Private Event/Catering Menu

Fees list
The Rental Fee for keeping the space private- this varies depending on the time you choose. Friday, Saturday, and Sunday nights are $500, Weekend lunches and Weeknight Dinners are $250.

The Food Charge, we customize a menu for your event using our current seasonal menu, so to get an estimate, check out the menu as a la’ carte, so whatever you choose, add it together to get your total per person food charge estimate.

The Beverages, this is billed the day of the party.

The Admin Fee, this is a 10% fee on the total bill of the party. It is designed to help cover all the behind the scenes hours that are put in working with the client and each other to produce the event.

Sample Private Party 4 Course Menu $65 pp (excluding tax, gratuity and beverages)

Sample: Your wine choices are Heron Chardonnay (organic), Rickshaw Pinot Noir (organic), or House Red
(charged by the bottle served)

Shared appetizers for table
Sweet Beet Hummus
olive oil, black sesame seeds, crudités
Pickle Plate *
3 kinds of pickles, olive oil
Castelvetrano Olives *
spiced, marinated, warmed
Bread and Olive Oil
bread, olive oil and balsamic

Choose one
Mixed Greens Salad *
local greens, shallot herb vinaigrette, seasonal vegetable
or
The ” Sweet Beet” Salad *
mixed greens, smoky paprika romesco dressing, jeweled beets, feta, pistachios

Entrée choices
Citrus Fennel Chicken *
roasted thighs, citrus, fennel, brown rice, shaved parsnip, kalamata olive, and orange
Beer Braised Brisket
roasted potatoes and yams, juicy onions, pickled vegetable, ranch
Pasta Primavera
Vermont Fresh fettuccini, seasonal vegetables, light olive oil, parmesan (~add shrimp)

Dessert
chocolate pot d’crème* or apple pie à la mode
(* indicates gluten-free)

Sample Summer Private 5 Course Dinner Menu $85 per person (excluding tax, gratuity and beverages)

Arrive to
hors d’ oeuvres Buffet Table

4 Cheese Fondue, crudites, beet hummus, assorted local cheeses, jams, chutneys, olives, pickles, fresh fruit, spiced and candied nuts and locally made bread and gluten free crackers

(guests are seated)

1st course plated
chimichurri shrimp *

a wild caught, pan-seared jumbo shrimp with cilantro, parsley lime sauce over crunch slaw

2nd course
Strawberry Salad *
mixed local greens, strawberries, chévre, walnuts, strawberry vinaigrette

Main (Passed Family style)

pan roasted garlic herb chicken or blueberry BBQ, local and pasture raised
roasted vegetables, zucchini patty pan squash, onions, colorful peppers
potato salad, classic with dill mayo vinaigrette, herbs, scallions
grain salad with quinoa or farro, fresh crunchy vegetables, vinaigrette, lemon and feta

or plated:
Beer Braised Brisket roasted potatoes and yams, juicy onions, pickled vegetable, ranch
Thai Coconut Shrimp (or Tofu- vegan) curry, coconut milk, seasonal vegetables, cilantro, lime, brown rice*

Dessert & Coffee

Battenkill Valley Creamery ice cream with house made toppings, including local berries, fruit sauce, caramel sauce, chocolate sauce, candied nuts and whipped cream

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