Food
Inspirational Menus
At East Meets West, we believe that every meal should be a delightful journey, filled with inspiration and culinary excellence. Every menu is carefully crafted to ignite your senses, tantalize your taste buds, and leave you with a lasting impression. Get ready to embark on a culinary adventure like no other.
Buffet
Passed Hors d ‘Oeuvres
Spicy Tuna “Sushi Tots” with Red Freson Chili, Wasabi Tobiko
Asian Steak Frites with Red Miso and Lotus
Spanish Chicken Croquette Paprika Aioli
Chickpea Fries with Avocado “Butter”
Sweet Potato Quinoa Tots Cajun Aioli
Stationary Hors d ‘Oeuvres
Live-Crafted Cacio e Pepe
Velvety pasta chef spun in a wheel of Parmigiano-Reggiano, seasoned with cracked black pepper
Buffet
Slow Roasted Tenderloin of Beef with Beef Tallow Chimichurri
Wild Black Sea bass with Ginger Carrot Puree
Char Grilled Courgettes with Ajo Blanco, Smoke Pepper Chimichurri Toasted Hazelnuts and Oregano
Green and Yellow Summer Squash “Pasta” Salad with Green Goddess, Aged Parmesan and Spicy Pine Nuts
Roasted Rainbow Beets with Chimichurri
Hand Picked Field Greens with Shaved Baby Local Vegetables and Bright Herb Vinaigrette
Crusty Artisan Breads
Dessert
Roaming Cannoli Station
Fresh Petite Cannoli Shells and House made Vanilla Ricotta Toppings: Mini Chocolate Chips, Pistachios, Rainbow Sprinkles, Crushed Oreos
Reception
Passed Hors d’ Oeuvres
Lobster Ceviche in Watermelon Cup with Pickled Red Onion
Spicy Tuna “Sushi Tots” with Red Freson Chili, Wasabi Tobiko
Mini Grilled Cheese Cheeseburger with Arugula and Siracha Aioli
Crispy Chicken Slider on House made Brioche with Siracha Aioli
Heirloom Cherry Tomato with Green Chickpea Hummus
Fresh Summer Rolls with Cucumber Dip
Stationary Hors d’ Oeuvres
Raw Bar
Charcuterie and Artisan Cheese Display
All Natural Air Dried Meats, Candied Bacon, House Made Pate, Assorted Small Farm Cheese, Grapes, Dried Fruit, House Made Pickles, Trio of Mustards, Crackers and Crusty Breads
First Course
Hand Made Burrata with Hawaiian Black Lava salt, Figs, Artichoke, Olives, Heirloom Cherry Tomatoes, Yellow Pepper Confit and Basil Vinaigrette
Entrée
Glazed Short Rib with Maghmour, Cumin Carrots and Arugula Puree
Pan Roasted Halibut with Grilled Corn and Unfiltered Olive Oil Puree, Haricot Vert and Red Pepper Vierge
House made Grilled Sugar Corn Stuffed Pappardelle Pasta with Oven Cured Heirloom Cherry Tomatoes, Corn and unfiltered Olive Oil Emulsion, Basil Butter and Cheddar Cheese Popcorn
Dessert
Roaming Cannoli Bar
Fresh Petite Cannoli Shells, House made Vanilla Ricotta Toppings: Mini Chocolate Chips, Pistachios, Rainbow Sprinkles, Crushed Oreos
Wedding Cake (provided by client)
Stations
Passed Hors d’ Oeuvres
Charred Octopus on a Potato Pave’ with Pickled Cabbage and Citrus Aioli
Asian Seared Tuna on Wonton crisp with Seaweed Salad
Short Rib Empanadas with Jalapeno Crema
“BLT” Savory Salt and Pink Pepper French Macaroon with Tomato-Bacon Jam
Stationary Hors d’ Oeuvres
Eastern Mediterranean Mezza
Labneh with Roasted Garlic and Sumac, Beetroot Borani, Char Grilled Baba Ghanoush, Brown Butter Hummus, Turmeric Ginger Tahini Dip, Cucumbers, Cherry Tomatoes, Baby Carrots. Spiced Pita
Dinner Stations
Vietnamese
Lemon Grass Chicken Skewers
BBQ Beef Bah Mi with Pickled daikon, Carrot, Cucumber, Cilantro, and Siracha Aioli
Vegan Rice Noodle Salad with Sweet Chili Dressing and Spicy Peanut Sauce
Spicy Green Papaya Salad with Heirloom Cherry Tomatoes
Small Plates
Day Boat Scallops, Crispy Squid Ink Risotto Cake, Crisp Snap Pea Salad and Saffron Vin Blanc
House Made Caramelo Pasta with Fresh Ricotta, Fines Herb, topped with Shaved Mushroom Salad, Black Truffle Brown Butter and Frico Crumbs
Glazed Short Rib with Maghmour, Cumin Carrots and Arugula Puree
Paninis
Short Rib and Triple Cream with Pickled Red Onion on Ciabatta
Maitake Mushroom and Truffle Pecorino on Sour Dough
“BZT” Candied Bacon, Grilled Zucchini, Heirloom Tomato and Mozzarella
Individual Baby Kale Caesar Salad with Heirloom Cherry Tomatoes and Parmesan Frico Crumbs
Passed Desserts
French Macaroons
Mini Fruit Tarts with Passion Fruit Pastry Cream
Chocolate Dipped Marshmallows
Fruit Skewers
Mini Gelato Cones with Assorted Toppings
Vegan Celebration
Passed Hors d’ Oeuvres
Herb Falafel Cakes with Garlic Tahini Sauce
Chickpea Fries with Avocado “Butter”
Sweet Potato Quinoa Tots Cajun Aiol
Guacamole Fritter with Fresno Chili Relis
hBlack Bean and Corn Quesadilla with Avocado Mousse
First Course
Heirloom Pumpkin Salad with Vanilla Scented Butternut Squash Puree, Candied Pecans, Cranberries and Crispy Kale Chip
Entrée
Miso-Chili Glazed King Trumpette Mushroom “Scallops” with Velvety Carrot-Ginger Emulsion, Black Sesame Roasted Green and White Asparagus-Vega
Desserts
Vegan Berry Crisp in Mini Jam Jars
7-layer Magic Bars
Passion Fruit Rice Pudding Shooters
Cocktail Party
Passed Hors d ‘ Oeuvres
Tuna Tartare on a Wonton Crisp with Wasabi Aioli and Micro Greens
Thai Grilled Shrimp with Chili Lime Dip
Tenderloin of Beef with Horseradish Cream and Caramelized Onion Jam on Brioche Toast
Watermelon Cube with Feta, Balsamic Reduction and fresh Mint
Lollipop Lamb Chop, Mint Pesto
Raw Bar
Freshly shucked Oysters, Cherrystones, Shrimp Cocktail
Bloody Mary Cocktail Sauce, fresh Lemon
Stationary Items
Charcuterie & Cheese Display with Copa, Salami, Prosciutto, Assorted Domestic Cheeses, Citrus Cured Olives, Honey, Grain Mustard, Dried Fruit, Pistachios, Cornichons
Dessert
An assortment of mini desserts and cookies
Cocktail Party
Passed Hors d’ Oeuvres
Mini Maine Lobster Rolls with Lemon and Dill
Asian Steak Frites with Red Miso and Lotus
Spicy Tuna “Sushi Tots” with Red Freson Chili, Wasabi Tobiko
Spanish Chicken Croquette Paprika Aioli
Wild Mushroom Dumplings with Raspberry Ginger Dip
Pickled Mushroom Sashimi, Wasabi, Ginger, Shiso Leaves
Heirloom Cherry Tomato Cups with Green Chickpea Hummus
Grazing
Charcuterie and Artisan Cheese Display
all Natural Air-Dried Meats, Candied Bacon, House Made Pate, Assorted Small Farm Cheese, Grapes, Dried Fruit, House Made Pickles, Trio of Mustards, Crackers and Crusty Breads
Vegan Antipasto
Balsamic Grilled Wild Mushrooms, Marinated Roasted Yellow Peppers, Minted Zucchini, Cured Heirloom Tomatoes, Caponata, Citrus Olives, Grilled Artichokes, Olive oil and Artisan Breads
Dessert
Passed Mini House Made Pastries
Bar Snacks
Candied Bacon
Blistered Shishito peppers
Parmesan Pasta Crackers
Plated Fall/Winter Dinner
First Course
Deconstructed Toy Box Squash Tart with Herb Goat Cheese Mousse, Candied Berkshire Walnuts Dried Cherries, Spiced Flatbread Crispy Sage, Banyuls Vinaigrette
Main Course
Maple Chili Glazed Short Rib with Maghmour, Cumin Carrots, Arugula Puree
OR
House Made Caramelo Pasta with Fresh Ricotta Fines Herb, topped with Shaved Mushroom Salad, Black Truffle Brown Butter, Frico Crumbs
Dessert
Maple Pot D Crème with Mini Ginger Molasses Cookies
Plated Summer Dinner
First Course
Heirloom Tomato, Watermelon, Cucumber Salad with French Breakfast Radish, Greek Feta, Fresno Chilis, Champagne Vinaigrette
Entrée
Char Grilled Choice Sirloin Steak over Grilled New Potatoes with Tuscan Salsa Verde, Sauteed Baby Local Vegetables
OR
Pan Roasted Halibut with Grilled Corn and Unfiltered Olive Oil Puree, Haricot Vert and Red Pepper Vierge
OR
House made Grilled Sugar Corn Stuffed Pappardelle Pasta with Oven Cured Heirloom Cherry Tomatoes, Corn and unfiltered Olive Oil Emulsion, Basil Butter and Cheddar Cheese Popcorn
Passed Desserts
Assorted Mini Gelato Cones with Assorted Toppings
Mini Whoopee Pies
Strawberry Short Cake Shooters
Gala Plated
Passed Hors d’ Oeuvres
EMW Signature Mini Lobster Rolls with Lemon and Dill
Charred Octopus on a Potato Pave’ with Pickled Cabbage and Citrus Aioli
Beef Tataki with Crispy Taro, Wasabi-Bacon Aioli
Spanish Chicken Croquette Paprika Aioli
Fresh Thai Summer rolls with Cucumber Dip
Preset First Course
Hand Made Burrata with Hawaiian Black Lava salt, Figs, Artichoke, Olives, Heirloom Cherry Tomatoes, Yellow Pepper Confit, Basil Vinaigrette
Entrée
Herb Roasted Atlantic Halibut, Raviolo al Uovo, Shaved Wild Asparagus and Citrus Butter
or
Herb Rubbed Filet of Beef with crispy15 hour Potatoes, Creamed Spinach, Roasted Garlic Bone Marrow Butter
or
Celeriac Musakhan, Maple-Miso Glaze, Jammy Onions, Silky Tahini Sauce and Shaved Swiss Chard-Vegan
Family Style Dessert Minis
Flourless Chocolate Cake
Mini Cappuccino Cheesecake Bites
Passion Fruit Mousse Shooter
French Macaroons
Gala Station Event
Passed Hors d’ Oeuvres
Squid Ink Paella Bite with Saffron Aioli
Beef Tataki with Crispy Taro and Wasabi-Bacon Aioli
Tuna Crudo with Cracked Green Olives Wrapped in Shiso Leaves
Sweet and Sticky Korean Fried Chicken Meatballs
Fried Mushroom Toast on Brioche with Black Garlic Ketchup, Horseradish and Cepe Dust
Heirloom Cherry Tomato Cups with Black Quinoa Tabouleh
Stationary Hors d’ Oeuvres
Create-Your Perfect Raclette
Melted Swiss Raclette Cheese to drizzle over Fingerling potatoes, Baby Rainbow Carrots, Grilled Artisan breads
Eastern Mediterranean Mezza
Labneh with Roasted Garlic and Sumac, Beetroot Borani, Char Grilled Baba Ghanoush, Brown Butter Hummus, Turmeric Ginger Tahini Dip, Cucumbers, Cherry Tomatoes and Baby Carrots served with Spiced Pita
Dinner Stations
Ceviche Bar
Fresh Baby Maine Shrimp and Line Caught Cod
Add ins: Papaya Salsa, Sweet Potato, Heirloom Cherry Tomatoes, Pickled Red onions, Grapefruit segments, Grilled Corn, Red Fresno Chilies, Salsa Verde, Salsa Fresca, Cilantro, Scallions, Mint, Lime wedges, Chili dusted Popcorn
Vietnamese
Lemon Grass Chicken Skewers
BBQ Beef Bahn Mi with Pickled Daikon, Carrot, Cucumber, Cilantro, and Siracha Aioli
Vegan Rice Noodle Salad with Sweet Chili Dressing and Spicy Peanut Sauce
Spicy Green Papaya Salad with Heirloom Cherry Tomatoes
Cajun
Cauldron of Chicken and Sausage Gumbo
Dirty Rice
Hush Puppies with Spicy Remoulade
Creole Tomato Salad
Bao Table
“Big Mac” Pulled Short Ribs with Special Sauce, Lettuce and Cheese on Sesame Seed Bao
Cantonese Crispy Pork Belly with Siracha Aioli, Pickled Daikon, Cilantro and Shaved Red Onion
Peking Duck with Citrus Hoisin and Shaved Scallions
Japanese Style Grilled and Pickled Wild Mushrooms, Daikon Kimchi and Siracha Aioli
Crispy Buttermilk Fried Chicken with Duck fat Gravy Scallions
Dessert
Mini Jam Jars
Chocolate Mousse with Chocolate Dipped Espresso Beans
Wards Berry Farm Wild Berry Crisp with Lemon Thyme
Wild Maine Blueberry Pie
Cinnamon Roasted Local Apple “Cobbler” with Vanilla Cream
Strawberry-Rhubarb Crisp
All Day Conference
Breakfast
Assorted mini muffins, bagels, petite pastries & croissants served with cream cheese, butter & preserves
Breakfast parfaits layered with yogurt, granola and fresh berries
Chef’s special house-made quiche
Fresh fruit salad
Orange juice, coffee and tea
Morning Break
assorted tea breads
baskets of assorted granola bars
mini fresh fruit skewers with yogurt dip
assorted soda, bottled water
coffee and tea refresh
Lunch
Choose 2 entrées
grilled BBQ chicken breast over corn and black bean salad
spicy buffalo chicken over mixed greens, carrots, cherry tomatoes, and red onion with ranch or bleu cheese
grilled flank steak over romaine, tomatoes, red onion, carrots, crumbled bleu cheese, balsamic vinaigrette
chicken cobb salad mixed greens with crumbled bleu cheese, avocado, tomato, bacon and hard-boiled egg
grilled salmon over a caprese salad drizzled with balsamic vinaigrette
tofu, kale & quinoa tossed with roasted fennel, tomatoes, red onion and orange vinaigrette (veg)
grilled shrimp over Greek salad of romaine, olives, onions, pepperoncini, feta, tomatoes and cucumbers
Sides
buckwheat soba noodles with cucumbers, julienne red peppers, carrots and cremini mushrooms tossed with a ginger dressing
seasonal grilled vegetables
Desserts
assorted petit dessert pastries
Beverages
assorted soda, bottled water, ecoGrounds coffee and Bewley’s tea
Afternoon Break
assorted cookies, brownies and seasonal dessert specialties
bowls of assorted whole fruit
ice cream cart filled with classic novelty ice creams
assorted soda, bottled water
ecoGrounds coffee and Bewley’s tea refresh
Breakfast Buffet
Roasted Asparagus, Goat Cheese, Vine Ripened Tomato Quiche
Feta Cheese, Wilted Spinach Caramelized Onion and Yukon Gold Hash Browns Frittata
Turkey Breakfast Sausage
Mini Croissants, Assorted Jams
Yogurt Parfaits , Crunchy House-Made Granola
Fresh Seasonal Berries
Freshly Squeezed Orange Juice
Coffee, Decaffeinated Coffee, Tea
Milk, Cream, Assorted Sweeteners
Dispensers of Ice Water
Reception
Passed Hors d ‘Oeuvres
Braised Short Rib Slider, pickled Red Onion
Ahi Tuna Tartare, English Cucumber Tower, Tobiko, Wasabi Aioli
Fresh Dill and Lemon Lobster Salad, crispy Wonton Chip
Fire roasted marinated Thai Shrimp, fresh Cilantro Lime Dip
Vegetarian fresh Vietnamese Summer Rolls, Sesame Soy
Stationary
Charcuterie Station
Bresaola, Lamb Sausage, Casalingo uncured Salami, Country Pate, Black Truffle Pate,
Prosciutto wrapped Dates, Balsamic roasted Ciponelle Onions, Mediterranean Olives, Fig Jam,
Pickled Vegetable Salad, Grilled Focaccia, French Baguette, Flat Bread, Crackers
Noodle Station
Warm Chow Food
Warm Ramen
Warm Soba Noodles
Scallion, chopped Peanut, julienne colorful Vegetables, Bonito flakes, Seaweed,
Diced Sweet Potato, Chicken, Mushrooms, crispy Pork, Cilantro, Sesame Seeds
New England “Comfort” Station
Peppercorn and Herb Roasted Beef Tenderloin, Red Wine Shallot Marmalade
Purple Peruvian Mashed Potatoes
Lemon scented Haricot Vert
Garlic Butter and chopped Parsley
Sweet
Warm Molasses Ginger Cookies
Tiny Parfaits of Chocolate Mousse, Raspberry
Thanksgiving
PRESET MENU
SERVES 8-10 GUESTS | VIEW MENU
$525.00
16-lb Citrus Brined All Natural Turkey (GF, NF)
Giblet Gravy (2 quarts) (NF)
Cranberry Chutney (1 pint) (vegan, GF, NF)
Classic Herb Stuffing (V, NF)
Decadent Mashed Potatoes (V, GF, NF)
Candied Yams with Mini Marshmallows (GF, NF)
Buttery French Green Beans with Crispy Shallots (V, GF, NF)
Autumn Green Salad
with Roasted Heirloom Squash, Dried Cranberries, Candied Walnuts, Vermont Goat Cheese and Port Wine Vinaigrette (V, GF)
Artisanal Rolls and Butter (1 dozen)
Pumpkin Pie with whipped cream (V, NF)
Pecan Pie with whipped cream (V, NF)
Apple Crisp (vegan, GF, NF)
A LA CARTE
Citrus Brined Organic Turkey 16-lbs $165.00
serves 8-10 with 2 quarts Giblet Gravy
Citrus Brined Organic Turkey Breast $135.00
6-lbs white meat serves 8-10 with 1 quart Giblet Gravy
Herb Roasted Beef Tenderloin (GF, NF) $375.00
serves 8-10 with Chimichurri and Horseradish Cream
Grilled Faroe Island Salmon (GF, NF) $88.00
serves 4 with Citrus Pink Peppercorn Salsa
Giblet Gravy 1 quart serves 8-10 $12.00
Cranberry Chutney 1 pint serves 6-8 $12.00
Classic Herb Stuffing (V) serves 8-10 $68.00
Decadent Mashed Potatoes serves 8-10 $68.00
Candied Yams
with Mini Marshmallows serves 8-10 $68.00
Buttery French Beans
with Crispy Shallots serves 8-10 $68.00
Autumn Green Salad
Roasted Heirloom Squashes, Cranberries, Candied Walnuts Vermont Goat Cheese
and Port wine Vinaigrette serves 8-10 $68.00
Artisanal Rolls and Butter 1 dozen $36.00
Small Farm Cheese serves 8 $110.00
with and Candied Bacon House made Jams, Dried Fruit and Crackers
Pumpkin Pie with Whipped Cream serves 6-8 $37.00
Pecan Pie with Whipped Cream serves 6-8 $39.00
Gluten Free Vegan Apple Crisp serves 6 $22.00
Easter
Easter Dinner
Feeds 8 – 10 | View Menu
2 Dozen Traditional Deviled Eggs
prepared without gluten, dairy, and nuts
Apricot Glazed Ham with Maple Mustard (on the side)
prepared without gluten, dairy, and nuts
Herb Roasted Organic Statler Chicken with Artichoke and Olive Compote
prepared without gluten, dairy, and nuts
Creamy Potato Gratin with Asiago and Parmesan
prepared without gluten and nuts
Trio of Spring Peas Sauteed with Pancetta
prepared without gluten and nuts
Roasted Heirloom Carrots with Honey Glaze
prepared without gluten and nuts
Crisp Green Salad
with Asparagus, Goat Cheese, French Breakfast Radish,
Ciabatta Croutons, and Bright Citrus Vinaigrette
prepared without nuts
Buttermilk-Chive Biscuits with Butter Balls
prepared without nuts
3 dozen of Chef Selection of Mini Dessert
to include Tarts, Bars, and Cookies
prepared without nuts
Easter Brunch
Feeds 8 – 10 | View Menu
Asparagus Quiche with Vermont Goat Cheese, Meyer Lemon and Dill
prepared without nuts
Monte Cristo with Powdered Sugar (on the side)
prepared without nuts
Tater Tot Breakfast Casserole
Eggs, Sour Cream, Cheddar Cheese, Scallions, and Pimento Peppers
prepared without gluten, dairy, and nuts
2 Dozen Deviled Eggs topped with Candied Bacon
prepared without gluten and nuts
1 Dozen Assorted Scones with House-made Marmalade
prepared without nuts
Butter Pecan Sticky Buns
Tropical Fruit Salad with Berries
vegan and prepared without gluten and nuts
Individual Carrot Cake Trifle
prepared without nuts
2 Dozen of Chef Section of Dessert Bars and Cookies
prepared without nuts
Passover
Passover Dinner
Feeds 8 – 10 | View Menu
2 Dozen Latkes with Apple Chutney
prepared without gluten, dairy, and nuts
Pint Chopped Liver with Matzo Crackers
prepared without dairy and nuts
1 Dozen Smoked Salmon Deviled Eggs with Lemon and Chive
prepared without gluten, dairy, and nuts
Gefilte Fish, Bibb Lettuce, Pickled Carrots, Red Horseradish
prepared without gluten, dairy, and nuts
Roasted Chicken Matzo Ball Soup-Garnished with Lemon Zest, Carrots and Parsley
prepared without dairy and nuts
24-hour Slow Braised Brisket
prepared without gluten, dairy, and nuts
Matzo Crusted Fried Organic Chicken with Lemon-Caper Remoulade
prepared without dairy and nuts
Ratatouille Casserole
vegan and prepared without gluten and nuts
Individual
Potato and Parsnip Galettes
prepared without gluten, dairy, and nuts
Baby Watercress, Arugula and Wild Radish Salad, Citrus Vinaigrette
vegan and prepared without gluten and nuts
1 Dozen Coconut Macaroons
1 Dozen Chocolate Dipped Coconut Macaroons
1 Dozen Mini Flourless Chocolate Cakes
prepared without gluten and nuts
Valentine’s Day
Passed Hors d’ Oeuvres
Scallops Wrapped in Bacon with Maple-Bourbon Glaze
Foie Gras French Toast with Rhubarb Chutney
Spaghetti and Meatball Skewer
Corn Blinis with Black Truffle Caviar and Crème Fraîche
First Course
French Onion and Gnocchi Soup with Black Truffle
Second Course
Lobster Risotto, Lemon, Crème Fraîche, Chervil
Third Course
Petite Filet of Beef, Potato Mousse, Grilled Maitake Mushroom and Bone Marrow Butter
Dessert
Flourless Chocolate Cake with Calamansi Gel and Edible Flowers
Easter
Easter Dinner
Feeds 8 – 10 | View Menu
2 Dozen Traditional Deviled Eggs
prepared without gluten, dairy, and nuts
Apricot Glazed Ham with Maple Mustard (on the side)
prepared without gluten, dairy, and nuts
Herb Roasted Organic Statler Chicken with Artichoke and Olive Compote
prepared without gluten, dairy, and nuts
Creamy Potato Gratin with Asiago and Parmesan
prepared without gluten and nuts
Trio of Spring Peas Sauteed with Pancetta
prepared without gluten and nuts
Roasted Heirloom Carrots with Honey Glaze
prepared without gluten and nuts
Crisp Green Salad
with Asparagus, Goat Cheese, French Breakfast Radish,
Ciabatta Croutons, and Bright Citrus Vinaigrette
prepared without nuts
Buttermilk-Chive Biscuits with Butter Balls
prepared without nuts
3 dozen of Chef Selection of Mini Dessert
to include Tarts, Bars, and Cookies
prepared without nuts
Easter Brunch
Feeds 8 – 10 | View Menu
Asparagus Quiche with Vermont Goat Cheese, Meyer Lemon and Dill
prepared without nuts
Monte Cristo with Powdered Sugar (on the side)
prepared without nuts
Tater Tot Breakfast Casserole
Eggs, Sour Cream, Cheddar Cheese, Scallions, and Pimento Peppers
prepared without gluten, dairy, and nuts
2 Dozen Deviled Eggs topped with Candied Bacon
prepared without gluten and nuts
1 Dozen Assorted Scones with House made Marmalade
prepared without nuts
Butter Pecan Sticky Buns
Tropical Fruit Salad with Berries
vegan and prepared without gluten and nuts
Individual Carrot Cake Trifle
prepared without nuts
2 Dozen of Chef Section of Dessert Bars and Cookies
prepared without nuts
Passover
Passover Dinner
Feeds 8 – 10 | View Menu
2 Dozen Latkes with Apple Chutney
prepared without gluten, dairy, and nuts
1 Pint Chopped Liver with Matzo Crackers
prepared without dairy and nuts
1 Dozen Smoked Salmon Deviled Eggs with Lemon and Chive
prepared without gluten, dairy, and nuts
Gefilte Fish, Bibb Lettuce, Pickled Carrots, Red Horseradish
prepared without gluten, dairy, and nuts
Roasted Chicken Matzo Ball Soup-Garnished with Lemon Zest, Carrots and Parsley
prepared without dairy and nuts
24 hour Slow Braised Brisket
prepared without gluten, dairy, and nuts
Matzo Crusted Fried Organic Chicken with Lemon-Caper Remoulade
prepared without dairy and nuts
Ratatouille Casserole
vegan and prepared without gluten and nuts
Individual Potato and Parsnip Galettes
prepared without gluten, dairy, and nuts
Baby Watercress, Arugula and Wild Radish Salad, Citrus Vinaigrette
vegan and prepared without gluten and nuts
1 Dozen Coconut Macaroons
1 Dozen Chocolate Dipped Coconut Macaroons
1 Dozen Mini Flourless Chocolate Cakes
prepared without gluten and nuts
Holiday
Passed Hors d’ Oeuvres
Mini Lobster Rolls with Lemon and Dill
Short rib Mac and Cheese Bite
Crack Chicken Rangoon’s
Wild Mushroom Flatbread with Goat Cheese and Thyme
Sweet Potato Quinoa Tots with Cajun Aioli
Buffet
Slow Roasted Beef Tenderloin with Chimichurri and Charred Tomato Compote
Whole Roasted Organic Salmon Filet, Citrus and Pink Peppercorn Salas
Roasted Winter Vegetables-Heirloom Squashes, Rainbow Baby Carrots and French Beans
Olive oil Poached Pee Wee Potatoes with Rosemary and Sea Salt
Wild Green Salad with Great Hill Blue Cheese, Candied Walnuts, Cranberries and Port Wine Vinaigrette
Warm Artisan Rolls and Butter
Dessert
Warm Chocolate Croissant Bread Pudding
French Macaroons
Thanksgiving
Preset Menu serves 8-10
16-lb Citrus Brined All Natural Turkey
Giblet Gravy
Cranberry Chutney
Classic Herb Stuffing
Decadent Mashed Potatoes
Candied Yams with Mini Marshmallows
Buttery French Green Beans with Crispy Shallots
Autumn Green Salad with Roasted Heirloom Squash, Dried Cranberries, Candied Walnuts, Vermont Goat Cheese and Port Wine Vinaigrette
Artisanal Rolls and Butter
Pumpkin Pie with Whipped Cream
Pecan Pie with Whipped Cream
Apple Crisp
A La Carte
Citrus Brined Organic Turkey 16-lbs with Giblet Gravy, serves 8-10
Citrus Brined Organic Turkey Breast with Giblet Gravy, serves 8-10
Herb Roasted Beef Tenderloin with Chimichurri and Horseradish Cream, serves 8-10
Grilled Faroe Island Salmon with Citrus Pink Peppercorn Salsa, serves 8-10
Giblet Gravy, serves 8-10
Cranberry Chutney, serves 6-8
Classic Herb Stuffing, serves 8-10
Decadent Mashed Potatoes, serves 8-10
Candied Yams with Mini Marshmallows, serves 8-10
Buttery French Beans with Crispy Shallots, serves 8-10
Autumn Green Salad with Roasted Heirloom Squashes, Cranberries, Candied Walnuts Vermont Goat Cheese and Port wine Vinaigrette, serves 8-10
Artisanal Rolls and Butter, dozen
Small Farm Cheese with Candied Bacon, House Made Jams, Dried Fruit and Crackers, serves 8
Spinach and Artichoke Dip with Spiced Pita Chips, serves 6-8
Pumpkin Pie with Whipped Cream, serves 6-8
Pecan Pie with Whipped Cream, serves 6-8
Gluten Free and Vegan Apple Crisp, serves 6
A Taste of Our Menu
Grazing
Charcuterie and Artisan Cheese Display
all Natural Air-Dried Meats, Candied Bacon, House Made Pate, Assorted Small Farm Cheese, Grapes, Dried Fruit, House Made Pickles, Trio of Mustards, Crackers and Crusty Breads
Eastern Mediterranean Mezza
Labneh with Roasted Garlic and Sumac, Beetroot Borani, Char Grilled Baba Ghanoush, Brown Butter Hummus, Turmeric Ginger Tahini Dip, Cucumbers, Cherry Tomatoes, Baby Carrots. Spiced Pita
Vegan Mezza
Smoked Red Pepper Hummus, Black Quinoa Tabouleh, Grilled Baba Ghanoush, Herb White Bean Dip, Cucumbers, Cherry Tomatoes, Baby Carrots, Spiced Pita
Vegan Antipasto
Balsamic Grilled Wild Mushrooms, Marinated Roasted Yellow Peppers, Minted Zucchini, Cured Heirloom Tomatoes, Caponata, Citrus Olives, Grilled Artichokes, Olive oil and Crusty Breads
Tapas
Seared Tuna with Tunisian Olive Tapenade
Citrus Marinated Mediterranean Olive
Marcona Almonds
Saffron Shrimp A la Plancha with Garlic and Smoked Red Pepper Flakes
Quince and Manchego with Candied Pistachios
Serano Ham on Crusty Bread with Spanish Olive Oil
Seaweed Salad
Edamame in the Pod with Sea Salt
Seafood
Demi Lobster Rolls
Grilled Organic Salmon with Citrus and Pink Peppercorn Salad
Grilled Organic Salmon with Charred Tropical Fruit Salsa
Grilled Gulf Shrimp with Heirloom Tomato, Watermelon and Pickled Red Onion
Blackened Shrimp with Corn and Avocado Relish
Silky Seafood Pot Pie with Sweet Corn
Grilled Octopus Poke with Kimchi and Green Apple
Sesame Crusted Ahi Tuna with Wa kame (seaweed salad)
Chicken
Moroccan Spiced Organic Chicken Breast, Tunisian Olive, Apricot and Cilantro Salad
Boneless Jerk Chicken with Mango Salsa
Grilled Organic Chicken with Artichoke, Roasted Heirloom Cherry Tomato Kalamata Olive and Basil Compote
Blackened Chicken with Corn and Avocado Relish
Parmesan and Basil Crusted Chicken Milanese with Baby Arugula, Lemon Shaved Parmesan Cheese
Beef
Grilled Sliced Flank Steak
Wood Grilled Sliced Choice Sirloin
Herb Roasted Beef Tenderloin Sliced
Choice of Sauce
Basil Chimichurri
Charred Tomato Compote
Bearnaise Aioli
Horseradish Cream
Sides
Hand picked Local Greens with Shaved Baby Vegetables, Capri Goat Cheese and Champagne Vinaigrette
Mexican Street Corn Salad with Fresno Chilis, Cotija Cheese, Cilantro and Lime
Asparagus Mimosa-topped with Chopped Egg, Lemon and Herbs
Grilled Best of the Season Local and Heirloom Vegetables with Herb Vinaigrette
BBQ Bacon Ranch Potato Salad
Roasted Heirloom Pumpkin Salad with Baby Kale, Quinoa, Dried Cranberries and Sage
Ancient Grain Salad with Cucumber, Cherry Tomato, Tunisian Olives, Florina Peppers and Unfiltered Olive Oil
Decedent 5 Cheese Mac and Cheese with Buttery Ritz Cracker Crust
Desserts
Assorted House Made Cookies
French Macaroons
Assorted Cookies Brownies and Bars
Chocolate Dipped Marshmallows
Fruit Skewers
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- Boston Magazine
- Boston Weddings Magazine
- The Knot
- WeddingWire