Catering Options from the Tim LaBant Catering/ Schoolhouse at Cannondale
Please note, menu items are based on seasonal availability and are subject to change.
BREAKFAST BUFFET
Includes one breakfast entrée plus juice and coffee.
Breakfast
(choose 2 options for your guests)
Salmon Benedict
Quiche
Granola, Fruit & Yogurt
French Toast
COFFEE AND PASTRIES
Includes pastry selections below plus juice and coffee.
Pastry Options
Muffins
Bread
Pastry
Fruit
LUNCH – BUFFET ($35 pp, x person minimum)
Includes soup, salad, 3 entrée choices, one side and one dessert.
Lunch ~ Soup & Salad
(Choice of one soup and one salad will be offered)
Cucumber Avocado Gazpacho Soup (served cold)
Honey Dew and Watermelon Soup (served cold)
Minted Pea Soup with Pancetta and Bread Soup (served hot)
Pureed Roasted vegetable soup with Moroccan Spices (served hot or cold)
Chopped Romaine, Basil, Chives, Shaved Fennel and Parmesan, Balsamic Braised Pearl onions and Avocado Wedges, topped Sliced Steak and dressed with salt and Pepper and EVO/ Lime Juice.
Arugula, Mint Leaves, Shaved Fennel and Parmesan, Peak-of the season Bing Cherries (pitted) Topped with Poached Halibut and dressed with a Chardonnay and Chive vinaigrette
Lunch ~ Entrees
(choose 3 options for your guests)
All natural roasted chicken, roasted baby beets, asparagus and sweet potato puree
Handmade herbed gnocchi with morel mushrooms, brussel sprout leaves and bacon
Soft shell crab sandwich with avocado and hand-cut French fried
Littleneck clams steamed in white wine with herbed pasta
Kobe Burger with red onion marmalade and Pilsner onion rings
Lunch ~ Dessert
(choose one option for your guests)
House made biscuit with strawberries and fresh whipped cream
Lavender and Honey Crème Brule
Lemon Curd Tart with fresh Summer Berries
Miniature Pancakes topped with Sautéed Blueberries and a Maple and Lavender Gastrique
Five Berry Crisp topped with lightly whipped cream
PASSED HOR D’OUVRES
Hors d’ouvres
(choose 5 options to be passed)
Miniature silver dollar cheese burgers with a tomato and pickle slice on a sesame bun
Parmesan Tuile with Herbed Goat Cheese
Tomato Consommé served in petit glasses
Bronzed Shrimp with Avocado Gazpacho
Watermelon Skewer with Pine nuts and Feta Cheese
Pea and Mint Puree on a Crostini with Manchengo Cheese
Hanger Steak on Toast with Horseradish
Strawberry Meringue Flowers
Sliced asparagus on Brioche with Cream Cheese and a Translucent Radish
Gougeres (Savory parmesan pate a choux puff’s) filled with Herbed Goat Cheese
Poached Asparagus wrapped in Prosciutto
Miniature Crab Cakes served on a plantain chip with Mango Mint Chutney
Lobster Pot Stickers with Lemongrass and Ginger with a Soy Lime Dipping sauce
Clams with butter
Shrimp with Rum and Brown Sugar Glaze with lime and Cilantro
Cucumber Wrapped Watermelon splashed with Lime Juice
Roasted Beet wedges with Blue Cheese
Poached Fingerling Potatoes with Creme Fraiche and Caviar
Poached Asparagus with Goat Cheese wrapped in Prosciutto
Crab, Lime, and Avocado Voul au vant
Flat Bread with Eggplant Caviar
Seared Pork Potstickers with Lemongrass, Ginger, and Kaffir Lime Juice
Red and Gold Beet Terrine with Brie
Grilled Bronzed Spicy Shrimp with Gazpacho
DINNER – BUFFET
Dinner includes hors d’ouvres, first course (choice of 3 salads/appetizers), main course (choice of 3 options), dessert (choice of 2), and coffee.
Dinner ~ 1st Course
(choose 3 options for your guests)
Cucumber Avocado Gazpacho Soup (served cold)
Gazpacho (served cold)
Honey Dew and Watermelon Soup (served cold)
Minted Pea Soup with Pancetta and Bread Soup (served hot)
Pureed Roasted vegetable soup with Moroccan Spices (served hot or cold)
Miso Soup with Scallions and Enoki Mushrooms
Celery Soup with Green Onion Lovage Creme Fraiche
Baby Spinach with Goat Cheese, Fresh Cherries, and Toasted Walnuts and a Strawberry Vinaigrette
Grilled Peaches with Tarragon, Feta Cheese, and Mache (delicate light flavored green leaf) with a Sherry Vinaigrette
Assortment of Heirloom Tomatoes with Extra Virgin Olive Oil, Four Herbs (Basil, Mint, Thyme, and Chives), Fresh Mozzarella, Cracked Pepper and Sea Salt
Chopped Romaine, Basil, Chives, Shaved Fennel and Parmesan, Balsamic Braised Pearl onions and Avocado Wedges, topped Sliced Steak and dressed with salt and Pepper and EVO/ Lime Juice.
Arugala, Mint Leaves, Shaved Fennel and Parmesan, Peak-of the season Bing Cherries (pitted) Topped with Poached Halibut and dressed with a Chardonnay and Chive vinaigrette
Grape, Basil, Arugala and Mint Salad with Shaved Parmesan and Chopped Toasted Cashews topped with Smoked Halibut and dressed with a Chive Honey Vinaigrette
Salad of Mizuna greens with shaved Cauliflower and Beets and a Walnut and Buttermilk Vinaigrette
Chopped Baby Spinach, with shaved Red Onions and Fresh Lime Juice
Foie Gras with polenta crouton, stewed summer cherries and a basil emulsion
Tuna tartar (Nicoise style): Tuna tartar with haricot vert, caperberries, and a poached quail egg
Dinner ~ Entrees
(choose 3 options for your guests)
Salmon Cooked on a Cedar Plank with a Horseradish Sauce
Seared Scallops with a Bacon Vinaigrette
Hanger Steak marinated in Red Wine then Roasted and seasoned with Fluer de Sel
Mustard coated Pork Loin stuffed with Brandy soaked Apricots
Cheese Burgers with Chipotle Ketchup and Avocado on a Bun
Beef Tenderloin with horseradish crust
Clams with Linguini and Chorizo
Hanger Steak marinated in Red Wine then Roasted and seasoned with Fluer de Sel
Roast Chicken with Artichokes and Capers
Roasted Moroccan Chicken with a Vegetable stew and Israeli Couscous
Soy Marinated Hanger steak with Lobster Potstickers and Baby Bok Choy
Peppercorn Crusted Beef Tenderloin with a Horse Radish Sauce
Roast Leg of Lamb stuffed with Mint, Feta, and Garlic
Dinner ~ Dessert
(choose 2 options for your guests)
Lavender and Honey Crème Brule
Lemon Curd Tart with fresh Summer Berries
Miniature Pancakes topped with Sautéed Blueberries and a Maple and Lavender Gastrique
Five Berry Crisp topped with lightly whipped cream
STAFF FEES
Chef: $35/hour
Chef Assistant: $25/hour
Server: $30/hour
Bartender: $30/hour
