PLATED DINNER
TWO-COURSE MEAL
(additional courses may be added)
BASKET OF FRESH BAKED BREADS ON TABLE
Olive Oil, Sea Salt, Seasonal Butter
COURSE ONE: SALAD
CHOICE OF ONE TO BE SERVED TO ALL GUESTS
In addition to our seasonal preparations, a Classic Green Salad or Caesar Salad is available throughout the year.
SPRING
CHILLED SWEET PEA SOUP
Blue Crab, Pea Tendrils, Crème Fraiche
ASPARAGUS SALAD
Arugula, Watermelon Radish, Shallot, Lemon Herb Vinaigrette
HARVEST BLEND
Spring Greens, Sugar Snap Peas, English Peas, Radish, Watercress, Lemon Vinaigrette
STRAWBERRY SALAD
Halloumi, Spinach, Pecan, Pomegranate
SPRING ENDIVE SALAD
Endive, Radicchio, Watermelon Radish, Beets, Blue Cheese, Candied Walnuts, Champagne Vinaigrette
SUMMER
TOY BOX HEIRLOOM TOMATO
Burrata Cheese, Basil, Sea Salt, Barrel Aged Vinegar
ISRAELI SALAD
Cucumber, Bell Pepper, Cherry Tomato, Feta Cheese, Olive
WATERMELON SALAD
Cucamelon, Arugula, Ricotta Salata, Mint, Red Onion
ANDALUSIA GAZPACHO
Red Peppers, Farm Tomatoes, DORO Olive Oil, Herb Creme Fraiche
VIETNAMESE CUCUMBER SALAD
Crushed Peanut, Jalapeno, Cilantro, Sesame
BUTTER LETTUCE SALAD
Shaved Fennel, Radish, Marinated Tomatoes, Champagne Vinaigrette
WINTER
ROASTED BEET SALAD
Baby Arugula, Sorrel, Goat Cheese, Candied Pecans
CITRUS SALAD MACHE
Baby Carrots, Fennel, Radish
HEARTY GREENS
Spinach, Kale, Parmesan, Charred Lemon, Ciabatta Crouton
CREAMY CAULIFLOWER BISQUE
Toasted Almond Thyme Gremolata
AUTUMN
FALL HARVEST
Baby Kale, Delicata Squash, Blue Cheese, Pumpkin Seeds, Apple
SHAVED BRUSSEL SPROUTS
Currant, Marcona Almond, Maple Mustard Vinaigrette, Aged Pecorino
BIBB SALAD
Pear, Gorgonzola, Walnut, White Balsamic
AUTUMN PANZANELLA
Butternut Squash, Croutons, Fennel, Local Stone Fruit, Greens
BUTTERNUT SQUASH BISQUE
Curry, Crispy Chic Peas, Labneh, Fried Sage
TUSCAN KALE SALAD
Radish, Pecorino, Romano, Lemon Garlic Dressing
ENTREE
CHOICE OF TWO PLUS VEGETARIAN TO BE SERVED TO ALL GUESTS
Duet Plate or Pasta Course Option Available
Paired with seasonal sides and will be accompanied by sauce and garnish.
CARVED
BARREL CUT FILET MIGNON (+)
CARVED NEW YORK STRIP
DOMESTIC LAMB RACK
HAND SLICED BEEF TENDERLOIN (+)
HANGER STEAK
BONE IN RIBEYE (+)
PRIME RIB (+)
BRAISED
BRAISED LAMB OSSO BUCCO
BRAISED BEEF SHORT RIB
CARVED PORK LOIN
BEEF BRISKET
SEAFOOD
FAROE ISLAND SALMON
CHILEAN SEA BASS
DIVER SEA SCALLOPS
PANAMA BAY WHITE SHRIMP
GEORGES BANK COD
LOBSTER (+)
POULTRY
PAN-ROASTED ALL-NATURAL CHICKEN
DUCK BREAST
SEASONAL VEGETARIAN
SPRING
Pasta Primavera - Asparagus | Peas | Grape Tomatoes |
Broccoli | Charred Lemon Aglio Olio Cheese Ravioli - Pesto | Asparagus | Pine Nuts | Pecorino Lemon Parmesan Risotto - Spring Peas | Toasted Pine Nuts | Pecorino Romano
Roasted Carrot Gnocchi - Walnuts | Thyme
Spring Vegetable Farro Bowl - Snap Peas | Radish | Bell Pepper | Cilantro | Pistachio | Lemon Vinaigrette Cauliflower Steak - Sweet Pea Puree | Lemon Mint Chimichurri
Spinach Ricotta Stuffed Pepper - Roasted Tomato Fondue | Basil
SUMMER
Penne alla Norma - Roasted Eggplant | Heirloom Tomato | Basil | Ricotta
Arugula Ricotta Ravioli - Pecorino Cream Sauce Creamy Tomato Risotto - Basil | Rosemary | Cherry Tomatoes | Pecorino Romano
Black Bean Quinoa Bowl - Pico de Gallo | Smashed Avocado | Radish | Southwest Hummus Cauliflower Steak - Chipotle Lime | Smoky Red Pepper Coulis
Roasted Summer Squash Stuffed Pepper - Manchego | Romesco | Basil
WINTER
Winter Squash Gnocchi - Delicata | Sage | Pecorino | Romano
Wild Mushroom Ravioli - Brown Butter | Sage
Winter Vegetable Risotto - Spinach | Wild Mushrooms | Kale Pesto | Grana Padano
Winter Grain Bowl – Wild Rice | Butternut Squash | Golden Beets | Dried Cherries | Kale | Pistachios | Balsamic Vinaigrette
Cauliflower Steak - Walnut Kale Pesto | Peppadew Peperonata
Stuffed Pepper – Roasted Tomato | Fontina | Brussel Sprouts | Pine Nuts | Yellow Pepper Puree
AUTUMN
Garganelli - Wild Mushrooms | Leeks | White Wine Parmesan Cream
Roasted Butternut Squash Ravioli - Sage Brown Butter Beet Ricotta Gnocchi - Walnuts | Thyme
Roasted Butternut Squash Risotto – Shallot | Kale | Pecorino Romano
Grain Bowl – Sweet Potato | Cauliflower | Arugula | Creamy Orzo | Basil Oil
Cauliflower Steak – Schug | Lemon Tahina | Pine Nuts | Pomegranate
Autumn Cous Cous Stuffed Pepper - Fennel | Sage | Apricots | Cranberries | Arugula Pesto
SEASONAL NEW ENGLAND VEGETABLES
While we encourage our guests to incorporate seasonal and local ingredients into their menus, whipped potatoes, roasted fingerling potatoes, wild rice pilaf, roasted asparagus and sauteed green beans can be made available year round.
Choice of one to two vegetables and/or a starch
WINTER
ROOT VEGETABLE HASH
Carrot, Parsnip, Sweet Potato, Potato
CAULIFLOWER GRATIN
Winter Truffle, Gouda
DELICATA SQUASH
Pomegranate
WHIPPED POTATO
Horseradish
GRILLED BABY CARROTS
Shallot, Cumin Serrano Yogurt
JASMIN RICE
Winter Vegetable Medley
SPRING
CHARRED ASPARAGUS
Harissa, Za’atar
POACHED WHITE ASPARAGUS
Puffed Quinoa, Chive
SPRING MUSHROOM FRICASSEE
Wild Leeks, Smoked Sea Salt
YOUNG BROCCOLI
Flavors of Caesar
PARSNIP PUREE
Truffle
BUTTERED BRAISED BREAKFAST RADISH
Sorrel, Caraway Butter
WILD RICE PILAF
Spring Pea
SMASHED FINGERLING POTATOES
Tarragon Chive Butter
PEARL COUS COUS
Leeks, Peas, Fine Herbs
SUMMER
RATATOUILLE
Summer Squash, Tomato
EGGPLANT
Tahina, Sumac
GRILLED SUMMER VEGETABLES
Saba, DORO Olive Oil
PATTYPAN SQUASH
Feta, Basil, Sweet Pepper
MIXED ROASTED POTATOES
Herb Butter, Roasted Garlic
FARM TOMATOES
Sea Salt, Barrel Aged Black Vinegar
UMAMI CHARRED BROCCOLI
Soy, Honey, Worcestershire
WHIPPED POTATO
Chive, Roasted Garlic
WILD RICE PILAF
Apricot, Almond
FALL
GRILLED BABY CARROTS
Pomegranate, Mint
ROASTED ACORN SQUASH
Brown Sugar, Bourbon Butter
ROASTED CAULIFLOWER
Balsamic Glazed
CARAMELIZED BRUSSEL SPROUTS
Smoked Pork Belly
ROASTED BUTTERNUT & PARSNIP MEDLEY Maple Chive Butter
FALL WILD RICE
Cranberry, Sage
ROOT VEGETABLE GRATIN
Sage, Gruyere
WHIPPED POTATO
Truffle, Parmesan