WINTER

SIGNATURE COCKTAIL

Winter Herbed Rusty Nail

HORS D’OEUVRES

(served with baguettes and grilled flatbreads):

Duck liver pate with cranberry preserves
Paté de Campagne with pancetta and pickled baby cucumbers
Hand-carved whole prosciutto
Smoked heirloom tomato, roasted garlic and winter dip
Artisanal cheeses with nuts and dried fruit
Table snacks (olives, pickles)

SOUP

Winter pumpkin with orange, sage and brown butter

VEGETABLES

Crisp winter vegetable salad with olives and capers
Cauldron-cooked winter wheat berry, swiss chard and hazelnut risotto
Charred carrots with chevre, lemon and sage
Whole-roasted cauliflower whipped herb butter
Seasonal, wood-grilled vegetables

MEATS

Vertically-spun Hudson Valley turkeys with cranberry mostarda
Whole-roasted, bone in 5 week aged beef ribeye with red wine demi glace

DESSERT

Windy hill apple and Berkshire Mountain bourbon bread pudding with salted caramel
Chemex coffee service
No.6 Depot tea

SUMMER

SIGNATURE COCKTAIL

Blueberry Smash

HORS D’OEUVRES

Stationary (served with baguettes and grilled flatbreads):
House-made charcuterie and mustards
Local, artisanal cheeses with nuts and dried fruit
Wood-grilled spinach and house ricotta dip with olive oil and garlic
Fire-roasted carrot hummus
Fresh-harvested vegetables

VEGETABLES

Shaved zucchini salad with basil, lemon and roasted almonds
Cauldron summer corn polenta with basil, pecorino and green garlic
Heirloom tomato, charred corn and house bacon salad with buttermilk dressing
Charred carrots, chevre, lemon and thyme
Seasonal wood-grilled vegetables

MEATS

Spit-roasted heritage pig with charred rhubarb chutney
Wood-grilled sumac rubbed heritage chickens with salsa verde

DESSERT

Fre-roasted blueberry pudding cake with cinnamon crème anglaise
Chemex coffee service

AUTUMN

SIGNATURE COCKTAIL

Berkshire Bourbon Cider Press

HORS D’OEUVRES SERVED

Alderwood smoked tempeh with fleece flower chutney
Chilled celeriac soup with pickled apple and sunchokes
Swiss chard fritter with saffron and Marcona almond aioli
Butternut squash, chevre and honey arancini
Honey-grilled peach with buttermilk fried chicken skewer
Smoked trout with preserved corn, heirloom tomatoes and caviar
Pastured beef tenderloin with basil horseradish and chanterelles
Grilled ribbon squash with prosciutto and mint dressing
Wood-grilled lamb chop with rosemary and roasted grapes

POSTS

Vegetables
Wood-grilled spinach dip with feta and preserved lemon
Honey roasted heirloom carrot hummus
Fresh-harvested vegetables

Sea

Marinated Taylor Bay scallops with endive salad
WellFleet oysters with pickled beet mignonette
Striped sea bass crudo with blood oranges
Cauldron cooked fruits de mer with frites

Table Snacks
Seasonal pickles and olives

VEGETABLES

Persimmon, pecans and pomegranate with arugula and feta
Grilled rapini with burrata, new potatoes, dragon beans and stinging nettle pesto
Fire-charred carrots, pole beans, chevre with lemon and thyme
Maple-grilled tofu, lighting squash custard, celeriac and brussels sprouts
Late summer corn ravioli with parmesan, sage and foraged mushrooms

MAINS

MEAT

Spit-roasted, pastured 5 week aged leg of beef with chimichurri
Handspun Muscovy ducks with roasted plum relish

DESSERT

Fire-roasted apple pudding cake with ginger creme anglaise
Cauldron-cooked beignets with sweet cream and cinnamon
Variety of artisanal pies with hand whipped cream and fresh fruits

Chemex coffee service
Number 6 Depot tea
Blue Marble ice cream station with assorted artisanal toppings

BELTANE

A feast in celebration of spring

SIGNATURE COCKTAIL

Japanese Knotweed Fizz

HORS D’OEUVRES

A selection of fresh local cheeses, honey and jam
House-made charcuterie with dried fruits and nuts
Wood-grilled breads and house-made butters
Deviled quail eggs in vegetable nests
Milk-braised pork with spring vegetables
Spring peacake with mascarpone and mint

FIRST COURSE

Green pea soup with mint oil and lamb bacon

SECOND COURSE

Sky Farms greens with pickled turnips, beets and cured Marwin Farm eggs

THIRD COURSE

Ricotta and stinging nettle gnudi with foraged mushrooms and sage

FOURTH COURSE

Wood-roasted leg of spring lamb with ramps, butter-poached baby radishes, preserved lemon roasted asparagus with feta, charred carrots with Rawson Brook chevre, and roasted new potatoes with minted Berle Farm yogurt

DESSERT

Buttermilk panna cotta with honeyed berries and honeycomb