Seasonal SAMPLE MENUS
Winter Supper
WELCOME BEVERAGE
Lemon Sparkler infused with rosemary
STARTERS
Seafood Tower with Maine oysters, scallops, lobster & chef’s mignonette
Polenta-Parmesan Canapé topped with truffled mushrooms
Chickory Salad topped with chèvre, candied beet, & citrus
MAIN
Coq au Vin over a bed of buttery golden potatoes
Glazed Squash with caramelized brussels sprouts & cranberries
DESSERT
Pear Crème Brûlée with amaretto, & candied ginger
Tea & Coffee Service
Midnight Truffles with Espresso & Cinnamon
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SPRINGTIME TEA
BEVERAGES
Sparkling Lemonade with raspberries & rose
Assortment of Teas with cream, honey, sugar & lemon
BITES
Trio of Dainty Finger Sandwiches
Lobster & Sweet Pea Salad over bibb lettuce and mint
French Breakfast Radishes dipped in butter & fleur de sel
SWEETS
Scones & Hot Buttered Crumpets with preserves & clotted cream
Strawberries and Cream with candied rhubarb,
Lemon-meringue Tartlets garnished with edible flowers
Hand-Painted Chocolates
Summer Cookout
DRINKS
Lime Cooler with bubbles & mint
Arnold Palmer Bar
NOSH
Jonah Crab Melt with cheddar & chives
Pulled BBQ Chicken Slider with rainbow slaw
Beyond Burger Slider with caramelized aliums & gruyere
Little Gem with buttermilk dressing, purple daikon, & pickled onions
Assorted Harvest Vegetables with citrus & edible flowers
SWEETS
Ice Cream Terrine with sweet cream & berries
Chocolate Mousse with orange water
Gourmet S’Mores Station
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FALL FIESTA
BEBIDAS
Strawberry-Watermelon Agua Fresca with salt rim & fresh basil
Hibiscus Iced Tea with orange & spices
COMIDAS
Maine Crab Cake with equites & árbol aioli
Ensalada de Nopal with heirloom tomato & tortilla chips
Blackened Casco Bay Fish Tacos on blue corn tortillas with cilantro slaw
Enchiladas Verdes with tomatillo-braised chicken, toasted pepitas & cilantro
Trio of Seasonal Salsas
Vegetales en Escabeche
POSTRES
Grilled Pineapple & Coconut Brittle over crema de coco & lime
Plátano Maduro with chocolate ice cream & cinnamon