Create the perfect coursed menu for you and your guests. Inclusive with all sit down dinners is white porcelain plates for each course, fine stainless steel silverware and linen napkins. 1 selection per course please.
Consists of prosciutto wrapped asparagus, boursin and salami cornucopias, roasted yellow beets with pepperonata and seasonal bruschetta. Served on mini wooden boards
Sweet Corn Agnolotti
Pasta filled dumpling with sweet corn puree, served with sautéed asparagus tips, cherry heirloom tomatoes and roasted corn kernels. Tossed with a fresh herb butter sauce and sliced parmesan cheese shavings.
Smoked Salmon Tartare
Diced Nova Scotia salmon with local olive oil and lemon juice. Decoratively served with capers, hard boiled eggs, red onions, crème fraiche and garlic rubbed toast points.
Ritz Crusted Shrimp Cocktail
Marinated shrimp with a Ritz cracker crust, served with a green goddess dipping sauce.
Blue point oysters baked with spinach, bacon, parmesan cheese, cream and a hint Pernod liqueur
Panko crusted risotto balls, stuffed with meat sauce and mozzarella cheese. Served with marinara sauce, powdered parmesan cheese and parsley.
Corn Nugget Crab Cake
Crab meat encased in a fresh corn kernel crust, served with a fried caper remoulade.
Red Beet Gnocchi’s
Ricotta cheese and red beet gnocchi’s served with toasted walnuts, asparagus tips and a fresh sage brown butter sauce.
Scallops with White Bean Ragu
Pan seared diver sea scallops served over a cannellini bean stew, sauteed spinach, roasted cherry tomatoes and pesto Genovese sauce.
Ancient Grain Polenta “Under Glass”
Creamy polenta layered with parmesan cheese crisps, sauteed forest mushrooms and balsamic vinegar sauce.
Mexican Shrimp and Grits
Sauteed jumbo gulf shrimp with Spanish chorizo, pepper medley, yellow hominy, clam stock, cilantro and white wine
Meatballs, Ricotta and Marinara
Signature meatballs served with house made ricotta cheese, marinara sauce, and pecorino romano. Served on top of grilled ciabatta bread.
Layered slices of grilled zucchini, breaded eggplant, sauteed spinach and polenta, served with a yellow bell pepper sauce
“Tableside” Caesar Salad
This salad is tossed tableside and served with crisp baby romaine hearts, parmesan crusted croutons and splash of squeezed lemon at the end
Seasonal House Salad
Mixed greens with red oak, arugula and romaine tossed with candied pecans, dried cherries and blue cheese tossed with a cinnamon honey vinaigrette.
Crusty Italian bread salad with arugula, cucumbers, heirloom tomatoes, asparagus tips, red onions and olives served with a red wine vinaigrette.
Tomato and Bocconcini Caprese
Varietal heirloom tomatoes with fresh mozzarella balls, basil leaves, local olive oil and pink sea salt.
Boston Bibb with Cherry Tomato Skewers
Boston bibb greens with, red onions, gorgonzola cheese and grilled kumato tomato skewers, served with a shallot mustard vinagrette.
Christmas Eve Salad
Seasonal greens with orange segments, sliced radishes, red onions, pine nuts, pomegranate seeds and golden raisins. Served with a citrus-roasted jalapeno viniagrette
Poached Pear and Arugula Salad
Port wine poached pears served with baby arugula, walnut crusted boursin cheese ball, roasted bell peppers, local olive oil and cracked pepper
Hot and Cold Soups
Cauliflower and Brie
Roasted Cauliflower and brie infused soup served with Marcona almond dust, chives and parmesan cheese crisp
Spicy Coconut, Carrot and Cumin
Carrot and ginger soup with Thai chilies, coconut milk, garlic, red onions and cumin seed
Sweet Corn and Mushroom Soup
Roasted corn soup served with forest mushroom medley, roasted garlic chips and thick cut Applewood bacon.
Curried Butternut Squash and Apple Soup
Roasted butternut squash and apples with madras curry and vegetable stock served with candied apples, crème fraiche and chives.
Tomato broth soup with sauteed kale, heirloom bean varietal, gold potatoes and vegetables. Garnished with local olive oil, parmesan cheese and basil pesto
Northern White Bean Soup
Cannellini bean and pork based soup served with thick cut Applewood smoked bacon, chives and mascarpone
Chilled Caesar Salad Soup
Potato and leek based soup with anchovies, garlic and lemon. Garnished with croutons, parmesan cheese and romaine lettuce chiffonade
Chilled Tomato and Watermelon Gazpacho
Heirloom tomatoes, watermelon and cucumber served with lemon scented croutons
Chefs seasonal sorbet served as a palate cleanser
Main Event Seafood
Potato Crusted Halibut
Potato crusted California halibut served over creamy lemon-saffron risotto with grilled broccolini spears.
Chilean Sea bass
Pan seared sea bass served over roasted cauliflower and fingerling potato medley with lemon-parsley dressing. Served with a fresh dill buerre blanc sauce.
Bouillabaisse al’ Americaine
Seafood stew with aromatic broth, red snapper, shrimp, mussels, baby Yukon gold potatoes and white asparagus tips. Served with grilled ciabatta bread.
Southern Style Salmon
Scottish salmon served over a succotash with sweet corn, heirloom broad beans, carrots, green onions and bacon. Topped with a watercress and fennel salad with local olive oil
Shrimp and Scallops
Jumbo U – 10 shrimp and diver sea scallops sauteed with a variety of citrus-garlic and white wine. Served over a crispy polenta – corn cake and julienned vegetables
Ahi Tuna with Crab Fried Rice
Sushi grade Ahi tuna seared rare with Jumbo lump crab fried rice, sweet-soy glaze and Asian vegetable medley
Grouper Vera Cruz
Pan seared Mexican grouper served with fresh tomatoes, castelvetrano olives, capers, and jalapenos. Served over green rice. pickled red onions and red chile sauce.
Rainbow Trout Almondine
Almond crusted trout fillets with pan fried Yukon gold potatoes, green beans and red bell peppers, served with a lemon- brown butter sauce
Main Event Beef
Duo of Beef
New York Strip loin and Arrancini Bolognaise ( stuffed risotto cake ) served with a potato puree, seared pearl onions, chanterelle mushrooms and micro greens
Land and Sea
Pan seared beef tenderloin with jumbo shrimp fra diavlo ( spicy tomato sauce ) served over Spatzle pasta with brussel sprout leaves.
Whole Roasted Beef Tenderloin
Spice rubbed beef served with housemade steak sauce, white cheddar-roasted garlic mashed potatoes and glazed baby carrots with shallots and thyme
Sous- Vide New York Strip Loin
Pan seared strip loin served over a roasted root vegetable mash, topped with a charred green onion chimichurri sauce
Hawaiian Style Rib-eye
Asian marinated rib-eye steak served with sweet potato mash and sauteed red cabbage with sesame oil and soy sauce. Garnished with crispy shoestring potatoes.
Mustard and Herb Crusted Lamb
Crusted lamb chops served over eggplant-tomato cassoulet, lemon scented cous cous and fresh dill yogurt sauce
Dr. Pepper Braised Short Ribs
Red wine and cola braised short ribs served over a root vegetable mash, grilled broccolini and natural sauce reduction
Filet and Crab Oscar
Grilled beef tenderloin topped with jumbo lump crab meat, asparagus tips and hollandaise sauce. Served with duchess mashed potatoes and baked tomato.
Slow braised prime brisket with pearl onions, mushrooms, carrots and bacon served over rosemary-mustard spätzle ( dumpling style pasta) and decorative potato chip.
Flat- Iron Steak with Mushrooms
Grilled flat-iron steak with roasted forest mushrooms, green chile mac and cheese, grilled zucchini squash, roasted bell peppers and onions.
Main Event Chicken
Stuffed chicken breast with sautéed spinach, mushrooms, walnuts and parmesan cheese. Served over white cheddar and roasted garlic mashed potatoes with natural chicken jus
Egg battered chicken breast with capers, artichoke hearts and lemon butter sauce. Served with roasted fingerling potatoes and grilled broccolini with pepperonata
Chicken and Sausage Marsala
Chicken breast and local Italian sausage sauteed with mushrooms, carrots, pearl onions and marsala sauce. Served over a crispy polenta cakes
Stuffed Chicken Breast
Panko crusted chicken breast stuffed with a boursin- chive mousse and red bell pepper cream sauce. Served with pan fried Yukon gold potatoes and grilled asparagus tips
Harissa marinated chicken breast served over pearl cous cous, spinach, roasted tomatoes, sauteed spinach,Kalamata olives and pine nuts served with a charred lemon sauce and tzatziki sauce
Fresh herb marinated chicken breast with breaded eggplant, fresh mozzarella cheese and marinara sauce served with seasonal grilled vegetables and pasta olio
Thinly Pounded chicken breast with fresh herb marinade topped with an avocado, tomato, red onion and arugula salad.
Chicken breast with mushrooms, red bell peppers, onions and marinara sauce served over house made pappardelle pasta and pesto Genovese
Tableside Presented Desserts
Bing cherries flambéed with raw sugar and cognac served over french vanilla ice cream
Vanilla crepes flambéed with Grand Mariner, orange marmalade, orange juice and fresh whipped cream
Bananas sauteed with banana liquor, raw brown sugar and butter, served over french vanilla ice cream
Toasted Almond Raspberry Roll
Rolled almond sponge cake with raspberry preserves topped with whipped almond cream and fresh raspberries
Autumn Spice Cake with Sticky Coconut Icing
Oat and brown sugar spice cake topped with a sticky coconut- pecan icing served with fresh whipped cream and toasted coconut
Triple Chocolate Bread Pudding
Baked croissant bread with chocolate chips, chocolate custard and chocolate ganache served with whipped cream and fresh strawberries
Mixed Berry Cobbler
Raspberries, strawberries and blueberry compote with sweet scone topping and French vanilla ice cream
Peanut Butter and Raspberry Tiramisu
Lady fingers dredged with raspberry sauce , peanut butter mousse, raspberry compote, fresh whipped cream and chocolate shavings
Pear and Apple Crisp
Caramelized apples and pears baked with a oatmeal and pecan streusel served with French vanilla ice cream
Salted Caramel Panna Cotta
Layers of salted caramel panna cotta, chocolate ganache, whipped cream, salted caramel popcorn and chocolate shavings
Chocolate Covered Strawberry Shortcake
Chocolate chip shortcake with macerated strawberries, fresh whipped cream and chocolate ganache
Molten Chocolate Lava Cakes
Chocolate cake with warm chocolate center served with French vanilla ice cream and fresh raspberries