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