SAMPLE MENUS

Hors d’oeuvres

Tuna in Asian spoons with crispy Wontons, Red Onion Crème Fraiche.

Savory Rosemary Shortbread with triple crème Goat Brie, Orange and Cranberry.

Smoked Salmon Rillettes.

Flat bread with caramelized Onions.

Fresh Crab salad on tortilla chip and Avocado mousse.

First Course

Grilled Artichokes, Roasted Green Beans and Fingerlings over a Pine Nut Salsa Verde. 

Nantucket bay Scallops over toasted cauliflower cous cous, sultanas, marcona  almonds and sherry brown butter. 

Fried Green Tomatoes with Summer Corn, Tomatoes, Pickled Red Onion Salad and Burrata.

Seared Day Boat Scallops, Lemon grilled Endive, Butter Cup Squash purre and Salsa Verde Vinaigrette.

Main Course

Herb roasted halibut with salsa verde, caramelized fennel, fingerlings potatoes, baby green beans and grilled artichokes

Roasted Ora King Salmon over crispy Shiitakes and wilted Spinach with a Red Wine Shallot "Marmalade".

Roasted prime Sirloin of Beef over Creamy Parmesan Yellow Grits and Bacon Jam with a Fennel and Peach Slaw.

Tender ribbons of Parrardelle Pasta tossed with a sauce of fresh Sage, wild Mushrooms and Prosciutto.

Pan roasted Halibut over Polenta, wilted Swiss Chard with Sultans, Pinenuts and Meyer Lemon Noisette. 

Sumac roasted rack of Lamb, over Carrot Farro, Coconut Yogurt, Spring Vegetables Jus.

Dessert:

Chocolate bouchon brownie, shortbread cookie crumble and malted milkshake Gelato.

Toasted Carrot Cake with Cream Cheese Ice Cream and Dark Rum Raisin Sauce.

Almond Olive oil cake with whipped Creme Fraiche, Passion Fruit curd and fresh Blackberries.

Ricotta Cheese Cake, with Peaches, and Fennel Shortbread “squares”.