Corporate Lunch Sample Menu

  Corporate Sample Lunch Menu 1

$15 Per Person

Chefs Garden Salad of Spun Heirloom Carrots, Baby Tomatoes, Field Cucumbers, Shaved Radish with a Maple Balsamic Vinaigrette

Roasted Free-Range Chicken Breast with a Basil Salsa Verde on Buttered Asparagus, Green Beans & Parmesan Fried Polenta

Chocolate Chip Cookies

Corporate Sample Lunch Menu 2

$17.50 Per Person

Organic Living Boston Bibb Lettuce & Baby Arugula with Avocado, Cucumber, Honey Crisp Apple Gastrique, Candied Pecans & Green Goddess Dressing

Roasted Free-Range Chicken Breast with a Fresh Herb Chimichurri, Shaved Heirloom Vegetables & a Citrus Quinoa & Chick Pea Salad

Triple Chocolate Brownies

 Corporate Sample Lunch Menu 3

$19.50 Per Person

Red & Black Quinoa Salad with Dried Winter Fruits, Honey Goats Cheese, Shaved Watermelon Radish, Greens Beans & Organic Living Cress

House-Cured Braised Short Rib with Penne Pasta, Porcini Cream, Roasted Cipollini Onions & Crimini Mushrooms

Maple Pecan Tart

Corporate Sample Lunch Menu 4

$21 Per Person

Heirloom Poached Beets with Goats Cheese Mousse, Candied Walnuts, Granny Smith Jam, Quinoa Brittle, Micro Beet Greens & White Balsamic Vinaigrette

Whole Roasted & Shaved Striploin with Crispy Fingerling Potatoes, Roasted Kale, Spring Onions & King Oyster Mushrooms, House Mustard Jus

Flourless Chocolate Cake

SAMPLE SANDWICH PLATTER

All Sandwiches on Local, Market Bread, Market Price  

Whole Roasted & Pulled Chicken Sandwich with Goats Cheese, Balsamic, Roasted Red Peppers & Arugula

Roasted Chicken with Avocado, Maple Bacon, Basil Aioli & Kale

Grilled Chicken with Roasted Mushrooms, Caramelized Onion Puree, Pommery Mustard Aioli & Spinach

Fried Chicken Cordon Bleu with Prosciutto, Smoked Mozzarella, Heirloom Tomato & Arugula

Roasted Chicken Thighs with Canadian Feta, Roasted Red Peppers, Sun Dried Tomato Chimichurri & Spinach

Shaved Roasted Chicken with Basil Pesto, Fontina, Kalamata Olive Aioli, Baby Kale & Yellow Tomatoes

Blackened Chicken Sandwich with Arugula, Heirloom Tomatoes, Roasted Corn Salsa & Green Goddess Dressing

Balsamic Chicken with Double Crème Brie, Apple Jam, Scallions, Crème Fraiche & Pancetta

Curried Chicken with a Roasted Cashews, Smoked Paprika & Saffron Aioli, Arugula & Kumato Tomato

Roasted Chicken Salad with Cranberries, Avocado Lime Aioli, Honey Dijon Thyme Mustard, Crispy Leeks & Mixed Organic Greens

House-Cured & Braised Beef Brisket with Shaved Cabbage, Apple & Watermelon BBQ Sauce & Crispy Shallots

Shaved Top Sirloin with Horseradish Pommery Mustard Aioli, Arugula & Fried Leeks

Roasted Steak Loin with Balsamic Portobello’s, Caramelized Onions, Baby Kale & Peppercorn Goats Cheese

Grilled & Slow Roasted Shaved Flank Steak with Chipotle Lime Aioli, Tomato Salsa Verde & Arugula

Whole Roasted Sirloin & Shaved with Truffle Chive Aioli, Fried Yukon Potato Strings, Peppercorn Butter & Fleur de Sel

Slow Roasted Pork Belly with a Citrus Aioli, Caramelized Apples, Arugula & Roasted Zucchini

Roasted Pork Loin with an Ontario Peach Gastrique, Balsamic Vinegar Reduction, Spinach & Sage

Cured, Braised & Pulled Pork Shoulder, Shaved Purple Cabbage Slaw & Roasted Garlic Aioli

Roasted Pork Tenderloin with Maple Bacon, Avocado, Triple Mustard Aioli, Tomatoes & Mache Lettuce

Shaved Roasted Pork with Monterey Havarti Jack, Chipotle Ketchup, Paprika Fried Onions & Shaved Cabbage

Roasted Vegetable Sandwich of Portobello Mushrooms, Red Peppers, Zucchini, Red Onion, Balsamic, Goats Cheese & Organic Living Sprouts

Sesame & Soy Fried Tofu with Crispy Asparagus, Napa Cabbage Slaw, Scallions & Honey Mushrooms

Heirloom Tomato & Fresh Mozzarella Melt with Avocado, Basil, Balsamic & Arugula

Roasted Beets with Endive, Citrus Aioli, Honey Goats Cheese Mousse, Toasted Pistachio’s & Tarragon

Crispy Eggplant with Tomato Balsamic Basil Sauce, Mozzarella Cheese, Lemon Olive Oil, Roasted Peppers & Arugula

 

Advertisements

5 Course Dinner Menu Sample Items

First Course

Cold Plate

Roasted Purple Beets and Poached Candy Cane and Yellow Beets, Crisp Frisée, Goat’s Cheese Crème Fraiche, Candied Walnuts, Arugula Pesto, Balsamic and Beet Sprouts

Fresh Buratta and Heirloom Tomato Salad with Crispy Brioche Croutons, Truffle Honey, Fig Preserve, Arugula Cress

Red and White Quinoa Salad with Autumn Fruits Tossed in a Citrus Syrup Vinaigrette with Crisp Organic Greens, Roasted Butternut Squash Croutons, Teardrop Tomatoes and Crispy Prosciutto Chips

Roasted Autumn Strudel Rolled with Butternut Squash, Chudleigh’s Apples, Rhubarb and Goat’s Cheese topped with a Shaved Fennel and Apple Slaw, Frisée, Castelfranco Radicchio tossed in a Honey Lemon Thyme Vinaigrette

“Deconstructed Cobb Salad” Organic Watercress and Boston Bibb Lettuce, Double-Smoked Maple Bacon, Avocado Lime Mousse, Heirloom Tomatoes Salsa, Pesto Dressed Poached Egg, Roquefort Cheese and Green Goddess Dressing

Whole Baby Romaine Lettuce with Treviso Radicchio, Prosciutto Chips, Fire Roasted Peppers, Chipped Pecorino Cheese, Buttered Rosemary Croutons and a House-made Caesar Dressing

 

Second Course

Soup Options

Leek and Potato with a Truffle Foam, Chives and Maple Bacon

Roasted Fennel and Tomato Bisque with Caramelized Apple

Summer Clam Chowder

Roasted Wild Mushroom Soup with Porcini Foam and Goat’s Cheese

Ginger and Heirloom Carrot Bisque

Caramelized 3 Onion Soup with Grilled Gruyere Cheese Croutons and Reduced Port Balsamic

Spring Pea Soup with Apple Smoked Bacon and Crème Fraiche

Roasted Red Pepper, Tomato and Balsamic Bisque, Old Cheedar Grilled Cheese Croutons

Local Beer and Potato Soup with a Cheddar Mornay Foam

Parsnip and Cauliflower Soup with Florets and Organic Sorrel

 

Third Course

Pasta Options

Roasted Butternut Squash Ravioli with Butternut Squash Croutons, Parmesan Truffle Essence and Organic Watercress Sprouts

Roasted Wild Woodland Mushroom and Goat’s Cheese Tortellini with Porcini Foam, Crispy Leeks and Spring Peas

Lobster “Carbonara” with Lavender Noodles, Poached Lobster, Double Smoked Bacon, Spring Peas, Tarragon and Shaved Parmesan

Garden Style, House-Made Angel Hair Pasta with Roasted Zucchini, Crispy Shallots, Beet Greens, Heirloom Asparagus, Shaved Watermelon, Easter Egg Radish and Triple Crème Brie and Wild Flowers

House-Made Ricotta Ravioli with Heirloom Tomato Salsa, Organic Arugula and Spinach, Basil Pesto and Balsamic Beurre Blanc and Cress

Veal Bolognese with House-Made Fettuccine, Shaved Black Truffle, and Roasted King Oyster Mushrooms

Ontario Rabbit with House-made Pappardelle, Roasted Wild Mushrooms, Spring Peas and a Lavender Scented Emulsion

 

Fourth Course – Entrée

Beef Options

Seared Beef Tenderloin with Potato Puree, Buttered Asparagus Tips and Green Beans, Roasted Heirloom Carrots and Madeira Sauce

Braised Short Rib with Crispy Gnocchi, Roasted Root Vegetables, Double-Smoked Bacon, Brussels Sprout Leaves, Arugula with Buttered Broccolinni and a Rosemary Jus

Truffle Honey and Pecan Crusted Veal Tenderloin with Caramelized Onion and Potato Gratin, Buttered Rapini, Spinach and Heirloom Carrots, and Madeira Jus

Seared Tenderloin with Wilted Rainbow Swiss Chard, Mustard Greens, Roasted Mushrooms, Parsnip Puree, Porcini Jus and Parsnip Chips

Seared Tenderloin with Goat’s Cheese Croquettes, Heirloom Tomato Salsa, Basil Oil, Reduced Aged Balsamic and Roasted Beets

“Steak and Frittes” Aged Striploin, House-cut Fries, Truffle Butter, Jus

Bacon-Wrapped Veal Tenderloin with Buttered Asparagus, Morel Mushrooms, Cauliflower Purée and Jus

Chicken Options

Pan Seared Chicken Supreme with a Sweet Potato Puree, Roasted Heirloom Carrots, Spring Beans and an Apple Cranberry Gastrique

Pan Roasted “Cordon Blue” Prosciutto Wrapped Mozzarella, Asparagus, Roasted Wild Mushrooms and a Truffle Potato Purée

Chicken “Coq au Vin” with Double-Smoked Bacon, Woodland Mushrooms, Parsnip Purée and Spring Vegetables

Fish Options

Pan Seared Atlantic Salmon with Baby Roasted Fingerling Potatoes, Green Beans, Nicoise Olives, Organic Sprouts and Sauce Gribiche

House-Made Crab Cakes with a Saffron Aioli, Warm Spring Greens, Shaved Garden Crudité, and a Cucumber Corn Salsa

Pan Seared Halibut with Poached Heirloom Beets, Green Beans, Mustard Greens, Blood Orange Gremolata, Organic Cress and a Citrus Extra Virgin Olive Oil Emulsion

Pan Roasted Salmon with Buttered Baby Beets, Crème Fraiche, Pickled Cucumber, Organic Greens and an Apple Orange Slaw

Salmon Roulade stuffed with Soft Shell Crab, Buttered Asparagus, Roasted Corn and Cauliflower Florets, Heirloom Carrots, Yellow Corn Shoots

Shellfish “Stew” Scallops, Shrimp and Clams in a Rich Saffron Cream with Confit Potatoes and Seasonal Spring Vegetables

Pan Seared Red Snapper with an Arugula Pesto, Buttered Leeks, Crispy Confit Potatoes and a Blood Orange Hollandaise

Pan Seared Sesame Ahi Tuna Served Rare with a Avocado Aioli, Green Beans, Pickled Pearl Onions, Ponzu Cucumbers, Shaved Heirloom Radish and a Cilantro Sprout Salad

Final Course

Wild Berry Parfait with Maple Sponge Cake, Vanilla Chantilly, and Dark Chocolate Shavings

Apple Strudel with a Toasted Hazelnut and Pecan Crust and Bourbon Caramel Sauce

Peach Cobbler with Maple Syrup Crème Fraiche, Strawberry Purée, and Bruléed Figs

Dark Chocolate Soufflé with Grand Marnier Chocolate Sauce

Panna Cotta with Wild Berries and Hot Fudge Sauce

Signature “Tiramisu” with Espresso Soaked Lady Fingers, Tiramisu Cream and Dark Chocolate Shavings

Proper Local Apple Pie with a Caramel Chantilly

Classic New York Style Cheesecake with a Warm Berry Coulis

Pecan Pie with Topped with Butterscotch Ice Cream

Strawberry Rhubarb Tart

Sample Afternoon Tea Menu

Tier One

Assortment of Scones and Biscuits with Local Celebrated Jams, Spreads and Preserves

Tier Two

Asparagus, Goat’s Cheese and Roasted Red Pepper Quiche Tart

“Monte Cristo” Maple Smoked Ham, Swiss Cheese and Dijonaise

Grey Goose and Beet Cured Salmon “Croque Monsieur” with Tarragon Cream Cheese

Lobster B.L.T. on a Tarragon Scone

Roasted Chicken Salad with Avocado, Cucumber, Sunflower Seeds on a Lemon Basil Scone

Miniature Yorkshire Puddings with Shaved Prime Rib, Crispy Onions and Pommery Mustard Aioli

Broccoli and Cheddar Baked Croissants

Crepe Bundles with Caramel Apple Jam and Goat’s Cheese

Buttermilk Biscuits with Southern Style Chicken Salad

Brie en Croute

Spinach and Mozzarella Quiche Tarts

Quiche Lorraine

Tomato Basil and Mozzarella Tarts

Roasted Wild Mushroom Tarts with Porcini Cream

Spanakopita

Truffled Egg Salad with Chives on Brioche

Tier Three

Cream Puffs

Assorted Chocolate Truffles

Apple Caramel Strudel

Strawberry Rhubarb Tarts

Pecan Pie Bites

Lemon Meringue Tarts

Puff Pastry Tarts with Apple Almond Butter and Crème Fraiche

Baklava

Chocolate Banana Bread

Mini Banana and Chocolate Chip Muffins

Pancake Skewers with Strawberries and Espresso Mascarpone