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