Hors d’Oeuvres Menu
Please select four hot or cold combined Hors d’Oeuvres to be passed butler style.
Hot Hors d’Oeuvres
Roasted Scallops Wrapped in Applewood Smoked Bacon
Wild Mushrooms in Phyllo with Parmesan Cheese Drizzle
Tandoori Chicken Satay with Cucumber Yogurt Dip
Spanakopita, Feta and Spinach Phyllo Triangles
Mini Crab Cakes with Roasted Red Pepper Aioli
Brie and Raspberry Phyllo Square with a Honey Drizzle
Teriyaki Beef Satay with Spicy Peanut Dipping Sauce
Mini Beef Wellingtons Madeira Demi-Glace
cold hors d'oeuvres
Tomato Bruschetta with Fresh Basil
Fire Roasted Red Pepper Herbed Goat Cheese Crostinis
Cocktail Shrimp Shooter served with House Made Cocktail Sauce
Curried Chicken Salad on Toasted Pita Chip
Hors d’Oeuvre Displays
Please select two displays, included with entree price.
Selection of Cheeses & Seasonal Fruit Display
Smoked Gouda, Dill Havarti, mild Cheddar & Pepper Jack Cheeses Artfully Displayed with Fresh Red Grapes and Seasonal Fruit Garnish
Crisp Garden Vegetable Display with Complimenting Dips
Bell Peppers, Cucumber, Cherry Tomatoes, Carrots, Celery & Broccoli Colorfully Displayed
with Blue Cheese and Green Goddess Herb Dips
Mediterranean Display
A Mediterranean Inspired Display of Hummus, Tabouli, Olives, Balsamic Plum Tomatoes,
Tapenade with Toasted Pita Chip and Assorted Crackers
Antipasto Display
An Italian Inspired Display of Hard Salami, Marinated Mushrooms & Artichoke Hearts,
Herbed Fresh Mozzarella, Pepperoncini and Olives
Appetizers & Salads menu
Choice of one included with entrée price
New England Clam Chowder
Chopped Clams, Smoked Bacon, Potatoes & Cream
Butternut Squash Bisque
Creamy Butternut Squash, Cider Reduction, Local Apples
Pasta Puttanesca
Tomatoes, Capers, Kalamata Olives, Basil, Asiago Cheese & Penne Pasta
Crisp Iceberg Wedge
Served with Creamy Blue Cheese Dressing, Chopped Bacon, Cherry Tomatoes.
Mixed Spring Greens & Garden Vegetable Salad
Dressed with Balsamic or Champagne Vinaigrette
Pear & Goat Cheese Salad
Garden Lettuce, Crumbled Goat Cheese, Sliced Pears, Candied Walnuts
and Champagne Vinaigrette
Classic Caesar Salad
Asiago, Parmesan & Romano cheeses with Ciabatta Croutons
Caprese Salad
Vine Ripe Tomatoes, Fresh Mozzarella, Extra Virgin Olive Oil & Balsamic Reduction
Entrée Selections menu
Please select one or two entrees. (Pre-count required)
Brookstone Harvest Chicken
Stuffed Chicken Breast Filled with Dried Cranberry Apple & Fresh
Sage Stuffing Dressed with Velouté Sauce
Classic Chicken Marsala
Herb Roasted Chicken Breast Served with Shiitake and Button Mushrooms & Marsala Sauce
Sauté Statler Chicken
Lightly Breaded and Topped with a White Wine & Herb Cream Reduction Sauce,
Smoked Ham and Tomatoes
Tuscan Topped Chicken
Lightly Breaded Topped with a Ricotta, Spinach, Fresh Herb Topping,
Provolone, Tomato and Onion Vinaigrette
Chicken Florentine
Stuffed with Spinach, Feta, Mushrooms, Crispy Prosciutto Served with Burgundy Velouté Sauce
Pan Roasted Haddock
Fresh East Coast Haddock, Petite Lemon and Fennel Salad
Stuffed Shrimp
Dressed with White Wine Lemon Beurre Blanc
Grilled Atlantic Salmon
Atlantic Salmon Fillet, Creamy Cucumber & Dill Salad
Slow Roasted Prime Rib
12oz cut, Served with Madeira Au Jus
Char-grilled Filet Mignon
Char-Grilled 8oz Center Cut Tenderloin of Beef Served with Braised Shallot
and Cabernet Sauvignon Demi-Glace
More entrée options are available. Entrées are served with Chef's choice of seasonal vegetable mélange and choice of starch. Accommodations for dietary restrictions, children’s meals, and vendor meals are available upon request.
Brookstone Duet Entrées
Petite Filet Mignon and Ahi Tuna
Char-Grilled 5oz Petite Filet Mignon Demi-Glace Served with Sesame Encrusted
Rare Seared Tuna Topped with Avocado and Cucumber Salad
Petite Filet Mignon and Stuffed Shrimp
Char-Grilled 5oz.Petite Filet Mignon with Two Stuffed Shrimp. Served with Cabernet
Shallot Sauce and Classic Scampi Sauce
Chicken Française and Seared Scallops
Lightly Battered Chicken Breast Sautéed, Sauce Supreme with Pan Seared Scallops
Balsamic Reduction Drizzle
More duet combinations are available. Entrées are served with Chef's choice of seasonal vegetable mélange and choice of starch. Accommodations for dietary restrictions, children’s meals, and vendor meals are available upon request.
