Fall Menu – Samberg Conference Center

Passed Hors D’oeuvres

Reception Stations

Flatbread Station

PASSED

Hors D’oeuvres

(4) for 1 Hour $19.50

(6) for 1 Hour $26.25

Pan seared scallop spoon, Pomegranate Balsamic Glaze.
(Made without Gluten or Dairy)

Cranberry Brie and Marcona Almond Panini
(Vegetarian)

Butternut Squash Fritter, Vermont Maple Cream
(Vegetarian)

Sesame Crusted Ahi Tuna Wonton, Red and Green Tobiko
(Made without Dairy)

Bosc Pear and Local Chevre Crostini, with Honey & Tarragon
(Vegetarian)

Black Mission Fig, Stilton Flatbread
(Vegetarian)

Duck Confit and Gruyere Bruschetta

Red Kuri Squash and Cortland Apple Soup Sip
(Made without Gluten or Dairy)

Jerk Chicken, and Pineapple Salsa on Taro Chip
(Made without Gluten or Dairy)

Pumpkin Spiced Hummus, in Butter Squash Cup
(Made Without Dairy and Gluten, Vegan)

Five Spice Lamb Loin, Toasted Pita, Mint Cranberry Chutney

Roasted Parsnip and Celery Root Shooter

Fried Camembert, Roasted Local Apple Jam
(Vegetarian)

Muscovy Duck Confit Panini, Dried Cherry Aioli

Chef’s Mushroom Risotto Spoon, Crispy Kale
(Made Without Gluten, Vegetarian)

Bosc Pear, Great Hill Blue Cheese Crostini
(Vegetarian)

Grilled Fig, Whipped Berkshire Chevre, Prosciutto Crackling
(Made Without Gluten)

Sweet Potato Cake, Maple Crema
(Made Without Gluten, Vegetarian)

Pan Flashed Scallop, Local Cortland Apple Cider Glaze
(Made Without Gluten)

Maine Lobster and Corn Fritter with Lemon Dill Remoulade

RECEPTION

Stations

SEASONAL HUMMUS STATION

$28.00

Pumpkin hummus, and Butternut Hummus, with Pomegranate, Zaatar Spiced Pita Chips and Baby Vegetables.

NEW ENGLAND STATION

$48.00

Chilled Maple and Cider Brined Chicken Breast, Cranberry Chutney, Marble Potato Salad, and HaircotVerts (Made without Gluten)

Roasted Heirloom Apple Salad, Artisan Greens, Great Hill Bleu Cheese, Cider Vinaigrette (Made without Gluten)

Butternut Squash and Almond Salad, Brown Sugar Vinaigrette (Made without Gluten)

North Atlantic Cod Cakes, Old Bay Remoulade, Micro greens

Vermont Goat Cheese, Pumpkin Tarts, Candied Pepita’s

Dessert-Apple Cobbler, Vanilla Bean Ice Cream

CHILI BOWL STATION

$34.00

Beef, Turkey, or Bean Chili (Made without Gluten)

Served with Jalapeno Corn Bread Squares (Made without Gluten)

Served with Mixed Green Salad, Cilantro Lime Vinaigrette (Made without Gluten and Dairy)

Toppings – Vermont Cheddar, Sour cream, Vegan Cheese, Scallions, Corn chips, Fritos and Tabasco

MAC AND CHEESE STATION

(Portions served in cast iron skillets)

$32.00

Buffalo Chicken, Classic Vermont cheddar, and New England Seafood

Served with Artisan Green Salad, Cider Vinaigrette, and Buttermilk Ranch (Made without Gluten)

Toppings to Include-Blue Cheese, Celery, Scallions, Crispy Onions, and Siracha

NAPOLETANA

Flatbread Station

FLATBREAD STATION

(Select Two Flavors)

$32.00

Classic Margarita-Oven Roasted Tomato, Fresh Mozzarella, and Basil

Prosciutto, Arugula, Caramelized Onion, Goat Cheese, Balsamic Syrup

Sausage, Roasted Red Pepper, Broccolini, Mozzarella, and Provolone Cheese

Wild Mushrooms, Caramelized Onion, Thyme, and Fontina Cheese

Pepperoni, Mozzarella, and Pecorino

Artichoke, Spinach, Boursin, and Mozzarella

Served with Caesar Salad and Caprese Salad (Made without Gluten)

Chef’s Cannoli Station

PLATED

Dinners

THREE COURSE DINNER

$73.00

Starters

Red Kuri Squash Puree, Cortland Apples, and Black Trumpet Mushrooms (Made without Gluten)

Roasted Pear Salad, Butter Lettuce, Rouge Endive, Great Hill Blue Cheese, Toasted Almonds, and Champagne Vinaigrette (Made without Gluten)

Local Butternut Squash Salad, Artisan Greens, Ricotta Salata, Dried Cranberries, and Toasted Pepita Cider Vinaigrette (Made without Gluten)

Spinach Salad, Roasted Local Apples, Pecans, Raisins, and Goat Cheese, Fig Balsamic Dressing

Roasted Beet Salad, Dried cherries, Chevre, Rocket, Pistachios, and Citrus Vinaigrette

Main Course

Sole Meuniere with Brown Butter Soy Glaze, Roasted Garlic Potato Puree, and Rainbow Carrots (Made without Gluten)

Icelandic Cod Loin, Panko Crusted, White Wine, Melted Leeks, Wheat Berries, and Roasted Cauliflowers

Pan Roasted Diver Scallops, Yukon Gold Saffron Potato Puree, Roasted Cauliflowers, and Black Trumpet Mushrooms (Made without Gluten)

Hazelnut and Basil Crusted Breast of Chicken, Thyme Jus, Potato Gratin, and Roasted Root Vegetables (Made without Gluten)

Grilled Petite Filet Mignon, and Colossal Gulf White Shrimp, Sweet Potato Duchess Potato, and Roasted Fall Harvest Vegetables (Made without Gluten)

Barolo Braised Short Ribs, Parsnip Puree, King Oyster Mushroom, and Roasted Root Vegetables

BUFFET

Fall Buffet

$63.00

All Natural Roasted Statler Breast of Chicken, with Preserved Lemon and Thyme jus (Made without Gluten)

Butternut Squash, Baby Kale Salad, Dried cranberries, Dried Apricots, Local Farmers’ cheese, pepita’s and Cider Dressing (Made without Gluten)

Garlic and Herb Spiked Sliced Sirloin of Beef, King Oyster Mushrooms, Cippolini Onions, and Sweet Peppers (Made without Gluten)

Ratatouille Stuffed Portabella Mushroom, Smoky Tomato Coulis (Made without Gluten or Dairy)

Duchesse Potato with Vermont Cheddar and Chives (Made without Gluten)

Roasted root vegetables with crispy sage (Made without Gluten or Dairy)

Turkey and Wild Rice Soup

Pumpkin Bread Pudding, Lingonberry Crème Anglaise, and Maple Whipped Cream

Mango Rice Pudding (Vegan)

Bottled Beverages & Spa Water –Apples, Oranges, and Cinnamon

DESSERTS

Plated Desserts

Pumpkin Crème Brulé, Pepita Tuille (Made without Gluten)

Butternut Poundcake, Caramel Ice Cream, and Cranberry Compote

Port Wine Poached Pear, Mascarpone Mousse (Made without Gluten)

Pecan Pie, Cinnamon Ice Cream, Caramel Sauce

Pumpkin Brioche Pudding, Lingonberry Crème Anglaise

Dessert Stations

Select Three:

$15.00

Cinnamon Dusted Donut Holes (Vegan)

Mini Pumpkin Cheesecake

Mini Apple Puff Pastries

Hazelnut Chocolate Praline Mousse

Apple Crips with Vegan Sorbet

Seasonal Cake Pops