• Stationary Appetizers

    • Antipasto

      A grand antipasto display featuring Vermont cheese including Pepper Monterrey Jack, Smoked Gouda, Cheddar & signature cream cheeses for dipping; seasonal garden vegetables, olives, locally made crisp breads & crackers.

    • Passed Appetizers

    • Bruschetta

      French bread brushed with olive oil and garlic topped with fresh mozzarella cheese and cherry tomatoes, then grilled and finished with chifonade of basil.

    • Chicken and cheese Quesadillas

    • Grilled Lobster Tails

      Served with Noël's Scampi Butter

    • Salad

    • Fresh Dinner Rolls

      Locally baked wheat and white dinner rolls served in baskets with sweet butter.

    • Salad

      Consisting of Amee Farm wild greens grown right here in Pittsfield, topped with craisins, cherry tomatoes , goat cheese and maple balsamic dressing.

    • Dinner Entrees

      All entrees served with a medley of garden vegetables, and your choice of rice almandine or boiled little red potatoes seasoned with herbs and olive oil.

    • All entrees served with a medley of garden vegetables, and your choice of rice almandine or boiled little red potatoes seasoned with herbs and olive oil.

    • Sautéed Chicken Capri’s

      Boneless breast of chicken sautéed and simmered in a pan sauce of white wine, capers and lemon juice.

    • Roasted Sirloin with a burgundy pan sauce

      Choice sirloin oven roasted with fresh herbs, sliced and served with pan gravy accented with burgundy wine.

    • Baked Sole Roulade with cucumber basil and honey beaure blanc

      Fresh sole filet stuffed with julienne of salmon and asparagus spears

    • Cous cous with roasted vegetables

    • Coffee and Tea Station

    • Served with cream / sugar and sweet and low

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