Catering Menu
A Sampling of our Hot Hors d’oeuvres
- Mini Maine crabcake, chipotle remoulade
- Thick-cut bacon wrapped scallops, Maker’s Mark gastrique
- Prosciutto and parmesan phyllo wrapped asparagus
- Local zucchini fritter, dill crème
- Beet and potato pancake with apple chutney
- Roasted butternut squash bisque
- Local tomato bisque, parmesan crisp
- Roasted red pepper bisque, mini grilled cheese on baguette
- Puff pastry with figs and gorgonzola
- Mini tartlet with Maine potato, thick cut bacon and gruyere
- Spanakopita tartlet
- Coconut and panko breaded shrimp, citrus dipping sauce
- Homemade Maine crab rangoon, sweet chili sauce
- Homemade Pork or vegetarian gyoza, ponzu
- Panko breaded chicken skewer, Dijon aioli
- Chicken sate, coconut- peanut dipping sauce
- Teriyaki flank steak skewer
- Mini cheeseburger slider
- “Pigs in a blanket” with puff pastry, poppy seeds, cranberry mustard
- Empanada with pine nuts and cinnamon, yogurt dill
- Empanadas with corn pastry and beef, aji picante
- Wild mushroom and gruyere tartlet
- Mini flatbreads with sweet peppers and feta
- Mini flatbreads with mashed potatoes, filet and truffle oil
- Mini flatbread pizzas with pear, prosciutto, brie
- Warm falafel, pita points, tzatziki
- Beef Tenderloin with port-poached portabello and roasted red pepper, tied with chive
- Local corn fritters, chipotle aioli
- Potato pancake with cod, pancetta, artichokes, tomatoes, basil
- Maine haddock tacos with cabbagee chiffonade, mango-blueberry salsa
A Sampling of our Cold Hors d’oeuvres
- Crostini with local tomatoes, mozzarella and basil
- Mini Maine lobster roll
- Crostini, truffled artichoke tapenade
- Gulf Shrimp, spicy cocktail sauce
- Shrimp scampi skewers, roasted garlic aioli
- Gougeres stuffed, Maine shrimp salad and chives
- Gougeres, Maine lobster salad
- Cucumber cups with lump crab, red pepper, mayo and dill
- Stuffed grape leaves with currants and pine nuts
- Blini with smoked salmon, whipped dill aioli crème, capers
- Spring rolls, thai peanut sauce
A Sampling of our Entrees
Beef
- Rosemary and garlic marinated beef tenderloin, horseradish crème
- House marinated tenderloin (soy, balsamic, Dijon, olive oil, garlic) grilled on-site, wild mushroom and fried leeks
- House marinated tenderloin, gorgonzola butter
- Braised beef short ribs
- Sweet soy and mirin Steak Tips, on skewers
- Bourbon Street Ribeye Steaks
- Grilled Flank steak, cilantro-lime marinade
- House tenderloin or flank steak, lime, garlic and cilantro chimchurri
Chicken
- Greek lemon and oregano marinated chicken, local tomatoes
- Wildflower honey and lime glazed chicken, mango-blueberry salsa
- Southern Style Fried Chicken
- Grilled chicken, pancetta, artichokes, tomatoes, capers
- Teriyaki or greek chicken skewers, grilled on site
- Grilled Tuscan chicken, marinated in lemon and wine
- Chicken breasts, with spinach, tomatoes and fresh mozzarella, wrapped with chive
Pork
- Pork tenderloin, mulled Maine apples
- House brined pork loin with pears and shallots
- Smoked pulled pork, with Maine blueberry barbecue sauce
Seafood
- Split Maine lobster tails, house drawn butter
- Whole Maine lobster, house drawn butter
- Pan seared cod, ragout of pancetta, artichokes and cherry tomatoes
- Grilled swordfish, cucumber-melon salsa
- Atlantic salmon with lemon zest, parsley and extra virgin olive oil
- Poached Atlantic salmon, green peppercorn sauce
- Maine cod with herbed compound butter and seasonal ragout
- Atlantic Salmon with fennel, dill and mustard seed rub (pan seared and roasted)
- Haddock breaded with panko and topped with local tomatoes and gremolata
- Haddock, stuffed with Maine shrimp and lump crab, with sherry crème
- Maine cioppino, with lobster, haddock and shrimp (spicy)
- Maine crabcakes, chipotle remoulade
Vegetarian
- Homemade ravioli, wild mushrooms and chevre (house cream)
- Homemade ravioli, caramelized onions, chevre and thyme (house cream)
- Homemade ravioli with spinach and roasted garlic (house cream)
- Homemade ravioli with butternut squash (house cream)
- Three Cheese ravioli with artichokes, roasted red peppers, pine nuts and basil (evoo based sauce)
- Homemade manicotti with local mozzarella, ricotta and fire-roasted homemade marinara
- Four cheese macaroni and cheese
A Sampling of our Sides
Starches
- Herb roasted fingerlings
- Layered potatoes with gruyere, heavy cream and bacon or apples
- Creamy mashed potatoes (Yukon golds with sour cream)
- Tri color roasted potatoes (red, gold and sweet)
- Wild rice pilauf with brunoise vegetables
- Creamy orzo with tomato cream and fresh grated parmesan
- Quinoa with parsley, feta and tomatoes
- Couscous with currants, pine nuts and brunoise vegetables
- Israeli couscous with wild mushroom liquor and brunoise vegetables
- Root vegetable “casserole” (rutebegas, carrots, sweet potatoes)
- Roasted winter squashes with Maker’s Mark and maple syrup
- Orrecciette with broccoli rabe and garlic oil
Vegetables
- Grilled local vegetables (seasonal)
- Grilled asparagus with olive oil
- Blanched and roasted green beans with cherry tomatoes
- Cherry tomatoes and crispy green beans in a champagne vinaigrette
- Sauteed zucchini, yellow squash, leek and parmesan
- Braised seasonal greens
- Sauteed broccoli rabe
- Roasted broccoli, cauliflower, brussel sprouts and leeks
- Roasted kale
Desserts
Cakes
- Chocolate with white chocolate buttercream and raspberries
- Chocolate with chocolate mousse
- German chocolate
- White cake with buttercream
- Almond cake with buttercream
- Coconut cake
- Yellow cake with lemon pastry cream and fresh berries
- Yellow cake with buttercream and strawberries
- Yellow cake with mocha buttercream
- Pumpkin Spice Cake
- Carrot Cake
- Chocolate flourless torte
Pies (seasonal)
- Blueberry crumb
- Apple
- Pear, apple, cranberry
- Strawberry-rhubarb
- Key Lime
- Mixed berry
- Peach
- Pumpkin
- Pecan
Cheesecakes
- Lemon ricotta
- Blueberry Swirl
- Vanilla Bean
- Raspberry swirl
- Pumpkin
- Black bottom cappuccino