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EXECUTIVE CHEF JOHN MURRAY'S SPECIALTIES
Sample Menus
Breakfast
Fresh fruits and berries
Assorted fruit juices and milks
Display of bagels, English muffins, breads, whipped butter, jams and cream cheese
Hot and cold cereals, granola
Assorted yogurts and hard boiled eggs
Orange vanilla French toast/ Blueberry pancakes/ Belgian waffles with whipped cream
Western scrambled eggs/ Eggs Benedict/ Corn beef hash with poached eggs
Maple glazed ham/ Apple wood smoked bacon/ Pork or turkey sausage links
Hash brown potatoes/ Mini potato pancakes/ Sautéed red potatoes
Lunch
Sample Menus
Creamy broccoli and cheddar bisque
Mixed greens with apple, walnuts, dried cherries, cheddar and cider vinaigrette
Vegetarian pasta salad
Turkey ciabatta with pesto
Baked macaroni and cheese
Baked apple crisp
Chocolate walnut pie
Fresh fruits and berries
New England clam chowder
Spinach salad with egg, tomato, mushrooms, Dijon vinaigrette and crispy pancetta
Roasted pepper salad with tomato, olives and golden raisins
Grilled portabella mushrooms with fresh mozzarella, tomato and basil on baguettes
Penne pasta with grilled chicken, spinach, roasted tomatoes, herbs and olive oil
Blueberry bread pudding
Chocolate pot au crème
Fresh fruits and berries
Vegan and gluten free Minestrone soup
Red potato and egg salad
Carriage House salad bar
Roasted vegetable quesadillas with sour cream and salsa
Stir fry chicken and broccoli with rice
Chocolate dipped cannolis
Dutch apple pie
Fresh fruits and berries
Dinner
Sample Menus
Fresh breads and crock butter
Classic Caesar salad
Roasted free range chicken with honey thyme glaze and pan jus
Creole shrimp with green rice
Baked gnocchi gratin with oven dried tomatoes and asparagus
Three grain pilaf of quinoa, wild rice and Israel couscous
Mixed seasonal vegetables
Sacher torte
Peach and blueberry cobbler
Fresh fruits and berries
Fresh baked cornbread with crock butter
Spinach salad with oven dried tomatoes, mushrooms, grilled red onions
and ranch dressing
Quinoa and rice salad with peas and shallot-herb vinaigrette
Grilled filet mignon
Marinated grilled chicken with yogurt sauce
Summer succotash
Grilled eggplant, sweet potatoes and tofu with salsa verde
Pear and blackberry pan dowdy
Chocolate chew cookies
Fresh fruits and berries
Fresh breads and crock butter
Chopped salad with grilled pita and roasted shallot vinaigrette
Roast New York strip steak with cabernet and thyme demiglaze
Pan seared diver scallops with sesame-ginger aioli and baby bok choy and fennel slaw
Baked gnocchi gratin with oven dried tomatoes and asparagus
Oven roasted red and fingerling potatoes
Mixed seasonal vegetables
Chocolate roulades with pistachio butter cream
Apple custard tarts
Fresh fruits and berries
Our menus are based on seasonal availability of products and because of our location we can source many local farms
Locally Sourced Produce: Krop's Crops |
