To Start…

For the first course, guests were greeted from the crisp Fall outdoors with a nice warm bowl of our very own homemade butternut squash and sage soup. This soup is made in-house by our own Chef Powell and was garnished with roasted squash and toasted pumpkin seeds. This dish tastes like all of the flavors of Fall!

And for the Main Course…

Our main dish for this three course lunch was a local New York State honey crisp apple braised with seared maitake mushrooms tossed with red wine and balsamic reduction on a bed of parsnip puree with micro-greens and herb oil.

Sweet Endings

After enjoying the main dishes our catering team set-up our coffee bar and tea station for everyone to enjoy after their meal. Guests ended the afternoon with our vegan lemon tartlet that had a coconut crumb crust and was topped with fresh raspberries, mint and raspberry sauce. We also provided our vegan chocolate dipped strawberries for a sweet bite that was the perfect way to end this event.

Whether its an intimate gathering or a large event, every occasion deserves beautifully crafted décor and expert planning. Our Event Planners always know how to curate the perfect décor, menus, set-up and more for any occasion!

Our team is always thinking of new and exciting ways to enhance your next event – which is why we are now offering our custom champagne wall!

What makes our champagne wall unique is that it can be fully customized to match any aesthetic for your event. We offer custom décor options as well as custom signage so that your guests can enjoy a beautiful display that looks exactly the way you envision.

Renting for a wedding? We can add white florals and lanterns with candles to add a romantic and chic look. Having a Fall party? We can deck our Champagne Wall with colorful leaves, pumpkins and mums! If you have a vision – we can create it.

We also offer custom signage with your own personalized text for any occasion. Whether you’re looking to rent this for a wedding, birthday, baby shower or more – we can cater to you!

Disclaimer:

Our Champagne Wall cannot be rented alone. It can only be rented as part of a full Market Basket catering event with our staff. Champagne Wall does not include glasses or champagne. Champagne glasses can be rented at an additional cost.

Starting off with Cocktail Hour…

Guests could enjoy our Stationary Seafood Presentation which included Raw Little Neck Clams and Oysters on the Half Shell as well as our Signature Jumbo Shrimp Cocktail. Hand-pulled mozzarella was being prepared by Vinny’s Mootz along with fresh prosciutto and handcrafted cocktails were enjoyed at our bar stations.

Appetizers Included…

We had a variety of delicious passed hors d’oeurves for our guests including our Sliced Filet Mignon, Mini Rice Balls, New Zealand Lamb Chops, Crispy Asiago Chicken Skewers, GF/Vegan Edamame Mouse, Grilled Cheese Triangles with and without Brisket, Mini Ahi Tuna Tacos, Mini Crab Cakes and Warmed Figs.

And for the Main Course…

Cuban Station

• Mixed Greens and Water Cress Salad tossed with fresh sliced avocado, pineapple, tomatoes, red onions and Cilantro Lime Dressing.
• Roasted Suckling Pig Display that was carved on site.
• Empanadas – Beef and Chicken served with chimichurri sauce.
• Grilled Salmon Served with Mango Salsa.
• Corn and Asparagus Salad
• Grilled Vegetables

 

Pasta Station

• Caesar Salad with store-made dressing, croutons and shaved parmigiana
• Truffle Mushroom Risotto served with fresh pan seared scallops
• Tortellini with gorgonzola
• Short Rigatoni served with pink vodka sauce
• Eggplant Rollatini
• Hearth Baked Italian Rolls with Butter

 

Asian Station

• Assorted Hand Rolled Sushi served with soy sauce, sliced pickled ginger and wasabi.
• Pan Seared Dumplings – Vegetable and Chicken
• General Tso’s Chicken
• Cold Sesame Noodle Salad
• Vegetable Fried Rice

What’s a party without a little dessert?

Our coffee bar is always a hit with regular and decaf coffee. Served with an assortment of biscotti as well as almond milk, milk, cream, sugar and Splenda so guests could prepare their cup just the way they like.

To end the evening the sweet treats included a vanilla cake with French cream, sliced fruit, chocolate covered strawberries, mini pie tartlets of Apple Crumb and Key Lime, assorted mini pastries of cannolis, cream puffs and eclairs as well as our mini petit fours that were vanilla cake with strawberry filling.

Market Basket x Oasis

The Market Basket works frequently with Oasis, a non-profit that provides food to women and children in need. We work with many local organizations and schools to uphold our original mission of preparing delicious food for all to enjoy and giving back to our community. Founder Tony Chernalis made it a goal to help others and give back to his community. “Market Basket is his baby,” said Mark Chernalis (Tony’s son), “He innovated prepared food before anybody realized there was a market for it. He’s proud of his business and how it expanded. He’s a great entrepreneur and always wanted to give back. This is what he’s most proud of now: helping people.”

Starting off with Cocktail Hour…

Our guests enjoyed a stationary appetizer table that included – Crudité Basket with Store-Made Vegetable Dip, Cheese Cube Baskets with crackers & bagel chips, Assorted Cheese Spreads, Garden Bruschetta with sliced baguettes, Store Made Hummus, Pita Chips & More!

Appetizers Included…

Our very own store-made Oktoberwurst and Soft Pretzels with a Honey Mustard dipping sauce.

We also had a bar set-up and beer tables for guests to enjoy refreshing beverages all night long. Prost! (Cheers!)

And for the Main Course…

Our buffet set-up included – Warm German Potato Salad, Red Cabbage, Mixed Green Salad with our Store-Made Honey Balsamic Vinaigrette, Sauerbraten, Chicken Thighs, Pork Loin, Roasted Suckling Pig, Potato Pancakes, Applesauce, Spaetzel, Bauerwurst (Pork & Beef), Bratwurst (Pork) and fresh baked rolls.

And for Dessert…

Guests ended the night by enjoying some of our homemade strudel with store-made pumpkin and vanilla ice cream as well as an assortment of our homemade cookies, brownies, and coffee bar set-up.

Starting off with Cocktail Hour…

Our guests enjoyed a stationary appetizer table that included – Crudité Basket with Store-Made Vegetable Dip, Cheese Cube Baskets with crackers & bagel chips, Assorted Cheese Spreads, Hot Spinach & Artichoke Dip, Store Made Eggplant Caponata, Garden Bruschetta with sliced baguettes, Store Made Hummus, Pita Chips & Breadsticks.

Appetizers Included…

We had a variety of delicious passed hors d’oeurves for our guests including our Spanakopita, Mini Rice Balls served with marinara, Pan Seared Vegetable Dumplings served with an Asian dipping sauce, Mini Crab Cakes topped with chipotle aioli and Mini Swedish Meatballs.

And for the Main Course…

Our buffet set-up included – Mixed Green Salad with tomato, cucumber, and balsamic dressing, Caesar Salad with store made dressing, shaved parmigiana and croutons, Short Rigatoni with Pink Vodka Sauce, Filet Mignon served with Béarnaise Sauce & Horseradish Sauce, Chicken Francoise, Salmon Glazed with Honey & Almonds, Rosemary Potatoes, Sautéed Vegetables in olive oil and Assorted Rolls with butter.

What’s a party without a little dessert?

Guests ended the night by treating themselves to some sweet treats from Conrad’s 1928. Conrad’s Anywhere offers event services with the very best quality treats from ice cream events to cozy hot chocolate in the colder months. This was the perfect sweet ending to this celebration.

Starting off with some delicious passed hors d’oeurves for our guests including our New Zealand Lamb Chops, Mini French Dip, Grilled Cheese Triangles, Mini Ahi Tuna Tacos, Crispy Asiago Chicken Skewers, Mini Crab Cakes, Gourmet Flatbread Pizza, Sirloin Sliders, Truffle Fries and our very own signature Shrimp Cocktail.

After the hors d’oeurves our catering team went right to work preparing our main course selections…

This event set-up was filled with some of our favorite dishes including:

• Imported Antipasto Display
• Caesar & Garden Salads with Store-Made Dressings
• Signature Entrée Dishes with Assorted Heart Baked Rolls & Butter
• Our own Mac & Cheese Bar Station
• Grill Station with Chefs Cooking Some of our Favorites Including our Vegetable & Chicken Kabobs as well as our Signature Marinated Flank Steak

This event was decorated with beautiful lit candles and blue hydrangea floral arrangements on each table and surrounding areas. We incorporated our beverage trough so guests can grab a quick drink while they dance the night away. The party included our bar set-ups for mixed cocktails and we even had a pasta station where guests could choose their favorite pasta to enjoy and have our chefs cook it right in front of them!

What’s a party without a little dessert?!

Our team had an assortment of our homemade pies for guests to munch on with some fresh fruit and of course our ice cream station for pie a la mode!

Starting off with some delicious passed hors d’oeurves for our guests including our toasted crostini topped with warm goat cheese, fig preserves and a balsamic drizzle, our jumbo shrimp cocktail with store-made cocktail sauce and our mini challah French toast stick cups with maple syrup. Yum!

After the hors d’oeurves our catering team went right to work preparing our luncheon buffet table…

This buffet set-up was nothing short of spectacular filled with our favorite dishes including:

• Fancy sliced fruit tray
• Smoked salmon with sliced tomatoes, red onions and capers.
• Assorted mini bagels served with assorted cream cheeses and butter.
• Mini scones served with jam and clotted cream.
• Mini assorted muffins
• Assorted full sized quiches including our broccoli cheddar, asparagus, bacon, ham, and spinach and mushroom.
• Assorted tea size sandwiches including black forest ham with brie and honey mustard on a mini croissant, white meat chicken salad on pecan raisin baguettes, breaded eggplant with fresh mozzarella, roasted red peppers, vegetable pesto and balsamic pinwheels, and fresh turkey with Jarlsberg swiss, roasted red peppers and red leaf lettuce pinwheels.
• Salads including our Mesclun mix green salad with dried cranberries, crumbled goat cheese, candied walnuts and lemon pecorino dressing, Caesar salad with store-made dressing, shaved parmesan, and croutons with sliced grilled chicken strips served on a bed of lettuce.
• Warm grilled salmon served with dill sauce.
• Bowtie pasta salad with sundried tomatoes, pearl mozzarella in a parmesan dressing.

We can’t forget about our gluten free and vegan options as well! These included:

• Our gluten free wraps: grilled vegetable with hummus and fresh turkey with roasted red peppers, red leaf lettuce and honey mustard.
• Our gluten free and vegan quinoa salad.

The rentals for this event were absolutely spectacular! The tables were set with glass boho chargers, gold flatware, blue glass goblets and decorated with the most beautiful fresh floral arrangements! Not only did the tables look beautiful but the surrounding décor truly made this event a work of art. Lit signs, props and even a themed balloon wall guests could take photos with were placed throughout this set-up. We also set-up a mom-osa bar so guests could get refreshments made by one of our very own bartenders during lunch!

What’s a party without a little dessert?!

Our team converted the buffet lunch table into a dessert table filled with all sorts of delicious treats that are sure to satisfy any sweet tooth! These included:

• Fresh berried with whipped cream.
• Brownie lollipops dipped in chocolate.
• Cheesecake pops dipped in chocolate.
• Our homemade mini petite fours.
• Our store-made, hand-dipped chocolate covered strawberries.
• Homemade cake topped with fresh florals for décor.

­Starting off our cocktail hour…

Seafood Station

• Raw little neck clams and oysters on the half shell served with mignonette sauce, tobacco sauce and cocktail sauce
• Large shrimp cocktail served with cocktail sauce
• Lump crabmeat shooters garnished with fresh lemon and leeks served in bamboo cones

Macaroni and Cheese Bar

• Market Basket’s signature macaroni and cheese that guests can customize!
• Toppings include caramelized onions, crispy bacon bits, BBQ pulled pork, BBQ pulled chicken and sliced jalapenos
• Served with corn casserole on the sideAsian Station
  • Assorted hand-rolled sushi served with soy sauce, sliced pickled ginger and wasabi
  • Pan seared vegetable and pork dumplings
  • General Tso’s chicken
  • Cold sesame noodle salad
  • Vegetable fried rice

Grazing Table

• Gouda, cheddar, gruyere, and Manchego cheeses
• Brie wheel drizzled with honey
• Prosciutto, Geno salami and imported ham
• Assorted olives, peppadews and caprese skewers
• Carrots, cherry tomatoes, and peppers
• Assorted fruit jams and bourbon mustard
• Hummus, spinach Florentine dip and olive tapenade
• Dried apricots, assorted nuts
• Assorted crackers, breadsticks, and flatbread pretzels
• Freshly baked baguettes and Tuscan style loaves garnished with fresh grapes, strawberries, pomegranates, and herbs

Our favorite passed hors d’oeuvres…

• New Zealand baby lamb chops served with rosemary garlic sauce
• Mini French dip – sliced filet mignon dipped in au jus topped with melted provolone and served on a toasty mini bun
• Warmed figs stuffed with goat cheese wrapped with prosciutto
• Mini ahi tuna tacos -soft shells filled with ahi tuna topped with pineapple mango salsa and chipotle mayo
• Crispy asiago chicken skewers served with our country mustard dipping sauce
• Mini crab cakes – crispy Maryland-style crab cakes topped with caper sauce
• Truffle fries – hand cut French fries drizzled with truffle oil, lightly salted
• Fried calamari with marinara drizzle
• Gourmet flatbread pizza strips topped with caramelized pear, oven roasted grapes, brie and gorgonzola cream, fresh mozzarella, fontina cheese and crumbled smoked duck bacon

The main event… everyone loves a buffet!

• GF chopped kale salad with blueberries tossed in a pomegranate vinaigrette dressing
• Caesar salad with romaine lettuce tossed in our homemade classic Caesar dressing, topped with croutons, and shaved parmesan

Carving Station

• Gf roasted turkey breast served with toppings including… wild mushroom stuffing, warmed turkey gravy, cranberry glaze sauce and cranberry orange relish
• Gourmet stuffed pork loin served with warmed pork gravy and roasted root vegetables
• Assorted hearth baked rolls with butter
• Boneless short ribs
• Chicken Francaise
• Creamy mashed potatoes
• Harvest wild rice
• Quinoa stuffed peppers

Chef Prepared

• Wild mushroom ravioli topped with truffle sauce
• Seared sea scallops served over butternut squash risotto

To end the evening…

• Mini pie tartlets of apple crumb and chocolate cream
• Chocolate dipped raspberries
• Fancy sliced fruit display
• Homemade chipwich ice cream sandwiches rolled in mini chocolate chips
• Coffee station displayed with our assorted homemade biscotti

Chocolate Fountain Station

• Melted milk chocolate served with fresh skewered apple slices, strawberries, and marshmallows
• Toppings including: caramel sauce, chopped nuts, crushed Oreos, crushed graham crackers and sprinkles

The first event was our cocktail hour. Starting off with one of our stationary appetizer tables filled with some of our favorite hors d’oeuvres including:

• Fresh Mozzarella & Roasted Pepper Topped with Balsamic Glaze
• Warmed Figs Stuffed with Goat Cheese Wrapped in Prosciutto
• Lump Crabmeat Shooters with Fresh Lemon, Leeks and Cocktail Sauce served in Bamboo Cones and Displayed in a Wooden Serving Piece
• Mini Falafel on a Bed of Homemade Hummus Topped with Tahini Drizzle Presented in a Tasting Spoon and Garnished with Bean Sprouts

Our passed hors d’oeuvres included:

• Mini ahi tuna tacos topped with pineapple & mango salsa & chipotle mayo
• New Zealand baby lamb chops presented in a cup on a bed of whipped sweet potatoes topped with rosemary garlic gravy
• MB signature jumbo shrimp cocktail served with our homemade cocktail sauce
• Crispy asiago chicken skewers served with our country mustard dipping sauce
• Mini crab cakes served with chipotle aioli
• Sliced filet mignon served on a toasted crostini topped with MB blue cheese and cabernet reduction
• Homemade sirloin slider burgers served on a freshly baked brioche bun topped with goat cheese and caramelized onions

Onto the main course… mini plates and pasta!

Our small plates were the perfect way for guests to be able to try a little of everything! These delicious mini dishes included:

• Seared sea scallops presented over butternut squash risotto
• Boneless short ribs served on a bed of creamy mashed potatoes topped with grilled asparagus tips
• Chicken its vin champignon served over harvest wild rice
• Chopped kale salad with pomegranate vinaigrette dressing
• Grilled vegetables of mini carrots, sliced portobello mushrooms, peppers, zucchini

Pasta and Polenta…

• Wild mushroom ravioli with truffle sauce
• Orecchiette with crumbled sausage, broccoli rabe garlic and olive oil
• Italian Bolognese over creamy parmesan polenta cake garnished with fresh basil and grated parm

Ending the night off right with some sweet treats!

What’s a wedding without some wedding cake! We can’t forget about our homemade desserts including:

• Chocolate covered brownie and cheesecake lollipops
• Miniature pie tartlets of apple crumb, chocolate cream and banana cream
• Mini cannoli, fruit tarts, eclairs, cream puffs
• Sliced fruit presentation
• Coffee Station with assorted homemade biscotti display