• Dinner Entrees
• Family Style Dinning
• Appetizer / Salad Selections
• Dessert Selections
• Decorative Displays
• Passed Hors d'Oeuvres
• The Buffet

Chicken Marsala

Sautéed chicken breast, artichoke hearts and sun dried tomato slivers with Wild Mushroom Marsala sauce.

Apple Cranberry Chicken

Roasted chicken breast with apples, dried cranberry and herb stuffing, finished with cider cream sauce.

Lemon Caper Chicken

Sautéed chicken breast in a lemon caper wine sauce.
Enhance it with crabmeat & asparagus for Chicken Oscar.

Chicken Oscar

Sautéed chicken breast in a lemon caper wine sauce.
Enhance it with crabmeat & asparagus for Chicken Oscar.

Caribbean Chicken

Island marinated grilled chicken breast with pineapple mango salsa.

Roast Prime Rib of Beef au jus

Boneless rib eye slow roasted medium rare to medium.

Filet Mignon (8 oz.)

Dijon and herb crusted grilled filet mignon with Merlot sauce.

Roast Tenderloin of Beef (6 oz.)

Roasted Meduim Rare, hand carved with green peppercorn sauce.

Teriyaki Salmon

Grilled, teriyaki glazed salmon with orange ginger butter.

Crab Crusted Haddock

Baked native haddock with crabmeat & herb-cracker topping with Lemon-Dill sauce.

Maple Dijon Glazed Loin of Pork

Served with minted apple chutney.

Tenderloin Duets

Grilled 5 oz. Fillet mignon with merlot sauce and choice of:
Crab Stuffed Shrimp, Grilled Teriyaki Salmon, or Baked Stuffed Lobster Tail.

All entrees' are accompanied by the Chef's selection of a seasonal vegetable and starch and your choice of mixed green salad dressed with Balsamic vinaigrette of Caesar salad. Entrees'are served with a choice from the appetizer and dessert selections, warm rolls and butter rosttes, coffee, decaf and tea.

Roast Turkey Breast

Hand-carved roasted breast of turkey served with savory
herb bread stuffing, pan gravy and cranberry sauce.

Roast Sirloin of Beef and Roast Turkey Breast

Served with merlot sauce, turkey pan gravy and cranberry sauce.

Baked Ham and Roast Turkey Breast

Served with rum raisin sauce, turkey pan gravy and cranberry sauce.

Baked Ham and Roast Sirloin of Beef

Served with rum raisin and merlot sauce.

Roast Sirloin of Beef and Chicken Marsala

Served with Merlot sauce and sautéed chicken breast with Marsala wine mushroom sauce, artichoke hearts and sun dried tomato slivers.

Roast Sirloin of Beef and Chicken Caribbean

Served with Merlot sauce and grilled chicken breast with pineapple mango salsa

Roast Tenderloin of Beef and Chicken Marsala

Hand carved tenderloin of beef with Béarnaise sauce and sautéed chicken breast with Marsala wine mushroom sauce, artichoke hearts and sun dried tomato slivers.

Roast Tenderloin of Beef and Chicken Caribbean

Hand carved tenderloin of beef with Béarnaise sauce and grilled chicken breast
with pineapple mango salsa

Choice of Two

Garden salad with Balsamic Dressing
Seasonal Fresh Fruit
Caesar Salad
Tortellini and Marinated Vegetables
Tomato, Basil and fresh Mozzarella

Choice of Three

Braised Beef Burgundy with Portabellos
Baked Ham with Spiced Rum Raisin Sauce
Baked Scrod with Herb Cracker Crust
Italian Style Gemelli with Meat sauce
Lemon Caper Chicken
Chicken with Pineapple Mango Salsa
Roast Breast of Turkey with Pan Gravy and Herb Stuffing,
Pasta Primavera
Grilled Salmon with Orange-Ginger Butter
Chicken Marsala
Maple Dijon Glazed Roast Pork Loin with Apple Chutney
Chicken & Broccoli Alfredo
Sirloin with Merlot Sauce
Eggplant Parmesan
Baked Haddock with Lobster Sauce

Choice of Three

Herb Roasted Red Bliss Potatoes
Roasted Garlic Mashed Potatoes
Lemon Basil Rice Pilaf
Penne Pesto with Sundried Tomatoes
Steamed Jamine Rice
Orange Ginger Glazed Carrots
Green Beans with Toasted Sunflower Seeds
Seasonal Vegetable Medley
Baked Pesto Parmesan Tomato
Ratatouille
Buttered Broccoli
Asian Vegetable Stir Fry

All buffet dinners include rolls with butter, coffee, decaf and tea and a choice from our dessert selections menu

Fresh Fruit Mélange

Chef's selection of the finest seasonal fruits.

Penne Pasta

Choice of pasta tossed with basil and garlic pesto cream sauce and sun dried tomato slivers or with the Tomato Basil sauce topped with grated parmesan cheese.

Chef's Soup du Jour

Selected and prepared to compliment your menu.

Field Green Salad or Caesar Salad

Field Green Salad or Caesar Salad

Shrimp Cocktail

Three large poached gulf shrimp with horseradish chili sauce and lemon.

Butternut Squash Ravioli

Served with Sage-Brown Butter sauce and dried cranberries

Italian Wedding soup

Escarole, spinach, mini meatballs and pasta in a savory chicken broth

Tortellini

Three color, cheese filled Tortellini tossed with Roasted Garlic and Portabello Alfredo Sauce

Lobster Bisque

Made with fresh lobster, vegetables, heavy cream and brandy.

Melon and Prosciutto

Seasonal sweet melon wrapped with thin sliced Italian dry-cured ham.

Baby Pineapple

Filled with Seasonal Fresh Fruit mélange and sorbet.

Strawberry Almond Spinach Salad

Fresh Spinach tossed with sliced strawberries, toasted almonds
and raspberry vinaigrette.

Antipasto Salad

Sliced prosciutto ham, salami, provolone, fresh mozzarella and
Calamata olives served over field greens.

Tomato and Mozzarella

Fresh mozzarella and roma tomatoes drizzled with basil pesto and olive oil.

Apple Maple Crisp

Warm apple filling topped with oatmeal, brown sugar and whipped cream.

Chocolate Mousse Chantilly

Rich chocolate mousse presented in a dark chocolate cup with seasonal berries & chocolate shavings.

Berry Shortcake

Choose between a buttermilk biscuit or angel food cake topped with seasonal fresh berries, strawberries and whipped cream.

Brownie Sundae

A fudge brownie topped with French vanilla ice cream, chocolate sauce and whipped cream.

Wedding Cake Adornments

French Vanilla Ice Cream, White and Dark Chocolate Shavings, Sliced strawberries and whipped cream

Castleton's Cascading Chocolate Fountain

"The Ultimate Dessert"
Delight your guests with a flowing curtain of rich, warm melted Belgian chocolate. Accompanied by strawberries,bananas, marshmallows, pretzel sticks, sugar cookies, almond biscotti and various citrus fruits for dipping.

Signature Chocolate Dipped Strawberries

Hand dipped berries with your initial scrolled in white chocolate. Served with your wedding cake, passed as Hors d'oeuvre or used as a favor.

Petite Pastries

Petite Pastries
A creative assortment of European style miniature pastries artfully arranged on a large mirror.

Ice Cream Sundae Bar

French vanilla ice cream served with all of the necessary and unnecessary toppings.

Viennese Table

An assortment of miniature French and Italian pastries, petit fours, cakes and tortes.

Sweet Beginnings

Fresh sliced seasonal fruits, muffins, Danish, assorted breakfast breads served with a coffee station.
Compliment Sweet Beginnings with a Mimosa punch.

Coffee Station

Regular and Decaffeinated Premium Roast Coffee and Tea.

Shrimp Cocktail

Poached chilled Gulf shrimp served with
zesty horseradish chili sauce.

Raspberry Brie Tart

Brie, Raspberry Sauce and Toasted Almonds
baked in a phyllo pastry cup.

Pesto Chicken Phyllo Tart

All white meat chicken breast bound with a a nutless pesto mayonnaise in a phyllo pastry cup

Cashew Chicken Spring Roll

Chicken, toasted cashews, Chinese vegetables and
spices in a deep fried spring roll wrapper,
served with ginger-sesame dipping sauce.

Roast Beef Crostini

Garlic crouton topped with boursin, asparagus
and thin sliced roast sirloin.

Asparagus and Asiago Wrap

An Asparagus Spear with Asiago and Fontina Cheeses,
baked in a puff pastry blanket

Beef Chilito

Sirloin steak with red,green,yellow peppers & firey jalapeno cheese on a 4" hibachi skewer

Petite Wellington

Your choice of Beef or Chicken, baked in French-style puff pastry with mushroom duxelle

Mini Classic French Quiche Lorraine

A velvety smooth custard,with Swiss cheese,cream and a touch of bacon in a pastry puff

Scallop and Bacon Skewer

Sea scallops wrapped in bacon with
a Maple-Grande Marnier glaze.

Chicken Tenders

Deep-fried breaded chicken fingers with tangy sweet and sour dipping sauce.

Meatballs

Your choice of Italian, Swedish or Sweet & Sour.
Best served as a stationary accompaniment to our Cheese Display

Spanikopita

Savory spinach and feta filling baked
in crispy phyllo dough triangles

Crab Stuffed Mushrooms

Silver dollar mushrooms baked with a Maryland
style crabmeat stuffing.

Spincah & Parmesan Stuffed Mushrooms

Silver dollar mushrooms baked with spinach & parmesan cheese stuffing

Peking Ravioli

Deep-fried Asian Pork Dumpling with Sesame Ginger Dipping sauce

Crab Ragoon

Snow Crab meat and cream cheese with garlic and peppers in a wonton wrapper, served with sweet chili sauce

Sweet Potato and Coconut Chicken

Southern-style breaded chicken tenders with a sweet potato and coconut batter

Mozzarella Sticks

Deep fried Italian breaded mozzarella
sticks with tomato-basil dipping sauce.

Antipasto Skewer

Skewered Cherry Mozzarella, Calamata Olive, Artichoke Heart Quqrter, Marinated Mushroom
& Sun-dried Tomato Silver, drizzled with Basil Olive Oil.

Almond Brie Toast

Toasted French bread with Brie, apricot jam,
almonds and seasonal berries.

Smoked Chicken Quesadilla

Smoked chicken, Monterey Jack problems,
bell peppers and tomato rolled in flour
tortilla cornucopia.

Cranberry Blue Cheese Phyllo Flower

Dried cranberries with mild clue cheese and orange zest hand-wrapped in phyllo dough

Cozy Shrimp

Butterflied shrimp coated with sweet coconut and deep fried, served with sweet chili sauce

Teriyaki Chicken or Beef Stay

Tender Teriyaki glazed chicken or sirloin
on a skewer.

Coconut Shrimp

Butterflied shrimp coated with sweet coconut and deep fried,
served with sweet chili dipping sauce

International Cheese and Crudite Display

An array of fine domestic & imported cheeses with crackers,
seasonal fresh fruit & vegetables and dip.

Mediterranean Sampler

Hummus, tabouleh and stuffed grape leaves served with
toasted pita chips and Calamata olives.

Antipasto Feast

A festive display of grilled, roasted & marinated vegetables, tortellini salad, Genoa salami, provolone, mozzarella, flaked tuna and olives.
Served with field greens, olive oil, balsamic vinegar & focaccia

New England Raw Bar

Chilled shrimp, crab claws, oysters on the half shell & cherrystone clams served on ice with zesty horseradish chili sauce, hot sauce & lemons.

Artichoke Dip

Baked artichoke sun dried tomato dip presented in hollow Boule bread served with garlic and rosemary bread sticks.
Serves 20 to 25 - Great accompaniment to Mediterranean Sampler

Maple Walnut Brie

Warm brie wheel glazed with native NH maple syrup, walnuts, almonds & dried cranberries. Accompanied by sliced French bread and cracker assortment. Serves 20 to 25 - Great accompaniment to International & Crudite Display

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