Create the perfectly coursed meal 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.
Consists of prosciutto wrapped asparagus, boursin and salami cornucopias, roasted yellow beets with pepperonata and seasonal bruschetta. Served on mini wooden boards
Sweet Corn Tortellini
Pasta filled with ricotta and parmesan cheese served with asparagus tips, cherry heirloom tomatoes and roasted corn kernels. Tossed with sweet corn sauce.
Angel Hair and Prawn Scampi
Jumbo Mexican shrimp sautéed with garlic, chile flakes, white wine and butter. Decoratively topped with angel hair pasta and parmesan.
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.
Blue point oysters baked with spinach, bacon, parmesan cheese, cream and a hint Pernod liqueur
Coquille st Jaques
Baked dry packed diver scallops in a creamy mornay sauce, mushroom duxelle and mashed potato crust. Serred in decorative clam shell.
Panko crusted risotto balls, stuffed with meat sauce and mozzarella cheese. Served with marinara sauce, powdered parmesan cheese and parsley.
Red Beet Gnocchi’s and Walnuts
Ricotta cheese and red beet gnocchi’s served with toasted walnuts, asparagus tips and fresh sage brown butter
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.
Hearts of Palm and Artichokes
Composed plate of artichoke hearts, cherry tomatoes, hearts of palm, radishes, red onion and celery leaves. Drizzled with a charred serrano chile vinagrette.
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 with our signature house dressing, baby romaine hearts, parmesan crusted croutons and shaved parmesan cheese.
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.
Pita Panzanella Salad
Crunchy pita crisps with cucumbers, heirloom tomatoes, red onions, green olives, basil and feta cheese served with a red wine vinaigrette.
Locally sourced asparagus tips, baby carrots, sugar snaps peas, cucumbers, easter radishes, baby zucchini, red endive and micro greens. Served with a mustard-shallot vinaigrette.
Boston Bibb Wedge
Boston bibb wedge with hard boiled eggs, bacon, cherry tomatoes, red onions and chives. Served with buttermilk-white cheddar dressing.
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 and local olive oil
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
Please specify if you would like the Chefs seasonal sorbet served as a palate cleanser.
Create your own Surf & Turf menu with the following items.
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 fingerling potatoes, red bell peppers and fennel. Served with a smokey tomato broth.
Scallops with White Bean Ragu
Pan seared diver sea scallops served over a cannellini bean stew, pancetta, sauteed spinach, roasted cherry tomatoes and pesto Genovese sauce
Tableside’s Shrimp Scampi
Sautéed shrimp with garlic, white wine, sun-dried tomatoes, portobello mushrooms and fresh herbs. Served over fegola pearl pasta
Southern Style Salmon
Scottish salmon served over a succotash with sweet corn, heirloom broad beans, carrots, green onions and bacon. Topped with baby greens and local olive oil
Grouper Vera Cruz
Pan seared Mexican grouper served with fresh tomato sauce with castelvetrano olives, capers, and jalapenos. Served over green rice. pickled red onions and red chile sauce.
Rainbow Trout Almondine
Almond crusted trout fillets with roasted fingerling potatoes, green bean bundles and lemon- brown butter sauce
Main Event Beef
Turf & Turf Duo
Roasted Beef Tenderloin and Arrancini Bolognaise served with whipped potato puree, cipolini onions, chanterelle mushrooms and micro greens.
New York Strip Loin
Pan seared strip served over roasted sweet potatoes, crimini mushrooms and brussel sprout leaves. Served with a charred green onion chimichurri sauce.
Prime Beef Tenderloin
Spice rubbed tenderloin served with a duo potato gratin, red wine demi glaze and sauteed baby carrots with shallots
Hawaiian Style Rib-Eye
Asian marinated rib-eye steak served with sweet potato mash, sesame sauteed red cabbage and sweet-soy glaze
Rack of Lamb Loin
Garlic and rosemary marinated lamb tenderloin ( bone out) served over curried Israeli couscous with minced vegetables, lamb demi glaze and tzatziki sauce.
Dr. Pepper Braised Short Ribs
Red wine and cola braised short ribs served over a root vegetable mash, grilled broccolini spears 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 parmesan baked tomato.
Classic Beef Bourguignon
Red wine braised short ribs with bacon, pearl onions, carrots and mushrooms. Served over a rosemary-mustard spätzle ( dumpling style pasta )
Flat- Iron Steak with Mushrooms
Grilled flat-iron steak with mushroom chassuer sauce and green chile mac and cheese
Main Event Chicken
Stuffed chicken breast with sautéed spinach, mushrooms, walnuts and parmesan cheese. Served over white cheddar and roasted garlic mashed potatoes with chicken demi glaze
Egg battered chicken breast with capers, artichoke hearts and lemon butter sauce. Served with smashed Yukon gold potatoes and grilled broccolini / pepperonata
Chicken and Sausage Marsala
Sliced chicken breast and local Italian sausage sauteed with mushrooms and marsala sauce. Served over a crispy polenta cake and shaved zucchini, carrot and red pepper medley
Harissa marinated airline chicken breast served over pearl couscous, 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 a crispy polenta cake.
Thinly Pounded chicken breast with fresh herb marinade topped with a 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
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
Seasonal fruit sorbet or ice cream also available on request