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Culinary Services

Our private master chef, Tim Cartner, is available to develop a menu with you. Whether you would like a special intimate dinner for just the two of you or a sit-down banquet, our chef can craft the perfect menu.

  • Breakfast Buffet

  • Continental Breakfast

  • Root Vegetable Cornucopia

  • Luncheon Buffet

  • Victorian Tea Service

  • Hors d'oeuvres

  • Romantic Dinner for 2

  • Tasting Parties

  • Full Course Sit Down Dinners (indoors and out)

  • Dessert Medley

 Tim’s resume includes several years at Gola Osteria, known for it is exceptional dining, where he prepared many specialty foods. Tim especially enjoys customizing a menu to fit your occasion.

Plan your dining options with Tim to suit your guests and the occasion. 


Sample Dishes:

Crème Brule French Toast

Fresh Local Scrambled Egg Frittata
Quiche (using fresh local eggs)

Local Piggery Apple Wood Smoked Bacon or Sausage
Home Fries (using locally sourced potatoes)

Red Jacket Juice
Fresh Bagels with smoked salmon, onion, capers, red pepper, tomato,
and sprouts (again using local ingredients) (variety of cream cheese options)


Hors d’oeuvre / Small Bites

Prosciutto wrapped melon

Moroccan chicken salad in cucumber cup

Thai lettuce wrap – chicken, peanuts, sprouts, cilantro, sweet chili sauce

Bahn Mi Bites – pork, cucumbers, onion, pickled carrots, cilantro,

and special sauce on fresh bread

Caramelized onion and blue cheese tartlet

“Treman Tower” Veggie Stack –
Skewer : Broccoli

Red Pepper


Sweet Potato

Antipasto (salami, capicola, pepperoni, hard Italian cheese,
marinated mushrooms, pepperoncini, marinated peppers)

Fruit Platter
Cheese and Cracker Platter

Mediterranean Platter – Hummus, assorted olives, roasted red
peppers, spinach, cucumbers, feta cheese, lemon wedges, and pita

Sushi – veggie roll, spicy tuna roll, Ebi shrimp, California roll,
Empire Roll – “Chef’s Signature Roll” – smoked salmon, cream

cheese, cucumber, apple, dill
Summer Grilled Vegetables Platter - zucchini, yellow squash,

eggplant, onion, peppers,
Winter Roasted Vegetables – cauliflower, broccoli, Brussels sprouts,

butternut squash, onion, peppers
Shrimp Cocktail (cooked in court-bouillon) – served with homemade

cocktail sauce and lemon
Crudites Platter – Local Veggies served with your choice of buttermilk

ranch, creamy Italian, or green goddess dip (all homemade)
Bruschetta – with sun dried tomato pesto

Three Course Menu

1st Course

Soup Du Jour
Butternut Squash Bisque (vegan or vegetarian)

Lentil with Tomato (vegan)
New England Clam Chowder

Andouille and Black Bean Chili
Three Bean Vegan Chili

Gumbo with Shrimp
French Onion Soup


2nd Course

Mixed Greens – with assorted vegetables and homemade dressing
Spinach Salad – with choice of hot bacon vinaigrette or raspberry

poppy seed vinaigrette

3rd Course
Includes starch and vegetables

Roasted Prime Rib of Beef
Herb Roasted Pork Loin with Apple and Onion Jus

Famous Marinated Cornell Chicken
Chicken Riggies

Baked Salmon (either homemade teriyaki glaze or lemon, herbs and wine)

Penne ale Vodka (or Marinara) – can add mushrooms or meat
Pasta Primavera – garlic cream sauce with fresh vegetables (can also 
be made vegan)


Bread Pudding

Carrot Cake with Cream Cheese Frosting
Chocolate Pot De Crème

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