Sample Menus
Appetizers
Katama Bay Oysters on the Half Shell
Mignonette and Fresh Horseradish
Cherrystone Chowder
Jumbo Shrimp Cocktail
Mango and Mint Chutney
Blue Crab Cakes
Lemon Caper Aioli
Truffle Prosciutto Wrapped Asparagus Tips
Hummus Cucumber Rounds
Scallop Crudo
Grapefruit, Fennel, Yuzu Vinaigrette
Caramelized Onion and Gorgonzola Tartlet
Caprice Kabobs
Pesto and Balsamic Reduction
Rainbow Bruschetta
Crispy Duck Spring Rolls
Plum Chili Sauce
Bacon Wrapped Scallops
Side Dishes
Island Grown Caprice Salad
Grilled Island Grown Vegetables with Herb Vinaigrette
Braised Onions and Glazed Carrots
Creamed Chard Stuffed Portobello Mushrooms
Morning Glory Farm Corn on the Cob
Ratatouille
Main Courses
Grilled Pork Loin
Goat Cheese Grits, Golden Beets, Chipollini Onions
Pan Roasted Chicken Breast
Lemon Thyme Pan Sauce, Nicoise Olives, Heirloom Tomatoes, Snap Peas, and New Potatoes
Seared Diver Scallops
Warm Sourdough Bread with Dipping Oil
Quail Saltimbocca
Braised Kale, Spring Pea Risotto
Fresh Poached Lobster
Lemon Tarragon Beurre Blanc, Saffron Risotto and Crispy Potatoes
Sample Menu #1
First Course
Steamed Tashmoo Littlenecks
young onions, aromatics, white wine, butter, lemon
Second Course
Island Corn And Carrot Soup
farm grown corn, heirloom carrots
Third Course
Island Arugula Salad
parmesan, handmade lemon olive oil vinaigrette
Main
Steamed Menemsha Lobster
butter and lemon
Dessert
Wild Blueberry Sobetto
katama wild blueberries, lemon, mint
Sample Menu #2
First Course
Lobster Bisque
sherry cream, puff pastry, chive oil
Second Course
Hearts of Romaine
shaved pecorino, spanish white anchovies, rosemary toast
Main
Bison Tenderloin
truffled yukon samosa, roasted cipolline, red wine demi glace
Dessert
Raspberry Napoleon
poached pear, vanilla bean syrup, filo crisp, mint
Sample Menu #3
First Course
Endive Boats
roquefort crumble, candied walnuts and shallot vinaigrette
Main
Grilled Herb Encrusted Rack of Lamb
mint coulis, forest mushrooms, spring pea risotto, crispy shallot
Dessert
Vanilla Bean Custard Crème Brule
