Cheese & Fruit Hors d’oeuvres

• 5-7 artisan cheeses from Firefly Farms (including: chevre, espresso rubbed cheddar, and aged gouda)

• Homemade crackers

• Assorted chutneys & jams

• Olives

• Strawberries

• Red & green grapes

• Salted and chocolate covered nuts

Canoe Salad Bar

Organic field greens and romaine lettuces, carrots, tomatoes, cucumbers, red onions, shredded cheddar cheese, crumbled bacon, sunflower seeds, pepperoncini, seasoned croutons, and artisanal breads

Dressings (you chose 2)

• Creamy lemon herb

• Cracked black pepper ranch

• Green goddess

• Lemon mustard seed vinaigrette

• Citrus poppy seed

• Strawberry cider vinaigrette

• Hot bacon vinaigrette

• Dijon vinaigrette

• Red wine vinaigrette

• Balsamic vinaigrette

• Champagne vinaigrette

• Raspberry vinaigrette

Entree — Meats

• Apple and brie stuffed chicken breast with a light curry cheese sauce

• Sage stuffed chicken breast drizzled with a warm fruit compote

• Slow cooked braised short rib in a veal demi-glace with horseradish on the side

• Peppercorn and sea salt rubbed flank steak with chimichurri on the side

• Peppercorn and sea salt rubbed flank steak with port mushroom drizzle

• Pork medallions with a whole grain mustard sauce

• Leg of duck with tart cherries

• Salmon filet with a dollop of creamy dill sauce

• Cod with lemon thyme sauce

• Cod with white wine and garlic

Entree — Starches

• Roasted red potatoes with olive oil and rosemary

• Potato medley roasted in olive oil, black pepper, and sea salt

• Country mashed potatoes with garlic, butter, parmesan, and herbs

• Sweet cornbread stuffing with golden raisins, celery, onions, and parsley

Entree — Vegetables

• Asparagus sauteed in butter and sea salt

• Broccoli roasted with olive oil and sea salt

• Cauliflower roasted with olive oil and sea salt

• Sauteed summer squash with blackened tomatoes and shallots

• Roasted Brussles sprouts drizzled with a balsamic reduction

• Roasted Brussles sprouts with bacon and onions

• Roasted Brussles sprouts with lemon and olive oil

• Green beans almondine

• Green beans with bacon and onions

• Greens beans with blackened grapes and black pepper

• Green beans with Mandrin oranges and black pepper

• Heirloom carrots in a brown sugar glaze

Entree — Dietary Restrictions

• Grilled portobello mushroom with marinara sauce and parmesan cheese

• Roasted vegetable plate

• Heirloom tomato and mozzarella stack (summer months only)

• Vegetable lasagna (5 people minimum)