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 Groups (minimum charge of 20 people)

Rates are per person and do not include the 7 % 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

Lunch

Dinner

Coffee/Tea Service

Snacks

$9

$13

$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 saki-ginger-soy sauce. Salmon available at an additional charge OR
Lime Marinated Baked Chicken surrounded with a Citrusy Black Bean Sauce OR
Chicken Picante or Tofu Picante with Fresh Coriander OR
Chicken or Tofu Stirfried 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 potatos 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 OR
Pasta with Pesto or Portabello Mushrooms, or Meatballs and Tomato Sauce OR
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 spicey
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 soysauce and ginger)
Corn on the Cob or Steamed Vegetables
Rolls
 
 
Chicken Sausage Stirfried 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 AppleSauce
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:

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)
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
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
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

 

Mail: 247 Littleton County Road, Harvard MA 01451

Phone: (978) 456-9386

E-mail Us At: info @ friendlycrossways.com (remember to remove the two extra spaces!)

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