Sample Buffet Lunch

Roasted Tenderloin of Beef

Fingerling Potato Salad with Wild Mushrooms, Madeira and White Truffle Oil

Grilled Corn Salad with Crispy Shallots and Cumin Vinaigrette

Hickory, Cinnamon and Star Anise Hot Smoked Salmon

Roasted Baby Beet Salad with Apple and Kaffir Lime Leaf Vinaigrette

Shaved Fennel Salad with Micro Greens, Spicy Orange and Parmesan Shards

Maine Crab Salad (or Lobster) with Avocado, Cantaloupe and Peanut

Heirloom Tomato Salad with Pea Shoots,
Fresh Water Chestnuts and Opal Basil Vinaigrette

Heirloom Squash Salad with Blossoms, with
Fresh Mint and Roasted Garlic Vinaigrette

Sliced Chicken Breast Salad with Haricot Verts, Marjoram and Lemon

Wild Rice and Barley Salad with
Sun Dried Cranberries, Grilled Pumpkin and Curry

Roasted Asparagus Salad with Pine nuts, Applewood
Smoked Bacon and Balsamic Reduction

Salad of Baby Mesculun Greens with Maple Balsamic
Vinaigrette or Champagne Vinaigrette

Taylor Farm Smoked Gouda and Vermont Sheep Camembert

Long French Radishes Served with Sweet Butter and Fleur De Sel

Intermezzo

To be served at Guests’ tables

Choice of:

Green apple/vodka or Grapefruit/Campari Granite or Pear/Ginger Sorbet

(liquor may be omitted, and other choices are available)

Dessert

Maple Crème Brulee

Caramelized Upside Down Apple Cake with a Cold Hollow Cider Reduction

Chocolate Truffle Torte with Cassis Sauce

Poached Seasonal Fruit

Chocolate Truffles

Palmier Cookies

Coffee or Tea Served at Guests’ Tables