Savory Harvest Menu Items

We are flexible with any budget and can create a personalized menu for your event. Our prices are dependent on your choices—from an upscale dinner to a simple barbecue. Please contact us for pricing details.

Sample of Our Stationary Items-
~Mediterranean Antipasto Display
Selection of Olives, Antipasto Style Vegetables, Marinated Mushrooms,
Hummus, Dips, Flatbreads, Crostini and Sliced Breads

~Rustic Antipasto Display
Selection of Domestic & Imported Meats and Cheeses
 with Assorted Olives, olive spread and French Baguettes

     ~Domestic & Imported Cheese Display
 Selection of Cheese, Crackers, Grapes and Seasonal Fruit
Camembert, Fontina, Gorgonzola, Muenster, Havarti and Cheddar

~Pita Crisps with Roasted Eggplant and Parmesan Dip

~Lamb Chop Station on Cast Iron Grill
Grilled Lollipop Lamb Chops with Garlic and Rosemary

~Traditional Shrimp Cocktail

~Vegetable Crudite
Garden Fresh Vegetables with Herb Dipping Sauce and Roasted Red Pepper Hummus

Sample of Our Passed Items-
Cold Canapés
~Asian Spiced Sirloin Steak with Tamari and Ginger Scallion Sauce
~Grilled Yellow Curry Shrimp with Roasted Tomato Dipping Sauce
~Pastrami Smoked Salmon on Crostini with Dijon Herb Sauce
~Cucumber Rounds with Feta, Humus, Olivada and Crispy Lavosh
~Seared Ahi Tuna with Seaweed Salad and Ginger Scallion Sauce or Wasabi Cream
~Seared Beef on Crostini with Horseradish Cream and Crispy Shallots
~Lump Crab Salad on Thin Crostini with Green Apple
~Smoked Salmon on Sweet Corn Pancakes with Chive Cream
~Watermelon and Feta Skewers with Balsamic Reduction and Mint 
~Roasted Asparagus Wrapped in Prosciutto
~Carved Seared Ahi Tuna with Seaweed Salad and Scallion Sauce
~Southwest Spiced Flank Steak with Chimichurri Sauce on Crostini with Avocado

Hot Canapés
~Mini Parmesan Risotto Cakes with Roasted Tomato and Pesto
~Cashew Crusted Chicken with Thai Dipping Sauce
~Vegetarian Spring Rolls with Ginger Dipping Sauce
~Baked Brie in Puff Pastry with Cranberry Apricot Compote
~Chili Spiced Flank Steak Rolls with Avocado
~Butternut Squash Bisque en Demi Tasse Cups
~Scallops Wrapped in Bacon with Casino Dipping Sauce
~Mini Crab Cakes with Green Herb Mayonnaise
~Andouille Sausage on Crostini w/Caramelized Onion & BBQ Sauce
~Grilled Baby Lamb Chops with Dijon Herb Glaze
~Assorted Bruschetta or Phyllo Tartlet~ 
  Mushroom with Three Cheeses, Artichoke with Pesto, 
Caramelized Onions with Parmesan, Roasted Pepper and Boursin Cheese
~Duck Confit in Phyllo Tartlets with Red Wine and Shallot Reduction
~Asian Spiced Sirloin Steak on Crostini with Tamari and Ginger Scallion Sauce
~Fontina Risotto Balls with Tomato Dipping Sauce
~Pulled Pork Tacos with Queso Fresco, Mango Salsa and Salsa Verde
~Fried Green Tomatoes with Buttermilk Dipping Sauce
~Shooter with Truffled Mashed Potatoes with a Short Rib
~Pot Stickers with Tamari Ginger Glaze-Pork or Veggie
~Buttermilk Fried Chicken Bites with Ranch Dipping Sauce
~Boursin Stuffed Mushroom 

Sample of First Courses

~Butternut Squash Bisque with Cranberries and Chives

~Hot Smoked Maine Salmon on Wilted Greens
with Tomato Chutney and Lemon Vinaigrette

~Sweet Corn Soup with Roasted Corn, Sweet Red Pepper & Crispy Parsnips 

~Field Greens with Roasted Root Vegetables, Warm Goats Cheese Cake,
Roasted Pear and Cider Vinaigrette

~Grilled Herb Marinated Shrimp with Parmesan Risotto Cake,
Crispy Julienne Vegetables and a Light Yellow Curry Sauce

Sample of Salads

~Field Greens Salad with Tomatoes, Cucumbers, Carrots and Dried Cranberries with Balsamic Vinaigrette

~Salad of Field Greens with Roasted Pear, Warm Goats Cheese Crostini,
Spiced Pecans and Cranberry Vinaigrette

~Asparagus and Monterey Chèvre Napoleon with Roasted Red Pepper Vinaigrette and Crispy Artichokes

~Baby Spinach and Romaine Salad with Dried Cranberries, Julienne Carrots, Shaved Fennel and Asiago with Balsamic Vinaigrette

~Belgian Endive, Radicchio, Boston Bibb Salad with Toasted Pecans, Warm Goat Cheese Bruschetta and Whole Grain Mustard Vinaigrette

~Heirloom Tomato and Mozzarella Cheese with Local Mesclun

Sample of Entrées

Meat Choices

~Herb Grilled Sirloin of Beef with Red Wine Basil Jus, Haricot Verts, Roasted Cipollini Onions and Shoe String Potatoes

~Roasted Tenderloin of Beef with Parmesan Risotto Cake, Haricot Verts and Shallot Ragout

~French Beef Steak with Mushroom Sauce and Parsley Butter, Baked Tomatoes, Rosemary Potatoes and Sautéed Green Beans

~Roast Rack of Lamb with Haricots Verts, Parmesan Risotto Cake and Whole-Grain Mustard and Shallot Sauce

Poultry Choices​

~Apricot & Herb Filled Breast of Chicken with Marsala Wine Sauce served with Roasted Asparagus and Wild Rice Pilaf

~Herb Grilled Breast of Chicken with Breast of Chicken with Haricot Verts and Parmesan Risotto Cake with Provencal Sauce

~Pan Roasted Statler Breast of Chicken with Roasted Pepper, Tomato and Leek Ragout, Chive Pan Jus, Haricot Verts and Parmesan Crisp

Fish Choices

~Roasted Haddock with Herb Crust and Lemon Sauce

~Seared Herb Crusted Salmon with Portobello Mushrooms, Roasted Root Vegetables, Parmesan Risotto Cake and White Wine, Chive and Lemon Sauce

~Seared Herb Crusted Sea Bass with Braised Fennel, Lemon Thyme Sauce, Haricot Verts and Shoe String Potatoes

Vegetarian Choices​

~Mushroom Stuffed with Quinoa, Butternut Squash, Roasted Apple and Chives

~Gemelli Pasta with Asparagus, Artichokes and Asiago Cheese Cream

~Pumpkin Ravioli with Brown Butter Sage Sauce with Haricot Verts and Baby Carrots 

~Eggplant Cannelloni and Roasted Garlic and Asiago Cream

Stationary Buffet Suggestions

Main Dishes

~Grilled Lemon Chicken Breast with Vine Ripe Tomato and Basil Salsa

~Grilled Mustard Crusted Leg of Lamb au Jus

~Cedar Plank Roasted Salmon with Shallot Jam and Dijon Herb Sauce

~Carved Tenderloin of Beef with Mushroom Ragout

~Roasted Salmon Fillets with Wild Mushroom Salad and Lemon Vinaigrette

~Roasted Pork Loin with Caramelized Onion and Pan Jus

~Grilled Petite Tenderloin Steaks with Cipollini Onions and Whole Grain Mustard Jus

~Pan Seared Sea Bass with Provencal Sauce

~Gemelli Pasta with Artichokes, Roasted Peppers and Roasted Tomato Coulis with Fresh Basil

~Farfalle with Red Peppers, Leeks and Artichokes with Tomato Ragout with Chives

~Orecchiette Pasta with Asparagus, Artichokes and Asiago Cream Cheese

~Orecchiette Pasta with Vegetable Ragout

~Campanelle Pasta with Artichokes, Grilled Zucchini and Roasted Eggplant in Garlic and Asiago Cream

~Orecchiette Pasta with Asparagus, Sweet Peas, Crumbled Goat Cheese and Lemon with Fresh Herbs


~Grilled Seasonal Vegetables with Scallion Butter and Aged Balsamic

~Roasted Butternut Squash

~Roasted Asparagus with Roasted Garlic

~Broccolini with Garlic and Asiago

~Haricot Verts with Leeks and Red Pepper Julienne

~Roasted Root Vegetables with Basil and Tomato


~Rice Pilaf with Mushrooms and Scallions

~Garlic Mashed Potatoes with Scallion

~Roasted Yukon Gold Potatoes with Rosemary

~Roasted Red Potatoes with Parsley

Sample Stations-​

Rustic Cast Iron Grill Station 
~Grilled Lollipop Lamb Chops with Garlic and Rosemary
~Herb Marinated Grilled Shrimp
Trio of Dipping Sauces- Dijon Herb Mustard, Chimichurri and Sofrito Sauce 

Asian Foods Table
~Peeking Duck Rolls with Hoisin and Scallion
~Vegetable Pot Stickers with Ginger Dipping Sauce
~Seared Sea Scallops with Passion Fruit Glaze and Basil

Ceviche and Tuna Station
~Ceviche of Halibut with Avocado, Salsas and Garnishes
~Carved Seared Ahi Tuna with Seaweed Salad and Ponzu

Raw Bar Station
Shucked Oysters and Little Neck Clams
Traditional Cocktail and Mignonette Sauces with Lemons

Antipasti Display 
~Antipasto Style Vegetables, Meats and Cheese Station with Assorted Breads
Fresh Mozzarella Balls, Roasted Tomatoes, Roasted Red and Yellow Peppers, Grilled Zucchini, Fontina and Gorgonzola, Black and Green Olives, Marinated Mushrooms and Artichokes

Risotto Station~ Chef Attendant 
~Risotto Tossed with Your Guests Choices of Herbs, Tomatoes, Roasted Garlic, Spinach, Wild Mushrooms, Roasted Peppers, Caramelized Onions, Parmesan Cheese, Gorgonzola or Fontina and finished with Basil, Chives, Scallions and or White Truffle Oil

Salad Station 
~ Farm Girl Farm Heirloom Tomato and Mozzarella Cheese Salad
~Roasted FGF Fennel, Orange and Olive Salad
~Equinox Field Greens with Roasted Beets, Rawson Brook Farm Goat Cheese, Crispy Artichokes with Sherry Vinaigrette
Roasted Fingerling Potato and Green Bean Salad with Dijon Vinaigrette
~Quinoa, Chickpea, Garden Vegetables with Lemon Basil Vinaigrette
~Arugula Salad with Shaved Parmesan Cheese and Lemon Vinaigrette 
Berkshire Mountain Bakery Breads ~Lots of variety

Tex Mex Station
~Gazpacho Shooters 
~Fish and Shredded Chicken- Make your own Soft or Hard Tacos with Fancy Salsas and Toppings
~Chipotle BBQ Chicken Wings

Pasta Station 
~Campanelle Pasta with Bolognese Sauce and Asiago Cheese on the Side 
~Penne with Chopped Tomatoes, Garlic, Olive Oil and Basil
~Mesclun Greens with Julienne Carrots, Shaved Fennel and Balsamic Vinaigrette
~Garlic Bread

Carving Station
~ Carved Steak New York Sirloin with red Wine Shallot Sauce and Horseradish cream
~ Herb Roasted Statler Turkey Breast with Dijon Herb Sauce and Shallot Jam
~Rosemary Roasted Fingerling Potatoes
~Grilled Vegetables

~Warm Liquid Center Chocolate Cake and Vanilla Bean Ice Cream
with White Chocolate, Dark Chocolate and Caramel Sauces

~Lemon Tart with Strawberry Compote and Whipped Cream

~Roasted Fall Fruit Strudel with Whipped Cream Reduced Cider Sauce and Pear Sorbet

~Chocolate Hazelnut Torte with Whipped Cream, Caramel and Chocolate Sauces

~Tiramisu with Crème Anglaise and Fresh Seasonal Berries

~Individual Apple Tarte Tatin with Whipped Cream and Cider Reduction

~Lemon Curd Tarts with Strawberry Compote and Whipped Cream

~Selection of assorted Dessert Bars, Fresh Seasonal Fruit Salad, Cream Puffs, and Fancy Cookies

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Herb Grilled Shrimp and Seared Ahi Tuna
Beef Sirloin with Lobster, Roasted Potatoes & Steamed Asparagus
Cedar Plank Salmon
Tricia McCormack Photography