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.




Local Farmers Board  

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.

Oysters Rockefeller   

Blue point oysters baked with spinach, bacon, parmesan cheese, cream and a hint Pernod liqueur  

   Arrancini Bolognaise  

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.   

Vegetable Napoleon

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.   

Panzanella Verde  

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.

 Kale Minestrone 

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.  

Beef Bourguignon

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 

Chicken Roulade

Stuffed chicken breast with sautéed spinach, mushrooms, walnuts and parmesan cheese. Served over white cheddar and roasted garlic mashed potatoes with natural chicken jus  

Chicken Francese 

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 

Mediterranean Chicken   

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       

Chicken Sorrentino    

Fresh herb marinated chicken breast with breaded eggplant, fresh mozzarella cheese and marinara sauce served with seasonal grilled vegetables and pasta olio 

 Chicken Paillard    

Thinly Pounded chicken breast with fresh herb marinade topped with an avocado, tomato, red onion and arugula salad. 

Chicken Cacciatore  

 Chicken breast with mushrooms, red bell peppers, onions and marinara sauce served over house made  pappardelle pasta and pesto Genovese 


Tableside Presented Desserts  

Cherries Jubilee

Bing cherries flambéed with raw sugar and cognac served over french vanilla ice cream

Crepes Suzette

 Vanilla crepes flambéed with Grand Mariner, orange marmalade, orange juice and fresh whipped cream

Bananas Foster

Bananas sauteed with banana liquor, raw brown sugar and butter, served over french vanilla ice cream


 Individualized  Desserts

 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

Seasonal Sorbet or Ice Cream 

Local and seasonal fruit sorbet or ice cream 


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