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Counter Culture
Sample Menus
Wedding Menu
Appetizers
Picked asparagus, crumbled chevre and golden beet puree on Blue Grouse baguette toast points
Heirloom cherry tomatoes and house-made lentil hummus on sliced cucumber
Spinach feta puff pastries
Salad
Local mixed greens, radishes, toasted walnuts, and dried cranberries with balsamic vinaigrette
Sides
Roasted seasonal vegetables
Wild rice pilaf with rainbow chard and shallots
Locally grown whipped potatoes
Mains
Grilled ruby red trout with lemon beurre blanc
or
Red wine braised Laid Back Ranch beef with gremolata
or
Red bell peppers stuffed with quinoa, oyster mushrooms, fresh thyme and gruyere cheese
Party Menu
Salad
Local mixed greens, roasted golden beets, chevre, dried cranberries, and toasted pine nuts with sun dried tomato vinaigrette
Small Bites
Charcuterie and cheese board, housemade pickles, jam, stone ground mustard, crackers
Sauteed mushroom, ricotta in filo cups topped with crispy shallots
Local heirloom tomato bruschetta on Blue Grouse sourdough crostini
Tomboy Butcher sausage bites with stone ground mustard and sauerkraut
Scallops wrapped in locally raised bacon
Dessert
Strawberry and local rhubarb galette
Cheesecake with graham cracker crust and mixed berry reduction
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