C A T E R I N G
WE LIKE TO PARTY
S A M P L E M E N U S
DINNER
Snacks
Green pea gnocchi with lemon crème fraîche ; Little garlic knots with fennel pollen and purple mustard.
Salad
Salt- and sugar-cured asparagus with sauce gribiche, wilted spinach, and garlic crouton.
Main
Cherrystone clams, artichokes barigoule, and ricotta salata over handmade linguine with black pepper oil.
Sweet
Honey panna cotta with roasted rhubarb.
DINNER
Salad
Local mesclun with shaved radish, toasted hazelnuts, ricotta salata, and mustard vinaigrette.
Main
Juniper cured pork loin with rhubarb gastrique, potato-apple latke, and brown-buttered fiddleheads.
Sweet
Bittersweet chocolate pudding with honeycomb and cream.
COCKTAIL PARTY
Maine smorgasbord
House-cured juniper gravlax salmon, dilly beans, horseradish crème fraîche, beet-pickled eggs, and rye toast points.
Heirloom tomato custard tarts with honey.
Glazed scallops with smoked crème fraîche.
Chicken liver mousse pâté
with pickled green peaches on brioche.
Beet ravioli filled with fresh ricotta, mint, and poppy seeds.
Granita of local melon.
Zeppole dusted with orange sugar.
Chocolate shortbreads.
Strawberries dipped in crème fraîche with meringue crunch.
LOBSTER BAKE
Big salad with sugar snap peas, sungold tomatoes, and basil vinaigrette.
Grilled littleneck clams with parsley butter.
Steamed whole lobsters with drawn butter and lemon.
Grilled corn on the cob.
Mustard-roasted potatoes.
Brioche rolls.
Lemon cream tart in shortbread crust with blueberries.
DINNER
Snacks
Black pepper gougères filled with duck rillettes and pickled cranberries; Shrimp butter on benne seed wafers with shallot confit
Salad
Arugula and watercress with grapefruit, persimmon, feta, and mint vinaigrette.
Main
Glazed roasted pork shoulder with cider pan sauce, salt and vinegar potatoes, and crispy brussels sprouts.
Sweet
Brown butter pecan tart in shortbread crust with bourbon whipped cream.