SPECIAL EVENTS MENU

* All requests are welcomed

Passed Hors D'Oeuvres Suggestions

• Prosciutto & seasonal melon with balsamic vinegar 
• Dates wrapped with bacon 
• Pumpernickel toasts with smoked salmon, creme fraiche & caviar 
• Chicken satay skewers
• Beef satay skewers 
• Shrimp satay skewers 
• Mini crabcakes with basil aioli 
• Baked littleneck clams 
• Foie Gras torchon with kumquat jam & walnuts 
• Local oyster shooters
• Local clam shooters 
• Piquillo peppers stuffed with salt cod brandade 
• Spicy chicken & jack cheese dumplings 
• Twice baked baby potatoes with bacon & chives 
• Vegetable spring rolls  
• Grilled asparagus wrapped with serrano ham & manchego 
• Chopped liver on brioche with apples & caramelized onions 
• Wild mushroom phyllo studel 
• Smoked salmon & cream cheese roulades on cucumber 
• Bruschetta with piperade & goat cheese  
• Goat cheese mousse with roasted peppers & fennel 

*All requests are welcomed

Stationary Hors D'Oeuvres Suggestions

ARTESIAN CHEESE PLATTER

* Served w/ Crusty Bread, fresh fruit, house made marmalades, chutneys & honeys

ASSORTED CHARCUTERIE

* Served w/ assorted roasted olives & grilled bread

RAW BAR & SHRIMP

CRUDITES  
Served with seasonal vegetables & flatbread

MAIN COURSES

Grilled Filet of Beef with roasted fingerlings, baby spinach & bordelaise

Marinated Hanger Steak with potato gruyere dumplings, balsamic onions & red wine reduction

Grilled NY Strip with crispy potatoes, roasted garlic & swiss chard

Grilled Pork Chop with cheddar grits, swiss chard & chipotle brown sugar glaze

Roasted Breast of Chicken with truffle whipped potatoes & whole grain mustard jus

Oven Roasted Chicken Breast with potato gruyere gratin and red wine sauce

Grilled Chicken Breast with stewed tomatoes, fresh mozzarella & basil

Herb Roasted Chicken with baby summer vegetable ragout, spaetzle & natural jus

Pan Roasted Halibut with summer vegetable ratatouille and parsley emulsiom

Garlic Prawns with Texas toast, oven dried tomatoes and balsamic reduction

Grilled Marinated Prawns with smoked vegetable ragout and BBQ beurre blanc

Pan Seared Scallops with preserved lemon and sweet pea risotto

Grilled Diver Scallops with fennel, olive and orange salad & citrus vanilla vinaigrette

Chatham Cod with linguica, spinach & fingerling potatoes in a spicy tomato broth 

Pan Roasted Wild King Salmon with Israeli cous cous, oven dried tomatoes & basil reduction

Fennel Pollen Steamed Salmon with lemon dill potato salad, cucumber & smoked paprika oil

Grilled Salmon with wild mushroom ragout, asparagus, leeks & saffron

Grilled Portobello Mushroom with quinoa salad and smoked tomato vinaigrette

PASTAS

Baked Rigatoni with bechamel, bacon & 4 cheeses

Linguini with summer vegetables, basil & parmesan

Linguini with fresh clams, garlic, herbs & white wine

Vegetarian or Meat Lasagna

Penne with sausage, broccoli rabe, oven dried tomatoes & chilies

SWEETS

Seasonal fruit crisp with creme fraiche

Flourless chocolate cake with vanilla bean gelato

Fresh seasonal berries with chantilly cream & mint

Creme Brulee

Ice Cream w/homemade shortbread cookies