Menus and Meal Rates

Let our chef-owner, Mary Helan Vesenka Turner, provide delicious, home-made meals for your group. She emphasizes the use of fresh locally grown fruit and vegetables, including produce from her own organic gardens and orchards, about 200 yards from the kitchen. Vegetarian and vegan meals are available, and every attempt is made to accommodate different food allergies and diets.

Please be advised that these rates are different from the rates for our outdoor wedding weekend meals as a wedding reception meal includes appetizers, more entrees, tea/coffee service, more staffing and celebratory (matching!) table ware.

Breakfast includes orange juice, coffee, tea, fresh fruit, scrambled eggs, bagels & English muffins or homemade pancakes with Mary Helan’s chemical-free hand-picked blueberries, yogurt and hot or cold cereals.
Lunch includes make-your-own sandwiches or wraps and homemade soup or fancy-schmancy salad, depending on the season, carrot sticks, chips or crackers and homemade cookies.
Dinner includes artisan bread, hot homemade entree (could all be meat-free, depending on group’s needs), salad, side dishes featuring Mary Helan’s organic vegetables (when available), a carb such as rice, potatoes or quinoa and a fabulous dessert usually served with whipped cream.
Coffee/Tea Service covers both morning and afternoon breaks
Snacks include a variety of sweet & salty things, fresh fruit, candy and chocolate

Rates are per person (20 person minimum) 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 are exempt from this tax).

Meal Rates for Retreats & Reunions

(minimum charge of 20 people)

Breakfast	Lunch	Dinner	Coffee/Tea Service	Snacks
$13	$16	$23	$3.50/day	$8.50/day

Suggestions for Group Dinners

Menu items subject to variation depending on time of year and availability of freshest produce for dinner and dessert. Dinner includes salad, entree, two “sides,” bread or rolls, homemade dessert.

Meat Entrees:

Chicken “Teriyaki” in sake-ginger-soy sauce. Salmon available at an additional charge
Lime Marinated Baked Chicken surrounded with a Citrus Black Bean Sauce
Chicken Picante or Tofu Picante with Fresh Coriander
Chicken or Tofu Stir Fried in Red Curry with Spinach
Turkey or Beef Meatballs or Tofu in a Sauce Provencal made with loads of fresh vegetables, olives and wine
Barbequed 1/4 Chicken
Baked or Grilled White Fish with Citrus Sauce or Hoisin Sauce
Chicken Sausage Stir Fried with Peppers and Mushrooms
Pork or Chicken Adobo (garlic, soy sauce, ginger and spring onions)

Vegetarian Entrees

4-Cheese Spinach Lasagna with Homemade Tomato Sauce
Pasta with Pesto or Portabello Mushrooms, or Veggie Meatballs & Homemade Tomato Sauce
Fusili with Sun Dried Tomatoes, Artichoke Hearts, Pine Nuts, Black Olives and Fresh Basil
Stuffed, Grilled Portabello Mushrooms
Tofu Baked with Hoisin Sauce, Red Peppers & Green Onions
Tofu “Teriyaki” in sake-ginger-soy sauce
Tofu Stir Fried in Red Curry with Spinach
Tofu Picante with Fresh Coriander
Paneer Masala in a Creamy Tomato Sauce

Sides and Salads

Black Bean and Corn Salad, slightly spicy
Cabbage and Cherry Tomato Slaw with Blue Cheese Dressing
Broccoli Slaw with Raisins, Pine Nuts and Almonds
Mixed Greens with Fresh Arugula (in season) or Salad of Baby Greens with English Cucumbers
Romaine Salad with Cherry Tomatoes
Steamed, roasted or sauteed Seasonal Fresh Vegetables (i.e., asparagus, broccoli, cauliflower, green beans, summer squash, winter squash, brussel sprouts)
Corn on the Cob from our garden
Spring and Summer: Steamed Basmati Rice or Couscous with pine nuts
Fall and Winter: Mashed or roasted potatoes or brown rice
Artisan Breads
Warm Garlic or Italian Bread
Corn Bread

More Complex Menus

additional charge of $3/person:

SE Asian Dinner

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
Chocolate Mousse

All American Dinner

Roast Smoked Pork Loin, Country-style Boneless Ribs, or Roast Whole Chicken
Home Made Apple Sauce
Ginger Whipped Winter Squash or Roasted Brussels Sprouts
Roasted or Mashed Potatoes with Rosemary, Lemon or Garlic
Upside Down Pear Ginger Cake with Whipped Cream

Middle Eastern Dinner

Avoglemono Soup (Lemon, Chicken, Rice & Egg Soup)
Spanikopita (Spinach Pie in Phyllo Dough)
Greek Salad with Greens, Tomatoes, Cucumbers, Olives & Feta Cheese
Humus and Pita
Baklavah

Indian Dinner

Papadam with Lime Relish and Mango Chutnety
Paneer Masala in a Creamy Tomato Sauce
Red, Green or Yellow Curry with Vegetables and Meat
Dal or Chickpea Salad
Naan
Cucumber Raita
Basmati Rice
Lemon Mousse

Wild American Dinner

Wild Salmon Stuffed with seafood and bread crumbs
Baby Spinach Salad with Ginger Roasted Sweet Potatoes, Dried Cranberries and Maple Vinegratte
Steamed Seasonal Vegetables
Wild Rice
Fresh (unbaked) Wild or My Own Chemical Free Blueberry Pie

Desserts–Always Served with REAL Whipped Cream

Lemon Pound Cake with Berry Coulis and Whipped Cream
Seasonal Fruit Crisp or Pie (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 or Blueberry Shortcake
Make Your Own (MYO) Ice Cream Sundae with Hot Fudge or Fresh Fruit
Gingerbread Cake with Apples or Pears
Baked Apples Stuffed with Pecans and Dried Cranberries

Lunch

HOMEMADE SOUPS:

Avoglemono Soup (Lemon, Chicken, Rice & Egg Soup)
‘Asian’ Tomato
Dairy Free Corn Chowder
Chunky Heirloom 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 Parsley
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 Ginger Roasted 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 POSSIBLE COMBINATIONS (for smaller groups)

Baked Apples Stuffed with Curried Chicken and Rice, served with corn bread and cole slaw
Baked, Stuffed Organic Heirloom Tomatoes served with a big green salad and artisan bread
Spanikopita 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.)