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Buffet Reception II



Kobe Style Beef Short Ribs
celery hearts, radishes, fiddleheads, grainy mustard spaetzle, reduced braising juices with lovage soffritto


Maine Lobster and Pumpkin Risotto
roasted Baby Boo pumpkins with porcini mushrooms, green courgette, Maine lobster and toasted pumpkin seeds


Pan Roasted Springer Mountain Chicken Breast
couscous, butternut squash and scallions, Chermoula yogurt, cucumbers and olives


Tenbrinks Farms Heirloom Tomato Terrine
with burrata cheese, basil and tomato crostini


Grilled Eggplant and Prosciutto Panini
with herbed ricotta and first pressed olive oil


Oven Roasted Yellow and Red Beets
with five spiced Montrachet cheese, apples, arugula, and apple cider vinaigrette




Chocolate Peanut Butter Cake
chocolate cake with peanut butter fudge, semisweet chocolate ganache, toasted pecans, and caramel drizzle


Red Velvet Cheesecake
red velvet sponge cake layered with baked cream cheese cake with cream cheese icing and sour cherry confit


Tiramisu Éclair
cream puffed filled with coffee pastry cream, a chocolate ganache glaze

Milk Chocolate and Valencia Orange Mousse
with sour cherries and almond shortbread