Menus and Meal Rates

Let our chef for the Friendly Crossways Conference Center provide delicious, home-made meals for your group. She emphasizes the use of fresh locally grown fruit and vegetables, including vegetables from our own gardens. Can’t get much more local than that. Vegetarian and vegan meals are available, and every attempt is made to accommodate different food allergies and diets.

---

Meal Rates for Retreats & Reunions
(minimum charge of 20 people)

Rates are per person and do not include the 6.25 % Massachusetts Sales Tax on Meals which will be added to the final bill when applicable (Registered 501(c)(3) nonprofit groups may be exempt from this tax).

• Breakfast includes juice, coffee, tea, fruit and a hot entree or bagels, muffins, yogurt and cereal.
• Lunch includes choice of two from sandwiches/wraps, soup or salad; and dessert.
• Dinner include hot entree, salad, vegetables, bread, dessert.
• Coffee/Tea Service covers both morning and afternoon breaks
• Snacks include a variety of sweet & salty things, fresh fruit, candy and chocolate

Breakfast	Lunch	Dinner	Coffee/Tea Service	Snacks
$9	$14	$18	$3/day	$7/day

Suggestions for Group Dinners

by Chef Mary Vesenka Turner
(Menus subject to variation depending on time of year and availability of freshest produce for dinner and dessert)

• Chicken or Tofu “Teriyaki” in sake-ginger-soy sauce. Salmon available at an additional charge OR
• Lime Marinated Baked Chicken surrounded with a Citrus Black Bean Sauce OR
• Chicken Picante or Tofu Picante with Fresh Coriander OR
• Chicken or Tofu Stir Fried in Red Curry with Spinach with Steamed or sauteed Seasonal Fresh Vegetables from our Organic Garden (i.e., asparagus, cauliflower, green beans, summer squash, butternut squash) OR Green Beans or Broccoli with wasabi butter
• Spring and Summer: Steamed Basmati Rice or Couscous with pine nuts
• Fall and Winter: Mashed potatoes or brown rice
• Mixed Greens with Fresh Arugula (in season) or Salad of Baby Greens with English Cucumbers
• Artisan Breads

• Turkey or Beef Meatballs or Tofu in a Sauce Provencal made with loads of fresh vegetables, olives and wine
• Organic Winter Squash from our Garden
• Brown Rice or Couscous with pine nuts or Pene
• Salad of Baby Greens
• Warm Garlic or Italian Bread

• 4-Cheese Spinach Lasagna with Homemade Organic Tomato Sauce
• Pasta with Pesto or Portabello Mushrooms, or Meatballs and Tomato Sauce
• Fusili with Sun Dried Tomatoes, Artichoke Hearts, Pine Nuts, Black Olives and Fresh Basil
• Warm Garlic or Italian Bread
• Romaine Salad with Cherry Tomatoes
• Corn Niblets or Seasonal Fresh Vegetables

• Indian Meal with Biryani Curries, Dal, Nan, Lime Relish, Cucumber Raita

• Barbequed 1/4 Chicken
• Black Bean and Corn Salad, slightly spicy
• Cabbage and Cherry Tomato Slaw or Broccoli Slaw with Raisins, Pine Nuts and Almonds
• Couscous
• Corn Bread

• Trout Marinated in Lemon Sauce or Hoisin Sauce *
• Rice
• Green Bean Salad (marinated in soy sauce and ginger)
• Corn on the Cob or Steamed Vegetables
• Rolls

• Chicken Sausage Stir Fried with Peppers and Mushrooms
• Rice or Couscous
• Steamed Vegetables
• Green Salad
• Rustic Bread

• Pork or Chicken Adobo (garlic, soy sauce, ginger and spring onions)
• Rice
• Greens
• Diced Winter Squash or Stir Fried Vegetables

• For Smaller Groups (15-25 people):
• Steamed Vegetable Dumplings (Mandoo) with soy sauce and wasabi*
• Thai Green Curry with Eggplant, Chicken and/or Tofu
• Bok Choy Salad or Pad Thai
• Steamed Rice

• Roast Smoked Pork Loin, Country Ribs, or Roast Whole Chicken or Turkey
• Home Made Apple Sauce
• Roasted Potatoes with Rosemary or Mashed Potatoes
• Steamed Vegetables or Winter Squash
• Rolls or Biscuits

• Avoglemono Soup
• Spinach Pie in Filo Dough
• Greek Salad
• Humus and Pita

• Salmon Stuffed with seafood and bread crumbs
• Salad of baby greens
• Steamed vegetables in season
• Wild Rice

Dinner Desserts–Always Served with REAL Whipped Cream**

Lemon Pound Cake with Berry Coulis and Whipped Cream

Seasonal Fruit Crisp (Apple/Blueberry/Peach/Strawberry-Rhubarb) with Whipped Cream

Dense Chocolate Mousse

Chocolate Pound Cake with Ice Cream

Rhubarb (from our organic garden) Pie

Lemon Mousse and almond cookies

Upside-down Rhubarb Cake

Strawberry Shortcake

Make Your Own (MYO) Ice Cream Sundae with Hot Fudge or Fresh Fruit

Gingerbread Cake with Apples

Baked Apples Stuffed with Pecans and Dried Cranberries

** Julia Child said: “If your doctor says you’re eating too much butter or too much cream…get a new doctor.”

Lunch

Depending on weather and availability of fresh produce, I choose a soup/salad, soup/sandwich or salad/sandwich combination from the following:

• HOMEMADE SOUPS:

Dairy Free Corn Chowder

Chunky Tomato

Ginger Carrot (cold or hot)

Cream of Potato (with leeks or sausage or broccoli)

Chicken Noodle, with lots of vegetables

Gazpacho (a cold tomato and cucumber soup)

Clam Chowder

Chili (vegetarian and with meat)

Black Bean

Organic Pumpkin Tomato Bisque

Spicy Pumpkin Peanut

Spicy Creole (Tomato & peanut)

• SALADS:

Fresh Broccoli with Pine nuts, Almonds, Raisins and Red Onions: it’s fabulous

Chick Peas with Carrots, Cumin, Raisins, Garlic and Parsely

Greek (olive, tomato, pepper, feta cheese, greens) and Humus and Pita Bread

Fumi (oriental-style slaw with cabbage or bok choy, nuts and noodles)

Baby Greens with Mandarin Oranges, Red Onion and Almonds

Baby Greens with Arugula and Mustard Greens

Black Beans, Red Peppers, Corn and Coriander

Green Beans marinated in Ginger, Soysauce, Rice Vinegar, Chili Peppers and Sesame Oil

Cabbage and Cherry Tomato Slaw with Bleu Cheese Dressing

Traditional Cole Slaw, tangy–not sweet

Tabouli

Wild Rice with Marinated Vegetables

Wilted Spinach Salad with Pears, Pecans and Bleu Cheese

Spinach with Gingered Sweet Potatoes, Dried Cranberries, Pecans

• SANDWICHES/WRAPS and FILLINGS:

Sliced Meats–Ham, Turkey, Roast Beef, Pastrami

Pan Fried Tofu or Veggie Burger

Curried Chicken and Curried Tofu

Egg Salad and Tuna Salads

Chicken or Tofu Salad

Grilled Cheese with Ham or Turkey

Cream Cheese, Sundried Tomatoes and Fresh Basil

Cheddar cheese, Chutney, Smothered Red Onions and Fresh Spinach

Sliced Turkey, Mango Chutney, Cream Cheese and Water Cress

• OTHER POSSIBLITIES (for smaller groups)

Baked Apples Stuffed with Curried Chicken and Rice, served with corn bread and cole slaw.

Spanokopita served with Greek salad, home made humus and pita bread.

Tortellini with Roasted Peppers or Sundried Tomatoes and Artichoke Hearts

Taco Bar

Sushi Bar (not with raw fish, but with roasted peppers, hardboiled eggs, cucumbers, veggies, etc. on sushi rice with noriko seaweed wrap.)

Dessert of fresh fruit or homemade cookies, brownies, or bars