Stationary

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Timbale display: grilled artichoke and sun-dried tomato, shrimp and garlic, duck confit and wild mushroom with selection of crackers, crisps & breads

Passed hors d’oeuvres

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Charred melon gazpacho shooter, crispy cured ham
Charred prime n.y. strip, chimichurri, roasted sweet peppers on crostini
Maine lobster yakatori
Chickpea & feta fritter with tzatziki sauce
Tomato & maplebrook mozzarella spedini with arugula pesto

First course (served plated)

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Equinox farm arugula, quinoa, lacinato kale, pickled vegetables & unfiltered olive oil

Main course (served family style)

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Grilled amish chicken, golden nectarine, honey, charred onions & westfield farm goat cheese
Pan roasted striped bass, french beans, tomato brunet vinaigrette
Planked grilled & roasted summer vegetables
Heirloom tomatoes, roasted howden farm sweet corn, marinated shaved fennel & green onion crème fraîche
Fingerling & purple potato salad, summer cress whole grain mustard & sherry vinaigrette
Artisan breads, cultured butter

Dessert table

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Assorted fresh fruit tarts
Blueberry noisette, lemon custard, raspberry with crème patisserie served with vanilla bean