Sample Menus

Sunday, October 8th, 2016

Roasted Pumpkin Arborio Risotto

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Seasonal Baby Field Greens with Shaved Pears, Dried Cranberries and Glazed Pecans

with Our House Stone Ground Mustard Vinaigrette

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Medallions of Pork, Granny Smith Apples and Calvados laced Demi Glace

Pan Seared Imported Salmon, Asian Tamari Galze

Roast Loin of Western Beef, Rosemary Cracked Peppercorn Rub, Merlot Pan Sauce

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Hazelnut Genoise Wedding Cake layered with Dark Chocolate Mousse and a Fresh Raspberry Puree

I’l Poggio Montepulciano D’Abruzzo

Sterling Vintner’s Reserve Chardonnay

Freixenet Carta Nevada Brut

Friday, May 22nd, 2015

Caramelized Onion, Sun Dried Tomato & Fontina Tartlet

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Wild Mushroom Sachetti “Beggars Purses” with a lightly White Truffle Oil scented Mascarpone

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Grilled Prime Club Steaks of Beef, Crisp Onion Strings, Rich Madeira Espagnole

Roasted New England Cod, Fresh Plum Tomato Chive Concasse

Breast of Free Range Chicken, Sauteed Artichokes, House Smoked Bacon rashers and Sauvignon Blanc Veloute’

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Marbled White and Chocolate Pound Cake layers with a Bailey’s Irish Cream Mousse

Hand Dipped Dark Chocolate Strawberries

Coffee and Assorted Teas

Sunday, December 18th, 2016

A selection of Butler passed and Buffet served Hors D’oeuvres, Our House Fruitwood Smoked & Cured Salmon display and Chilled¬† New England Sourced Seafood Raw Bar

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Rigatoni Mezzi, Rhode Island Lobster & Sherried Cream

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Tri-Color Radicchio & Romaine Ceasar Salad

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Free Range Chicken Breast, Saltimbocca style with Fresh Sage & Proscuitto

Pan Roasted Artic Char Fillet, Saffron Scented Buerre Blanc

Tournedos of Western Beef Tenderloin, Merlot Reduction Sauce Seasonal Entree Accompaniments

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Grand Venetian Pastry Table with Assorted Tortes, Fresh Fruits, Melons and Berries

Espresso, Cappuccino, Coffee and Teas

Il Poggio Barbera D’Asti, D.O.C.G.

Il Poggio Pinot Grigio Veneto, Indicazione Geografica Tipica

  Mionetto Il Prosecco