Hors D’oeuvres

Wild Mushroom Tartlets
Sautéed wild mushrooms and herbs piped into a flaky phyllo tart shell

Dijon and Herb Crusted Lamb Chops
Easy to eat and divine!

Sesame Tuna Wontons
As featured in the Boston Globe. Pan seared tuna on sesame wontons with a lime, wasabi aioli

Brie, Pear & Almond Bundles
Drizzled with fresh raspberry coulis

Avocado Gazpacho “Shooters”
Chilled summer freshness with a hint of lemon

Plated Dinner

Local Greens Salad
Hearts of palm, Persian cucumbers, heirloom tomatoes, grilled peaches; pomegranate balsamic dressing

Grilled Tenderloin of Beef
Red wine demi-glace; served with a medley of summer vegetables and roasted purple and white fingerling potatoes

Pan Seared Wild Halibut
Lime and thyme beurre blanc with confetti rice and a medley of simmer vegetables