HORS D'OEVRES
Locally Sourced Charcuterie
Chef’s choice of seasonal Meats, Cheeses, Crackers,
and Pickled vegetables
Mushroom Pate
Locally sourced Mushroom Pate served
over sourdough crostini, topped with goat cheese
Heirloom Bruschetta
Heirloom Tomatoes, Basil, Roast Garlic,
and Balsamic Onion Jam
Served over sourdough Crostini
Bacon-Wrapped Figs
with Goat Cheese
Pita Bread w/ Tzatziki,
Hummus & Tapenade
Tuna Poke w/ Nori, Avocado,
Fried Scallions, and Sesame Crackers
STARTER
Maritime Seafood Chowder
Delicate fresh chowder with house-made fumet,
heavy cream, and market fish
Seasonal Green Salad
Chef’s choice of locally sourced fresh greens, vegetables,
and house-made dressing
Minestrone Verde
Chef’s choice of seasonal vegetables, sure to include heirloom tomato,
celery, carrot, and pesto
Creamy Asparagus Soup with Ginger Parsnip Puree (Hot or Cold)
Kale Strawberry Salad with Toasted Quinoa, Goat Cheese, and Blackberry Vinaigrette
MAIN COURSE
(includes a Chef's Choice Seasonal Veg)
Tapenade-Rolled Pork Loin Cutlet,
Rolled with Tapenade and Mozzarella,
Served Over House-Made Marinara.
Blackened Salmon w/ Lemon Caper Sauce
Served with Roasted Potatoes
Chimichurri Chicken Breast w/ Herbed Wild Rice
Italian Herb Marinated Half Chicken
served over wild rice with garlic velouté.
Red Wine Braised and Diced Short Rib
braised in ‘Just Plain Red’ Wine
Served Over Garlic Mashed Potatoes
Smoked Brisket with Garlic, White Beans,
Served Over Spanish Style Polenta Cakes
Bacon-Wrapped Cod
Served Over Polenta with Lemon-Caper Sauce
DESSERT
Affogato
Vanilla bean ice cream served with a shot of espresso.
Ice Cream and Olive Oil
Vanilla bean ice cream served with premium extra virgin olive oil.
Sicilian Orange Cake
Moist cake using Valencia oranges, four ways,
served with whipped cream
Creme Brulee (Seasonal Flavor)
Lemon Cheesecake Mousse
Apple Crisp
Seasonal Cobbler Served with Vanilla Bean Ice Cream
Chocolate Mousse
Poached Pears over Vanilla Bean Ice Cream