Premium Wedding Menu

The Premium Menus are offered as an "optional upgrade" from the Standard menus. Full Moon uses only the freshest (seasonally available) locally grown and/or organic vegetables in premium menu selections

Premium Hors D’Oeuvres Service

The Premium Hors D'Oeuvres Service includes a choice of two served (passed) hors d'oeuvres and one self serve table.

Served Hors D’Oeuvres

Truffled Asparagus en Croute– Tender spears of asparagus scented with white truffle oil and wrapped in a flakey puff pastry.

Hand made- Spring Rolls– Filled with fresh Napa cabbage, peppers and onions (vegetarian) or with the addition of roasted duck Served with sweet chili dipping sauce

Phyllo Strudel Purses– Filled with portabella, buttered leeks and bleu cheese

Local Caviar– Assortment of Local Hansen house domestic caviar with caper crème fraiche Served with traditional buckwheat blini

Organic Scottish Salmon Gravlax– House made salmon gravlax served over rye croutons with dill cream and local microgreens

Bread and Chocolate– Toast points dipped in white and dark chocoloate and served with raspberry mint salad

Rainbow Trout Cake– Smoked trout lox, gravlax, grilled pancetta, avocado,and tomato concasse set atop a petite rainbow trout cake with lemon and caper

Hudson Valley Fois Gras– Thin slices of toasted French baguette with house made pate of fois gras, Wild watercress, and local maple butter

Lobster Rolls– Fresh New England lobster meat served in fresh bakery roll and spiced with tarragon aioli

Concord Pork– Pork tenderloin roasted and sliced thin, served atop crispy fried sushi rice cake with Asian concord compote and green onion relish

Big Indian Roll– Tangy bbq smoked trout, fresh dill ,cucumber, and honey braised apple in sushi rice garnished with fresh local thyme

Tuna Carpaccio– Thin tuna filets, fresh micro-greens and avocado vinaigrette

Shaved Kobe Carpaccio– Pan seared tenderloin of Kobe beef sliced thin and served on toast points with a roasted shallot aioli, baby greens and parmesan tuiles

Chicken Satay– Thai-basil coconut braised organic chicken served over nut-bread toast with cilantro and lime

Tuna Tartare– Fresh ahi tuna diced and tossed with a spicy Asian aioli served in mini melon boats

Jamican Jerk Shrimp– Jerk spice grilled shrimp and blueberry banana salsa served on blue corn tostada

Trout Cakes– Fresh petit rainbow trout cakes with lemon caper remoulade

Northeastern Crab Cakes– Classic crab cakes with green onion, herbs, olives, and butter fried and served with lemon aioli

Premium Self Service Tables

Premium Gourmet Cheese Display – An artful arrangement of both local and imported cheeses such as Grafton White Cheddar, local Chevre rolled in herbs, Manchego , Boursin , Gorganzola and Swiss Lace. To accompany these fine cheeses will be apple wedges, grapes, Dijon mustard, hot pepper jelly and an assortment of biscuits and water crackers.

Catskill Provincial - A beautiful offering of the best produce and meats within a day’s trip. Fresh baked baguette, smoked trout, chevre’, heirloom tomato salad, corn relish, local preserves, mustards and jams, grilled and truffled pears and apples, seasonal grapes (such as Concord), roasted baby beets in maple and locally smoked and seasoned meats.

Hors D’oeuvres A ‘Point – A classic arrangement of French style. Small brioche French toasts with warm duck confit and port wine reduction, pickled baby carrots, truffled haricot vert, terrine of salmon, asparagus, chevre and watercress with Dijon, Brie in puff pastry with Concord compote and hard-boiled eggs with minced tarragon.

Heirloom Tomato Platter – Fresh marinated mozzarella slices layered with juicy slices of locally grown heirloom tomatoes, fresh basil chiffonade, presented with a heaping basket of crispy, baked bruschetta, a duo of roasted garlic and olive tapenades, infused olive oil and sea salt.

Hudson Valley Table – A bountiful assortment of locally produced artistically arranged ingredients Including: locally smoked trout lox, duck confit toasts, smoked lentil pate’, grilled apples with truffle, mushrooms a la greque, seasonal tree fruit relish, Feather Ridge Farms deviled eggs, and local baguette served with whipped apple honey butter

Premium Dinner Menu

Full Moon's Premium Dinner Menu offers an exceptional choice of two plated entrees paired with carefully selected sides, one bread, one salad and one self service dessert.
Premium dinners are available with Plated Service only.

Entrees

Filet Mignon en Croute –’ Fresh shaved filet served bedded in a popover roll with Roquefort compound butter and natural stock red wine reduction and accompanied by maple sweet potato mousse and a seasonal baby vegetable mélange

Grilled Organic Salmon Cobb Salad – Organic salmon filets simply grilled, served with a cobb salad of local greens, gravlax, applewood smoked bacon, local boiled egg, tomato, pecorino, avocado, shallot and baby potato blanched in French Chablis and topped with a classic cobb vinaigrette

Local Trout Almondine – Local trout filet dusted in thyme and almond served with fresh chive risotto and haricot vert smoked trout and andouille buerre blanc

Trail Seasoned Trout – Local trout filet seasoned with local spice rub Swiss chard gratin and polenta cake warm pancetta vinaigrette

Tuna Au Poivre – Fresh ahi tuna steak wrapped in prosciutto, pan seared and served rare with basil-sweet pea risotto, melon salsa, tres rojas coulis

Mountain Summer Fish Timbale – Fresh salmon cake, local rainbow trout cake, grilled pancetta, avocado, gravlax and smoked trout mousse on brioche crouton, creamy citrus vinaigrette

Local Seafood Gratin – Sole, scallop, and shrimp layered with butter and melted leeks served over red potato latke

Carribean Jerk Scallops – Pan seared New England diver scallops set atop grilled pineapple, roasted rutabaga, seasoned with traditional Caribbean Jerk spices and finished with fresh mango salsa

Lobster Tartan – Fresh pulled New England lobster gently stewed in Montpellier butter, served over fried baguette and finished with a delicate sauce of Long Island clams, New York Potato, smoked bacon and fresh cream

New York Short Rib – Local beef short rib braised in Belgian ale served over rye toast with baked potato floret, oxtail and seasonal vegetable paysenne

Hudson Valley Duck – Locally raised duck Peking style, cured, seared, and served rare with home made confit, and garnished with a pate of fois gras presented in organic celery; all served in a crispy fried Adirondack potato nest, finished with New York apple cider reduction

Stuffed Quail – North American quail stuffed with prosciutto, granny smith apples, chestnuts and finished with a calvados pan glaze

Chicken Chasseur – Frenched whole breast of local organic chicken with porcini mushroom crust served over pommes grandmere with sauce of mushrooms, shallots, Riesling wine, tomato and fried basil

Lamb Kabobs – Tender yogurt marinated chunks of lamb, local mushroom, figs, tomato, shallot Served with Moroccan cous cous and vegetable tangine dressed with warm feta and oregano vinaigrette

Gigot a La Provencale – Roasted leg of lamb studded with garlic, shallots, herbs, bay, juniper and anise served over potato gratin dauphinois and sautéed local green

Smokehouse Pork – Locally smoked pulled pork loin braised in New York apple cider and served with a whipped mash of parsnip, celeriac, turnip and apple finished with a split pea and bacon emulsion sauce

Veal Osso Bucco – Tender shank of grass fed Veal braised with fresh herbs, white wine, lemon, garlic, tomato, and aromatic vegetables served over risotto Milanese with truffled haricot vert

Premium Vegetarian Entrees

Eggplant Roulades – Thin slices of Japanese Eggplant breaded and stuffed with tofu, slow roasted tomatoes, roasted garlic and fresh herbs. Finished with a basil and saffron aioli.

Vegetarian Samosas Trio– Three different hardy samosas: curried spinach, sweet pea and potato, and Neuris (coconut) served with a trio of traditional dipping sauces

Mushroom Tartlets– A fine quiche with wild mushrooms, asparagus tips, caramelized Vidalia onions baked in tart shells with fresh herbs and goat cheese

Raw Agrodolce Salad– A delicious sweet and sour salad of raw farm fresh greens marinated in lemon, garlic, and olive oil and tossed with raisins and pine nuts, finished with home made panir (Fresh Cheese)

Organic Paella– Saffron infused organic quinoa slowly stewed with local seasonal vegetables and topped With a baby beet, garlic and onion ragout

Premium Salads

House Salad – Spring greens tossed with white and red grapes, garlic croutons, almonds, crumbled blue cheese, and dressed with a light balsamic vinaigrette

Harvest Salad – Fresh, seasonal greens and thinly sliced vegetables simply tossed with white balsamic vinaigrette and topped with grilled brioche croutons

Heirloom Tomato – Seasonal varietal tomatoes drizzled with garlic infused olive oil and aged balsamic reduction topped with fire roasted tomato tapenade and parmesan tuile

Grilled Apple Salad – Grilled apple, farmhouse cheddar, local greens dressed with home made apple cider vinaigrette

Breads

Honey Brioche – Classical brioche bread with a crispy brown crust and soft interior shaped into long loafs with a light honey taste.

Foccacia – Large hand shaped Italian Flat bread drizzled with your choice of Olive Oil, Rosemary, Roasted Tomatoes, Caramelized Onions or Sliced Olives.

Hand Formed Grissini – Beautiful tall handmade breadsticks, with crunchy exterior and soft chewy interior. Rolled in herbs, sesame and dried spices.

Multi Grain Rolls – Organic whole grain rolls with a crunchy exterior with a soft center

Premium Buffet Desserts

Self service buffet dessert is included with the Premium Dinner Menu and presented at the Coffee/Tea Buffet following Dinner. Substitutions from the Standard Menu may be made.

Fresh Fruit Platter – Beautifully displayed seasonal fruits such as Grapes, Starfruit, Strawberries, Blueberries and Blackberries accompanied by chef’s own caramel dip and centerpiece. Served with Chef’s choice home made cookie of the day

Fondue of Chocolates - A savory combination of White and Semi Sweet Chocolate Fondue with cubes of Angel Food cake, Strawberries and Pineapple wedges

Premium Served Dessert Menu

Premium Served Desserts are offered as an "optional upgrade" to the Premium Dinner Menu. These desserts offer a splendid upgrade and also provide an amazing alternative to traditional wedding cakes.

Chocolate Covered Strawberries – Abundant strawberries hand dipped in Organic Dutch chocolate.

Strawberry Shortcake Parfait– Layers of Chef's ownstrawberry pound cake, marinated strawberries and whipped cream.

Peach Melba– Fresh peaches covered in raspberry puree with vanilla ice cream in parfait topped with toasted almonds

Raspberry Trifle– Fresh raspberries lightly tossed with chocolate mint whipped cream and delicate lemon sponge cake served in glass

Cherries Jubilee– Organic Northeastern cherries sautéed in cherry liquor served over vanilla ice cream with wedding cookie crumble