Food

Artisan baked goods, yogurt & granola parfaits, fruit, coffee, & juices $18 per attendee

STATIONED LUNCHEON:

Harbor Menu - $30 per attendee:

Mixed Green Salad:

• Mixed Greens, Cucumbers, Carrots, Tomatoes, Verjus Vinaigrette (GF, Vegan)

Pasta - Choose 1:

• Farfalle Pasta with Oven-Dried Tomatoes, Basil Pesto Cream, Parmesan (V)

• Penne Bolognese

• Penne Pasta with Sautéed Chicken, Spinach, Basil, Tomato Cream Sauce

Peninsula Menu - $40 per attendee:

Cherry Pecan Salad

• Loma Farm Greens, Maytag Blue Cheese, Candied Pecans, Local Dried Cherries, Cherry Vinaigrette (GF, V)

Entrées - Choose 2:

• Grilled Maple Brined Pork Tenderloin with Caramelized Onion Ragout, Whole Grain Mustard Sauce or Cherry BBQ Sauce (GF)

• Pan-Seared Slow-Cooked Chicken Breast with Lemon Beurre Blanc, Capers, Grape Tomatoes, Chives (GF)

• Penne Pasta with Spinach, Tomatoes, Cream, Asiago Cheese (V)

Starch - Choose 1:

• Herb-Roasted Redskin Potatoes (GF, Vegan)

• Mashed Yukon Gold Potatoes (GF, V) (Plain, Roasted Garlic, or Horseradish)

Vegetable - Choose 1:

• Haricots Verts and Julienne Carrots with Sweet Butter (GF, V)

• Summer Ratatouille, Sautéed Spinach, Tomatoes, Peppers, Garlic, Olive Oil (GF, Vegan)

• Grilled Asparagus (GF, Vegan)

PLATED LUNCH - $45 per attendee

A plated luncheon requires a pre-order two weeks in advance of your event date or we can serve the same meal selection to all attendees.

Salad Course - Choose 1:

• Cherry Pecan Salad - Loma Farm Greens, Maytag Blue Cheese, Candied Pecans, Local Dried Cherries, Cherry Vinaigrette (GF, V)

• Bibb Salad - Local Tomatoes, Goat Cheese, Pickled Onions, Walnuts, Champagne Vinaigrette (GF, V)

Main Course - Choose 3:

• Marinated Flat Iron Steak, Red Wine Reduction (GF)

• Herb-Crusted Great Lakes Whitefish, Citrus Vinaigrette (GF)

• Pan-Seared Salmon with Capers, Tomatoes, Lemon Beurre Blanc (GF)

• Roasted Chicken, Pesto Cream, Brunoise Tomatoes (GF)

• Pan-Seared Chicken Breast, Capers, Cherry Tomatoes, Lemon Beurre Blanc (GF)

• Penne, Spinach, Local Tomatoes, Olive Oil, Basil, Tomatoes, Parmesan (V)

All entrées are served with the same starch (mashed Yukon gold potatoes or roasted redskins) & seasonal vegetable (local grilled asparagus, haricots, or summer squashes)

Our kitchen is very respectful of all allergies & dietary restrictions. In addition to the three proteins you choose, you may also offer one of the following:

• Stuffed Pepper with French Lentils, Chickpeas, Sweet Drop Peppers, Pickled Onions, and Roasted Tomato Vinaigrette (GF, Vegan)

• Vegetarian Lasagna in a Cast Iron Skillet. Layered Roasted Vegetables, San Marzano Tomato Sauce and Asiago Cheese (V)

Other special dietary restrictions are handled on an individual basis.

After hours of meeting sometimes you just need a break and a bite. Our pastry chef loves to bake! A variety of cookies and bite-sized pastries, dried cherries & nut mix, house-made potato chips, coffee and teas $10 per attendee

Included in the reception is a selection of four passed appetizers and one station for 2 hours. Everything on our menus is not only house-made but also sourced as near to the estate whenever possible.  We can customize all menus to please your palate, dietary restrictions, and budget $35 per attendee

Cocktail Reception Timeline:

• 6:00 – Guests Begin to Arrive, Bar Opens

• 6:00-7:00 – Appetizers Passed

• 6:00-8:00 – Stations Available

• 8:00 – Food Service Ends

• 9:00 – Event Complete, Guests Depart

Passed Appetizer Selection - Choose 4 :

• Mini Lump Crab Cakes with Sriracha Mayonnaise

• Balsamic Marinated Hanger Steak with Sriracha Cream Cheese on Baguette

• Asparagus & Goat Cheese Crostinis (V)

• Cheese Croquettes (V)

• Artisan Flat Breads

• Falafel with Tzatziki (GF, V)

• Pastry Wrapped Sausage with Stone-Ground Mustard

• Tempura-Fried Shrimp Skewer with Thai Chili Sauce and Sesame Seeds

• Vegetable Frittata with Scallion Cream Cheese (GF, V)

• Crispy Chicken with Thai Chili Sauce

• Kobe Meatballs, Mashed Potatoes, Demi-Glaze on Ceramic Spoons

• Cherry Tomato Brochettes, Basil Pesto Marinated Mozarella (GF, V)

Slider or Pasta Station - Choose 1 Selection

• Cider-Brined, Smoked & Pulled Chicken with Cherry BBQ Sauce

• Grilled Maple-Brined Pork Tenderloin with Caramelized Onion Ragout, Whole Grain Mustard Sauce or a Cherry Compote BBQ Reduction

• Hickory-Smoked Pulled Pork & Coleslaw

• Penne Pasta with Sautéed Chicken, Spinach, Tomatoes, Cream, Asiago Cheese

• Penne Pasta with Bolognese

• Penne Pasta with Oven-Dried Tomatoes, Basil Pesto Cream, Parmesan (V)

PASSED APPETIZERS

Can be added to dinner service and are served 45 minutes prior to dinner

Tier One - Choose 3, $17 per attendee:

• Mini Lump Cab Cakes with Remoulade

• Balsamic Marinated Hanger Steak with Caramelized Onions, Sriracha Cream Cheese on Baguette

• Poached Shrimp, Anson Mill’s Grits on Spoons (GF)

• Roasted Wild Mushrooms, Thyme, Formage Blanc on Crostini (V)

• Vegetable Frittata with Scallion Cream Cheese (GF, V)

Tier Two - Choose 3, $12 per attendee:

• Crispy Chicken with Thai Chili Sauce

• Cheese Croquettes (V)

• Pastry Wrapped Sausage with Stone-Ground Mustard

• Asparagus Pesto Crostini (V)

• Cherry Tomato Brochettes with Basil Pesto (GF, V)

PLATED DINNER

Peninsula Selection - $75 per attendee

Plated Salad Course:

• Cherry Pecan Salad - Dried Local Cherries, Candied Pecans, Maytag Blue Cheese, Cherry Vinaigrette (GF, V)

Entrees - Choose 3:

• Grilled Whole Filet Mignon with Red Wine Veal Reduction (GF)

• Red Wine Braised Beef Short Ribs (GF)

• Pan-Seared Salmon with Capers, Tomatoes, Lemon Beurre Blanc (GF)

• Pan-Roasted Slow Cooked Chicken Breast with Morel Chicken Jus (GF)

• Roasted Chicken, Pesto Cream, Brunoise Tomatoes (GF)

All entrees are served with the same starch (mashed Yukon gold potatoes or roasted redskins) and seasonal vegetables (local grilled asparagus, haricots, or summer squashes).

Our kitchen is very respectful of all allergies & dietary restrictions. In addition to the three proteins you choose, you may also offer one of the following:

• Stuffed Pepper with French Lentils, Chickpeas, Sweet Drop Peppers, Pickled Onions, and Roasted Tomato Vinaigrette (GF, Vegan)

• Vegetarian Lasagna in a Cast Iron Skillet. Layered Roasted Vegetables, San Marzano Tomato Sauce and Asiago Cheese (V)

Other special dietary restrictions are handled on an individual basis.

Harbor Selection - $65 per attendee

Plated Salad Course:

• Mixed Green Salad - Cucumbers, Carrots, Tomatoes, Verjus Vinaigrette (GF, Vegan)

Entrees - Choose 3:

• Grilled Marinated Hanger Steak with Red Wine Reduction (GF)

• Grilled Maple-Brined Pork Tenderloin with Onion Ragout or Cherry Compote BBQ Reduction (GF)

• Herb-Crusted Whitefish with Citrus Vinaigrette (GF)

• Pan-Roasted Slow-Cooked Chicken Breast with Capers, Tomatoes, Lemon Beurre Blanc (GF)

All entrees are served with the same starch (mashed Yukon gold potatoes or roasted redskins) and seasonal vegetables (local grilled asparagus, haricots, or summer squashes).

Our kitchen is very respectful of all allergies & dietary restrictions. In addition to the three proteins you choose, you may also offer one of the following:

• Stuffed Pepper with French Lentils, Chickpeas, Sweet Drop Peppers, Pickled Onions, and Roasted Tomato Vinaigrette (GF, Vegan)

• Vegetarian Lasagna in a Cast Iron Skillet. Layered Roasted Vegetables, San Marzano Tomato Sauce and Asiago Cheese (V)

Other special dietary restrictions are handled on an individual basis.

BUFFET DINNER

Peninsula Menu - $70 per attendee

Plated Salad Course:

• Cherry Pecan Salad - Dried Local Cherries, Candied Pecans, Maytag Blue Cheese, Cherry Vinaigrette (GF, V)

Entrees - Choose 3:

• Grilled Maple-Brined Pork Tenderloin with Caramelized Onion Ragout & Whole Grain Mustard Sauce or Cherry Compote BBQ Reduction (GF)

• Pan-Seared Slow-Cooked Chicken Breast with Lemon Beurre Blanc, Capers, Grape Tomatoes, Chives (GF)

• Bowtie Pasta with Spinach, Sundried Tomatoes, Pesto Cream Sauce (V)

• Penne Pasta with Spinach, Tomatoes, Cream, Asiago Cheese (V)

• Pan-Roasted Salmon with Julienne Squash, Carrots, Beurre Blanc (GF)

• Red Wine Braised Beef Short Ribs with Natural Jus (GF)

Optional Carving Station - Carved to order for an additional $12 per attendee

• Grilled Whole Beef Tenderloin with Horseradish Sauce (GF)

Starches - Choose 2:

• Herb-Roasted Redskin Potatoes (GF, Vegan)

• Rice Pilaf or Basmati Rice (GF, V)

• Mashed Yukon Gold Potatoes (GF, V) (Plain, Roasted Garlic, or Horseradish)

• Country Mashed Redskins with Shaved Corn, Bacon, & Scallions (GF)

Vegetables - Choose 2:

• Haricots Verts and Julienne Carrots with Sweet Butter (GF, V)

• Summer Ratatouille, Sautéed Squash, Tomatoes, Peppers, Garlic, Olive Oil (GF, Vegan)

• Grilled Asparagus (GF, Vegan)

Harbor Menu - $60 per attendee

Plated Salad Course:

• Mixed Greens, Cucumbers, Carrots, Tomatoes, Verjus Vinaigrette (GF, Vegan)

Entrees - Choose 2:

• Pan-Seared Slow-Cooked Chicken Breast with Lemon Beurre Blanc, Capers, Grape Tomatoes, Chives (GF)

• Maple-Brined Pork Tenderloin, Caramelized Onion Ragout or Cherry BBQ Glaze (GF)

• Penne Pasta with Spinach, Tomatoes, Cream, Asiago Cheese (V)

• Pan-Roasted Salmon with Julienne Squash, Carrots, Beurre Blanc (GF)

Starches - Choose 1:

• Herb-Roasted Redskin Potatoes (GF, Vegan)

• Country Mashed Redskin Potatoes (GF)

• Mashed Yukon Gold Potatoes (GF, V) (Plain, Roasted Garlic, or Horseradish)

• Basmati Rice (GF, V)

Vegetables - Choose 1:

• Haricots Verts and Julienne Carrots (GF, V)

• Grilled Asparagus (GF, Vegan)

Our kitchen is very respectful of all allergies & dietary restrictions. In addition to the three proteins you choose, you may also offer one of the following:

• Stuffed Pepper with French Lentils, Chickpeas, Sweet Drop Peppers, Pickled Onions, and Roasted Tomato Vinaigrette (GF, Vegan)

• Vegetarian Lasagna in a Cast Iron Skillet. Layered Roasted Vegetables, San Marzano Tomato Sauce and Asiago Cheese (V)

Other special dietary restrictions are handled on an individual basis.

Our pastry Chef loves to bake and offers a variety of seasonal sweets and can be added to any dinner format $10 per attendee