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 

MARKET HUMMUS
Morel Mushroom, Goat Cheese, Green Chic Peas, Brown Butter Tahina 

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 TO BE SERVED TO ALL GUESTS

Plus a Vegetarian Duet Plate Option Available
Paired with seasonal sides and will be accompanied by sauce and garnish. 

BEEF
BARREL CUT FILET MIGNON

BRAISED BEEF SHORT RIB

CARVED NEW YORK STRIP

HAND SLICED BEEF TENDERLOIN

HANGER STEAK

BEEF BRISKET

BONE IN RIBEYE (+)

PRIME RIB (+)

POULTRY
PAN-ROASTED ALL-NATURAL CHICKEN

DUCK BREAST

SEAFOOD
FAROE ISLAND SALMON

CHILEAN SEA BASS

DIVER SEA SCALLOPS

PANAMA BAY WHITE SHRIMP

GEORGES BANK COD

LOBSTER (+)

SEASONAL:

Trout - Spring

Striped Bass - Summer

Swordfish - Fall

Atlantic Coast Halibut - Winter

OTHER
BRAISED LAMB OSSO BUCCO

DOMESTIC LAMB RACK

CARVED PORK LOIN

SEASONAL VEGETARIAN


TOASTED ORGANIC FARRO
Mini Bok Choy, Haricot Verts, Roasted Cipollini Onions, Asparagus

ANSON MILLS POLENTA
Chanterelle Mushrooms, Shaved Pecorino, Leeks

PASTA


GF Available

Pasta Primavera (add Chicken)

Penne Alla Norma (add Italian Sausage)

Garganelli (add Pork Belly)

Winter Squash Gnocchi (add Pancetta)

Ravioli - Lobster | Short Rib | Artichoke & Goat Cheese | Mozzarella Tomato Basil | English Pea & Onion | Blue Crab | Vegan Braised Mushroom | Vegan Vegetable

GF Sweet Potato Gnocchi

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 | Basi

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

DESSERT

CHOICE OF TO BE SERVED TO ALL GUESTS

COFFEE SERVICE
Freshly Brewed Dark Roast and Decaffeinated Coffee with Herbal Tea 

TIRAMISU

FLOURLESS CHOCOLATE TORTE

CHEESECAKE

LAYERED CHOCOLATE CAKE

CREME BRULEE

POT DE CREME

SEASONAL TART

ASSORTED DESSERT BITES

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

HAND-DUG PARSNIPS
Acacia Honey | Winter Mint

ROASTED RUTABAGA
Connecticut Maple, Smoked Pine Nuts 

ROOT VEGETABLE HASH
Carrot, Parsnip, Sweet Potato, Potato

CAULIFLOWER
Winter Truffle, Gouda 

DELICATA SQUASH
Pine Syrup, Pomegranate 

WHIPPED POTATO Horseradish

CELERIAC PARAMENTIER
Rosemary, Confit Garlic 

GRILLED BABY CARROTS

Shallot, Cumin Serrano Yogurt

JASMIN RICE Winter Vegetable Medley

SPRING

CHARRED ASPARAGUS
Harissa, Za’atar 

POACHED WHITE ASPARAGUS Puffed Quinoa, Chive

WOK-BLISTERED SUGAR SNAP PEAS
Korean Chili, Crispy Shallots 

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

MARBLE 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

ROASTED CABBAGE & VIDALIA ONIONS Warm Bacon Vinaigrette

BABY TURNIPS
Mustard, Shoya

FALL WILD RICE Cranberry, Sage

ROOT VEGETABLE GRATIN
Sage, Gruyere

WHIPPED POTATO
Truffle, Parmesan