Off Site Catering

Bristol Harbour casual buffets are artfully presented reflecting the ambiance of our Adirondack style lodge. The following is the format for our pick & choose buffet menu that allows you to customize your buffet choices while keeping it creative, personal, and affordable. These menus are recommended for get togethers for groups of 40 or more.

For a more formal, sit down dining experience or for less than 40 people, please contact our event coordinator. We will customize  a menu and professionally craft your event that will meet and compliment your entertaining needs.

Dinner Buffet
Customize your buffet. We can add up to four different entrees and side choices for your guests. Prices include a salad and a selection of fresh baked rolls & breads. Dessert selections are also available.

Entree Choices
Firehouse Style BBQ Chicken
Chicken French with Sherry Lemon Sauce
Saltimbocca Chicken
Parmesean Chicken Mozzarella & Marinara
Roast Honey Brined Turkey
Roast Pork with Fennel Crust
Grilled Vegetable Lasagna (meatless)
Roast Sirloin of Beef
Fettuccini Alfredo
Veal & Beef Meatballs with Red Sauce & Spaghetti
Baked Pasta De Jour

Premium Entree Choices
Glazed  Planked Salmon 
Roast Prime Rib with Au Jus (10oz)
Grilled Whole Beef Tenderloin -pa
Roast NY Strip Loin 10 oz
Grilled NY Strip Steak 10 oz

Sides
Roasted Red Skin Potatoes, Wild Rice Blend, Seasonal Stuffing
Mashed Potatoes, Baked Potatoes, Seasonal Vegetable Blend, Corn on the Cob (seasonal)
Baked Beans, Rice & Beans

Salads
Mixed Greens, Macaroni Salad,Potato Salad
Cole Slaw, Caesar Salad, Pasta Salad, Fresh Fruit Salad
 

Themed Menus

 
German Fest-Year Round October Fest 
Sauerbraten with Braised Red Cabbage
A Variety of Skilet Roasted Sausage
Whole Side, Planked Salmon with Spicy, Honey Mustard Glaze
Horseradish Whipped Potatoes with Mushroom Gravy
Riesling Braised Sauerkraut with Smoky Burn Canyon Ham
Assorted dark breads and pretzel breads
Condiments and Sauces
Semi Sweet & Semi Dry Finger Lakes Rieslings, Local & German Beers

Steak & Bake
Wood Grilled Strip Steaks
Grilled Fireman Style 1/4 Chicken
Choice of Mussels, Clams or combination of both
Lobsters (priced accordingly)
Salt Potatoes
Corn on the Cob
House or Caesar Salad
Assorted Breads and Corn Breads
California Cabarnets

Plantation Style Pig Roast
Carolina, Spit-Style Roasted Whole Pig
Salt Potatoes(or alternative potato)
Macaroni Salad or Coleslaw
Corn on the Cob
Assorted Rolls and Cornbread
Condiments and Sauces
Additional Sides available
Finger Lakes Rieslings or Local Microbrews

Pig Roast is recommended for 75 or more people.
For less than 75 people, a BBQ version of the pig roast is recommended.
Pig Roast with less than 75 people will have an upcharge.

Authentic Louisana Seafood Boil
Large steamer pots filled with:
Snow Crab Clusters
Mussels
Clams
Artichokes
Corn on the Cob
Mire Poix
Lobster & Shrimp (priced accordingly)
Chorizo Sausage
Salt Potatoes
Condiments & Sauces
Hurricanes, Jalapeno Martinis, Selection of Imported Beers, Local Chardonnays

Wine Tasting & Tapas Platters (Vineyard Plate)
Guest Wine Speakers available

Multi Course Tasting Menus
Our chef will design a tasting menu paired with wines (see menus below)

Grazing Station Buffets
Grand
Premier

Family Style Tuscan Dinner 
For a more intimate gathering of 40 people or less,  please contact us. Platters of food will be presented at the table by our service staff so you and your guests can enjoy family style.

Passed Hors D'oeuvres
Chive & Truffle Cheese Puffs on Brioche
Onion, Bacon Tart Flambe
Assorted Chicken Satay with Chutney Dipping Sauce
Shaved Beef Tenderloin on Toasted Croute with Creme Fraiche

First Course
Smoked Salmon Carpaccio with Capers, Shallots, Fine Herbs, EVO
Petite Herb & Frisee Salad

Second Course
Pan Roasted Ice Atlantic Day Boat Cod Fish with Celery Root Puree
Carmelized Brussel Sprouts with Port Wine Glaze

Third Course
Grilled Cote de Boeuf (Prime Rib Chop)
 Roasted Fingerling Potatoes
Cipollini Onions with Wine Merchant Sauce

Artisan Cheeses with Table Fruits

Dessert
Moist Chocolate Cake with Tasty Ice Cream
 

or

Hors D'oeuvres
St Andres Cheese Puffs
Bluefin Tuna Tartar in a Sesame Coated Wanton Cone
Assorted Grilled Chicken Satay
Sweet Potato Latkes with Smoked Salmon

First Course
Dungeness Crab Cake with Ocean Herb Broth & Wilted Greens

Second Course
Oven Braised Halibut with Slow Roasted Hubbard Squash
Ginger Steamed Baby Beets and Beurre Noisette

Third Course
Pan Seared Duck Breast with Braising Greens
Truffle Potatoes with Classic Giblet Sauce

Artisan Cheese with Table Fruits

Dessert
New York State Apple Tarte Tatin
 

or

Passed Hors D'oeuvrves
Cheese Puffs with St Andre Cheese
Negamaki (Tenderloin of Beef Rolled with Charred Scallions Marinated in Teriyaki)
Potato Latkes with Avruga Caviar
Asparagus Wrapped in Proscuitto & Baked in Phyllo

First Course
Jumbo Lump Crab Salad with Blood Orange Vinaigrette
Micro Green, Frisee and Herb Salad

Second Course
Seared West Course Wild Salmon with
Sauteed Mizuna Greens, Braised Salsify, Pureed Potatoes & Warmed Mushroom Vinaigrette

Third Course
Grilled, Bufterflied Domestic Leg of Lamb 
Lemon Orzo Risotto
Seared Greens
Fresh Thyme Au Jus

Artisan Cheeses with Table Fruits

Dessert
Fresh Farm Stand Warm Fruit Gallete 

We would love to assist you with your off site catering year round.
  We can cater at your home or cottage anytime
For more information call 585 396 2200 x 438
www.bristolharbour.com

Become a fan on Facebook, Bristol Harbour, Your Five Seasons Resort