Grand Holiday Buffets

Bear in mind that you should conduct yourself in life as at a feast. Epictetus (55 AD - 135 AD)

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Just Dessert!
 

Sample Grand Buffet Menu served Easter, Mother's Day, Thanksgiving and Christmas

Sliced Array of Fresh Sliced Fruit and Berries

A Variety of Crisp Local Vegetable Crudité w/ Grilled Spring Ramp Hummus and Artichoke “Ranch” Dip

Assorted Artisan Cheeses X 3

Baked Brie with Blood Orange Marmalade

Lobster and Mascarpone Crepes with Chive Chantilly

Lobster Salad on Fresh Cucumber Rounds

Fallen Goat Cheese Soufflé Local Carrot Jam

Chilled Maine Lobster

with Roasted Pear Aioli and Drawn Butter

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Smoked Seafood from Duck Trap Farms with Horseradish Cream

Red Water Cress, Frisee, Spring Pea Tendrils, Arugula

With Shaved Laughingstock Farm’s Radishes,

Smoked Blue Cheese and Yuzu and Ginger Vinaigrette

Six River Farm’s Spinach Salad

with Feta Cheese, Greek Olives, Toy Box Tomatoes, Marcona Almonds, Cucumbers

Aged Sherry Vinaigrette

Spring Vegetable Slaw

Baby Bok Choy, Shaved Carrots, Spring Parsnip Threads

Shaved Radishes, Baby Chard, Scallions and Asian Pears

Tossed in a Lemongrass and Honey with Cilantro Dressing

Local Mixed Greens

with a choice of Roasted Strawberry or Champagne Vinaigrette

Elizabeth’s Spring Gazpacho with Melon Sorbet

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Chef Carved Traditional Pineland Farm’s Beef Tenderloin

Mushroom Bordelaise and Horseradish Crème Friache

Chef Carved Bone-In North Country Ham

with Clove and Honey Brown Butter

Slow Roasted Spring Leg of Lamb

Stuffed with Roasted Garlic Bulbs, Grilled Fennel

Roasted Plum Tomatoes and Local Chive Au Jus

On a bed of Saffron Risotto

Butter Poached Cod Loin

On a Bed of Laughingstock Carrot and Orange Puree

with Herbs and Fried Kale

Lobster Popovers with Tarragon Beurre Blanc

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Spring Asparagus and Gruyere Cheese Quiche

Roasted Artichoke Bisque with Lemon Infused Oil

A Selection of Fresh Baked Breads

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Warm Roasted Beets and Melted Cipollini Onions

on Braised Red Cabbage and a drizzle of Sweet Rice Wine

Simply Steamed Spring Vegetables

Chef’s Famous Warm Broccoli and Walnut Salad

Green Thumb Yukon Potatoes

with Spring Onions and Thyme

Medley of Wild, Red and Jasmine Rice

Tossed together with Early Squashes and Charred Peppers, Backyard Farm’s Tomatoes and array of Aromatic herbs

Spring Pea and Caramelized Sweet Onion Ravioli

Local Arugula, Roasted Pine nuts and Lemon Brown Butter

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A Variety of Desserts from our Sharon’s Bake Shop

Strawberry Rhubarb Pie

Key Lime Pie

Coconut Lemon Mascarpone CakeFlourless Chocolate Cake w/ Vanilla Bean Crème Anglaise

Chocolate Peanut Butter Truffle Tart

White Chocolate Blueberry Cheesecake

Chocolate Pistachio Decadence

Chocolate Raspberry Cream Roulade

Vanilla Ice Milk

Sunday, May 11th

$60 per person

$30 children 5 to 10, 4 and under free

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