We proudly offer an excellent menu with a variety of choices. From a casual appetizer party to a formal sit down dinner setting, we can tailor a menu to fit your event.
2008 BREAKFAST & LUNCH
VINEYARD CONTINENTAL BREAKFAST
Assorted Breakfast Pastries to Include Muffins and Scones
Seasonal Fruit Display
Freshly Squeezed Orange Juice
Fresh Brewed Coffee and Tea Service
ESTATE BREAKFAST
Scrambled Eggs with Vermont White Cheddar Cheese
Maple-Glazed Bacon
Oven-Roasted Country Potatoes
Assorted Breakfast Pastries
Seasonal Fruit Display
Freshly Squeezed Orange Juice
Fresh Brewed Coffee and Tea Service
COLD LUNCHEON BUFFET
Grilled Fulton Valley Chicken Breast with Roasted Sweet Red Onions, Tomatoes, and Arugula
Lemon Aioli on Herbed Foccacia
Grilled Eggplant, Roasted Peppers, Romaine, Hummus Spread on Potato Rosemary Bread
Tender Romaine Lettuce Leaves with Classic Caesar Dressing, Parmesan Cheese and Croutons
New Potato and Herb Salad, White Balsamic and Mustard Dressing
Assorted Fresh Baked Cookies.
HOT PASTA LUNCHEON BUFFET
Chef Greg’s World Famous Lasagna Pillows
Antipasto Platter with Artisan Meats and Cheeses
Baby Spinach with Dried Cranberries and Toasted Pecans
Fresh Baked Breads and Butter
Assorted Fresh Baked Cookies
Number of staff needed will be based upon menu selection and guest count. Staff charges are $140.00 per server
2008 FULL PACKAGE
FAMILY STYLE, SIT DOWN, OR BUFFET
ANTIPASTO
Italian Meats to include Coppa and Salami with Piparra Peppers and Whole Grain Mustard
Hot Artichoke Dip and Assorted Cheeses with Seasonal Fruit Garnish and Crisps and Breads
SERVED SALAD
(Please select one)
Pear Salad with Frisee and Red Leaf Lettuces, Cranberries, Pinenuts and Banyuls Vinaigrette
Classic Caesar with Parmesan and Garlic Croutons
Baby Spinach Salad with Feta and Red Onion and Bacon Vinaigrette
ENTREES
(Please select one. For an additional entrée, there is an additional fee per guest.)
Coriander Crusted Tri-Tip with a Wild Mushroom Glaze
Five Spice Pork Loin with Apples, Chutney, and Herb Salad
Roasted Tilapia with Lemon Caper Butter and Basil Pistou
Seasonal Ravioli with a Carrot Nutmeg Beurre Blanc
Roasted Chicken with Rosemary Balsamic Demi and Oven-Dried Tomatoes
Seared Chicken Breast with Sage Jus and Pinenut Gremolata
Seasonal Starch and Vegetable
Coffee and Tea Service
Platter of House Baked Cookies
Food cost of per guest also includes event staff labor.
2008 “UPSCALE” CONVERSATIONAL COCKTAIL RECEPTION
PASSED HORS D’OEURVES
Smoked Bay Scallops and Bacon with Maple Syrup & Black Pepper Glaze
Three Cheese and Pimento Crostini with Arugula Pesto
Ahi Tuna Tartar with Chili Ponzu, Avocado Relish, and Sesame Wonton Crisps
Tiny Yukon Potatoes with Chive Crème Fraiche and American Sturgeon Caviar
Herbed Goat Cheese with 12 Hour Tomatoes
APPETIZER TABLE
House-Smoked Beef Brisket with Romesco Sauce
Baked Cambozola en Croute with Raspberry-Cabernet Preserves
Grilled Seasonal Vegetables
Palm’s Famous Hot Artichoke Dip
Assorted Crisps a Crackers
Seasonal Fruits
Platters of Palm Finger Desserts
Buffet Coffee Service
Food cost of per guest also includes event staff labor.
