Inspirational Menus

Passed Hors d' Oeuvres

Scallops Wrapped in Bacon with Maple-Bourbon Glaze
Foie Gras French toast with Rhubarb Chutney
Spaghetti and Meat Ball 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 Fraiche, 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

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

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)

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

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

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

Something Sweet

• An assortment of mini desserts and cookies

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

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

Passed Hors d' Oeuvres

East Meets West 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

Pre-Set First Course

Hand Made Burrata with Hawaiian Black Lava salt, Figs, Artichoke, Olives, Heirloom Cherry Tomatoes, Yellow Pepper Confit and Basil Vinaigrette

Entrée Selections

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 and Roasted Garlic Bone Marrow Butter
Or
Celeriac Musakhan, Maple-Miso Glaze, Jammy Onions, Silky Tahini Sauce and Shaved Swiss Chard

Desserts

Flourless Chocolate Cake
Mini Cappuccino Cheesecake Bites
Passion Fruit Mousse Shooter
French Macaroons

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

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

• 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

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

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

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

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