cheese, cucumber, and sea salt
Gougeres
white cheddar & sage pastry puffs
Mini potato pancakes
with soy/rice vinegar dipping sauce
Salad Course
Local mixed greens
with edible flowers and maple-balsamic vinaigrette
Seedy rolls
with whipped herb butter
Entrees
Grilled green chicken
zingy herbal marinade
Potato galette
with chard and goat cheese
Sides
Roasted green beans & summer squash
Wilted greens & spring onions
with garlic and red pepper flakes
Sweets
Berry rhubarb pies
with local vanilla ice cream
Double vanilla cake
with vanilla frosting
Pre-Ceremony Snack
Fig & blue cheese savories
Signature Stationary Hors D'oeuvres
Housemade crackers, seasonal vegetable crudite, hummus, roasted tomato & garlic dip, fantastic array of cheeses, fresh fruit
Passed Appetizers
Tomato basil bruschetta
Mushroom tartlets
with caramelized onion
Watermelon-feta bites
Salad Course
Local mixed greens
with edible flowers and maple-balsamic vinaigrette
Focaccia
with rosemary and flaky salt
Entrees
Slow-roasted salmon
honey miso glaze
Ratatouille tart
eggplant, tomato, zucchini, and pepper over ricotta on puff pastry
Sides
Sweet corn & tomato salad
with pickled red onion
Farro
with kale, peaches, goat cheese, and toasted walnuts
Sweets
Summer fruit crumble
with local vanilla ice cream
Carrot cake
with cream cheese frosting
Soft Drinks
Cucumber water
Lightly sweetened iced tea
Coffee & tea
Pre-Ceremony Snack
Rosemary-olive oil shortbread
Signature Stationary hors d'oeuvres
Seasonal vegetable crudite, hummus, assortment of local cheese and charcuterie, housemade crackers, fresh fruit
Passed Appetizers
Caprese bites
local cherry tomatoes, basil, mozzarella
Wild mushroom crostini
with garlic butter
Dates
stuffed with chèvre and almonds
Salad Course
Local mixed greens
with edible flowers and chili-citrus vinaigrette
Buttermilk biscuits
with chili-honey butter
Entrees
Grilled chicken
with chimichurri sauce
Roasted tomato galette
with parmesan and sweet corn
Sides
Miso green beans
Roasted potatoes
with brown butter and sage
Sweets
Peach-raspberry pie
with local vanilla ice cream
Chocolate buckwheat cake
with blackcurrant drizzle
Soft drinks
Lemon water
Mint iced tea
Coffee & tea
Pre-Ceremony Snack
Vanilla shortbread cookies
Signature Stationary Hors D'oeuvres
Seasonal vegetable crudite, hummus, assortment of local cheese and charcuterie, housemade crackers, fresh fruit
Passed Appetizers
Polenta squares
topped with basil pesto
Prosciutto-wrapped melon bites
Endive boats
with chèvre, honey, and walnuts
Salad course
Local mixed greens
with edible flowers and maple balsamic vinaigrette
Anadama bread
with whipped butter
Entrees
Grilled citrus chicken
lemon-rosemary marinade
Summer vegetable galette
cherry tomatoes, zucchini, sweet corn
Sides
Caprese salad
local heirloom tomatoes, fresh mozzarella, basil
Roasted potatoes
with parsley
Sweets
Peach-raspberry crumble
with whipped cream
Cookie assortment
ginger-molasses, chocolate chip, peanut butter, vanilla shortbread
Soft Drinks
Iced Tea
Cucumber Water
Coffee & tea
Pre-Ceremony Snack
Seedy parmesan grissini (thin crispy breadsticks)
Signature Stationary Hors D'oeuvres
Seasonal vegetable crudite, hummus, olives, housemade crackers, assortment of cheeses and charcuterie, fresh fruit
Passed Appetizers
Crostini
with tomato, mozzarella, and basil
Gougeres
butternut squash & sage cheesy pastry puffs
Spanakopita triangles
spinach, feta, and herbs
Salad Course
Local mixed greens
with edible flowers and maple-balsamic vinaigrette
Seedy rolls
with whipped herb butter
Entrees
Grilled chicken
maple-mustard marinade
Potato leek galette
with blue cheese
Sides
Maple-roasted Delicata squash
Lentil salad
with roast eggplant and feta
Sweets
Baklava
phyllo pastry, honey, nuts
Apple cider doughnuts
Soft Drinks
Local apple cider
served hot
Lemon-lime water
Coffee & tea
Signature Stationary Hors D'oeuvres
Seasonal vegetable crudite, white bean/rosemary dip, assortment cheeses, olives, housemade crackers, fresh fruit
Passed Appetizers
Bacon-wrapped dates
with apple cider glaze
Mushroom caps
stuffed with cheese, breadcrumbs, and herbs
Gougeres
butternut squash & sage cheesy pastry puffs
Salad Course
Local mixed greens
with edible flowers, and maple balsamic vinaigrette
Seedy rolls
with whipped herb butter
Entrees
Butternut squash galette
with caramelized onions, fontina, and thyme
Grilled steak tips
with roasted tomato vinaigrette
Sides
Roasted potatoes
with brown butter and parsley
Roasted Brussels sprouts
with crisp parmesan breadcrumbs and lemon
Sweets
Local apple pie
with local vanilla ice cream
Mocha tart
Soft Drinks
Local apple cider
served hot
Lemon water
Coffee & tea
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