C A T E R I N G
S A M P L E M E N U S
Green pea gnocchi with lemon crème fraîche ; Little garlic knots with fennel pollen and purple mustard.
Salt- and sugar-cured asparagus with sauce gribiche, wilted spinach, and garlic crouton.
Cherrystone clams, artichokes barigoule, and ricotta salata over handmade linguine with black pepper oil.
Honey panna cotta with roasted rhubarb.
Local mesclun with shaved radish, toasted hazelnuts, ricotta salata, and mustard vinaigrette.
Juniper cured pork loin with rhubarb gastrique, potato-apple latke, and brown-buttered fiddleheads.
Bittersweet chocolate pudding with honeycomb and cream.
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.
Strawberries dipped in crème fraîche with meringue crunch.
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.
Lemon cream tart in shortbread crust with blueberries.
Black pepper gougères filled with duck rillettes and pickled cranberries; Shrimp butter on benne seed wafers with shallot confit
Arugula and watercress with grapefruit, persimmon, feta, and mint vinaigrette.
Glazed roasted pork shoulder with cider pan sauce, salt and vinegar potatoes, and crispy brussels sprouts.
Brown butter pecan tart in shortbread crust with bourbon whipped cream.