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The Enchanted Barn has two five star chefs, each having delectable choices to accommodate you and your guests distinctive preferences in cuisine. We know that a great venue is even greater with amazing food.

(V) Vegetarian Options
(G) Gluten Sensitive Options
(LS) Locally Sourced

FARM FRESH STYLE (Farm to Table)

A locally sourced Farm to Table Experience, willing to accommodate any special menu requests.

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 BRUCHETTA (V)
     Toast points, shaved parmesan, herbs (2 per guest)

$ - PROSCUITTO & MELON KABOBS (G)
     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
     (2 per guest)

$$ APPETIZERS - Specific up-charge applies

$$ - CARAMELIZED ONION & THYME TARTLET (V) ($1.50 up-charge) 
       (2 per guest)

$$ - 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)

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

$$ - SMOKED SALMON CANAPES ($1.50 up-charge) 
       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)
       Creamed wild mushroom ragout (3 per guest)

$$ - A CRISP CRUDITES DISPLAY ($2 up-charge)
       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

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

$ - LEMON AND THYME ROASTED AMISH CHICKEN

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

$ - BAKED WHOLE WHEAT PENNE

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

$ - HAND CRAFTED HERB GNOCCHI (V) 

Creamed wild mushrooms, chives & goat cheese

$$ ENTREES -Specific up-charge applies

$$ - FARMSTEAD MEAT LOAF ($5.00 up-charge)

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

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

Spiced pecans, shaved dante sage

$$ - SAVORY BROASTED GAME HEN ($7.00 up-charge)

Served with herbed yukon gratin, caramelized brussels sprouts 

$$ - HERB & LEMON ROASTED RAINBOW TROUT ($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) ($5.00 up-charge)

English pea, baby carrots, chive 

$$ - PULLED PORK PICNIC ($7.00 up-charge) 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, country style potatoes salad with garden fresh green beans, parmesan cheese, and stone ground mustard.  

ENTREES at Market Price

$$$ - CHARDONNAY & ROSEMARY POACHED SALMON FILLET (approx. $10 up-charge) 
         Served with Local wild rice pilaf, steamed garden vegetables (6 oz. per guest)

$$$ - OVEN ROASTED DUROC PORK CHOP (approx. $10 up-charge) 
         Served with Maple whipped sweet potato, roasted fennel & cauliflower (6 oz. per guest)

$$$ - DRY AGED BEEF RIBEYE (Hand Carved) (approx. $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) 
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, Chive & Cream Cheese Mashed Potatoes,
 Herb Roasted New Potatoes, Maple Whipped Sweet Potatoes
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 (Locally Sourced*)

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.
— Chef Jeno

$ 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 APPS

$ - 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 SALSAS WITH FRIED TORTILLAS (V)

$ - BACON WRAPPED APRICOTS (G)

$ - 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)

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

$$ - 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)

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

$ - HONEY STUNG CHICKEN (G)

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)

Slow roasted ham with a reduced root beer glaze

$ - BEEF SKEWERS (G)

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)

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)
       8 - 10 oz per guest

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

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

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

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

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

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

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 63 uses fresh vegetables. If you have a special request we will usually accommodate) 

* LOCALLY SOURCED WHENEVER POSSIBLE