Small Plates Holiday For Our Favorite Butcher

45ppl

Platters:
Crudités
Shrimp cocktail

Main:

Rosemary and garlic braised lamb shank cannelloni with artichokes barigoule, roasted radicchio, and beluga lentils

Intermezzo: Tangerine sorbet

Duck leg confit with warm roasted cabernet grapes and endive salad, spiced hazelnuts and red wine grape jus

Intermezzo: Naval Orange brochette

Grilled all natural American Kobe hangar steak “fiorentina” with roasted fingerling potatoes and a ragout of sun choke and spinach

Intermezzo: Chilled Clementine soup shot

Salt cod brandade cake with crème fraiche and ossetra caviar

Torchon of foi gras with blood orange marmalade, tarragon celery salad and grilled brioche toast points

Maryland style crab cakes with spicy remulade and salad of frisee, smoked fennel, cornichons and roasted red peppers

Japanese Kobe beef carpacio rubbed with lemon, drizzled with olive oil, and topped with shaved white truffle and parmesan, peppery watercress salad and a pinch of sel gris

Warm baked brie “en croute” with tangelo gastric

Dessert:

Platter of Abby’s assorted baked goods including, but not limited to, cheese babka, crumb cake, winter squash bread, assorted chocolate truffles, cookies, lemon bars, candied fruits

Small Plates and Cocktail Party

50 ppl

Passed Hors D'oeuvres:

Eggnog Shooter: home made warm rum spiked eggnog

Beef Wellingtons: bite size filet mignon baked in puff pastry with wild mushroom duxelle and Cabernet demi

Scallops: fresh day-boat scallops wrapped with local apple wood smoked bacon with fin herbs and smoked French sea salt

Finger crepes: warm savory buckwheat crepes rolled with arugula, prosciutto and imported provolone, dressed with olive oil and drizzled aged balsamic

Platters

Crudités: a mix of vegetables, some roasted, some raw, with caramelized French onion dip, roasted garlic aioli, and garlic herb cream

Charcuterie: various smoked and cured meats with smoked golden trout mousse, pickled vegetables, wild mushroom duxelle, shallot confit, and red pepper puree

Cheese: a variety of our favorite artisinal cheeses from around the world, with ripe winter citrus fruits, dried fruits and spreads

Bread: Breads and crackers to accompany the other platters with roasted garlic and rosemary infused olive oil for dipping

Mini- entrée

Goose: Sliced roulade of goose rolled and traditional stuffing, on potato puree with game demi

Soup: Fish and bread soup shooter in espresso mug with chive oil

Duck: Confit of duck leg with white wine braised endive, roasted hazelnuts and cranberry coulis

Dessert

Dessert: Holiday cookies, cakes, candies, fruits, chocolates and other sweets

Birthday Brunch

45 ppl

Platters
Cheese platter- an international selection of some of our favorite cheeses

Crudités- assorted seasonal raw veggies with various home made dips

Charcuterie- salamis, smoked and cured meats, smoked trout, pickled vegetables, condiments

Pastries- A variety of Abby’s home baked goods including scones, croissants, danish, muffins, cookies, cup cakes and more, and fresh baked Acme breads and bagels with whipped cream cheese and honey butter for spreading

Hot food:
Quiche x 3
Lorraine- bacon lardons, onion and lots of fresh parsley
Mediterranean- artichoke hearts, mixed olives, and watercress
Florentine- Spinach and Swiss Emmentaler

Soup- Abby’s favorite Potato celery soup

Kids (Family Style):

Baked macaroni gratin
Crispy roasted chicken thighs
Glazed carrots

Holiday Hors D'oeuvre Party

35 ppl

Passed Hors D’ Oeuvres

Beef Wellingtons: bite size filet mignon baked in puff pastry with wild mushroom duxelle and Cabernet demi

Scallops: fresh day-boat scallops wrapped with local apple wood smoked bacon with fin herbs and smoked French sea salt

Finger crepes: warm savory buckwheat crepes rolled with arugula, prosciutto and imported provolone, dressed with olive oil and drizzled aged balsamic

Potato soup: espresso mug shooter of Abby’s potato celeriac soup topped with chive oil

Blintz: Russian style blini rolled with crème fraiche, parsley, and shallot confit cut into bite size pieces and topped with Russian Sevruga caviar

Platters

Smoked fish: hot smoked Chilean Sea Bass, hot smoked golden Trout with traditional accompaniments and chive crème fraiche mousse

Crudités: a mix of vegetables, some roasted, some raw, with caramelized French onion dip, and roasted garlic aioli

Charcuterie: various smoked and cured meats, duck rilletes, goose mousse, with pickled vegetables and wild mushroom duxelle, shallot confit, and red pepper puree

Breads and crackers to accompany the other platters and with spreads and roasted garlic and rosemary infused olive oil, rose petal confit and fig almond spread

Bridal Shower Brunch

30 ppl

Cold Food:
Cheese platter- an international selection of some of our favorite cheeses with a basket of breads and crackers, and garnished with grapes and berries with honey yogurt for dipping

Crudités- a colorful variety of raw and roasted veggies with lemon aioli and caramelized onion dip

Simple salad of the freshest fall greens from our own garden lightly dressed and topped with crispy leeks and shaved reggiano parmesan

Hot Food:
Warm sautéed Brussels sprouts salad with bacon-sherry vinaigrette and crunchy parmesan polenta croutons

Quiche x 2

Lorraine- shredded duck leg confit, shallots and lots of fresh parsley

Barigoule- braised artichoke hearts, nicoise olives, French feta, and fresh basil

Pan seared scallops with apple and rosemary puree, fall micro green salad and white truffle brown butter

Roasted butternut squash soup with spiced squash seeds, fresh herbs de Provence and warm crusty bread on the side

Birthday Brunch

70 ppl

Platters

Cheese
Crudités
Charcuterie
Smoked fish
Pastries

Caesar Salad

Hot food
Quiche x 4

2x Lorraine- bacon lardons, onion and lots of fresh parsley
Mediterranean- artichoke hearts, mixed olives, and watercress
Florentine- Spinach and Swiss Emmentaler

Abby’s favorite Potato celery soup

Small Plates, Platters, Beer Pairing Football Party

30 ppl

As the guys arrive

Charcuterie platter

Cheese platter

Raw bar

An excellent selection of beer

Pre-game

Hors d’ oeuvres:

Roasted marrow bones with tarragon and celery frisee salad, apple rosemary puree, and toasted brioche; Racer 5 IPA

Grilled fresh sardine over German potato salad with bacon vinaigrette and lardons, and lots of fresh parsley; Franziskaner Weiss

Main:

Hazelnut encrusted roasted venison rack, stuffed with venison sausage and cornmeal, with wine wilted tat soi and game demi; Lagunitas Hop Stoopid

Glazed pork belly with honey butter roasted carnival squash, and beer and apple cider braise reduction; Unibroue La Fin Du Monde

Dessert:

Abby’s amazing maple flan; Bon Vivant’s homemade hard cider

During the game

Herb and butter popcorn

Roasted salty nuts

Vegetable chips and onion dip

Beers, shots, Irish car bombs, football, debauchery

Corporate Cocktail Party

100 ppl

Passed hors d’oeuvres:

Mini Beef Wellingtons
Stuffed mushrooms
Hobb’s apple wood smoked bacon wrapped scallops
Finger crepes
Potato soup shot

Platters:

Smoked fish
Crudités
Vegetable spring roll
Charcuterie
Cheese
Hummus

Rustic Italian Family Style Wedding

175 ppl

Small platters:

Charcuterie

Cheese

Crudités

Smoked fish

Salad:

Fresh arugula greens from our own garden lightly dressed with our best olive oil, a squeeze of lemon and fresh herbs

Main (Family Style):

Chicken parmigiana

Ratatouille

Home made fresh pasta with marinara

Hot crusty bread, olive oil for dipping, shaved parmesan for sprinkling

Dessert:

Abby’s vanilla bean panna cotta

Small Plates With Paired Belgian Beer Tasting

75 ppl

Gougheres- warm pastry puffs made with imported gruyere cheese
Pair with a white beer

Ahi Tuna tartare on brioche toast points
Pair with a blonde beer

Swiss bockwurst on toasted baguette with whole grain Dijon mustard
Pair with a red ale

Grilled hangar steak au poive open faced on toasted baguette with roasted garlic aioli
Pair with a brown ale

Back Yard Bbq Wedding

100 ppl

Salads:
Tomato salad
Potato salad
Cucumber salad
Mixed greens salad with dressings and toppings on the side

Main:
Slow smoked beef brisket
Slow smoked pork spare ribs
Grilled marinated chicken legs and thighs
Our homemade bbq sauces on the side

Dessert:
Fruit salad
Water melon wedges
Abby’s incredible brownies

"Drop Off" Style Cocktail Party

70 ppl

Platters:

Finger sandwiches and wraps
Cheese
Crudités
Hummus
Sushi
Abby's Homemade Desserts

Small Plates Birthday Party

35ppl

Amuse bouche:
-Rock shrimp ceviche
Main:
-Seared scallops with pea flan, sautéed pea shoots, and truffle butter
Intermezzo: kiwi brochette
-Braised American Kobe short ribs with roasted yellow pepper potato puree, barely cooked fava beans, and red wine enhanced braise reduction
Intermezzo: watermelon brochette
-Slow roasted, petite chicken drumstick with gnocchi alla romana, summer vegetable succotash and herb brown butter
Intermezzo: strawberry brochette
-Seared fennel crusted tuna nicoise with roasted tomato vinaigrette and fried leeks
-Classic quiche lorraine with a salad of the freshest baby greens and herbs from our garden tossed in a light shallot and sherry vinaigrette
Hors d’ oeuvres:
-Duxelle in summer squash cup
-Futo Maki Spider sushi roll
-California inside out sushi roll
-Cheese tasting on bread brochette
Desserts:
-Vanilla Bean Panna Cotta with berry compote
-Chocolate ganache “Happy Birthday” cupcake platter

Cocktail Style Wedding Reception

350 ppl

Platters:

Smoked fish
Crudités
Charcuterie
Cheese
Hummus
Big baskets full of bread, rolls, crackers, etc…
Abby’s Home Made Desserts

Passed Hors D'Oeuvres:

Vegetable Spring Roll
Mini Wellingtons
Stuffed Mushrooms
Hobb’s Applewood Smoked Bacon Wrapped Prawns On Brochette

Small Plates Birthday, Extra Dessert

40 ppl

Apps:

Buckwheat crepes with grilled asparagus, melted gruyere, and a ragout of fresh morels

Salad of baby veggies and lettuces, with hard boiled farm fresh eggs, marinated artichoke hearts, and shallot and sherry vinaigrette

Main:

Roasted small loin of spring lamb “open faced” on grilled rosemary focaccia with roasted garlic aioli, pan jus, and grilled ramps

Wild Alaskan king salmon with fava bean puree and bacon parsley brown butter

Dessert:

Vanilla semifreddo with candied rhubarb and ginger bread biscotti

Lemon curd tartlets with blueberry brandy compote

Chocolate fondant with warm amaretto soufflé and mint crème anglaise

Coconut flan with apricots and sauce beaumes de Venice

Platter:

Abby’s home made chocolate truffles and rum balls with various chocolate, pastry cream, and sugar dipped fruits and berries

Plated Dinner Wedding

120 ppl

1 hour cocktail reception with passed hors d' oeuvres:

- “Finger” crepes with prosciutto, rocket, melted gruyere and a morel mushroom ragout

- Miniature chevre tart with caramelized onions, grilled ramps and romesco sauce

- Asparagus soup shooter with a drizzle of bacon oil

Seated Dinner:

Salad:

- Plated salad of mixed spring greens and fine herbs tossed in light vinaigrette of sherry and olive oil, garnished with crispy leeks

Main course (choice of):

- Slow roasted, pomegranate glazed Happy Dan chicken thigh on a bed of warm dandelion green salad with citrus vinaigrette, spiced roasted hazelnuts, and polenta croutons

- Roasted small loin of California spring lamb with French lentils, Gevertztraminer wilted curly endive, shaved reggiano parmesan, roasted garlic rosemary puree and lamb demi

- Wild Alaskan king salmon “en croute” with braised swiss chard, fava bean puree, and micro salad of bulls blood, celery greens and tarragon in shallot vinaigrette

- Vegetarian option- risotto with wild mushrooms, asparagus tips, Pecorino Romano, and herbs de province

Dessert:

- Warm rhubarb crisp a la mode

Corp. Small Plates Holiday Party

25ppl

Hors d’oeuvres:
All natural, dry aged prime filet mignon on crostini with roasted garlic aioli

Pan seared scallop on a skewer with black pepper parmesan butter

Baby portabella mushrooms stuffed with duxelle, and garnished with a nicoise olive tapenade

Main:
Wild Alaskan king salmon and beet greens baked “en croute” with cauliflower gratin and garlic cream sauce

Intermezzo: brochette of clementine

White bean cassoulet with salt pork and fresh herbed bread crumbs

Intermezzo: brochette of grapefruit

Marrow enhanced oxtail stew over ricotta gnocchi with shaved black truffles

Intermezzo: brochette of naval orange

Espresso mug “shooter” of our favorite winter soup, Abby’s grandmother’s potato celeriac bisque

Salad of roasted red and yellow beets with candied pecans, Point Reyes blue cheese, watercress, and balsamic shallot vinaigrette

Salad of warm brussels sprouts with bacon vinaigrette, and pecorino crisp

Dessert:
Abby’s chocolate chip pumpkin bread pudding with caramel sauce, plus a shot of spiked hot chocolate with fresh whipped cream and candy cane stirrer

Platters:
Cheese and fruit
Charcuterie
Crudités

Corp. Light Apps

50 ppl

Passed Hors D'Oeuvres:

Finger crepes- warm miniature buckwheat crepes with seranno ham, melted manchego, and winter lettuces and parsley and dressed with aged balsamic and olive oil

Mini beef Wellingtons- dry aged prime filet mingnon with mushroom duxelle baked in puff pastry, with red wine demi

Winter vegetable spring roll- winter greens and bean sprouts rolled in rice paper with ginger-soy emulsion

Smoked salmon mousse on Belgian endive

Charcuterie “checker board” of Molinari salami and provolone cheese wrapped in prosciutto