Below you will find samples of menus we have used in the past
Plated Dishes
First Course
Caesar Style Salad with Smoky Chile Dressing
Crab Cakes with Avocado Puree
Baked Oysters Casino Style
Cognac Cured Beef Carpaccio
Salad of Heirloom Tomatoes, Watermelon, and Chevre
Beef Tataki with Spicy Carrot Puree
Beef Tartare with Condiments
Citrus Cured Salmon
Chicken Satay with Peanut Sauce
Lemongrass Chicken Skewers
New England Clam Chowder
Butternut Bisque with Truffle Oil
Smoked Salmon Carpaccio with Egg Mimosa
Main Course
Stripe Bass with Ratatouille and Pesto Butter
Cobia with Olive Aioli and Garlic Mash
Steamed Maine Lobsters with Corn Succotash
Pan Roasted Mahi Mahi with Mango-Pecan Brown Butter
Diver Scallops with Arborio Cheese-Rice Gratin
Grilled Flat Iron with Salsa Verde
Marinated Skirt Steak with Parmesan Potatoes
Filet of Beef with Stilton and Red Wine
Springer Farms Chicken with Mushroom Vinaigrette, Parmesan Polenta
Dessert Course
Key Lime Pie with Raspberry Puree
Chocolate Bread Pudding
Berry Cobbler
Chocolate Cabernet Tart
Berry Tart
Banana Pudding
Chocolate Mousse
