2021 Large Class & Event Selections
The Carriage House Cooking School is proud to offer unique food experiences for your special event. We specialize in groups ranging from 15 to 50 guests.
For a true culinary experience consider adding a group cooking demonstration to your event, complete with recipe packet full of tips, tricks and personal notes from Chef Curtiss.
Hors D’Oeuvres Offerings at $35 per person (minimum of 15 Persons)
Chilled Gulf of Maine Salmon Rillette with Garnitures (GF option) $15.00 per person
Torched Maple Pistachio Brie Wheel with Artisan Bread (GF option) $12.50 per person
Alsatian Tartlets with Leek, Lardon, Sour Cream, Gruyere & Herb (V option) $12.50 per person
Grilled Flatbread with Aioli, Prosciutto, Tomato, Basil & Olive Oil (V option) $13.50 per person
Artisan Bread, Carriage House Butter, Radishes, Sea Salt (V option) $9 per person
Grilled Arrosticini (meat skewers) with Feta & Roasted Garlic Sauce (GF) $12.50 per person
Farm to Table Crudités with Fresh Herb Dip (GF, V option) $11.50 per person
Rustic French Country Pate with Pinot Noir Prunes & Garnitures $16 per person
Local Cheese Board with Dried Fruit, Artisan Crackers, Nuts, Pinot Noir Prunes & Artisan Baguettes $25 per person *
Grand Charcuterie Board of Local Cheeses, Carriage House Cooking School Charcuterie & Garnitures $30 per person *
Seared & Chilled Herb Crusted Beef Tenderloin (Horseradish Cream, Old Bay Sauce, Balsamic Mustard) (GF) $20 per person*Hors D’Oeuvres are offered either on dressed plates, platters or large format boards.
*Custom crafted keepsake boards are available for $75 per board.
Platter Offerings at $125 per person (minimum of 15)
Choose 2
Large Leaf Caesar Salad (GF, V & VG options)
Apple & Celery Salad with Sunflower Seeds, Parsley,
Local Tomato Mosaic with Fresh Mozzarella, Herbs & Lemon Vinaigrette (GF, V)
Caramelized Pear & Farro Salad (V, VG)
Local Greens with French Herb Dressing & Honey Mustard Vinaigrette (GF & V, VG option)Choose 1
Bruschetta with Fresh Tomato, Feta & Olive “Compote” (V, VG option) (Summer)
Bruschetta with Pan Roasted Mushrooms, Herbs, Garlic, Olive Oil, Sea Salt (V, VG option) (Fall)
Local Artisan Bread Basket with Flavored Butters, Saratoga Olive Oil & Vinegar & Seasonal Spread (V, VG option)Choose 3
Penne & Arugula with Parmesan, Pepper & Olive Oil (V, VG option)
Parmesan & Seasonal Squash Risotto (Served Warm) (GF, V, VG option)
Seasonal Succotash (Served Warm) (GF & V, VG option )
Cauliflower “Steaks” with Herb Vinaigrette and Toasted Walnuts (GF, V & VG)
Seared Salmon Paillards with Potatoes, Sun Dried Tomatoes, Pine Nuts & Lemon Vinaigrette (GF)
Chicken Breast Saltimboca with Vermouth Infused Jus de Poulet & Herbed Pasta (GF)
Grilled Pomegranate Chicken with Quick Pickled Carrots (GF)
Pork Involtini with Pan Sauce on Sautéed Farro (GF)
Grilled Caramel Pork Steak with Chili Essence, Herbs & Charred Haricot Vert Beans (GF)
Carriage House Grass Fed “Salisbury” Steak with Mushroom Sauce & Truffled Potato Puree
Steak Tagliata with Arugula, Saratoga Olive Oil, Sea Salt, Toasted Cracked Pepper & Shaved Local Tomme Cheese (GF)
Beef Tenderloin with Red Wine Sauce & Fondant Style Garlic Thyme Potatoes(GF) +$10 per person
Plated Desserts at $15 per person (minimum of 15)
Indian Skrihand Tartlets (cardamon spiced chantilly, blueberries, butter crust, honey, mint)
Chocolate Caramel Tartlets with Hazelnuts & Sea Salt (GF option by request)
Balsamic Basil Strawberries with Whipped Marscapone & Toasted Almonds (GF, V)
Lemon Lavender Pound Cake with Local Honey & Chantilly Cream
Almond Marscapone Cake with Toasted Almonds & Amaretto Cream
Parting Gifts at $10 per person (minimum of 15)
Carriage House Truffles, Chewy Caramels & Assorted Chocolate Candies (3 pieces)
Chocolate Raspberry Macarons (2 pieces)
Kentucky Brown Butter Bourbon Madeleines with Chocolate Glaze & Toasted Almonds (2 Pieces)
*The Carriage House uses local ingredients wherever and whenever possible, as such all menus are subject to minor changes based on season and availability of food.
*50% non refundable security deposit is required for Booking. Payment in full is due 45 days in advance of the event.
*Buffet and/or Table Service is offered at a rate of $75 per hour per staff member (inclusive of travel time to and from event site).
* Off site and set up fees will be applied on a per mile and time basis. These will be calculated and offered prior to event confirmation.
*Carriage House Cooking School is not responsible for food allergens or reactions. All efforts are made to ensure accuracy of titles but we are not responsible for food chain contaminations. We offer generalized notations on our menus via the key is below.
GF = Gluten Free
V= Vegetarian
VG = Vegan
*Client supplying venue, tables, chairs & linens. The Carriage House Cooking School can assist in getting materials if needed. All rentals booked through Carriage house Cooking School are done so on a cost plus 15% basis.
*For 2021 Carriage House Cooking School supplies appropriate, high end, disposable dinnerware. Any dinnerware rentals booked through Carriage house Cooking School are done so on a cost plus 15% basis.
*All menus subject to local and state sales taxes and 20% gratuity
*The Carriage House Cooking School is not responsible for governmental suspensions of business activities which may affect this event or our operation (In case of such an event all efforts will be made to reschedule on mutually available dates).