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Yacht Manhattan & Manhattan II Menu

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CONTINENTAL BREAKFAST

MANHATTAN: 20-46 Guests, up to 60 in warmer weather
MANHATTAN II: 20-90 Guests, up to 110 in warmer weather
$26/guest

  

DISPLAYS

Fruit Display (V): A beautiful display of the finest fresh fruit of the day

Freshly Baked NY Bagels (V): Served with whipped cream cheese and butter

Assorted Danish, Croissants & Biscotti (V)

Individual Greek Yogurt, assorted flavors (V)

Orange Juice, Coffee & Tea

 

ADD-ONS

Norwegian Smoked Salmon Display (+$8/guest): With red onion, capers, fresh dill and cucumber

Charcuterie Skewers (+$6/guest): With Ham, Salami, Fig, Gruyere and Cornichon

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BRUNCH

MANHATTAN: 20-40 Guests, up to 50 in warmer weather
MANHATTAN II: 20-80 Guests, up to 90 in warmer weather
$40/guest

 

COURSE 1

French Toast (V): Served with glazed pecans, fresh berries, whipped cream and Maple syrup

Freshly Baked NY Bagels (V): Served with our whipped cream cheese and butter

Smoked Salmon Platter: A bountiful display of Nova Scotia Lox, capers, red onion, and dill

Assorted Bakery (V): Including locally sourced Danishes and croissants

 

COURSE 2

Hot Crust-less Quiche (V): With spinach and forest mushroom, 3 cheeses

Kale Salad (V): With pepitas, pickled onion, radish, carrot, chèvre, and dried cherries, white balsamic

 Choice of:

Honey Glazed Spiral Ham: With a pineapple Dijon glaze
-or-
Freshly Roasted Turkey Breast: With pan gravy

 

 COURSE 3

Fruit Display (V): A beautiful display of the finest fresh fruit of the day

Locally Sourced Baked Goods and Fresh Pastries (V)

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LUNCHEON

MANHATTAN: 20-40 Guests, up to 50 in warmer weather
MANHATTAN II: 20-80 Guests, up to 90 in warmer weather
$36/guest

 

DISPLAY

Fresh Whole Fruit Display (V): A beautiful display of the finest fresh fruit of the day

 

SANDWICHES

(Choose 3)

Sliced Roasted Turkey Breast: With cheddar cheese, leaf lettuce, tomato, and herb mayo

Sliced Salami, Capicola, and Provolone: Oil/vinegar, tomato, arugula, and oil/ vinegar

Sliced Smoked Ham: With cheddar cheese, leaf lettuce, tomato, and Dijon Mustard

Black Bean Southwestern Style (V): With tomato, kale in vinaigrette (Vegan)

Fresh Mozzarella, Tomatoes, and Arugula: With fresh basil pesto V

 

SALADS

(Choose 2)

Chef’s Special Gourmet Potato Salad (V): With celery, carrot, fresh herbs, mayonnaise

NY Style Slaw (V): With Fresh carrots & cabbage tossed in zesty buttermilk dressing

Kale Salad (V):With crumbled goat cheese and house vinaigrette

Fresh Kale Caesar (V): Tossed with croutons and shaved parmesan

Arugula Salad (V): With dried cherry, blue cheese, and pecans

Macaroni salad (V): With tri color bell peppers, celery, red onion, scallion and fresh parsley

** Calamari Salad (+$6/guest) **: With sesame and ginger

 

DESSERT

(Choose 1) 

Assorted Italian Cookies and Pastries (V) 

Dark Chocolate Brownies with Walnuts (V)

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EXECUTIVE LUNCHEON

MANHATTAN: 20-40 Guests, up to 50 in warmer weather
MANHATTAN II: 20-80 Guests, up to 90 in warmer weather
$56/guest

 

SALADS

(Choose 2)

Chopped Greek Salad (V): With tomatoes, bell pepper, kalamata olives, feta and Greek herb dressing

Quinoa with Fresh Herbs (V): Includes chopped apricot cranberry, fig, pickled onion, and pomegranate vinaigrette

Arugula Salad (V): With fennel, dried cherries, gorgonzola, pecans and champagne vinaigrette

Summer Salad (V): With orange, toasted almond, feta, green olive, sweet peppers, and orange vinaigrette

Zucchini Ribbons (V): With diced asparagus, shaved parmesan and lemon dressing

Fingerling Potato Salad (V): With fresh herbs, shaved carrots, white balsamic and radishes

Crispy Cucumber (V): With sesame oil, chili and scallion

** Calamari Salad (+$6/guest) **: With sesame and ginger

 

DESSERT

Brownies, Cookies & Cheesecake Bites (V): with fresh berries

 

DISPLAYS

Artisan Cheese Display (V): Chef’s choice of 5 cheeses (mix of cow, sheep and goat Farmstead cheeses) with an assortment of flatbreads, honey, local jam, dried fruit, and gourmet nuts

Display of Pickled Vegetables (V): Spicy green beans, okra and Brussels sprouts

 

SANDWICHES

(Choose 3)

Roast Turkey: With brie, arugula, and fruit preserves

Prosciutto: With Manchego, Roma tomatoes, and red leaf lettuce

Fresh Mozzarella (V): With roasted peppers, pesto, balsamic glaze, and arugula

Shrimp Salad: With celery, red onion, and light mayo dressing

Smoked Salmon: With fennel, olive tapenade, and lemon aioli

Egg Salad (V): With scallion, fresh tarragon, and capers

** Grilled Tenderloin of Beef, (add $6/guest) **: With baby spinach, English cheddar, and horseradish cream

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STATIONARY BUFFET MENU

MANHATTAN: 20-40 Guests, up to 60 in warmer weather
MANHATTAN II: 20-80 Guests, up to 110 in warmer weather
$32/guest

 

STATIONARY ITEMS

(Choose 3; +10/guest for each additional selection) 

Caprese Platter (V): Fresh mozzarella, tomato, basil pesto with Italian bread

Fruit Display (V): A beautiful display of the finest fresh fruit of the day 

Pinwheels (select one)
Turkey, arugula, and brie cheese with white balsamic reduction
Avocado, spinach and black bean salad with a lightly spiced dressing (V)
Prosciutto, provolone, and arugula with fresh basil pesto

Artisan & International Cheese Display (V): An assortment of European and locally produced farmstead cheeses displayed with assorted flatbreads, dried fruits, chutney & nuts

Tuscan Antipasto Display: Selection of 5 cured meats, an imported Italian specialty cheese and flat bread crackers

Meat and Cheese Display: Selection of two artisan cheeses and three cured Italian meats with olive medley and flatbread crackers

Mezze Display (V): Fire roasted yellow tomato, roasted marinated eggplant, sun-dried tomato and olive tapenade, tzatziki, Sweety drop peppers, house made labneh yogurt spread and freshly baked rosemary flatbread

Grilled Chicken Marinade Display: In sherry vinaigrette over a bed of greens with crumbled goat cheese, and vegetable muffuletta spread

Jumbo Shrimp Cocktail: Served with lemon wedges and spicy tomato horseradish sauce

Fresh Crudités Platter (V): Accompanied by chef’s special herb dip

Mediterranean Platter (V): Hummus, olives, grape leaves, marinated feta and roasted peppers with pita

Artichoke Bruschetta (V): With Fresh herbs, garlic, feta, mozzarella, asiago cheese, olive oil on toasted crostini

Pickled Vegetable Display (V): Including spicy green beans, brussels sprouts, cornichon and okra

Dessert (V): Assorted cookies and pastries

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PASSED & STATIONARY HORS D’OEUVRES

MANHATTAN: 20-40 Guests, up to 60 in warmer weather
MANHATTAN II: 20-80 Guests, up to 110 in warmer weather
$48/guest

 

STATIONARY DISPLAYS

(Choose 3; +$10/guest for each additional selection)

Fruit Display (V): A beautiful display of the finest fresh fruit of the day

Artisan & International Cheese Display (V): An assortment of European and locally produced farmstead cheeses displayed with assorted flatbreads, dried fruits, chutney & nuts

Tuscan Antipasto Display: Selection of 5 cured meats, an imported Italian specialty cheese and flat bread crackers

 Jumbo Shrimp Cocktail:  Served with lemon wedges and spicy tomato horseradish sauce

 Mediterranean Platter (V): Hummus, olives, grape leaves, marinated feta and roasted peppers with pita

 Mezze Display (V): Fire roasted yellow tomato, roasted marinated eggplant, sun-dried tomato and olive tapenade, tzatziki, sweety drop peppers, house made labneh yogurt spread and freshly baked rosemary flatbread

 Grilled Chicken Marinade:  In sherry vinaigrette over a bed of greens with crumbled goat cheese, and vegetable muffuletta spread

 Fresh Crudités Platter (V): Accompanied by chef’s special herb dip

 Caprese Platter (V): Fresh mozzarella, tomato, basil pesto with Italian bread

 Assorted Italian Cookies, Mini Brownies & Pastries (V)

 

PASSED HORS D’OEUVRES

(Choose 4; +$8/guest for each additional selection)

Smoked Salmon: Served on cucumber with everything spice & crème fraise

Mini Grill Cheese Sandwiches (V): With gruyere and truffle oil

Buffalo Chicken Skewers: Marinated in spicy barbecue sauce and served with blue cheese

New England Crab Cakes:  Served with spicy Asian mayo infused with chili and sesame oil

Crispy Asian Spring Rolls (V): Served with sweet chili garlic dipping sauce 

White Flatbread Pizza (V): With ricotta, mozzarella, parmesan and sautéed spinach

Mini Black Bean Quesadilla (V): Served with avocado cream and salsa

Bocconcini Mozzarella (V): Served with fresh tomato & basil puree

Wasabi Beef Skewers: Beef tips marinated in soy, honey wasabi, topped with toasted sesame

Sea Scallops Wrapped in Bacon: Chili orange dipping sauce

Italian Meatball Skewers: Homemade all beef in marinara sauce

Spanakopita (V): Spinach and cheese stuffed phyllo with cucumber dill dipping sauce

Pigs in a Blanket:  Beef mini hot dogs wrapped in pastry and served with Dijon

Mexican Chicken Cornucopia: Spiced chicken and cheese with Mexican sauce in pastry cone 

Thai Curry Samosa (Vegan)

Chicken Lemongrass Pot Stickers:  Ginger soy dipping sauce

** Beef Tenderloin (+$4/guest) **: On toasted baguette with horseradish cream

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EXECUTIVE PASSED & STATIONARY
HORS D’OEUVRES

MANHATTAN: 20-40 Guests, up to 60 in warmer weather
MANHATTAN II: 20-80 Guests, up to 110 in warmer weather
$56/guest

 

STATIONARY DISPLAYS

(Choose 2, +$10/guest for each additional selection)

Thinly Sliced Beef Bresaola: On a bed of arugula with lemon, olive oil, parmesan and capers

Roasted Asparagus (V): With shallots, oyster mushrooms, toasted pine nuts and Tuscan bread

Broccoli Rabe (V): With roasted garlic wrapped in prosciutto with lemon and extra virgin olive oil                              

Stuffed Endive (V): With herb chèvre, blood orange, walnuts, and baby pea shoots

Baked Marinated Feta (V): With fresh oregano, kalamata olives, and tomato focaccia

Crispy Roasted Artichoke Hearts (V): With extra virgin olive oil, breadcrumbs, lemon zest

Deviled Eggs: Topped with black truffle salt, scallion and crispy bacon

 

PASSED HORS D’OEUVRES

(Choose 4; +$10/guest for each additional selection)

Charcuterie Skewer: Artisan cheese, Tuscan salumi, fig, cornichon on a skewer

Lemon, Garlic, Sautéed Sea Scallop: Served with fresh herb and grape tomato

Shrimp: Stuffed with fresh horseradish and wrapped in bacon

Cheddar Bratwurst: Wrapped in Crescent dough, with everything bagel spice and grainy mustard

Seared Filet Mignon: In lettuce cups with Spicy sesame, harissa cucumber and scallion

Crostini (V): With fresh ricotta, Basil, strawberry, white balsamic glaze

Tuscan Mini Tarts (V): In phyllo with mushroom, and cured olives

Turkish Spiced Lamb Meatballs: With yogurt sauce, mint and oregano on toasted pita

Sliders: With shredded brisket and spicy slaw

Peppadew Pepper Poppers (V): Stuffed with herbed goat cheese

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ABRIDGED DINNER

MANHATTAN: 20-35 Guests
MANHATTAN II: 20-80 Guests
$70/guest

 

SALAD

(Choose 1)

Kale Salad (V): With shaved carrots, radish, crumbled goat cheese and house vinaigrette

Fresh Romaine (V): With croutons, parmesan, and a house made creamy Caesar

Wedge Salad (V): With grape tomatoes, Danish blue and crumbled bacon

Baby Greens (V): With Danish blue cheese tossed with dried cherries, walnuts and a light vinaigrette

** Calamari (+$6/guest) **: With ginger and sesame

 

SIDES

(Choose 2) 

Potato Galette (V): With fresh herbs

Chef’s Selection of Fresh Market Veggies (V): Marinated and roasted to perfection

Fingerling Potatoes (V): With roasted shallots and red peppers 

Quinoa (V): With spinach, mushroom, black bean, and lime cilantro dressing

 

ENTREES

(Choose 2)

Roasted Chicken Breast: With forest mushrooms, fresh herbs, and a white wine au jus

Black and White Sesame Crusted Filet of Salmon: With a soy, ginger, lime, marinade

Portobello Napoleon (V): With spinach, eggplant, oyster mushrooms and vine tomato in a balsamic reduction with fresh mozzarella over zucchini noodles

Eggplant Roulade (V): Stuffed with fresh spinach, 3 cheeses, baked in a light tomato sauce

Roasted Chicken Breast (V): Stuffed with capicola, sage, fontina cheese and served with a sherry mushroom demi-glace

Boneless Pork Loins (V): Stuffed with broccoli rabe, garlic, roasted pepper and parmesan Reggiano with a pan demi-glace

Boneless Short Rib (V): With red wine peppercorn gravy

Sliced Filet Mignon: With wild mushroom red wine glaze, ** (+$6/guest for 4 oz. serving) **

 

DESSERT

(Choose 1; +$6/guest for each additional selection)

Carrot Cake (V), With cream cheese frosting

Cheesecake (V), With fresh berries

Black Forest Cake (V), With chocolate, cherries and whipped cream

Chocolate Ganache (V), A rich, deep, dark chocolate

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DINNER WITH PASSED OR STATIONARY HORS D’OEUVRES

MANHATTAN: 20-35 Guests
MANHATTAN II: 20-80 Guests
$80/guest

 

Choose 2 items from below in addition to menu selections on previous page

STATIONARY DISPLAYS
(+$10/guest for each additional selection)

Fruit Display (V): A beautiful display of the finest fresh fruit of the day

Artisan & International Cheese Display (V): An assortment of European and locally produced farmstead cheeses displayed with assorted flatbreads, dried fruits, chutney & nuts

Tuscan Antipasto Display: Selection of 5 cured meats, an imported Italian specialty cheese and flat bread crackers

Jumbo Shrimp Cocktail: Served with lemon wedges and spicy tomato horseradish sauce

Mediterranean Platter (V): Hummus, olives, grape leaves, marinated feta and roasted peppers with pita

Grilled Chicken Marinade: In sherry vinaigrette over a bed of greens with crumbled goat cheese, and vegetable muffuletta spread

Fresh Crudités Platter (V): Accompanied by chef’s special herb dip

Caprese Platter (V): Fresh mozzarella, tomato, basil pesto with Italian bread

 

PASSED HORS D’OEUVRES
(+$8/guest for each additional selection)

Smoked Salmon: Served on cucumber with everything spice & crème fraise

Mini Grill Cheese Sandwiches (V): With gruyere and truffle oil

Buffalo Chicken Skewers: Marinated in spicy barbecue sauce and served with blue cheese

New England Crab Cakes: Served with spicy Asian mayo infused with chili and sesame oil  

Crispy Asian Spring Rolls (V): Served with sweet chili garlic dipping sauce

White Flatbread Pizza (V): With ricotta, mozzarella, parmesan and sautéed spinach

Mini Black Bean Quesadilla (V): Served with avocado cream and salsa

Bocconcini Mozzarella (V): Served with fresh tomato & basil puree

Wasabi Beef Skewers: Beef tips marinated in soy, honey wasabi, topped with toasted sesame

Sea Scallops Wrapped in Bacon: Chili orange dipping sauce

Italian Meatball Skewers: Homemade all beef in marinara sauce

Spanakopita (V): Spinach and cheese stuffed phyllo with cucumber dill dipping sauce

Pigs in a Blanket: Beef mini hot dogs wrapped in pastry and served with Dijon

Mexican Chicken Cornucopia: Spiced chicken and cheese with Mexican sauce in pastry cone

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(V)=Vegetarian