Choose a style of cuisine which most suits you, from our two five star rated chefs, 
Farm Fresh Style or Bistro Style. 

Once you have chosen your style, select your menu choices, and submit on the corresponding form. 

Formal Linen Flow Package Baseline Quote Reflects the following: 

• Buffet Service (standard tax and 20% gratuity will be applied to all food/service related items)

• One $ Appetizer at Baseline Price listed on your baseline quote

• One $ Entrée at Baseline Price listed on your baseline quote

• One Baseline Starch included in entrée price

• One Baseline Vegetable included in entrée price

• One House Salad and Dinner Roll included in entrée price

• Also includes linens, salad/dinner plates, flatware & goblets and all other items included in the Formal Linen Flow Package

Your Formal Linen Flow Baseline Quote Includes
Options Listed Under Baseline on the Menu.

$ = Priced at Baseline and is reflected in the Baseline Quote

$$ = Priced at Baseline plus the up-charge listed next to the menu item. 

If selecting appetizers or entrees in the $$ or Market Price categories, specific up-charges apply. Please email planning@theenchantedbarn.com for market prices. 

G = Gluten Sensitive options

V = Vegetarian options

OC = Owners Choice

Kids Meals

Each caterer will offer a children’s plate consisting of Chicken Tenders or Sandwich, Homemade Mac-n-Cheese, Fruit, House Salad and Roll.  The price of the kid's meals is $17.95.  

Vegetarian Meals

Vegetarian Meals are available from each caterer and indicated by a (v) on their selective menu.  Up to six vegetarian meals will incur an additional flat fee of $25.   
Seven or more vegetarian meals will incur an additional $1 up-charge times total guest count.

Specialty Meals

Specialty Meals are available from each caterer and indicated on their selective menu.  
Each specialty meal will incur an additional up-charge of $10 per plate.   Special requests are considered.

Dinner Style Options

• Buffet Service, with one entrée as included in the Formal Linen Flow Package

• Designated Buffet Service, with choice of two entrees offered but guest choose one entree... $1/person

• Designated Buffet Service, with choice of three entrees offered but guest choose one entree... $2/person

• Plated Service with one entrée... $2/person

• Plated Service with choice of two entrées offered but guest choose one entree... $3/person

• Plated Service with choice of three entrées offered but guest choose one entree... $4/person

• Family Style Service... $2/person (bowls place on table)  

• Any service requesting two entrees for every plate...add an additional $4.25/person

FARM FRESH STYLE MENU (Farm to Table)

“Cooking great is all about telling the story of the Farmer, the Butcher, and the Artisain. Knowing where your food comes from is nourishment in itself.

— Chef Anthony Chavez

$ APPETIZERS - Baseline

$ - GARDEN FRESH BRUSCHETTA (V) Toast points, shaved parmesan, herbs (2 per guest)

$ - PROSCUITTO & MELON KABOBS (G) (OC) Balsamic reduction, chives (1 per guest)

$ - TOMATO & MOZZERELLA SALAD ON A STICK (G) (V) (1 per guest)

$ - PICKLED BEET RELISH WITH FLUFFED GOAT CHEESE & DILL (2 per guest) (V)

$ - OPEN FACED ROASTED CHICKEN & TARRAGON TEA SAMMIE (OC) (2 per guest)

$ - ROASTED MUSHROOM & SPINACH BRUSCHETTA (2 per guest) Lemon Whipped Goat Cheese, Herbs

$ - CHARRED BRIE & SPICY PEPPER JAM (From LGF Pantry) Caraway Toast Points, Rye

$ - CARAMELIZED ONION & TYME TOAST (2 per guest) Bleu Cheese Crumb

$$ APPETIZERS - Specific up-charge applies

$$ - PIGGY POPS! Honey Roasted Maple Bacon on a stick ($2 up-charge)

$$ - FARMER'S EGG, Deviled Eggs Filled with a Dijon whipped Crème  (2 per guest) ($1 up-charge) (G)

           $$ - PROSCUITTO WRAPPED ASPARAGUS SPEARS w/ Horseradish Aioli (2 per guest) ($1.5 up-charge) (V) (G) (OC)

$$ - SAVORY FIG COMPOTE (V) ($1.50 up-charge)
       Amablu & local maple syrup drizzle (2 per guest)

$$ - SMOKED SALMON CANAPES ($1.50 up-charge) (OC)
       Dill-Whipped cream cheese, chive & citrus (2 per guest)

$$ - BAKED MUSHROOM QUICHE MINIS (V) ($2.00 up-charge)
       (2 per guest)

$$ - GRASS-FED LAMB MEAT BALLS ($2.00 up-charge) (OC)
       Creamed wild mushroom ragout (3 per guest)

$$ - A CRISP CRUDITES DISPLAY ($2 up-charge) (OC)
       Locally harvested vegetables, roasted garlic & chick pea hummus with toasted pita crisps 

$$ - FRESH BERRY & MELON MOSAIC ($2.00 up-charge) 
       A mélange of melon decorated with an array of vine ripened berries, stone fruit, grapes & locally produced honey

$$ - ARTISAN MEAT & CHEESE DISPLAY ($2.50 up-charge)
       A Spread of local artisan cheeses & hand crafted meats and sausages, served alongside a selection of jams, nuts, fruits, mustards, pickles, relishes & crackers
      *The cheeses, meats & accompaniments are subject to change through out the year in accordance to what items are locally available

$ ENTREES - Baseline

Please note that Farm Fresh Style serves their entrees with recommended parings of starches of vegetables.  You may substitute any starch or vegetable with choices that are listed below.  If you are choosing more than one entree on your menu, please choose only one starch or vegetables. If you desire to have additional starches or vegetables, an additional up-charge of $1.00 per plate will apply.  

$ - FARM FRESH LASAGNA (OC)

Homemade noodles layered with grassfed beef, wild mushroom, spinach, fresh ricotta and roasted garlic & tomato ragout (Could be made vegetarian)

$ - HOUSE-MADE SPAGHETTI & MEAT BALLS

          LGF Pantry’s Whole Wheat Spaghetti, Italian Styled Bolognese with All Natural Farm Fresh Meat Balls, Served With Garlic Bread Crumb & Parmesan

$ - CHICKEN ALFREDO

           LGF Pantry Rigatoni, Roasted Boneless Chicken, Creme of Parmesan, Herbs, Fresh Cracked Pepper

$ - LEMON AND THYME ROASTED AMISH CHICKEN (OC)

Peppered mac & cheese, roasted root vegetables (Gluten Free if you forgo the Mac & Cheese)

$ - BAKED WHOLE WHEAT PENNE (OC)

With stewed pork, garden peas, oregano & parmesan bread crumb    

$ - HAND CRAFTED HERB GNOCCHI (V) (OC)

Creamed wild mushrooms, chives & goat cheese

$ - FARMSTEAD MEAT LOAF (OC)

A Blend of Beef, Pork And Veal Wrapped In Bacon and Glazed with a Maple & Brown Sugar Ketchup. 

$ - CARVED-HERB ROASTED PORK LOIN

Wisconsin Maple & Stone Ground Mustard Glaze

$$ - PULLED PORK PICNIC (All inclusive option)
The picnic is a package in which there is the exemption of a starch and vegetable choice.
Barbecue pulled pork shoulder, sweet buns, a variety of seasonal pickles, herbed cole slaw, Homemade BBQ Sauces.

$$ ENTREES -Specific up-charge applies

$$ - HAND MADE BUTTERNUT SQUASH RAVIOLIS (V) (OC) ($5.00 up-charge)

Spiced pecans, shaved dante sage

$$ - SAVORY BROASTED GAME HEN (OC) ($5.00 up-charge)

Served with herbed yukon gratin, caramelized brussels sprouts 

$$ - HERB & LEMON ROASTED RAINBOW TROUT (OC) ($7.00 up-charge) 6-8 oz portion per guest

Served with boiled new potatoes, scalloped zucchini & summer squash

 $$ - HAND MADE PEA AND RICOTTA AGNOLOTTI (V) (OC) ($5.00 up-charge)

English pea, baby carrots, chive 

$$ - FIRE ROASTED PORCHETTA ($8 up-charge)

A Full Pork Loin Wrapped In the Belly, Spitted & Roasted over flame on our Rustic Brick Grill

$$ - HAND CRAFTED SQUASH CAVATELLI ($5 up-charge)

Squash Dumplings, Shredded Roasted Boneless Chicken, Butternut Squash, Herbs

$$ - OVEN ROASTED DUROC PORK CHOP (approx. $7 up-charge) (Bone-In or Off Option)

Served with Maple whipped sweet potato, roasted fennel & cauliflower (6-8 oz. per guest)

$$ - CHARDONNAY & ROSEMARY POACHED SALMON FILLET (OC) ($7 up-charge) 

Served with Local wild rice pilaf, steamed garden vegetables (6 oz. per guest)

ENTREES at Market Price

$$$ - DRY AGED BEEF RIBEYE (Hand Carved) (up-charge subject to market price, approx. $10-$15 up-charge) 
         Served with Yukon puree, candied carrots, port & caramelized onion marmalade (8 oz. per guest)

SALADS (select one)

HOUSE SALAD - Fresh Garden Greens, Toasted Pecans, Red Onion, Strawberry, Herb, Balsamic Vinaigrette  

Apple Walnut - Ice Burg Lettuce, Candied Walnuts, Honey Crisp Apple Slice, Brie Wedge, Spiced Honey, Apple Cider Vinaigrette ($2 up-charge)

Spring Green - Mixed spring greens, Toasted Pine Nuts, Pickled Shallot, Sliced Radish, Orange Segments, Chive, Goat Cheese & Citrus Vinaigrette ($2 up-charge)

Artisan - Crisp Artisan Lettuces, Candied Almonds, Spice Roasted Beets, Bleu Cheese Crumb, Granola, Toasted Sherry Vinaigrette ($2 up-charge) 

Caesar - Hearts Of Romaine, Crisp Romaine Lettuce Hearts, Torn Herb Croutons, Grated Parmesan, Garlic Crumb, Fresh Cracked Pepper, Sliced Radish, Caesar Dressing ($2 up-charge)

Potato - Country Style Potatoes Salad with Garden Fresh Green Beans, Parmesan Cheese & Stone Ground Mustard ($2 up-charge)
 

Pick one of each side below if you do not want the
recommend pairings listed with the Entrees above.  

STARCHES (select one)

Baseline: Butter Whipped Yukon Potatoes (OC), Chive & Cream Cheese Mashed Potatoes,
 Herb Roasted New Potatoes, Maple Whipped Sweet Potatoes (OC)
Upcharge: Herbed Yukon Gratin ($2 up-charge), Peppered Mac & Cheese ($2 up-charge), Wild Rice Pilaf ($2 up-charge), 
Roasted Root Vegetables ($2 up-charge), Herbed Jasmine Rice ($2 up-charge), Garlic Crushed Red Potatoes ($2 up-charge)

VEGETABLES (select one)

Baseline: An Assortment of Roasted Squash, Butter Poached Rainbow Carrots
Upcharge: Roasted Root Vegetables ($2 up-charge),  Steamed Garden Vegetables ($2 up-charge), Caramelized Brussels Sprouts & Bacon ($2 up-charge),
Scalloped Zucchini & Summer Squash ($2 up-charge), Root Vegetable Gratin ($2 up-charge), Roasted Fennel & Cauliflower ($2 up-charge)

* LOCALLY SOURCED WHENEVER POSSIBLE

BISTRO STYLE MENU (Locally Sourced*)

Chef’s Philosophy

Great food is 80% ingredients and 20% what you do with them.  Shock food isn’t for me.  Just because you can mix watermelon and onions doesn’t mean you should.  Simple food prepared perfectly.

$ APPETIZERS - Baseline

         SPOONS ( small porcelain spoons filled with goodness) 1.5 per guest

           $ - BRUSCHETTA: fresh basil, tomatoes, mozzarella and toasted focaccia V

           $ - SPICY SALMON: fresh seasoned chopped salmon with house pickled vegetables

           $ - SHRIMP PESTO: poached shrimp with basil pesto, grape tomatoes and parmesan crisp

           $ - SHRIMP COCKTAIL: poached shrimp with rustic cocktail sauce (from scratch) and fried wonton

           $ - BACON & BLEU: crispy bacon with cucumber, bleu cheese, chive and rye crisp

           $ - BAY SCALLOP: Seared bay scallop with bacon, herbs and citrus butter

           $ - SEARED TUNA: Rare seared tuna on seaweed salad with crushed wasabi peas and water cracker

           $ - BEETS & BLEU: sweet roasted beets with bleu cheese and walnuts V

OTHER APPETIZERS

$ - CLASSIC BRUSCHETTA (V)
     Fresh tomatoes, mozzarella, basil and olive oil on toasted French bread

$ - GOAT CHEESE AND WHITE BEAN BRUSCHETTA WITH PROSCIUTTO

$ - SHAVED BEEF CROSTINI WITH CARAMELIZED ONION AND HORSERADISH CREAM

$ - FRUIT SKEWERS WITH YOGURT SAUCE (V) (G)

$ - CANDIED BACON ON A STICK (G)

$ - TORTELLINI SKEWERS (V)
     Cheese tortellini, Olives, Grape Tomatoes and basil dressed with vinaigrette

$ - BRUSCHETTA SKEWERS (V) (G)
     Tomato, mozzarella, basil and oil

$ - ASSORTED OLIVES (V) (G)

$ - FRESH SALSA WITH FRIED TORTILLAS (V)

$ - BACON WRAPPED APRICOTS (G) (OC)

$ - CUCUMBER SLICES WITH BLEU CHEESE AND BACON ON RYE

$ - SMOKED SAMON ON POTATO BLINI WITH CREME FRAICHE AND DILL

$ - WHOLE SMOKED SALMON WITH ONIONS, CAPERS, AND LEMON SOUR CREAM
     Served with assorted crackers and crostini 

$ - ANTIPASTO PLATTER ASSORTED LOUIE'S MEATS, PICKLED VEGETABLES AND OLIVES (CHEESE OPTIONS)

$ - CHEESE DISPLAY (V)
     Cheddar, provolone, swiss and bleu cheese arranged on platters with crackers and crostini

$$ APPETIZERS - Specific up-charge applies

$$ - SMOKED SALMON BRUSCHETTA ($2 up-charge)

$$ - BACON WRAPPED SHRIMP OR SCALLOPS ($2 up-charge) (G) (OC)

$$ - SAUSAGE AND FETA STUFFED MUSHROOMS ($2 up-charge) (OC)

$$ - LOBSTER & ASPARAGUS SPOON poached lobster, asparagus, smoked tomatoes and dill butter ($1.50 up-charge) (G)

$$ - FRESH OYSTER BAR With lemon, cocktail, horseradish and hot sauce($3.50 up-charge) (G) 

$ ENTREES - Baseline

$ - BAKED TILAPIA (G)

Tilapia baked in a garlic & lemon butter with fresh herbs

$ - HERB ROASTED CHICKEN (G) (OC)

Brined in a salt and sugar solution then marinated in herbs, dijon and garlic

$ - HONEY STUNG CHICKEN (G) (OC)

Brined in a salt and sugar solution the marinated in clover honey, jalapeños and dijon

$ - COQ AU VIN (G) (Family Style Only)

Chicken braised in red wine with mushrooms and onions

$ - CHICKEN SALTIMBOCCA (G)

Chicken breast with prosciutto ham and fresh sage

$ - CHICKEN PICCATA

Thinly pounded chicken breast, dusted in flour and pan fried with a lemon caper white wine sauce

$ - DIJON AND ROSEMARY ROASTED PORK (G)

Served topped with apple cranberry chutney or baked granny smith apples

$ - ROOT BEER GLAZED HAM (G) (OC)

Slow roasted ham with a reduced root beer glaze

$ - BEEF SKEWERS (G) (OC)

Skewered beef with red onion, green pepper (sweet soy glaze optional)

$ - GRANDMAS LASAGNA

Homemade lasagna with Louie’s Italian sausage, mozzarella and parmesan.

$ - VEGETARIAN PASTA (V) (OC)

Sautéed seasonal vegetables with penne pasta, using olive oil, and parmesan 

$ - SAUTÉED VEGETABLES (available as a Vegan Option)  (G) (V)

           $ - VEGETABLE SPRING ROLLS (Vegan) (G) (V)

           $ - LOCAL SHIITAKE AND SQUASH LASAGNA (12 order minimum) 

$$ ENTREES - Specific up-charge applies

$$ - CARVED PRIME RIB AU JUS ($6 up-charge) (G) (OC)
       8 - 10 oz per guest

$$ - BBQ BABY BACK RIBS ($5 up-charge) (G) (OC)
       1/2 rack served per guest

$$ - GRILLED SHRIMP SKEWERS ($4 up-charge) (G) (OC)

$$ - CARVED LEG OF LAMB ($6 up-charge) (G) (OC)
        6 - 8 oz per guest

$$ - CARVED TENDERLOIN OF BEEF ($10 up-charge) (G) (OC)
       6 - 8 oz per guest

$$ - GRILLED SALMON (GRILLED ON SITE) (Market price) (G) (OC)

$$ - GRILLED/SEARED FISH OPTIONS (Market price) (G) (OC)

BREADS (select one)

Fresh Parmesan Focaccia, Fresh Corn Bread, Fresh Dinner Roll, Flavored Butters Available (V)

SALADS (select one)

HOUSE SALAD - Baby Greens with Grape Tomatoes and Cucumbers Served with Standard Dressings or Vinaigrettes (Balsamic, Tomato, Walnut, Hazelnut, Cranberry, Raspberry) (G) (V)
Arugula Salad - with Hazelnut Vinaigrette, Parmesan Crisp and Candied Lemon Peel ($3 up-charge) (V)
Spinach Salad - with Cranberry Vinaigrette, Candied Walnuts and Dried Cranberries ($3 up-charge) (V)
Bistro Salad - Baby Green with Walnuts, Bleu Cheese, Pears Tossed in a Balsamic Vinaigrette ($3 up-charge) (V)
Caprese Salad - with Fresh Mozzarella, Fresh Basil, Tomatoes, Reduced Balsamic, Sea Salt and Oil ($3 up-charge) (V)

STARCHES (select one)

Baseline:  Mashed Potatoes, Roasted Garlic Mashed Potatoes, Buttermilk Mashed Potatoes,
Smashed Red Potatoes, Classic Potato Gratin (All G & V)
Upcharge:  Risottos ($2 up-charge), Gorgonzola and Onion Bread Pudding ($2 up-charge) (All G & V)

VEGETABLES

Herb Roasted Root Vegetables, Brown Sugar Glazed Carrots, Roasted Green Beans w/Cranberries, Maple Roasted Acorn Squash,
Broccoli w/Butter & Fresh Lemon, Buttered Green Beans, Green Beans w/Roasted Cherry Tomatoes, Roasted Brussel Sprouts w/Parmesan
(Bistro Style uses fresh vegetables. If you have a special request we will usually accommodate) 

* LOCALLY SOURCED WHENEVER POSSIBLE