The Seasonal Culinary Vision at Perona Farms
The dedicated culinary team develops extensive menus on a seasonal basis. Our on site greenhouse, smokehouse, and extensive kitchens allow us to always be fresh and innovative across our culinary offerings. Our fresh greens are moments from your plate, smoked salmon is cured and smoked in house — small examples of our 100 years of farming heritage.
Additionally, as a part of the Jersey Fresh program, we use the freshest local ingredients whenever they are in season.
Sample Seasonal Cocktail Hour Menu
Passed Gourmet Hors-d’oeuvre
Lobster Cobbler
Sundried Tomato and Provolone Tart
Four Cheese and Roasted Garlic Puff
Crab Cakes with a Smoked Tomato Remoulade
Apricot with Blue Cheese and Almond
Buffalo Chicken Dumplings
Cheese and Serrano Chile Empanada
Onion Rosemary Marmalade with Chevre Crostini
Herbed Cheese Straws
Coney Island Franks
Savory Artichoke Cheesecake
Roasted Garlic Hummus in a Cone
Edible Appletinis, Vodka Watermelon Balls, and Pineapple Coladas
Hot Chafing Dishes
Grilled Chicken, Orange Ginger Glace
Fresh squeezed orange juice, ginger, ponzu, sweet chili sauce, and chicken stock over a fresh breast and garnished with mandarin oranges
Southern Style Quick Cured Pork Loin
Savory brined, slow roasted, sliced and served with a peach salsa of diced peaches, jalapenos, red onions, red peppers, and spring onions
Grilled Flank Steak, Napa Style
Grilled flank served with a sauce of sliced mushrooms, petite diced tomatoes, tarragon, Rose wine and beef stock
Tilapia Cioppino
Onions, celery, fennel, tomatoes and chopped clams over tilapia fillet, garnished with shrimp and poached calamari
Live Action Stations
Perona Farms Smoked Salmon and Pastrami Style Smoked Salmon
Carved for your guests and garnished with diced eggs, Bermuda onions, brined capers, and cocktail crackers
Fresh Pasta Station
Cheese Tortellini: Three cheese alfredo with pancetta and sweet peas
Farfalle: Petite diced tomatoes, sliced garlic and fresh basil
Fish Taco Station
Marinated and roasted mahi-mahi, warm corn tortilla, avocado crème and shredded slaw with chipotle lime dressing
Cold Platters from our Garde Manger
Baked lemon ricotta torte with marinated broccoli
Sweet pea mousse scented with tarragon and crème fraiche and garnished with pea tendril
Lime mizuna and red streak mizuna, fine julienned kohlrabi, snow peas and carrots with a citrus sesame vinaigrette
Dry aged ham, imported swiss and pickled spring onion on a crispy baguette
Barbequed pulled pork on house made Johnny cakes
