SAMPLE MENUS

Lavender-Blueberry Lemonade

Melon Gazpacho Shooter - mint, chili oil

Crudités - crisp garden vegetables, botanical yogurt

Chicken Breast - roasted vegetables & chimichurri

Gulf of Maine Niçoise - hake, potatoes, chicorium, citronette, fresh herbs

Lemon Tartlet - crimson coulis, fresh berries

L U N C H E O N

Sample Menu - Spring / Summer

Chilled Seafood Tower - chef’s tequila mignonette, lemon

Maine Crab Fritter - pickled roots, sweet chili mojo, fresh herbs

Hasselback Potato - lobster, lemon, crema, daikon, caviar

Tender Hen Braised in Sake - roots, foraged mushrooms, miso-maple jus

Velvet Chocolate Mousse - midnight espresso, sweet cream

S U P P E R

Sample Menu - Fall / Winter

Getting hungry?

Connect with Chef Rebecca to discuss current offerings and to schedule your menu design session.