PAST MENUS
Over the years, our catering services have delighted couples and their guests with an array of menus that have become cherished memories. We take pride in curating menus that showcase culinary creativity, seasonal ingredients, and diverse flavors. While we constantly innovate and create new offerings, we understand the value of revisiting past favorites that have captured hearts and palates.
Weddings
Canapés
- Vegetable sushi rolls
- Deviled eggs in two preparations
- Early summer figs (if available) speck, caramboza, port reduction, crostini
- Crostini of Roquefort mousse, and toasted walnut pesto, on cranberry crostini
- Colossal crab in remoulade tartlet
- Smoked breast of Magret duck, caponata, and vol au vant canapé
- Toasted country bread, our ricotta, orange blossom honey, and early summer stone fruit
- Sweet potato biscuits in miniature Surry ham, aged cheddar, horseradish Dijon
Dinner
- Thai BBQ chicken, room temperature fresh noodle salad with peanut, cilantro, sesame and scallions
- Herb roasted chicken with confit fingerling potatoes, and peppery greens dressed with lemon and virgin oil
Anti-Pasta Station
- Salt roasted beets, with truffled cherve, cider reduction and EVO
- Baked Roman Artichokes and taleggio wrapped with Parma ham
- Fresh Mozzarella and roasted autumn vegetable insalata
- Shaved fennel, tart apple, and chestnut
- 5 onion tarts with, chives and crème fraiche
- Fire grilled Roman style artichokes
- Poached French beans-shallot sherry vinaigrette
- Grilled fancy squashes garnished with balsamic syrup and EVO
- Marinated mushrooms
- Baked olives with rosemary and citrus
- Grilled asparagus-black summer truffle confiture
- Roasted summer peppers- oil cured Albacore
Pasta Station
- Spinach ricotta tortellini, lobster, pernod, baby spinach
- Autumn blend orzo (sweet potato, chestnut, sage) chef’s choice accoutrements
- Cavatelli, caramelized red onion, roasted tomato, dry cured olives, winter savory
- Roasted chicken, and barley salad with cranberries and thyme
- Selection of artisan breads, tables set with EVO, and whipped hotel butter
Desserts
- A selection of homemade sables, butter cookies, and fancy chocolates
- French roast coffee service in demi tasse
Take a look at the menu items that have been chosen together in the past!
Business
Canapés
- Vegetable sushi rolls
- Deviled eggs in two preparations
- Early summer figs (if available) speck, caramboza, port reduction, crostini
- Crostini of Roquefort mousse, and toasted walnut pesto, on cranberry crostini
- Colossal crab in remoulade tartlet
- Smoked breast of Magret duck, caponata, and vol au vant canapé
- Toasted country bread, our ricotta, orange blossom honey, and early summer stone fruit
- Sweet potato biscuits in miniature Surry ham, aged cheddar, horseradish Dijon
Dinner
- Thai BBQ chicken, room temperature fresh noodle salad with peanut, cilantro, sesame and scallions
- Herb roasted chicken with confit fingerling potatoes, and peppery greens dressed with lemon and virgin oil
Pasta Station
- Spinach ricotta tortellini, lobster, pernod, baby spinach
- Autumn blend orzo (sweet potato, chestnut, sage) chef’s choice accoutrements
- Cavatelli, caramelized red onion, roasted tomato, dry cured olives, winter savory
- Roasted chicken, and barley salad with cranberries and thyme
- Selection of artisan breads, tables set with EVO, and whipped hotel butter
Parties
Canapés
- Vegetable sushi rolls
- Deviled eggs in two preparations
- Early summer figs (if available) speck, caramboza, port reduction, crostini
- Crostini of Roquefort mousse, and toasted walnut pesto, on cranberry crostini
- Colossal crab in remoulade tartlet
- Smoked breast of Magret duck, caponata, and vol au vant canapé
- Toasted country bread, our ricotta, orange blossom honey, and early summer stone fruit
- Sweet potato biscuits in miniature Surry ham, aged cheddar, horseradish Dijon
Dinner
- Thai BBQ chicken, room temperature fresh noodle salad with peanut, cilantro, sesame and scallions
- Herb roasted chicken with confit fingerling potatoes, and peppery greens dressed with lemon and virgin oil
Pasta Station
- Spinach ricotta tortellini, lobster, pernod, baby spinach
- Autumn blend orzo (sweet potato, chestnut, sage) chef’s choice accoutrements
- Cavatelli, caramelized red onion, roasted tomato, dry cured olives, winter savory
- Roasted chicken, and barley salad with cranberries and thyme
- Selection of artisan breads, tables set with EVO, and whipped hotel butter
Dinners
1st Course
Warm St Nectaire
Candied hazelnut, pickled quince, peas~n~carrots, gastrique
2nd Course
Pomegranate cured salmon gravlox
golden beet root, micro onion shoots, conserved kumquat
3rd Course
New World Cassoulet
Tarbais bean ragout, Toulouse sausage, confit smoked ham, Magret Breast, a hunk of baguette
4th Course
Chocolate; in numerous preparations
Canapés
- Chorizo stuffed and fried olives
- Figs with prosciutto and calbrese (dependent on availability)
- Stuffed medjool dates
Dinner
- Raw Zucchini salad, green olive, mint, pecerino
- Arugula salad, local sweet corn, heirloom cherry tomatoes, champagne vinaigrette
- Mixed lettuces, roasted cherries, hazelnuts, brie
- Purple cabbage, edamamme, pineapple, smoked almonds
- Classic Caprese- Mozzarella, tomato, basil
Grain and Entree Based Salad Choices
- Cracked green wheat, chick pea, feta, calamatta, sumac, pomegranate molasses
- Masala Curried Chicken~ toasted almond, golden raisin, scallion
- Thai Red curry chicken Salad~ sesame noodle
- Chef’s Chicken, Toasted pecan, grape, scallion, tarragon
- Tuna- egg, potato, pickled pepper
- Seafood- Crab, shrimp, lagastino: Add $4 per
Dessert
- Cheese & Fruit