We will work with you to custom design a special menu for any event of 60 to 300 guests. Below are actual menus from events we have catered.

Wedding in April for 200

Reception in Mezzanine Gallery

  • Mixed marinated olives
  • Japanese firecracker rice cracker mix
  • Fennel roasted almonds
  • Muhammara (Turkish pomegranate, walnut & red pepper dip) with crudité vegetables
  • Tuscan chicken liver paté with porcini & bacon

DINNER

Cold Mezze

  • Sicilian eggplant caponata (sweet & sour eggplant with capers) Vegan
  • Hummus with chipotle chile Vegan
  • Tapenade (Provençal black olive, caper, fennel & orange pesto) Vegan
  • Persian spinach dip (with yogurt and caramelized onions)
  • Turkish white bean salad Vegan
  • Multigrain pita & crostini

Hot Mezze

  • Dates in Blankets (Medjool dates stuffed w/almonds, baked in curry pastry)
  • Moroccan Lamb Meatballs with Tomato & Ras Al Hanout spice mix
  • Catalan Gambas a la Planxa (seared saffron-pimentón shrimp) with lemon
  • Goat Cheese, Mushroom & Spinach Mini Panini

First Course

  • Cyprus Lentil & Grains Salad: farro, barley, French lentils, shredded kale, toasted pumpkin seeds olive oil-citrus dressing Vegan
  • Fattoush Salad: diced cucumber, peppers, tomato, arugula, & toasted multigrain pita squares, pomegranate seeds in lemon-olive oil dressing

Main Course

  • Baharat Grilled Farm Leg of Lamb with Balkan Ayvar
  • Cochin Chicken with Tomato Curry Sauce
  • Charcoal-Grilled Wild Salmon, Tamarind Ginger Sauce
  • Roasted Vegetable & Feta Fillo Pie with Dill

Sides

  • Grilled Asparagus with Citrus Dressing Vegan
  • Farro and Lentil Mejadra with Crispy Fried Onions Vegan

Dessert

  • Chocolate Roulade with Hazelnut Praline & Crushed Cocoa Nib Cream Filling
  • Poached Bosc Pear in Honey-Star Anise Syrup; Raspberry Coulis

From Port Au Prince to Kingston: A Caribbean Buffet for 300

Appetizers

  • Chayote Stuffed with Scallop Ceviche
  • Haitian Roasted Eggplant Salad with Sesame & Ginger Vegetarian
  • Olga’s Salad

Mains

  • Jamaican Grilled Jerk Chicken Wings
  • Cuban Beef Ropa Vieja “Old Clothes”
  • Yam, Black Bean & Corn Picadillo Empanadas
  • Jamaican Lamb Curry

Sides

  • Haitian Pikliz vegetarian
  • Haitian Red Beans & Rice
  • Honey Roasted Maduros (sweet plantains) Vegetarian
  • Coconut Rice vegetarian

Sweets

  • Individual Key Lime Pies
  • Torta Très Lèches with Dulce de Leche

Wedding in May for 150

Cold Mezze

  • Balkan ayvar (smoked eggplant & pepper relish with garlic, EVOO & wine vinegar)
  • Cyprus Lentil & Grains Salad: farro, barley, French lentils, shredded kale, toasted pumpkin seeds olive oil-citrus dressing;
  • Moroccan spiced carrot salad
  • Moroccan white bean salad with charmoula, topped with yellowfin tuna
  • Persian spinach dip

TO BE ON TABLE AS GUESTS ARRIVE

Hot Mezze

  • Dates in Blankets (Medjool dates stuffed w/almonds, baked in curry pastry)
  • Hortopita (Greek Country Greens Pie with wild & field greens, feta in fillo, poppy seed topping)
  • Iraqi Warm Stuffed Grape Leaves with currants

BUTLERED

Buffet:

  • Fattoush Salad (Middle Eastern salad with pomegranate, mint, dill, tomato, cucumber, arugula & toasted multigrain pita squares) Vegetarian
  • Baharat-Seasoned Grilled High View Farm Leg of Lamb, yogurt-mint dipping sauce
  • Farro and Lentil Mejadra with Crispy Fried Onions
  • Moroccan B’Stilla of Grain-Fed Chicken with Almond-Cinnamon Topping
  • Turkish Chickpea & Eggplant Moussaka with Chickpeas & Urfa Biber Vegan
  • Grilled Asparagus with Meyer Lemon
  • Rice (or Barley) Pilaf with pistachios & currants
  • Moroccan Carrot Confit

Dessert:

  • Galataboureko (semolina-milk custard fillo pastry) with rose petals, pistachios & honey syrup
  • Seasonal Fruit Macedonia with mint & pomegranate

Reception in October for 150

  • Mezze tray: chipotle hummus & Balkan ayvar, marinated olives, Bulgarian feta
    with sumac, & grilled multigrain pita
  • Cheese & fruit tray with crackers, nuts, grapes (local artisan cheeses)
  • Roasted turmeric-cumin cauliflower with pomegranate & tahini dip Vegan
  • Charcoal-Grilled Turkish mini chicken kebobs with yogurt-dill dipping sauce
  • Smoked turkey, avocado & tarragon aioli on toasted sesame honey wheat bread
  • Chive scones with smoked salmon & crème fraiche
  • Mini corn cakes with pico de gallo salsa
  • Wild mushroom fillo turnovers
  • Fruit skewers (pineapple, red grape, green grape, melon, apple and mint)
  • Hazelnut Brownie Squares: Nutella Buttercream
    Carrot Cake Squares: Pineapple, Pistachios & Coconut, Cream Cheese Icing
  • Small World Brewed Coffee, Mighty Leaf Tea
    assorted local sodas, bottled water

Reception for 130 guests

Cold Mezze

  • Mixed Marinated Olives Vegan
  • Fennel Roasted Almonds Vegan
  • Middle Eastern Meze Platter: Chipotle-Spiced Hummus, Balkan Ayvar (Eggplant & Roasted Pepper Relish), Moroccan Spiced Carrot Salad & Çaçik (Turkish Cucumber-Mint Salad) Vegan

Mezze

  • Lemon-Fennel Chicken Salad in Mini-Brioche Buns
  • Roasted Vegetable & Feta Fillo Pie Vegetarian
  • Moroccan Spiced Lamb Cigari in Fillo
  • Roasted Mushroom & Herbed Goat Cheese Panino Vegetarian

Beverages

  • Small World Coffee/Decaf
  • Mighty Leaf Hot Tea
  • Pomegranate Berry Iced Tea
  • Filtered Water/Sparkling Water

Fall Wedding for 225

Reception:

  • Mezze Tray: Balkan ayvar (roasted eggplant, pepper and garlic); hummus with chipotle chile; Tunisian carrot salad with preserved lemon; marinated beets; sliced cucumber, pickled okra, toasted multigrain pita
  • Italian Antipasto Tray: marinated fennel; grilled artichoke hearts; marinated olives; roasted peppers with boquerones anchovies; Sicilian eggplant caponata; Italian cheeses; rolled Italian meats; rosemary-garlic crostini
  • Mini Chive Scones with Smoked Salmon & Crème Fraiche
  • Moroccan Lamb Meatballs with Ras al Hanout Spice & Tomato
  • Mini “Mac & Cheese” with Crunchy Panko Crumb Topping
  • Cream of Cauliflower Soup with Chives Shooters

Buffet:

  • Honeycrisp Apple & Candied Cranberry Salad: Moody Blue cheese, mixed greens, toasted walnuts & Pomegranate Dressing
  • Olga’s Salad: mixed greens, red pepper julienne, honey-wheat croutons, shredded carrot,
  • French Tarragon-Grain Mustard Vinaigrette
  • Braised Chilean Sea Bass Provençal: tomato, fennel, green olives, orange zest & white wine
  • Herb-Crusted Roast Grain-Fed Chicken Breast with White Wine & Shallot Reduction Sauce
  • Braised Boneless Beef Short Ribs in Red Wine Sauce: Porcini Mushrooms, Juniper & Shallots
  • Creamy French Gold Potato, Thyme & Garlic Gratin
  • Roast Asparagus with Brown Butter, Hazelnuts & Orange Zest
  • Roast Brussels Sprouts: Caramelized Shallots, Applewood-Smoked Bacon & Balsamic Syrup

Dessert & Beverages:

  • Warm English Sticky Toffee Pudding with Fresh Whipped Cream
  • Bowl of Seasonal Fruit Macedonia with Mint
  • Assorted Homemade Cookies: glazed malted milk cookies; millionaire bars, peanut butter cookies; hazelnut brownies; fig & walnut biscotti; cornmeal-lime cookies
  • House Still & Sparkling Filtered Water
  • Small World Brewed Coffee; Tazo Tea selection

Spring Wedding for 125

Cold Mezze:

  • Balkan ajvar (smoked eggplant & pepper relish with garlic, EVOO & wine vinegar)
  • Cyprus Lentil & Grains Salad: farro, barley, French lentils, shredded kale, toasted pumpkin seeds olive oil-citrus dressing;
  • Moroccan spiced carrot salad
  • Moroccan white bean salad with charmoula, topped with yellowfin tuna
  • Persian spinach dip
  • To be on table as guests arrive
  • Hors d’Oeuvre
  • Dates in Blankets (Medjool dates stuffed w/almonds, baked in curry pastry)
  • Horopita (Greek Country Greens Pie with wild & field greens, feta in fillo, poppy seed topping)
  • Iraqi Warm Stuffed Grape Leaves with currants

Buffet:

  • Fattoush Salad (Middle Eastern salad with pomegranate, mint, dill, tomato, cucumber, arugula & toasted multigrain pita squares) [vegetarian]
  • Baharat-Seasoned Grilled High View Farm Leg of Lamb, yogurt-mint dipping sauce
  • Farro and Lentil Mejadra with Crispy Fried Onions
    and
  • Moroccan B’Stilla of Grain-Fed Chicken with Almond-Cinnamon Topping
    and
  • Turkish Chickpea & Eggplant Moussaka with Chickpeas & Urfa Biber [VEGAN]
  • Grilled Asparagus with Meyer Lemon
  • Rice (or Barley) Pilaf with pistachios & currants
  • Moroccan Carrot Confit

Dessert:

  • Galataboureko (semolina-milk custard fillo pastry) with rose petals, pistachios & honey syrup
  • Seasonal Fruit Macedonia with mint & pomegranate

Offsite Holiday Party for 50 

Reception:

  • Middle Eastern Mezze Tray: chipotle hummus, Balkan ayvar (eggplant & pepper relish), Moroccan spiced carrots, roasted cauliflower with tahini & pomegranate, mixed marinated olives, grilled multigrain pita Vegan
  • Cheese & Fruit Tray: local artisanal & imported cheeses, Spanish fig & walnut cake & quince membrillo, local wildflower honey, pistachios, red & green grapes, pears, crackers

Passed Hors d’oeuvre:

  • Baked Spiced Red Wine-Poached Figs Wrapped in Prosciutto
    Mini Hortopita Rolls:
  • (Greek greens, herbs and sheep’s milk feta in crispy fillo pastry)
  • Beef & Wild Mushroom Meatballs in Tomato-Red Wine Sauce

Buffet:

  • Honey-Rosemary Roasted Bosc Pear Salad, Mixed Seasonal Greens, Shaved Fennel,
  • Toasted Walnuts, Pomegranate Seeds & Pomegranate Dressing
  • Slow-Roasted Lamb Shoulder Moroccan Style with Ras al Hanout Spice & Harissa Sauce
  • Mejadra (farro, French green lentils, caramelized shallots, coriander & cumin seed) Vegan
  • MSC Certified Chilean Sea Bass Provençal (orange, olives, capers, fennel, grape tomatoes)
  • Gold Potato, Garlic & Celery Root Gratin Dauphinois
  • Briami (Greek mixed seasonal vegetable ragout, dill, lemon & extra virgin olive oil) Vegan

Dessert:

  • Olga’s Carrot Semolina Torte with Apricot & Lime Glaze
  • Bittersweet Chocolate Cherry Brownie Squares with Ganache Icing
  • Apricot-Pistachio Bird’s Nest Kadaif Pastries
  • Seasonal Fruit Macedonia with Spearmint
  • Small World Coffee/Mighty Leaf Tea

Reception for 150 at Material Culture

Platters:

  • Mezze Tray: chipotle-spiced hummus, marinated local beets, Turkish cucumber-mint çaçik, Balkan ayvar (eggplant-roasted pepper relish), Moroccan carrots,
    pomegranate-cinnamon tabouli salad [vegetarian}
  • Cheese and Fruit Tray with local Pennsylvania cheeses, Spanish fig-almond cake,
    seasonal fruits; pistachios, assorted crackers [vegetarian]
  • Italian Antipasto Tray: thin-sliced salumi (cured meats), Tuscan chicken liver paté, marinated red peppers with white anchovies; marinated artichokes, giant white bean salad,
    marinated mixed olives, herbed crostini

Passed Hors d’Oeuvre:

  • Gazpacho Shooters with Maine Peekytoe Crabmeat
  • Mini Hortopitas: Greek fillo pastries filled with seasonal greens, herbs,
    Bulgarian feta & toasted pine nuts [vegetarian]
  • Wild Mushroom Turnovers: flaky cream cheese pastry, porcini &
    Pennsylvania cremini mushroom filling [vegetarian]
  • Spanish Charcoal-Grilled Shrimp: lemon-saffron marinade;
    Brava tomato-pepper dipping sauce
  • Pennsylvania Proud Beef Short Rib Sliders: barbecue beef, dill pickle,
    Vermont sharp cheddar, on a mini sesame bun

Dessert & Beverages

  • Mini Local Strawberry Shortcakes with Hazelnut Biscuits and Chantilly Cream
  • Bittersweet Chocolate-Cherry Brownies
  • Pomegranate Berry Iced Tea
  • Small World Brewed Coffee & Decaf/Assorted Mighty Leaf Teas

September Wedding for 200

Reception:

  • Fennel Roasted Almonds (at bar)
  • Berberé Spiced Roasted Pumpkin Seeds (at bar)
  • Mezze Platter: Chipotle-Spiced Hummus, Balkan Ajvar (Eggplant & Roasted Pepper Relish),
  • Moroccan Spiced Carrot Salad & Çaçik (Turkish Cucumber-Mint Salad) Vegan

Passed Hors d’Oeuvre:

  • Turkish Lamb Meatballs with Pomegranate and Pine Nuts
  • Local White Corn Cakes with Smoked Scottish Salmon & Chive Crème Fraiche
  • Hortopita Fillo Roll: Greek fillo pastries filled with seasonal greens, herbs,
  • Bulgarian feta & toasted pine nuts?
  • Roasted Fresh Figs in Spiced Red Wine Glaze Wrapped in Prosciutto
  • Hazelnut-Crusted Goat Cheese Stuffed Local Zucchini Blossoms

Buffet:

  • Local Heirloom Caprese Salad, Fresh Calabro Mozzarella & Balsamic Syrup
  • Ancient Grains Salad: farro, barley, and French lentils, Tuscan kale, toasted pumpkin seeds, extra-virgin olive oil & lemon dressing); yogurt-mint topping
  • Cochin Spiced Chicken with Tomato-Ginger Sauce
  • Grilled Chile-Rubbed Skirt Steak with Avocado-Tomatillo Salsa
  • Roast Wild Alaska (or Jail Island) Salmon with Vadouvan Spice Rub & Tamarind-Date Chutney
  • Honey & Olive Oil Roasted Butternut Squash & Honeycrisp Apples
  • Greek Briami: braised summer vegetables in dill, lemon & extra-virgin olive oil
  • Barley Mejadra with French Green Lentils, Coriander & Cumin Seed & Caramelized Shallots
  • Dessert & Beverages
  • Dessert Duo: Apricot-Pistachio Bird’s Nest Pastry & Hungarian Chocolate Cake
  • Small World Coffee/Tazo Tea Assortment
  • House Filtered Water/Sparkling Water

Fall Wedding for 100 with Puerto Rican Flavors

Reception:

  • Mezze Tray: chipotle hummus, Moroccan carrots, Balkan eggplant-pepper ayvar, marinated olives,
  • Bulgarian feta, grilled multigrain pita

Buffet:

  • Olga’s Salad: mixed greens, croutons, cucumber, heirloom cherry tomatoes, chickpeas, mustard-tarragon vinaigrette
  • Cuban Beef Ropa Vieja “Old Clothes” (slow-cooked Wagyu beef with tomato, peppers, and garlic)
  • Grilled Grain-Fed Chicken Thigh in Caribbean Mojo Marinade with Grilled Gold Pineapple
  • Yam, Black Bean & Corn Picadillo Empanadas
  • Creole Red Beans & Rice
  • Steamed Rice
  • Honey Roasted Plantains with Coconut

Dessert & Beverages:

  • Torta Tres Leches with Dulce de Leche
  • Seasonal Fruit Macedonia
  • Jamaican Hibiscus Blossom & Spearmint Iced Tea
  • Planter’s Rum Punch

Fall Offsite Reception for 175

  • Mezze tray: chipotle hummus, Balkan eggplant-pepper ayvar, marinated olives,
  • Bulgarian feta with sumac, & grilled multigrain pita
  • Cheese & fruit tray with local cheeses, crackers, nuts & grapes
  • Roasted turmeric-cumin cauliflower with pomegranate & tahini dip (vegan)
  • Turkish mini chicken kebobs with yogurt-dill dipping sauce
  • Smoked turkey, avocado & tarragon aioli on sesame honey wheat squares
  • Chive scones with smoked salmon & crème fraiche
  • Mini corn cakes with pico de gallo salsa
  • Wild mushroom fillo turnovers
  • Seasonal fruit skewers (pineapple, red grape, green grape, melon, honeycrisp apple)
  • Hazelnut Brownie Squares with Nutella Ganache
    Carrot-Pineapple Cake Squares
  • Small World Brewed Coffee, Mighty Leaf Tea
    assorted local sodas, bottled water

Fall Wedding for 200

RECEPTION

Middle Eastern Mezze Tray:

  • Hummus with chipotle chile Vegan
  • Balkan ayvar (roasted eggplant, pepper and garlic) spread
  • Moroccan spiced carrot salad
  • Marinated olives
  • Bulgarian feta with sumac
  • Grilled multigrain pita with za’atar

Italian Antipasto Tray:

  • Marinated fennel
  • Grilled artichoke hearts
  • Roasted peppers with boquerones anchovies
  • Sicilian eggplant caponata (sweet & sour eggplant with capers)
  • Thin-sliced cured Italian meats (rolled)
  • Italian cheese selection
  • Bruschetta Cheese and Fruit Tray:
  • assortment of local artisan and imported cheeses
  • Spanish fig-walnut cake & quince membrillo
  • shelled pistachios
  • Medjool dates
  • seasonal fruit
  • green & red grapes
  • bread and crackers

Passed Hors d’Oeuvres:

  • Catalan Romesco Dip (roasted pepper, hazelnut & garlic) with Seasonal Vegetable Crudités
  • Provencal Vegetable Tart with Herbed Goat Cheese
  • Wild Mushroom Turnovers: fillo pastry, porcini & cremini mushroom filling
  • Turkish Lamb Meatballs with Pomegranate and Pine Nuts

Buffet:

  • Ancient Grains Salad: farro, barley, and French lentils, Tuscan kale, carrots,
    toasted pumpkin seeds, extra-virgin olive oil and lemon dressing)
  • Rosemary-Wildflower Honey Roasted Bosc Pear Salad: Moody Blue smoked blue cheese,
    toasted walnuts, mixed greens, citrus dressing
  • Charcoal-Grilled Vadouvan-Spiced Jail Island Salmon: tamarind ginger sauce
  • Charcoal-Grilled Chicken & Veggie Kebabs: yogurt-za’atar herb marinade
  • Carved Roast Beef Rib Eye with Turkish Baharat Spice Crust
  • Creole Red Beans & Rice
  • Creole Ratatouille (eggplant, baby okra, mirliton squash, tomato, thyme)
  • Braised Seasonal Cooking Greens (Tuscan kale, curly kale, savoy spinach)

Dessert:

  • Warm English Sticky Toffee Pudding with Bourbon Caramel Sauce
  • Seasonal Fruit Macedonia with Mint
  • Non-Alcoholic Beverages
  • House Still & Sparkling Filtered Water
  • Jamaican Hibiscus & Spearmint Iced Tea
  • Small World Brewed Coffee/Tazo Tea Assortment

Fall Wedding for 125

  • Cheese and Fruit Tray: assortment of local and imported cheeses, garnishes such as Spanish fig-walnut cake, cranberry ginger chutney, quince membrillo, shelled pistachios, seasonal fruits, green & red grapes, bread and crackers
  • Marinated mixed olives
  • Berberé spiced pumpkin seeds

Passed Hors d’Oeuvre:

  • Catalan Gambas a la Planxa (grilled white Mexican shrimp in lemon-saffron-pimentón marinade),
  • Brava (tomato-red pepper) Dipping Sauce
  • Dates in Blankets (Medjool dates stuffed w/almonds, baked in cheddar-curry pastry)
  • Pennsylvania Proud Beef Short Rib Sliders: barbecue beef, dill pickle, Vermont sharp cheddar on a mini brioche bun
  • Wild Mushroom Turnovers: fillo pastry, porcini & Pennsylvania cremini mushroom filling

Buffet Dinner:

  • Ancient Grains Salad: farro, barley, and French lentils, Tuscan kale, toasted pumpkin seeds,
    extra-virgin olive oil and lemon dressing); yogurt-mint topping
  • Apple, Candied Cranberry & Moody Blue Cheese Salad: Mixed Greens,
  • Toasted Walnuts & Grain Mustard-Honey Dressing
  • Roast MSC-Certified Chilean Sea Bass: Lemongrass Crust and Mango-Mint Chutney
  • Greek Braised Beef Stifado: Shallots, Tomato, Red Wine & Rosemary
  • Chicken Yassa: West African braised chicken with lemon, green chiles, sweet onions and thyme
  • Rice Pilaf with Toasted Vermicelli & Pine Nuts
  • Honey & Olive Oil Roasted Butternut Squash & Honeycrisp Apples

Drinks:

  • Jamaican Hibiscus Blossom & Spearmint ice tea
  • Local Apple Cider—Rum—Ginger—Cinnamon Cocktail plus non-alcoholic version
  • House Still & Sparkling Filtered Water
  • Small World Brewed Coffee; Tazo selection

Summer Wedding for 50 with a Trinidadian Accent

RECEPTION

Middle Eastern Mezze Tray:

  • Hummus with chipotle chile
  • Balkan ayvar (roasted eggplant, pepper and garlic spread)
  • Moroccan spiced carrot salad
  • Marinated olives
  • Bulgarian feta with sumac
  • Sliced cucumbers & Grilled multigrain pita with za’atar
  • Italian Antipasto Tray:
  • Grilled marinated artichoke hearts
  • Marinated roasted peppers
  • Sicilian eggplant caponata (sweet & sour eggplant with capers)
  • Thin-sliced cured Italian meats & Italian cheese selection
  • Bruschetta: crostini, heirloom tomatoes, garlic, basil & extra-virgin olive oil

Buffet Dinner:

  • Caprese Salad: ripe, local heirloom tomatoes, basil, fior di latte mozzarella, extra virgin olive oil
  • Haitian Pikliz Slaw: spicy cabbage, carrot & scallion slaw
  • Jerk Chicken Kebobs with Christophene, Red Peppers, and Sweet Onion
  • Grilled Skirt Steak with Chadon Beni Green Sauce
  • Roasted Maduro Plantains with Local Wildflower Honey & Allspice
  • Haitian Red Beans & Rice with North Country Bacon
  • Summer Vegetable Ragout: local sweet corn, zucchini, yellow squash, fresh okra, tomatoes, herbs,

Dessert & Beverages:

  • Torta Tres Leches with Dulce de Leche Milk Caramel
  • Seasonal Fruit Medley with Mint