Stationary

Chilled Soup Station

Chilled Fennel and Grapefruit Veloute with Lemon Oil

Vichyssoise with Crispy Fried Leeks

Chilled Red Pepper Soup with Crème Fraiche

English Pea and Sorrel with Fresh Horseradish

Raw Bar

Oysters on the half shell

Mignonette, lemons

Passed Hors D’oeuvres

Seared Scallops with Preserved Lemon and Leek Confit

Charred Figs with Mascarpone

Grilled Halloumi with Tomato Jam

Mini Brown Butter Lobster Rolls

Local Mushroom and Herb Ricotta on Brioche

Heirloom Tomatoes, Hand Torn Fresh Mozzarella
and Basil Oil and Local Mache

Herb Roasted Local Chicken with Pan Jus

Seabass with Confit Cherry Tomatoes and Olives

Grilled Baby Artichokes and Eggplant with Lemon

De Puy Lentil Salad with Roasted Squash, Herbs and + veg vegan

Haricot Vert with Herb Brown Butter and Toasted Hazelnuts

Lemon Sponge with Custard, Berries and Whipped Cream