Stationary

Raw Bar

Local Oysters on the Half Shell

Mignonette, Lemons, Hot Sauce

Passed Hors D’oeuvres

Seared Scallops with Sour Apple and Fennel

Mini Brown Butter Lobster Rolls

Smoked Bluefish with Green Tomatoes on Corn Cakes

Beef Tenderloin with Red Onion Jam on Potato Cake

Lamb Wontons with Spicy Aioli

Vichyssoise with Crispy Leeks

Crispy Greens, Shaved Snap Peas, Peas, Radish, Lemon-Vinaigrette

Flower Garnish

Seared Halibut with Herb Couscous, Asparagus and Charred Spring Onion Pistou

Heritage Chicken Breast with Baby Carrots, Roasted Potatoes and Pan Jus

Wild Mushroom Fettucine with Arugula, Oyster Mushrooms and Six-Minute Egg

Lemon Raspberry Cake with Lemon Buttercream