Starters

Local cheese and charcuterie selection - Seasonal Accompaniments

Brussels sprouts and kale salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette

Baby arugula salad - Balsamic macerated strawberries, crumbled goat. Brioche croutons, olive oil

Preserved beet salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette

Burrata and heirloom tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil

Vichyssoise - Yukon gold potatoes, fried leeks, micro chives

Wellfleet oysters - Champagne and pink peppercorn mignonette

Bluefin tuna tartare - Sesame soy caramel, avocado mousse, togarashi wontons

Salmon tartare - pickled mustard seed, creme fraiche,  grated horseradish, micro chive

Bison filet tartare - Shallot, whole grain mustard, caper aioli, crostini

Pork rillette - pickled mustard seed, creme fraiche,  grated horseradish, fresh herbs

Duck liver pate - Raspberry whole grain mustard, brioche toast points

Bluepoint mussels - Local pear cider, fennel, saffron, creme fraiche

Maryland style crab cake  - Pickled asparagus salad, remoulade

Broiled scallops - White miso butter, almonds, chili crisp

Roasted seasonal mushrooms - 60-minute egg, soft polenta, sherry vinaigrette

Charred broccolini -  Herbed labneh, sumac, toasted sesame, calabrian chili oil

Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili

Roasted heirloom carrots - Za’atar spice, garlic hummus, crisp chickpeas, baby kale

Confit pork belly - Spring pea puree, ginger vinegar, toasted sesame, maple soy glaze

French onion soup - Veal demi glace, brioche crouton, gruyere cheese

Entree

Ricotta Gnocchi - Heirloom tomatoes, fava beans, sweet corn broth

Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar

Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padando

Linguini bolognese -  Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes

Roasted black cod - White miso, bok choy, sushi rice, furikake dashi

Pan seared salmon - Farro, heirloom carrots, frisee, beet vinaigrette

Seared diver scallops  - Celeriac purée, farro, baby kale, Blood Orange Chili Gastrique

Statler chicken breast - Crushed new potatoes, marinated string beans, rosemary pan jus

Roulade of Chicken - Mushroom duxelle, broccoli rabe, cauliflower puree

Confit leg of duck - Warm fingerling potato salad, sautéed spinach, torched orange vinaigrette

24 hour Braised short rib - Yukon potato puree, haricot vert, port demi glace

Filet of beef - Roquefort crusted, served with fingerling potatoes and creamed spinach

Colorado spring lamb - Soft polenta, roasted onion marmalade

Whole roasted lobster - Maitre d butter, Corn pudding, asparagus

Starters

Local cheese and charcuterie selection  - Paid with seasonal accompaniments

Brussels sprouts and kale salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette

Baby arugula salad - Balsamic macerated strawberries, crumbled goat cheese, Brioche croutons, olive oil 

Marinated watermelon - Whipped feta, red onion, english cucumber, kalamata olives, fresh herbs

Burrata and heirloom tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil

Wellfleet oysters - Champagne and pink peppercorn mignonette

Yellow tomato gazpacho - Served cold, bell peppers, red onion, micro cilantro

French onion soup - Veal demi glace, brioche crouton, gruyere cheese

Bluefin tuna tartare - Sesame soy caramel, avocado mousse, togarashi wontons

Duck liver pate - Raspberry whole grain mustard, brioche toast points

Charred broccolini - Sesame hummus, chili vinaigrette

Confit pork belly - Spring pea puree, ginger vinegar, toasted sesame, maple soy glaze

Maryland style crab cake  - Pickled asparagus salad, remoulade

Broiled scallops - White miso butter, almonds, chili crisp

Roasted seasonal mushrooms - 60-minute egg, soft polenta, sherry vinaigrette

Charred broccolini -  Herbed labneh, sumac, toasted sesame, calabrian chili oil

Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili

Roasted heirloom carrots - Za’atar spice, garlic hummus, crisp chickpeas, baby kale

Entree

Ricotta Gnocchi - Heirloom tomatoes, fava beans, sweet corn broth

Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar

Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padando

Linguini bolognese -  Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes

Roasted black cod - White miso, bok choy, sushi rice, furikake dashi

Pan seared salmon - Farro, heirloom carrots, frisee, beet vinaigrette

Seared diver scallops  - Celeriac purée, farro, baby kale, Blood Orange Chili Gastrique

Statler chicken breast - Crushed new potatoes, marinated string beans, rosemary pan jus

Roulade of Chicken - Mushroom duxelle, broccoli rabe, cauliflower puree

Confit leg of duck - Warm fingerling potato salad, sautéed spinach, torched orange vinaigrette

24 hour Braised short rib - Yukon potato puree, haricot vert, port demi glace

Filet of beef - Roquefort crusted, served with fingerling potatoes and creamed spinach

Colorado spring lamb - Soft polenta, roasted onion marmalade

Whole roasted lobster - Maitre d butter, Corn pudding, asparagus

Starters

Local cheese and charcuterie selection - Seasonal Accompaniments

Brussels sprouts and kale salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette

Baby arugula salad - Toasted pecans, crumbled goat cheese, Brioche croutons, raspberry vinaigrette

Preserved beet salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette

Roasted delicata squash - Pomegranate seed, crumbled goat cheese, toasted pepitas

French onion soup - Veal demi glace, brioche crouton, gruyere cheese

Butternut squash soup - Cardamom creme fraiche, pistachio oil, toasted pine nuts

Wellfleet oysters - Champagne and pink peppercorn mignonette

Bison filet tartare - Shallot, whole grain mustard, caper aioli, crostini

Salmon tartare - pickled mustard seed, creme fraiche,  grated horseradish, micro chive

Pork rillette - pickled mustard seed, creme fraiche,  grated horseradish, fresh herbs

Duck liver pate - Local pear cider, fennel, saffron, creme fraiche

Maryland-style crab cake  - Pickled asparagus salad, remoulade

Broiled scallops - White miso butter, almonds, chili crisp

Roasted seasonal mushrooms - 60-minute egg, soft polenta, sherry vinaigrette

Ricotta gnocchi - White truffle, cream, fresh thyme

Entree

Ricotta gnocchi - Roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo

Linguini Bolognese - Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes

Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padano

Roasted cod loin - Panko crusted, potato puree, chanterelle mushrooms, bull's blood, Cabernet butter

Pan seared salmon - Farro, heirloom carrots, frisee, beet vinaigrette

Statler chicken breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus

Roulade of Chicken - Mushroom duxelle, broccoli rabe, cauliflower puree

Hudson Valley duck breast - Roasted root vegetables, mache salad, luxardo gastrique

Confit leg of duck - Warm fingerling potato salad, sautéed spinach, torched orange vinaigrette

Filet of beef - Roquefort crusted, served with fingerling potatoes and creamed spinach

24 hour braised short rib - Yukon potato puree, haricot vert, port demi-glace

Whole roasted lobster - Maitre d butter, Corn pudding, asparagus

Stationary / Display Items

Local charcuterie selection - Various cured and or preserved meats, pate, and rillettes ***

Local cheese selections - Various cow, goat, and sheep milk cheeses. Sourced in New England ***

*** Served with seasonal accompaniments

Assorted dips and spreads - Seasonal display, includes chips and crackers paired to the display

Vegetable crudites - Locally sourced seasonal vegetables served with buttermilk dill dressing

Oysters on the half shell - Shucked ala minute and served with traditional accompaniments

Shrimp cocktail - Served with fresh citrus and horseradish cocktail sauce

Passed Hors D’oeuvres - Served Cold

Caviar blini - Creme fraiche, pickled beet, micro chives, buckwheat blini

Tuna tartare - Bluefin tuna, avocado, furikake, spicy aioli, served on sesame rice cracker

Salmon tartare - Horseradish, creme fraiche, lemon, served on crostini

Scallop crudo - Mezcal, lime, and fresh chili

Crab salad - citrus marinated lump crab, fresh herbs, served on crostini

Beef tartare - Shallot, mustard, capers, garlic aioli, served on a truffled potato crisp

Roasted Beets - Marinated in walnut vinaigrette and served with whipped feta

Yellow Tomato Gazpacho - Red onion, lime, cumin, Queso Fresco, cilantro, scallion

Purple Carrot Soup - Coconut milk, fresh chili, thai basil

Passed Hors D’oeuvres - Served Warm

Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce

Grogures - French choux pastry with potato and cheese

Spanakopita - Phyllo pastry with spinach and feta cheese

Tandoori cauliflower - Vadouvan marinated, served with herbed yogurt and crushed cashews

Grilled sweet potato - Chili dusted, served with maple cream and candied ginger

Beef tataki - Seared rare, served with spicy aioli and confetti peppers

Lamb Meatballs - Harissa tomato sauce

Seared scallop - Warm pork belly vinaigrette

Grilled shrimp - Scallion salsa verde

Maryland-style crab cake - spicy remoulade

Duck confit toastie - pickled onion jam, gruyere

Lobster bisque - Fresh lobster and fennel salad, fennel fronds

Heirloom tomato soup -parmesan crisp

Wild mushroom soup - Fresh dill, sour cream, crispy shallot

Tailgate / Barbecue Favorites

Pork belly burnt ends - Maple and soy glaze

Deviled Eggs - Seasonal rendition of an American classic

Crab and corn fritters - served with jalapeno crema

Lobster roll - Served warm with drawn butter or classically with mayonnaise and celery

Beef Slider - Bib lettuce, tomato, cheddar, burger sauce

Meatball Slider - marinara, fresh mozzarella, basil pesto

Pulled Pork Slider - Carolina gold sauce, coleslaw