We will work with you to custom design a special menu for any event of 30 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
Lunch Birthday Party for 30 in May
Mezze Tray:
- Chipotle hummus, Balkan Ayvar, Moroccan Spiced Carrots, Marinated Olives, Bulgarian Feta, Grilled Multigrain Pita
Assorted Sandwiches:
- Eggplant Muffaletta
- Mediterranean Tuna
- Lancaster Smoked Turkey & Avocado
- Roasted Veggie
Assorted Salads:
- Shepherd’s Salad
- Marrakesh Salad
- San Francisco Cobb Salad
- Dessert & Hot Beverage
- Warm New Orleans Bourbon Bread Pudding
- Small World Coffee/Mighty Leaf Teas
- House Filtered Water/House Filtered Sparkling Water
- Jamaican Hibiscus-Mint Iced Tea
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